Lactic acid causes the gamey flavor in wild meats, I have definitely noticed it more on deer that have not dropped right away after the arrow strikes. Lactic acid builds up in muscle as a result of anaerobic respiration (like when the deer is running really fast with no functioning lungs). This is one of the reasons animals go to tight confined feedlots before butchering.
Interesting experiment with rabbits and the perimortal situations that could cause stress ..
ScienceDirect - Meat Science : Post-mortem changes in the concentration of lactic acid, phosphates and pH in the muscles of wild rabbits (Oryctolagus cuniculus) according to the perimortal situation
Interesting experiment with rabbits and the perimortal situations that could cause stress ..
ScienceDirect - Meat Science : Post-mortem changes in the concentration of lactic acid, phosphates and pH in the muscles of wild rabbits (Oryctolagus cuniculus) according to the perimortal situation