Originally Posted by
Erno86
Besides trimming the fat off a deer's meat...try trimming off the muscular tissue that sometimes covers the meat.
If you mortally wound a deer...and it runs off for a long tracking job: Adrenaline will spread throughout the deer's circulatory system, and the meat will absorb the adrenaline --- giving that gamey taste.
I really doubt this statement. I have harvested many dozens of deer and some were long and arduous tracking jobs. Proper game handling and butchering always has provided some great venison without any gamey taste. Get rid of any bloody and damaged meat along with all the fat and sinew and the meat tastes like meat.