How to take Game out of boar meat

I have a question then....just what is 'gamey'? I'm being serious here, not making fun of your post at all Steven. I really don't know what folks talk about when they refer to meat that is gamey. I've eaten wild game all my life and I just don't get what they're talking about when they say some cut of meat tastes 'gamey' or 'wild'. To me the flesh from different critters has a different taste....some of it is better than others. I do believe that care in the field can make a big difference in the quality of the meat of any game.
We kill a few big, old boar hogs every year and eat them just as the rest of them and it's just as good as a pig to me. What I do with any hog meat is trim all the connective tissue and fat from each cut before I cook it.....if it's a bit bloody I'll soak it in salt water for awhile and that seems to do it. I put the hog meat I get in ziplock bags and never mark it as boar, sow or anything other than the date I put it up. It all tastes great to me.
I've heard folks talk about older critters being gamey or strong and I guess that can be the case, but I just don't see it myself. Game tastes like the kind it is to me......venison tastes just like venison, pork tastes like pork, duck tastes like duck.....you see what I'm getting at......I guess I'm just saying that I don't know what wild or gamey is.....it tastes like the game that it is to me. That seems to be a generic term that folks use for meat that they know before hand is from a wild game animal......might not be used if they thought it was beef or chicken or domestic pork....just my opinion.