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There are several things that are key to getting quality, non-gamey tasting venison.
First, and foremost is how you handle the animal from the time immediately after you shoot it. It should be gutted immediately, rinsed inside the body cavity, and rapidly cooled. In our northern climate it works best if you can use snow to cleanse the body cavity, then get the animal hung up in a garage or other shaded area in the cold air.
Second, you should not be eating venison steaks. Making a steak involves cutting through bone, and that imparts gaminess to the meat. Venison should be cut into roasts and fillets, following the natural anatomy of the muscle groups.
Finally, store it properly in the fridge or freezer, preferably in a vacuum sealed plastic container.
Then you won't have to worry about recipes for gamey meat. You can cook it however you want, and since it's not gamey to begin with, you don't have to try masking the meat's flavor.
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