I've learned to cover and soak my venison in a solution of brine and ice for several days before cutting it up for packaging. One of the benefits is that it cleans most of that "blood-shot" meat to appear about as clean as the rest.
I discovered this exact same thing with a speed goat this season. Both shoulders appeard to be quite blood shot. I put them in the cooler with everyhing else. After almost a week of constantly draining off melted ice, it was amazing to see how little of the meat was actually lost. I thought the shoulders were largely wasted. That was NOT the case.
