Guess you guys would freak knowing I soak my steaks in several salt water baths for a few days to draw the blood out. It really removes the game flavor and doesn't seem totoughen the meat. IMO

The other side of the coin is that maybe I have never had a truly "good/aged" venison steak. I would tend to argue, but I have been wrong a time or two.

One other way to get around the issue is to shoot only deer w/spots!