If you leave off the first sentence of #2, bleeding deer is a waste of time and does not effect the taste. And all of #6, you don't want the meat soaking in water! It blanches the meat and will make it tough when cooking. If you truly want to age the meat you will need a walk-in cooler where the whole skinned deer can hang for several days (1-2 weeks).
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It is improper cleaning, handling and butchering that causes the gamey taste.
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Novice
