I will be honest, I am a bit worried about some of the techniques and theories about venison 'gaminess'. I do not think that a deer tastes more gamey if they have adrenaline in them. I did not know adrenaline has a taste at all?

I think that the solution is VERY simple:
1.) take ALL the fat out. I don't think anyone would argue that 99.9% of the gaminess is in the fat
2.) eat the meat before 6-months in the freezer
3.) do not serve meat that has sit in your refrigerator for more than 2 days (it seems to get gamey after this amount of time)
4.) DO NOT CUT YOUR MEAT INTO SMALL PORTIONS GUYS! Larger portions keep from freezer burn and overall gaminess.

I am going to be a bit bold, and say... I PROMISE I COULD fool anyone reading and have you do a taste test with:
1.) a deer that I did not let bleed out (from the field to freezer without hanging),
2.) with a 5 year old buck in rut and straight from field to freezer
3.) and with a doe that was 1.5 years old, hung for 4 days in a cooler,

-----and you WOULD NOT TELL THE DIFFERENCE between the 3!!

99.9999% is in how it is cut, prepped, and cooked!

Anyone want me to do this challenge? It would require the deer meat to have been shot relatively at the same time (no meat from last year guys), and stored in large chunks (at least 1 lb chunks if not 2).

FYI: this is a friendly challenge, not to be cocky; cockiness is just for show:)