I have tried again and again to find a good solution to marinating venison as it never turns out right because of the natural jucies. So what is the correct process of doing this or what should i use?  
In part you have to re-train your mind when eating any wild animal. It will never taste like grain fed cattle. They are wild animals and eat wild things.  Other things that could affect the taste is the processing of the deer. If not bled out very well before  butchering it could have a stronger taste to it. Also, the age of the deer can be a factor. Older deer tend to have a stronger taste.  Some things you could try are soaking it in a brine base marinade for several days in the refrigerator to let the blood escape. You can add fruit juices to this brine as well. Once you do this the silver "skin" on the muscles will become more obvious and easier to remove. Removing that skin could help a lot and make the meat more tender.  Another option is to soak it for at least 1 day in milk and seasonings. Buttermilk, low fat yogurts (even fruit flavored), or ranch dressing is also used by some people.  Lastly, always cook as slow as possible. Roasts should be done at about 275 and steaks should cook as slowly as you can. Cooking to quickly may not give the meat enough time to "bleed out" but then again, it's a balancing act because if to much of the juice comes out you're stuck with a piece of meat that is very dry.  Experimentation is the only way to perfect it for your tastes. Hope this gives you a few new idea's to try out. 