I bet this hasn't been posted before.  I imagine this might be a new
thought to many of you and I need help with it.

A good friend just went hunting on my family's land and he and his son
both got nice deer.  He has prepared some select cuts of meat for us.  I
have not prepared venison in years.  My mother always soaked it in milk
for 24 hours to take out the "wild" flavor.

Any ideas of what I could use???  I don't think soy and other
alternative milks would do the same thing.  I'm thinking I need some
sort of vinegar based marinade.  Any ideas?

Deborah