shortfinger,
Blood content has little (I would say nothing) to do with "gamy taste." Either wet or dry aging will work fine (we have used both for many years) as long as the temperature is right.
I like my back straps cooked "Black & Blue" I have converted many people to the rare side but if the fillet is also sitting in a pool of blood many would be turned off. With game it is cook it hot and fast or slow and low with no in between. I think more game is ruined by over cooking than anything else besides poor handling.
