I usually don't do anything with mine anymore but have used 1/4 cup of vinegar in ice water. set in frig or cooler overnite. this draws a lot of the blood out of the meat. You can also wash the meat in cold water and squeeze a lot of blood out but I think the more you do to it the more likely it will be tough. I like to get my tenderloin almost froze before cutting it and it's a lot easier than chasing that raw meat around on the cutting board. You can cook vension like you do beef........don't overcook it or it will get dry and tough. My wife can fix it so that anyone will eat it.......I've had people that have eaten wild game all their life and didn't know it was deer meat they were eating.