Here's my method:
1) Kill a fat doe. Field dress and COOL QUICKLY.
NOTE: If you kill a nice buck and plan to drive it all over town to show your buds. Pack the body cavity with bags of ICE.
2) Quarter carcass, save neck intact for ground later. (Be sure to remove all fat - Fat causes spoilage and gamy taste.)
3) Give the ribs to the dogs
4) Dust meat with black pepper and baking soda
5) Put meat in large cooler cover with ice.
6) After 8 hours flush and drain bloody water.
7) Add more ice and 2 quarts of apple cider. (The cider works as tenderizer and flavor)
8) Leave in cooler for 24 hours. Turn meat every 8 hours. (To assure all pieces have a chance to soak.)
9) Remove meat from cooler flush with water. (Garden hose works)
10) Bone out meat. (Bone meal leaves strong gamy taste)
11) Butcher roast, chops, backstrap, tenderloin.
12) All trims are cut into 1 to 2 inch chunks, labeled for stew, chili, or ground.
13) Everything is vacuumed sealed and frozen.

If I want to grind anything I do it after the meat has been frozen for at least a 3 days to kill any bad stuff.

Sounds like a lot of trouble, but it's not and I cook and eat the venison just like beef, with the exception of adding olive oil to keep it most. (No beef or pork fat)

Poorly process venison is what makes people say it too gamy.