I don't age my deer. I don't soak 'em. I will marinate prior to cooking, and do my best to not overcook. The results have been excellent. Venison has it's own unique flavour, just as beef, pork and chicken do. You either like it or you don't
I don't think salt is a tenderizer. If it is used as a preservative it cannot be a tenderizer. A tenderizer will actually break down the protien molecules, and if left long enough will turn your toughest cuts into mush. Try using papaya juice if you want to tenderize your meat, or if you can find it papian(sp?) the enzyme responsible for the break down of the protien molecules.
You can take the man out of the woods but you can't take the woods out of the man.
"Celebrate your harvest with a Bloodtrail Ale(tm)!!"
"It CAN Be Done!"