A lot of gaminess is due to a build up of acids in the tissue. This is especially true of organ meat. Soaking in milk for about a half hour reduces the acidity
i wanted to expand just a "little" bit, i cant stress the importance of good clean kills enough when hunting... if you make a bad shot and that animal goes into super "fight or flight" mode causing the survival adrenaline rush for anything more than 15 seconds before it drops, you can expect poor taste results from the meat because of the instant acid buildup...
just another thought....