What do I like? Venison, rabbit, squirrel, turkey, dove, quail...........I eat regularly and could probably post 100 recipes on wild game alone.
I HATE gamey meat though!
On venison, there are a lot of misconceptions about what actually causes some meat to have a more gamey taste. jpmcgrew did hit on a point about how field dressing an animal can affect it.............basically the faster you can cool the meat after the kill the better. But that only accounts for VERY VERY little of the gamey taste. Most of it comes from poorly handled and cleaned meat, largely due to taking your animal to a game processor. They are FAR LESS meticulous with cleaning the meat and removing ALL the membrane material from the muscle. THAT makes for some gamey venison!!! Also, game processors usually hang a cleaned carcass in a cooler, no membrane removed mind you, for a couple days or more to age it or just due to the volume of work they have at that time. Hanging that meat with the membrane on it is the worst thing you can do, taste wise. Another bad thing about processors are, you never really know if you get your own meat back and often times you don't...............you get the poundage that you should and the cuts that you asked for, but it could easily have come from another animal and most of the time that they grind the meat or make sausage you can bet there is someone elses meat in there too!
Thats why I process all my own meat. I get in no hurry at all about gutting an animal, and usually don't if I'm not inclined to dig out the tenderloin. What I will do is try to hang it up and quarter it out as soon as possible and take all the meat and immediately throw it in a tub of clean water with a box of salt and ice it down. This will draw out excess blood very quickly. You don't want to let it soak so long that you remove all the blood and brine your meat though. That will make for dry and somewhat bland meat. Usually 4 - 6 hours will do it, and keep that ice on it!! When you bring it out is when the hard part begins, deboning and cleaning ALL of the membrane coating off of the meat. Its messy and sticks to you but do it anyway. When you think you have it all, run your meat under the faucet and see if the water gets trapped under anything clear and bubbles up...........if so, keep cleaning!! My meat goes immediately from this stage to freezer paper and into the freezer. No gamey taste AT ALL, no need to soak the meat in milk, no need for heavy marinades, just juicy tasty meat!!! This I guarantee!!!