The trouble with deer meat is... it really depends on two factors
1) what the deer has been feeding on (no control over that one... but if its a dry year , they feed differently than a lush year, etc.)
2) how it is handled immediately after being shot... not getting it gutted etc. really fast, makes the meat really gamey.
I only take deer meat from people who I know are excellent at reading the terrain (therefore, picking their hunting grounds according to what the deer would have been feeding on...) AND who know how to complete the job properly in the field. I'm going to take a guess that Janet's Tony is probably one of these!
Beyond that... there are a few spices that tend to pull mild gameyness out... one is bay leaves.
If you want the best wild meat there is... try moose.
