Soak the meat in salt water
Put your deer meat in salt water at least three days (72 hours) before you plan to cook it. Add a small quantity of white vinegar in the salt water and allow the deer meat to soak. Cover the meat nicely and make sure that it is refrigerated during this time.
Change the water
After a few hours, you will see that the water has turned reddish because of blood pouring out of the deer meat. This is good because the wild taste in deer meat is due to blood and that is what you are taking out. You need to change the water after every 8 to 10 hours.
Wait until water is almost clear
Until the colour of the meat turns light pink, you should allow it to soak and keep changing the water after regular intervals. The soaking process needs to end when the water is almost clear and there are no signs of blood in it.
Add more salt and white vinegar
Now you should add more white vinegar and salt to water. It is recommended that you add another ¼ cup of salt and white vinegar; however, the actual quantity will depend on how much deer meat is being soaked. Make sure that meat is free of blood at least 12 to 24 hours before you start to cook it.
Take the meat out of the solution
Once you have made sure that all the blood has come out of the deer meat, you can take it out of the water. Before you cook the deer meat, you need to soak it in a good strong marinade for another 12 to 24 hours.