Get a new wife!? Lol
But try getting the meat on ice asap. Most people say bucks are gamey but I think it's because they leave them in the back of the truck to show off. Every buck I shoot I try to hurry with pics and get in a cooler asap and try processing it yourself. Will totally change the way the meat tastes.

Agreed

My list starts with this...

-Don't gut shoot it
-take care in processing in a timely and clean manner
-don't let sit in freezer for too long
-don't overcook

Past being tainted from a bad shot or poor handing I don't believe I have ever had "gamey" deer.

I want come of this marinade

I do love me some butter milf.

LOL!!!

Try killing bucks before the rut and don't shoot one that is stressed ( been running ). Had to feed the Yotes a Colorado mule deer that I shot and broke him down but couldn't get a finishing shot on him and it took about 20 minutes to get to him and finish him. Gutted asap and aged in 35 degree locker for 3-4 days. Had him processed and was making chili and could not stay in the house and wife said out with it.He was rutting plus the stress I think make it rank.

My grandmother has eaten wildgame her entire life. From possum to rabbit, squirrels, deer, elk, you name it she's cooked it. She told me recently the key to non-gamey meat is soaking in water and vinegar overnight. My dad is not fond of venison bc of the sometimes gamey flavor, he tried this recently and now can't stop talking about how good the meat was, but he used apple cider vinegar

I quarter my deer, and ice it down. I let it soak for 1-2 days. This works for me. Some may let it soak longer, and add ice as needed. If you shoot a deer you think will be tough, such as a rutting buck, one option is to grind all of the meat. A doe or yearling is more tender and mild tasting that a buck. As mentioned in above posts, proper care of the animal after the kill is very important.

everything thats been mentioned, plus this:
use fresh-crushed-GINGER instead of garlic (garlic AMPLIFIES the gaminess - ginger moderates it) - works best in overnight marinades (i usually add Worcestershire sauce in there too)

^^^^^^^^THIS

I am with you okiedog! I have killed a lot of hogs up to 300 lbs, never had one that was not edible. Soak in ice water for 3 full days, changing the water every 24 hrs.

Put a liberal amount of garlic salt on it while in ice water also helps, learned that from a native Zuni friend of mine.

Not much of a consensus here.

Soak in salt water in frig. Keep changing the salt water until it doesn't look like red Kool-Aid, 2-3 days. If that doesn't do it for her then she is just convinced she isn't going to like it. This method works great on ducks.

Actually, when my wife does this she throws some meat tenderizer in the water as well.

All of the above is good points but I try to remove as much fat and the white membrane off of the meat before cooking I feel that this is where the most gamey taste comes from it only takes a small amount to mess up a good cooking.

Milk, it also helps to tenderize it. Soak it for at least two hours or preferably overnight.

I cant belive no one has tried this remedy,quarter him up put him in a big ice cooler and cover the meat with cheap lemon lime like shasta for 24 hrs drain fill with ice water drain until all blood is gone,no game taste at all.

I quarter my deer then put it all in a large ice chest with ice cold water , leave the drain plug open to bleed out the meat for 2-3 days & keep adding ice as needed . Then process it yourself .