If there’s a "gamey" taste to venison it’s because whoever killed the critter did a lousy job of field dressing and caring for the meat.
Red’s recipe sounds pretty good, but I’d suggest a couple of changes. First, fry up some bacon in the roasting pan, or a Dutch oven if you’d rather use one of those. While the bacon is frying cut slits all over the roast and insert slivers of garlic. Then roll the venison in the flour. Remove the cooked bacon and brown the venison on all sides in the bacon grease. Then do the onion soup stuff and all the rest of the recipe. And if you don’t happen to have any blackberry wine (and the only folks who ever do all live in a holler in West Virginia) you can substitute a good dry red wine. When your venison is done pour off the liquid, and all the good bits from the bottom of your roasting pan or Dutch overn, into a skillet, bring it to a simmer, whisk in a couple of tablespoons of butter to smooth it out and pass the sauce at the table.
Oh, and you can use the bacon to make venison club sandwiches another time.