wantbuck, I agree with charlie brown as you never know what it will taste like until you try it. However to answer your question I will merinade prior to cooking not the freezing process. Milk is good way not to salt or change the actual taste of the meat by using Italian Dressing, Soy, etc it provides the same results just less after effects in some cases. Olive oil base merinades also will accomplish this if your worried about the salty taste, it just cuts down the amount of salt required(you still need to add salt or acid base items to the merinade). IMO salt is required on venision, not lots but I rarely make a dish that doesn't have a seasoning salt, table salt, etc added to the dish at some point in the cooking process. He brings up a good point cook it like you do beef or other meats, use the spices and so forth your taste buds like...then adapt if required.