I found this post on another site that I think explains the bad taste difference between a clean kill and a chased one.
"Actually, it's Lactic acid that forms in the muscle tissue, not adrenalin, which is in the blood stream. Yes, a combination of things is responsible for your venison having a bitter taste, one, the build up of lactic acid will affect the taste, and two, a deer that is not field dressed very quickly so it can cool will have a more "gamey taste" to it. There are a few things that will help, one, after you make your shot, don't push after the animal right away. A wounded deer usually will go a short distance and then lay down and bleed out, but if you start tracking too quickly, the deer will continue to move. Secondly, of course, field dress it and get it cooled as quickly as possible. Heat is the worst enemy of fresh game. Third, if you suspect the meat will be stronger for any of the above reasons, you can quarter it and let it soak in a bathtub full of cold water with a little baking soda in it overnight. Then, hang it in a cool garage or meat locker for a couple of days, if the temps are below 40 degrees F. Again, keep it cool. Then rinse it down and butcher it as you normally would."
This was the best answer I could find in my 5 minute search.