Make that a buttermilk soak.
Cook with the old tried and true bacon
Spice it up a bit, but try to stick with one theme, hot spicy, garlic, rosemary, teriaki and so on
Get used to the taste
Gravey. (store bought and then I add mushrooms)
Cook smaller portions to allow the other components of the dish to mask the gamey taste. Or consider that the meat portion of the meal is not supposed to be the major portion, the veggies and grain are. (Not gonna fly at my house, but that is how it is supposed to be)
Better handeling and care between the kill and the cooking. Quick kill, quick bleed, quick chill. Do not throw into a cooler full of ice and let the meat soak, it will only water log your meat, spread the game taste and maybe ruin the texture. Try to take younger game.
Some meat does better with longer cooking, some less, cook to proper doneness.
Some meats and cuts do better in the freezer than others and their end use might help determine if they should be frozen as is or cooked as the end product and then frozen. Like ground that is going to mixed into a chili or spaghetti sause can go srtaight into the freezer as is, but chops and steaks I think are better fresher.
I also think that smaller portions for freezing help me decide to use the food sooner. I would be more likely to put off that huge roast because of the cooking time or waiting for a special occasion as opposed to one that would be quicker to do up for a anytime meal.
A friend of mine prefreezes complete cooked and uncooked dishes and meals in advance. (Too organized for me, but a great way to do things)
They cut up all of the veggies and meat for like a stew or roast and freeze everything together in a batch for later use. They can cook it at home or if they decide to take off camping they just grab a couple of frozen meals out of the freezer, toss them in a cooler and head out. When they cook fresh food they will put the left overs from dinner in the freezer almost before they have cooled.