work for a while as an inner-city EMT and the more natural smells of butchering dinner won't bother 1/2 as much. If you are smelling anything other than blood during your butchering then you have cut or shot some part of the animal that you shouldn't have. If you open any part of the digestive tract it will stink. and that goes for most of the organs as well. disconnect such parts from the animal without puncturing them or the fascia that surrounds them. If you wish to eat organ meat then the least stinky ones are the liver and the brain. I wouldn't suggest eating organ meat since it is usually where the body does the bad chemistry - stick to muscles and seperate them from the beast as cleanly as possible. Varmint and fish are treated just about the same. Unzip from chin to rectum, scoop the loose stuff, rinse, skin and roast / toast / fry / bake and then chew. Many will have scent glands in various places which you want to avoid. Learn these locations in the animals you harvest regularly and learn how to remove them without squeezing / cutting them and letting their contents loose. These are commonly found on the head and in the groin but that is probably not the only places and you will want to be able to recognize and locate them during butchering so get educated. If possible, spend some time with a local butcher or hunter and learn their tricks. If you find a semi-retired / retired old coot they will be glad enough of your honest interest in their skills that they will teach you more than you think you need to know (which is probably less than they could teach and less then you really need to know but that is the nature of youth.)

Keep at it and along the way you will have many interesting adventures and deliscious meals!