I agree – venison could certainly be considered an acquired taste.
On the other hand, I find there is a huge variety in flavor from animal to animal. The diet of the animal makes a huge difference, and I’m pretty sure that most of the ones we get are eating mostly corn. That’s a good thing.
This animal is a doe, which also makes the meat more mild. This particular animal doesn’t have even a hint of “gaminess” to it. The loin was some of the best venison I’ve ever had.
AND….. Mwu-wah-hah-hah-hah-hah-hah!!!
I USED A DINNER PARTY BAG!
The roast was 2lb, 2oz and is happily aging next to the half-brisket.
I haven’t yet decided how long I’m going to age it. I think the dehydration might go a little quicker in a small roast, but I don’t think the “aging” will occur any faster. I also agree that concentrating the flavor might be something to do a little less than in a beef sub-primal. 
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