XTP to get the best out of venison you must do several things, first gut, skin, and hang as soon as possible allowing blood to drain. Second let him hang as long as possible up to 10 days, either in a meat locker or outside if the temps stay between 30F-45F. Then whenever you decide to cook venison take what ever you are going to cook and soak it overnight in salt water, this draws out the blood and gamey taste, it does not make it salty. The way to tell if you have enough salt in the water is when it will float a raw egg. Once you have soaked the venison in saltwater over night than marinade over night in your choice of marinade, one thing I always add to any marinade I use is either lemon or orange juice, this being acidic helps tenderize the meat, yet adds little if no flavor to it. Hope this helps.

The Tazman