Other than caribou in rut, and older rutty, tough, moose and muskox, I've never had any game meat that I thought was "gamey".
If you've taken good care of the meat, kept it clean, didn't spill urine from the bladder on it............etc. there shouldn't be anything really gamey about it.
Hopefully you have cut it similiar to beef, i.e. steaks, roasts, stew meat, etc. Did you grind any for burger? Whatever you have, try cooking it like beef, or if you have a fat black bear, cook it like pork. Marinade, BBQ, fry, broil, season it, whatever.
I recently put some fat moose ribs on the grill. Brushed on BBQ sauce before I put em on. They were so fat that they kept catching on fire. I ended up burning the exterior layer and some of the fat. But once I scraped off the crispy part..................MAN.........that was GOOD meat.
Vension can be gamy if left to hang too long, at too warm of temp. I cut mine up at first chance, sometimes the next day, if its warm out, if its close to freezing i might wait a few days. The longer it hangs, the tenderer it going to be, but this will add favor to the meat. My wife does not like the gamey favor so I do things like cut my burger with ground beef or beef suet. Also if the animal was running or ran for a long time after being shot will add gamey favor to the meat.
Some of the best moose I have had was after it had been cooled rapidly in the field. I knocked a decent bull down next to a COLD mountain stream. After we quartered the animal, we dropped the quarters into a deep pool and let them soak there for about an hour. They were ICE cold when we bagged them up. The meat was incredible!
As far as how to tone down a "gamey" animal after it is in the freezer..... I think it will take marinades like already mentioned. I have also heard soaking overnight in beer or milk will help.
1) Trim away all visible fat, connective tissue, and membranes.
2) Thaw it by putting it in the fridge a day or two ahead of time instead of leaving it out on the counter. In a pinch, thaw it in cold running water. Either way, don't let it warm up pat 40 degrees until it's in the pan/on the grill.
3) Assuming the meat was in good shape when you froze it (not pushing the envelope on freshness) cook only to medium-rare. The longer you cook red meat, the more "livery" the flavor.
4) Generally speaking, recipes that are good for lamb work well for wild game.
5) If you like spicy food, try vindaloo. The meat from this year's deer was almost too mild to stand up next to the other flavors. And besides, I love Indian food.
The old marten trappers used to have a problem with getting their sled dogs to eat the marten carcasses. But after a couple days with no rations they thought they tasted great...and no more problems until next season.
If your missus likes oriental food, here's a Korean dish my family likes. Figure on 2 lbs of meat.
Marinate strips in...
1 cup sugar
1 cup soy sauce
1/2 cup sesame oil
1/4 cup sesame seeds
1/4 cup sliced green onions
4 minced garlic cloves (ya know the little pieces off a bunch of garlic)
Shake in some crushed red peppers if you like it spicy
BBQ the strips and lay them over the rice
Spoon leftover marinade (boiled) over the rice
I find the sooner you skin an animal and cool it down the better it tastes. I have used the marinade in coke method and I also use mt dew any thing with acid or citrus in it works. I cook my venison on high heat on a BBQ for 6 minutes per side. Some of the rubs and injectable marinades from eastmans get the gamey flavor out as well
When I lived in warmer climates, I shot all my deer with a bow mostly so the weather was too warm to hang meat. So I used to soak the quarters in icy salt water for a few days then butcher. Takes alot blood out of the meat and tenderizes as well. Most people didn't realize it was venison until I told them. Up here, I haven't had the need but the cool mountain stream or lake as suggested would be a substitute technique.
If your meat is gamey out of the freezer, I found milk, yogurt or Italian dressing all do a good job.
Don't want to hijack the thread, but SE deer are actually kind of hit & miss on the fat. My family has taken three bucks off Baranof island: all clean one-shot kills, all fell right down. All three immediately quartered and hung and tended by the same three guys. All cooked by the same guys. One of 'em had gamey fat, and the other two it's all I can do to stop myself from frying the fat down a little and eating it all by itself.
Still, if the fat's funky on your particular animal, trim it off of there before you cook it.