Yes, I have had "gamey" venison but not with Iowa deer since we started processing our own.

You must have done a good job of handling the deer. Congratulations on getting it too.

I have found that promptly field dressing helps to cool the deer quickly. I think the hide helps to keep the deer clean. If it is cold the deer can hang with its hide on for quite a while but 40 degrees or warmer means to butcher as soon as possible. The upper 30's means to get the butchering done fairly fast, at near freezing a deer can hang a week or more.

When butchering we discard every bit of the venison fat and toss any meat that is bruised, dried, or dirty and start with sterile equipment. The fat is often is what has the gamey flavor and it seems to become worse in the freezer. We mix in beef tallow and double grind our venison burger and I find that it looks and tastes like regular hamburger. Beef fat tastes good and does not go rancid readily, that is why a beef steak does taste better than a venison steak. I just ate some back strap today and it was fork tender and tastes just like lean beef. It is really good but not marbled beef steak good.

Like I said, field dress quickly, keep it clean, keep it cold, and age it only if it is cold enough, like in the lower thirties. You will be happy with the meat you make. It sounds like you already know that.

Bob

Edit- "skeeter 7MM" got in ahead of me but what he said is right. Most people over cook venison. If you like beef medium rare you will like your venison medium rare. I know I do.