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I'd suggest braising in tradiational mire poix.  Braising often moves the stronger flavors from the main item to the braising liquid.  The mire poix is onions, carrots, and celery.  Shallots are good, and I always use some garlic to spice it up.  Also, if you don't like the flavor, make sure to use a seperate gravy - beef based would be good.  Add the traditional airomatics - thyme, bay leaf, and parsley - when you add the braising liquid (stock).
There is no easy answer to this, but I suggest starting with The Professional Chef by the Culinary Institute of America.  Short of formal training, it's the best thing out there.
Personally, I embrace the sacred taste and nutrition of wild fish and game and have lost interest in bland, commerically grown food.  

Message Thread:

• Game meat cooking 4whlr Feb 17 2006
  • Braise Ak Steve Feb 17 2006
  • The Rut Window Michael Strahan Feb 17 2006
    • caribou 4whlr Feb 17 2006
      • liver sdog Feb 17 2006
  • gamey taste beggar Feb 17 2006
    • gamey taste?? Alasken Feb 18 2006
  • bou pblackb592 Feb 17 2006
  • Never noticed B_M Feb 17 2006
    • cooking game meat beggar Feb 17 2006