+2 or +3 on what has been said already. Proper care of the meat in the field is key.
You know I have had only one bad tasting Elk ( not completely bad but not good) and its was the one time we dropped off the elk at the processor because we had killed 7 elk as a group and didn't have time to butcher them all. We normally butcher our own and we have since then and not a bad elk steak in 8 years.
