I have been both a meat cutter and deer hunter for over forty years each. In that time I have never felt the need to or have done anything intended to "get the blood out of the meat."
    The body of an animal like humans is comprised of approximately 70% water. Water is also the main component of blood. Removing the blood removes a large part of the water which dries out the meat and can contribute to making it tougher. Leaving as much moisture in the meat (including blood) helps to prevent freezer burn and provides for juicier more flavorful meat when cooked.
    I feel more than enough blood is lost in field dressing, hanging, processing, freezing & thawing, and the cooking process. Why ruin the quality and taste any more by artificially dehydrating it?

 

Dave