My friends and I process all our own game. We always get our deer dressed out and quartered and the meat on ice with lots of salt within a couple hours. At that point we do nothing but add more ice and salt for at least 7 days, sometimes 10. This seems to do a great job getting all the blood, and gamey flavor, out of the meat. I used to not care for wild game until I was taught to do it this way. I've had many people who have never cared for deer meat eat compliment on the quality of the meat prepared this way and the lack of gamey flavor.
Looks like jwall and I had the same thoughts and were typing at the same time. Wild game quality is determined by what you do BEFORE the meat ever goes in the freezer.
Last edited by TATELAW; 06/13/15.
