I hang mine up, skin it, debone it while its hanging, and never open the guts. I have a cooler full of deboned venison in the same amount of time it takes someone else just to field dress a deer.
That wild taste comes from not knowing how to properly butcher the meat. No need to soak in water unless its a buck that is in prime rut otherwise cutting all the sinew from the meat and the scent glands inside the meat will remove pretty much all that taste most complain about. Other than that you just probably don't like the taste of deer meat.
By the way hello again it's been awhile since my last post. I usually get on around this time of the year. Too busy other times but do enjoy following the site when season is in. Good luck and God bless you all this season.
