I go along with meat handling and preparation go a long way.Necks,shins,shanks,braised lowand slow,can be good.
A good example many of us have experienced is beef brisket.Go ahead,sear the outside and serve it medium rare.I doubt anyone will finish their serving.
But it can be superb.
I had to learn about antelope.I did a couple on my own in high school.I had some to learn,and those lived up to antelope's reputation for skunky poor eating.I then learned to empty my refrigerator before opening day.
Tag filled,gut immediately,bladder intact.Oh yeah,lung shoot them.
Then peel them immediately.Get the hide off.Get it cool.
Then I drive the meat home,quarter,and put it in my empty refrigerator.
Next,I drive back out to the ranch,enjoy the company,enjoy glassing and watching the rest of the hunt.Watch for coyotes,and at night,watch thesky and listen to coyotes.
Antelope tastes remarkably "normal" if you do that.I have not been eating veal,but I imagine antelope is veal-like.Just flour and brown in garlic butter.
I have eaten mountain lion.It was very good.I don't hunt them,but,it was offered.
Staying with the idea that handling iscritical,I may have a candidate for "bad".I did not shoot or dress these,they were given to me.
Little Brown Crane.I tried.but,as I was chewing,nausea began.Could not do it.It had aleachfield/sewage sort of flavor that seemed to emerge and grow as I chewed.