Soak 'em in water with salt and a little bit of vinegar. Let 'em sit for about 2 hrs in it. Change the water and let 'em sit for another 2 hrs. After you've done that, dry them off and immediately stick 'em in Italian dressing or another marinade of your choice overnight.
Grill them the next day or cook them in another manner that will allow any fat to drip off. And don't cook the heck out of 'em. Cook them like you would any other red meat.
If you're shooting a lot of divers, this is the only way I've found to make them palitable. That and jerky.
