Hmmm, gamey taste.

Is it gamey taste or does it taste like deer meat?

Depends on what you are calling a "gamey" taste. You can remove all the fat from the deer and get rid of some of the "gamey" taste, but if you want to get rid of most of the "gamey" taste then try removing most of the blood. You can let it set in the frig for a few days and drain off the blood as it collects. Unlike farm animals that are bled immediately after being killed -the heart beats for up to 5 minutes after the animal is killed which is when you would usually slice across both jugular veins allowing the heart to pump the blood out of the body, wild animals are usually shot, allowed to sit for about 20 minutes,so the muscle has time tosoak up the blood which causes the stronger taste in the meat.

Depending on how a customer feels about the deer taste is how I prepare it. This is why I am a custom shop. I do what my customers want and not how I may feel oneway or another. I will say most people usually turn most of their deer into sausage of some type because they or their families do not like the "deer" taste. I think half the time they do not know how to properly prepare the deer meat and if they did they probably would change how much sausage compared to deer steaks they wanted.

I had one guy that wanted me to make sausage out of the whole deer including the loins. I asked why he didn't want the loins and he told me they were as tough as shoe leather. I immediately knew he had over cooked them. I told him how tocook them and had him take a few butterfly steaks home to try it. He called me later and told me the steaks were the best he had tasted and asked if I could just cut the rest of the loins up as butterfly steaks, which I did.

This may not be your problem, but it is something to consider.

Just my two cents worth,