All meat tends to have a distinctive smell when cooked. If an individual is suddenly exposed to the smell of a new type of meat it may seem offensive until you would become accustomed to it.
I find that it is especially strong, if the meat is ground straight with no domestic meat added. We always recommend adding 25% pork and 12.5% beef to wild game when grinding. In fact if a customer asks us to grind venison (elk, bear, etc) straight we don't even stamp our name of the packages because we don't want to be associated with the smell and/or taste.
Dave
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