I'm a big fan of brining antlered game, upland game and waterfowl before cooking or freezing. It replaces the blood with a slighlty sweet, slightly salty liquid. Dissolve 1 cup each of kosher salt and brown sugar in 1 gallon of water. Soak the meat in the brine overnight and then pat dry. I'll then rub with olive oil and seasoning before cooking. makes a huge difference.
Also...don't cook the good cuts from antlered game and waterfowl past medium rare. It'll really make it tough and chewy unless you turn it into pot roast or stew.
I've learned alot from The Sporting Chef. I watch his TV show every week and bought his cookbook. If you don't want to buy the book, you can get most of his recipes free at www.huntfishcook.com