I have never had a whit tail dear that wasn’t highly gamey no matter who killed it, how it was butchered or how it was prepared.
It’s wild game I wish it didn’t have that gamey flavor as I don’t care for it but it’s wild game I expect it.
I have turned around 5-6 people who never ate venison that they liked. They were impressed All wild game needs a gentle touch. You can’t cook like a fine cut of beef or whatever. I admittedly prefer a fine beef prime rib etc. but a properly cooked piece of whitetail can be very good.
I have a limited tolerance for some fish and game. If I eat the worst of those species too much I tend to not want it for a long time.
Taste has a lot to do with how hungry one is. Dont eat for 3-4 days you’ll be surprised what tastes good.
Three major things for white tail:
1) When skinning, remove as much hide and sub-hide fat as possible.
2) After the gutting, CONTRARY TO MOST ADVICE, we spray the inside with a solution of 50/50 water and white vinegar. A vinegar is used to kill off bacteria and is an old butchers trick. Pat dry any excess, allow to hang and dry overnight.
3) prior to serving, soak overnight in milk with a pea sized spot of baking soda and a fair amount of salt. It will draw out a good portion of the game taste. Discard the soak and rinse the meat prior to cooking.