One of the things I've learned about cooking game is that the blood doesn't taste good. If you're trying to get someone to like deer, one of the worst things you can do is slap a bloody deer steak on the plate. If you soak the meat in a brine, it'll take out most of the blood and replace it with a slightly salty tatse that is much better.
I've also learned the importance of not overcooking the better cuts of most game animals. Rare to medium-rare is the key. I learned alot from a guy called The Sporting Chef. He has his own TV show and cookbook. His website is HuntFishCook - Home
I've tried making jerky a bunch of different ways, but still am not too happy with the results. I'm thinking of buying a dehydrator. Any suggestions?