ORIGINAL: Angry Beaver
So my question is does the time in the freezer help tame the flavor?
I don't know the answer to that question. I do know that my experience with freshly harvested venison is that it's gamey and none of us like the smell or taste (though the smell makes it hard to give it a fair shake). I pulled out some venison backstrap the other day from last season and it was excellent and like beef in flavor. I did all of my own butchering, none went bad. I was very attentive to detail in the process.
I was wondering if it changed by spending close to a year in the deep freezer.