Usually in the sink with cold water, meat is in sealed vacuum bag. If I plan ahead I thaw in the fridge.
That worked for me on everything but moose meat. If I didn’t thaw it out of the bag and on some sort of rack above a dish so it would drain the excess blood and not sit in it, the iron/metallic taste would be very strong. Almost like licking a battery, even in the hamburger. Not a big sample size but it’s been true to two Shiras moose. One bull I tagged in Idaho a few years ago and meat from a bull a friend tagged in Utah before that.
