Venison does not have internal marbling (fat streaks) in the meat like beef so it looks darker than beef, which is normal. As far as blood in the meat, that is part of the meat. The human body is 65% water and I would assume that animals such as deer are quite similar.
The more blood (which is comprised of water) loss from the meat the drier and tougher I believe it will be. I think way too many hunters try to "get rid of all the blood" and don't improve the venison by doing it.
Dave
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