The first most important thing is... where did you shoot them. A neck shot for a gun kill or a clean double lung shot for a bow kill will lead to the second most important thing... a clean field dressing. If you get a quick killing shot and a clean field dressing, you have about eliminated the "gamey" taste. If you do accidentally blow stuff up ( stomach, liver or intestines etc. ) Field dress as clean as possible and rinse thouroghly. The third thing to do is to cool the carcass quickly. I believe that most of the gamey taste is caused by bad shot placement and / or sloppy field dressing. It can also be caused by excessive tallow left in the meat and by sawing through the bones, draging marrow into the meat.