You're probably just a sh!t cook, Bill...

Seriously though, the meat is very good if handled properly. I put some effort into getting the cuts off any field-shot animal and draped over a log in the shade to cool as quickly as possible. If you achieve that, the meat can hang in calico bags for several days before the first fly arrives.

I have eaten chital I shot myself, including a hind, a velvet stag and a rutting stag, and yes they are probably the best venison available. Only eaten rusa in New Caledonia, and sambar in the stew-pot in hunting camp: all are good chewing IMHO.