I have a friend (bless his heart) that I don't take venison from because he will gut it but he might not skin it and cut it up for a day or two. If it's cold enough outside he just hangs it from a tree and finishes when he gets around to it.
A lot of the strong taste also comes from how soon after the kill and how clean you clean the meat. Leaving just a little hair on the meat can give it a stronger flavor. I have never understood people just strapping one to the hood and driving home.