Free: Contests & Raffles.
Prior to cooking, I get much better results keeping the meat as dry as possible. If I was concerned about a gamey taste I would look to earlier stages of the process as a likely cause.I have washed the body cavity prior to hanging. And I have soaked blood out of sections of bloodshot meat to save it for grinding. You still want to get the moisture out before finial processing/storage.About the only thing I soak is liver. Buttermilk is what I prefer. And I will soak birds, esp. if they're shot up a bit.
I get gamey taste from eating Arizona cottontail rabbits. I've never had it from venison. Its all in how its field processed and butchered