I' m with Beans Morocco (never thought I' d say that). The gamey taste (if not in the kill and the field dressing) is in the butchering. Gut it quickly w/o paunching the belly, get it cold fast, and get the hide off right away. Then, when you are butchering, avoid saws (get bone chips in the meat), and get the fat and gristle out. Fat in a cow tastes good. Fat on a deer tastes gamey. Then, take your steaks and I pour a bit of lemon juice over them in a baggy and then add Italian dressing. Marinate for at least 24 hours and then don' t grill them -- just walk them by the grill. Overcooked venison is dry and tough. Rare venison is out of this world. Finally, just as you' re about to take the steaks off the grill, season liberally with Lawry' s Season Salt. Can' t be beat!