ORIGINAL: Freezersfull
Like the other fella said..After quartering your deer wash it off to get rid of the blood especially the shoulders. Lay inside refrigerator..I have a fridge that i only use for game meat..Let it stay for 5 days and then have it butchered or do it yourself..Leave silverskin on meat and it will act as abarrier to protect the meat..Remove silverskin before cooking..
Bingo... Get rid of the silverskin before you even think of cooking venison.
I also soak venison in salt water
(kitchen sink & a few spoonfulls of table salt), and it really helps draw out the blood. Drain, rinse, soak, {repeat as necessary}. Then finally, I sprinkle the meat with seasoned salt and a sprinkle or two of lemon-pepper. Then wrap it up in saran wrap and let it chill/age/"get happy" - a la Emeril.
Butch A.