tough blacktail...

[BOWHUNTER45]

I have killed three million 7 hundred and two blacktails and never had one with tough meat...so with that said, this little fork this year, ya can't hardly chew it, now one thing with this little guy, is that there was hardly any fat, could that be the problem??? Again, nothing was done any different...

Hello Bigfoot, you may want to contact some of our members on here.  They have spent a long time looking for you and would love to sit down over a cup of coffee.

AND ?

[fishnfur]

I don't know jack about butchering, but my guess would be along the lines of others.  Perhaps the deer ran a bit too much after being shot and the muscles were completely tight when it died or possibly it was cut for eating too soon.  I've heard of the same occasional problem with antelope.  It would make sense that if the animal went down instantly, the muscles would not be all tensed up and much more palatable. 

A few years ago, I was a little more knowledgeable in physiology, but I would suspect that if you butcher the animal before rigor mortis has released/relaxed, the muscle fibers might end up permanently locked in place and tough, similar to a permanent muscle spasm.  That would make the meat hard as nails.  Hanging the meat for a few days allows release of  the muscle fibers and the enzymes within the muscle cells to literally dissolve the meat from inside out, self-tenderizing itself. 

Just an off-the-wall guess.

[Alchase]

I think the thing that has the single most affect on how Venison tastes is how long the skin stays on after dead.
I have never had a deer taste bad when skinned immediately. 
Aging the meat by hanging in a locker can help breakdown the tissues a bit.
How you cut the steaks and tenderloins makes a big difference on how tough they are. If you cut tenderloins and especially the larger muscles "with the grain" they will be incredible tough.
Cut the same piece of meat "against the grain", you have BBQed heaven!

Here is a good explanation with the science thrown in for good measure.

http://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against-the-grain.html

now one thing with this little guy, is that there was hardly any fat, could that be the problem??? Again, nothing was done any different...

Since you "have killed three million 7 hundred and two blacktails" you probably know this but I will say it just in case,
"do not eat the fat (or silver skin) on deer"
It will ruin the taste of the meat.
Venison does not "marble" like beef does.