What I learned with the meat from my first deer, was that if I placed the pieces to sit in some water while they were defrosting, it extracted more of the blood out from within the muscle and this did much to remove the perception of the meat being "gamey". But the biggest thing was just making sure to very carefully remove all viscera and tendon sheathing (aka silver-skin). The clear viscera coating, is the worst part as far as contributing a bad smell/taste. Seemed like as long as I took my time to shave that off with my boning (fillet shaped) knife, everything tasted great.I have found there is very little meat, fish, fowl, ect, ect which can't be made edible with enough, spices, herbs, seasoning or marinades, but the real test is, is it edible without any of the above. That is how I determine if something actually has a good flavor. I Take a piece of wild game, cook it all by itself, if I like it that way then I may dress it up for a variety of other flavors., or not. I hate to cover up the taste of any meat.
Yeah... but he cooked it in very primitive conditions and with virtually no prep work. My point being that if done right, there's usually a trick to where you can make anything taste great... once you know what those tricks in the kitchen are. And NO... I'm not talking about just standing back and throws peppers at stuff! (Some of us can't eat them).Steven Rinella ate coyote. Meat Eater.