I soak my birds, deer, squirrels... whatever in saltwater for 24 hours. That should remove alot of the excess blood. The longer you soak them, and the more salt you put on them, the more they will turn brown. It's ok, that's just what it looks like without the blood all in it. Change the water and rinse the meat several times in the 24 hour period.
I do love soaking meat in buttermilk for a few hours if I'm gonna roll it in flour and fry it. I think it gives it a mild, less gamey flavor.
The perils of duck hunting are great- especially for the duck.
To the deer hunter, there are only 3 that truely matter: The first one, the biggest one, and the next one.