Yes, I did forget to mention the tenderloins. Just save them to last so you don't open the cavity until you've removed all the other meat.
This is a relatively bloodless way to get your meat from an animal. Its my observation that the "gamey" taste associated with wild meat is largely due to getting the meat drowned in blood and fluids from the cavity. The other thing that taints meat is the hair - its full of strong tasting oils and well..its dirty. When you take the skin off a warm animal it just peels right off.
Let the animal cool and the meat is fastened on with the now cold and congealed fat under the hide. You have to strain and cut and rip and you end up tainting the meat.
Finally - whatever method you use - as soon as you get your meat to a place to process it, do so. Don't let the meat lie overnight inside a plastic bag or box. The still-warm meat will have drained most of its blood into the plastic bag or container its in. Remove it from that and rinse it well. Hang it in a cloth bag that allows it to continue to drain.
Good venison is a function of field care rather than how much garlic you use!
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Keith
The Bears and Bear Maulings Page:
members.xoom.com/keithrogan