Generally "Gamey Tasting" meat is a result of processing and handling. I learned from an old Ohio Pro in 1963 during my early years of bowhunting. I have NEVER had "Gamey Tasting" meat even an old 4X5 Blacktail [heavily in the rut]. A small amount of it was a little tough but VERY good.

I don't waste anything. I grind the shanks and scraps [no fat added] and divide it between ground and smoked sausage. A couple tenderloin roasts and the rest into steaks[3/4' thick]. As far as cooking, "If it ain't movin . . . its overcooked."

Dick