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I simmer cuts in orange juice, marinate with "Mojo" (Cuban marinade) for at least 6 hours, or stuff with sauerkraut (especially pheasant/duck!). The acid seems to help "break down" the taste. Cheese crackers tend to have lactic and citric acid, that sounds good for meatloaf (wish I knew that for moose-loaf!)
When you are cutting up venison, have a clean cloth, bowl of white vinegar ready. As you cut the meat up whipe it down good with the white vinegar, it takes the gamey tase out and helps if the meat is tough.
Marinating any game or large fish (like big salmon) in buttermilk helps alot! Even just a few hours!
I eat it because it is mostly free...and if it was wounded or slow death (like with bow hunting sometimes) the adrenalin can affect the taste of the meat. Some places have a road kill list (charities/foodbanks usually are first) and you can contact local charities to find out who keeps the list (or highway patrol may know.)