We gut ours after most of the meat is removed, then soak in salted ice water for a few days. No gamey taste at all. I really don't see why this bothers some, blood quits moving at the moment the heart stops and the only good meat touching the guts are the inner loins(unless you like the ribs, we just take the outer layer of rib meat for grind). Guts will not and can not effect the flavor of the meat in cooler weather pending the animal isn't gut shot.
I don't even gut some of mine for up to an hour or two in cold weather and the inner loins are fantastic every time. I don't even brine the inner loins, they are often just cleaned, refrigerated, and cooked within days and they taste great. My wife will be the first person to point out gamey flavor, she flat doesn't like it, but she never mentions it on the deer I bring in.
If you like gutting them on site, go for it, but don't tell rumors about how it ruins meat right away because it's simply not true.
Have a great day,
loder
