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I'm not sure I am explaining this right but heregoes. If shot placement is bad and the deer does not die a quick death then adrenaline will flow throughout the deers blood stream causing a flight respones in turn causing the meat to be saturated with adrenaline and tanic acid. It is the adrenalin and tanic acid which cause the "nasty" flavor.
I personally know for a fact that deer meat flavor can go bad without proper shot placement. I wounded a six point two years ago and finally caught up with it and finished it off. The meat was horrid in flavor. I threw out the sausage I had made because it wasn't fit to eat. However I did make an attempt to eat the steaks. My shot placement was good but the bullet just punched through and didn't expand. Now I have started reloading my own ammo in an attempt to avoid such negative situations. I hate to kill something and then not be able to eat it because the meat tastes like crap. Hope this helps.
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