I'm with Atlas on the gamey taste thing. IMO, the first thing that one has to consider is .....where did you shoot it. If you hit one in the stomach or the guts, you're going to have some gamey taste. Second thing is how clean you dress it before getting it out of the field. Butchering it yourself is a huge plus. We have some large processing operations (for deer) around here and I have seen piles of deer and semi trailers full of deer waiting to be processed. You don't really think that you are getting your own deer back do you? Especially the burger and sausage. They make that in huge batches with everyones deer, no matter how well they were field dressed. :huh: Proper care from the shot to the freezer is key to eliminating that "gamey" taste.
I haven't tried the whole milk way yet but think I will give it a try this week. Time to hit the deep freeze and see what I have.
