"The only times I have ever encountered gamey-tasting venison was when, either through the hunter's misfortune or incompetence, proper field-dressing and cooling weren't done."
^^^^THIS^^^^^
This is the gamey taste I mentioned.
Gee,, I guess my method of processing for well over 40 years & feeding a lot of people,, (including the fine visitors at the East Coast Gathering,) as well as many folks who swear they didn't like or want venison has been wrong huh?
As a Hunter Safety Instructor,, part of my class is the proper care of meat once a kill is made. Heat, moisture, & bacteria can all affect or ruin meat. Once a kill is made,, you must get it cleaned & cooled down as quickly as you can.
Meat processing places do not soak meat in anything,, (not just venison,, but beef & pork,) for a reason.
If in the deep woods, or in a place where you can't access a meat locker,, then packing in an ice chest is a viable option. BUT,,, the meat should be protected against water getting in the meat tissue to get the best flavor.
YES,, the blood needs to be removed,, and that's where hanging a deer as it's processed comes into play. And when it's quartered,, it can be placed in plastic bags,, and placed ON ice to cool it down.
Blood shot meat can be trimmed off,, and a soak can be used IF you wish to salvage the blood shot meat.
Washing a carcass is ok,, but it must be dried before freezing.
No butcher out there freezes meat when it's wet with water,, or it'll reduce the time it can last in a freezer. Water can & will crystalize in the meat fibers.
One of our more enjoyable TV programs is on the Outdoor channel,, by a chef, in England, who harvests wild game to serve in his (4) restaurants. Mike Robinson, of "Farming the Wild", "Master Chef" & "Fishing the Wild" is the host. His program shows the kill as well as processing, and preparation of various dishes. In the episodes where he harvests various deer or stags, and processes them,, NEVER have I seen ANY meat soaking. And he has to have his meat inspected AND approved for sale prior to selling it in his restaurants. He also makes a lot of neck shots,, and makes sure he bleeds out his meat.
Yes,, a lot of folks soak meat,, but if you talk to butchers & true chefs,, NONE soak their meat,, unless it's to try & salvage blood shot meat.
I know I won't change the minds of the people who swear by soaking their meat. But I'll also bet they can go to a restaurant that sells wild game & order a dish,, and will be surprised at the rich flavors they experience. And you can ask the restaurant,, and I'd wager that NONE of their meat is soaked to "clean it, or remove a gamey taste."
As I mentioned,, heat is an enemy of good meat. I knew a guy,, (he's long deceased,) who;d kill a deer every year on opening day. He'd put that deer on the hood of his jeep, drive it out to the local country store,,and sit there for hours,, bragging & showing off his kill. Well, his family never cared much for deer meat,,, (I know his two sons) saying "It doesn't taste as good as a beef steak." While he did gut the deer,, he'd let it sit in the sunshine,, AFTER a ride on a warm to hot jeep hood. I saw some of his deer, and once,, I could smell it before I got close to it.