I found this on another site some time ago and saved it in the event I had gamey meat, but my hunting skills are so bad I have not had a chance to test it. If you decide to try it, please let us know if it worked.
Good luck,
Eddie
"My wife's the chemist in the family. Made an A+ in organic back in college. She told me that milk is one of nature's best and most effective solvents, particularly for any enzymes and other naturally occurring chemicals in meats. She very early on, when she thought "all wild game tastes gamey," soaked our venison overnight or at least for an hour or two before cooking, and indeed, the venison, if it had ANY "gamey" taste in it at all, came out as delectable as any meat I've ever put in my mouth. And it doesn't matter if it's deer or whatever other game you have. Soak it in milk, put it in a hot pan with a little oil - no spices or any other stuff - and sear it on one side. Don't turn it over until it's gone gray up to the center approximately, then turn and do the same on the other side, and when done, take it off. Pour off the fluids as they cook out of the pre-soaked meat as it's cooking. Any gamey or "off" tastes will go out virtually completely with the fluids (mostly milk) that cooks out. When it's done, add more oil and onions, mushrooms or whatever looks like it might be tasty in the fridge, and season to taste. When that's done, and the onions nicely browned, put the cooked and still warm meat back in and toss it around with some sour cream, or worstershire and soy sauce, and .... you'll "slap yer mamma" it's SO good!
But the milk trick to get rid of gamey tastes, if present, is the best way I know of to deal with any gaminess. Vinegar adds bitterness in my experience, and soaking in salt water makes it too salty for me, and toughens it up as well. Milk's the real deal, but remember to pour off the fluids as they cook out. With them will go all the gamey flavor. If it's pretty gamey, let it soak overnight in the fridge for cooking the next day. You'll be pleased, I'm sure. "
