Ummmm… No. mtmuleyAs mentioned in the post...a double lung shot is a good start. The heart will pump a lot of blood into the chest cavity. Brining is a good assist. Any sort of soaking works, but I prefer an overnight brine, wet or dry, without water changes. It reduces the amount of blood that remains in the meat without washing out all the flavor that you can wash out with too many water changes. If the animal was double lunged and other meals from it didn’t taste or smell particularly gamey, I’ll go with a dry brine more often than not. A brine isn’t a bad idea on any piece of meat wild or otherwise. Although the salt will pull some moisture from the meat, the moisture that remains is less likely too cook out, and you’ll end up with a juicier finished product.
Also mentioned, commercially slaughtered animals are usually hung and bled(throats slit) while the heart is still beating. This reduces the amount of blood in the meat considerably, and is one of the biggest differences between commercially slaughtered meat and wild harvested meat.
Heart, head, spine, and gut shots leave a lot more blood to coagulate in the meat and usually taste more “gamey”.