Question for you Mule deer Guys

[PA BEN]

When I was 18 I shot my first and only Mule deer, it was the 27th of Nov. he was in the rut. 24" 4x4 w/a very large body. I hung him for almost 2 weeks. He was very gammie and the smell would run you out of the house when you cooked him. Mom and Dad wouldn't eat him, but I would. So my question is, are any of these big mulies make good table fair? This one was living on top of a Mt. I guess the ones eating alfalfa might be ok. I've had spikes and 2 points from the same Mt. that were good eating. 

[MtnMuley]

It's 100% how you take care of the meat in my opinion.  Some of the best eating deer I've had were big bucks in the rut, and muley coming out of the high country. Some of the games I've had were whiteys shot out of the wheat fields in the Palouse. Get that skin off and into a cooler or cool place to hang asap and trim the meat to perfection when processing. Any piss or gut touching that touches the meat is a bad thing.

[PA BEN]

I handled the meat the same as all my deer. I've never had a w/t in rut that gammie. He wasn't gut shot and was cleaned and hanging with in 2 hrs of the kill.

[Todd_ID]

I think it's partly how the animal died (stress/adrenaline)/was cared for and partly the individual animal.  I've had one doe that I could hardly stand in pepperoni while the majority are better than most whitetails with no change in the meat care or area they lived (next to my house).  The worst critter I've shot and eaten was a corn field whitetail buck in November rut; he was an older buck and amped for a fight.  That's the one in my avatar.  He died in 80 yards with a double lung shot and was cared for properly.

[MtnMuley]

Also,  I hang mine for 3-4 days before processing.

[JBar]

Did you possibly handle the tarsal glands without realizing it or have the bladder leak during removal? I've shot a couple rutted up mountain muleys that tasted great. I did have a late season yearling cow taste like doo doo that I ended up giving away to guys at work(they thought it was great) smelled like and tasted like piss covered rutting bull

[PA BEN]

My Dad taught me to use 2 knifes, one for balls and glands, the other gut and skin. I try not to pop the bladder but it happens sometimes. My kids have gut shot a few deer over the years, I clean them out good no problems. BTW, I live where I hunt and the deer are cared for soon after the kill. I use a hose and wash them out real good, open up shot up areas and wash out the blood shot. My family are farmers and butcher cows and hogs. First and foremost w/deer in my family is to take care of the meat.  

[JBar]

I've heard the same as what Todd had mentioned with stress and adrenaline. This may be the case with my elk as it was in the Nile area where animals are under heavier pressure. I'm positive to this day I handled and processed that elk properly.

[bobcat]

I'd suspect the 2 week hanging time had a lot to do with the bad meat. Unless you had it in a cooler with a constant temperature in the mid-30's.

[boneaddict]

As you know lots of things contribute to an animals flavor.   Generally speaking a stove up, rancid smelling rutted up buck isn't going to taste as good as your grainfed alfalfa eating specimen in September.  Meat care influences that a ton. Cooling, cleaning, fat removal etc.   That all being said, I have never hung anything for two weeks.

[MightyWhite]

I think it's in the way it's handled...the best eating mulies were from the sagebrush and the worst one was from the wheat and alfalfa..go figure?

[MtnMuley]

I'm not a fan of washing down wild game with a hose. I don't know if that has anything to do with gamey meat, though. Possibly.  I take a bucket of water with a couple wash cloths and soak/ring out then wipe off all blood and hair. When I process I remove the entire outer layer of "dry" skin before I begin deboning the quarter.

[PA BEN]

I'd suspect the 2 week hanging time had a lot to do with the bad meat. Unless you had it in a cooler with a constant temperature in the mid-30's.

Never got above 30 that year for the two weeks. Just a little back ground, I know how to take care of the meat. This must have been just one of those rutted up bucks you hear about, he was with 9 does. My question was are all big mule deer bucks gammie tasting? I guess not from the answers I've gotten. I've only shot one mule deer out of 39 years of hunting, all others have been w/t and one blacktail doe. The mule was the only gammie deer to date. I have never target mules after that. I like to eat my deer and if all big mule deer are gammie why bother.

[jackelope]

The last rutted up buck I killed was estimated at 6.5-7.5 years old, fully rutted up and was delicious. The quarters hung for about 24 hours, froze pretty much solid, then was thawed, butchered, packaged and refrozen. It was great. I was worried about the meat tasting good given his age and condition. No worries for me.

[PA BEN]

I'm not a fan of washing down wild game with a hose. I don't know if that has anything to do with gamey meat, though. Possibly.  I take a bucket of water with a couple wash cloths and soak/ring out then wipe off all blood and hair. When I process I remove the entire outer layer of "dry" skin before I begin deboning the quarter.

Hose washed each and every deer myself and family have shot. Back in the day when all my 5 daughters were hunting we ate only deer meat. Now that most of them are out of the house they call and ask for deer meat. The butcher washes beef w/a hose why not on deer?

[baldopepper]

We used to get a lot of those old "barrell necked"  mulies during the late Utah hunts and they were always very, very gammie eating.  I grew up eating vension 5-6 times a week and we always saved those late hunt mulies untill everything else was gone.  I don't think the hang time had a lot to do with it with temps what they are that late in the year, those big old late rut bucks just don't eat all that great.  I suppose theres a scientific reason behind it, but I guarantee that those late bucks eat a lot different than the early hunt bucks. We shot deer in the same area during the earlly hunts and you could easily tell them from deer from the same area taken during the late hunts.

[Smokepole]

My dad killed a mule deer buck way up in the snow balls on South Navarre back in the 60's.  It was so gamy, he couldn't eat it.  The dog wouldn't even eat it.  Since then not him or any of us has ever killed a mule deer that wasn't exceptional meat.  We try to hang for a week or 10.  Trim all the fat.  It's good.

I've killed some swollen up bucks and they always taste great.  The worst tasting deer I've ever killed was a 2 pt. blacktail buck.  Not sure why.  He was hung and butchered to perfection, but he didn't taste as good as the muleys.  A little tough, too.

I have some mule deer in the freezer right now that is dynamite good. 

[Alan K]

To me, whitetail is the best tasting deer hands down. Seeing as that's what you've eaten all your life maybe to your palate muley meat just doesn't taste as good.  We shoot whitetails out of state every year, and that gets made into our burger while the blacktail is processed into sausages. 

[RB]

As others have stated about them being on alert or full of adrenaline, I shot a nice three point about 15 years ago that I could not eat unless it was ground up. Toughest meat I have ever had literally like boot leather. I was able to get him cooled and hung for a couple days in cold weather then had to take the steaks I had and have them ground into burger and pepperoni.

Only stinky Deer I had was a little web fork Blacktail late buck like has been said separate knives for the glands and gutting/skinning and his meat still stunk when it was cooked.

[JackOfAllTrades]

I think every deer is different. Texture to taste. But as said, handling and the process of the kill has the most influence on taste that is controllable by us. The food intake for each is pretty much the same. Even a farm area deer is still going to browse non-farmland forage. I've killed and eaten both.  I HAVE NEVER hung a deer for two weeks. If it was in a cooler, (I hope so), that might be acceptable. But most of use don't have access to hang/age meat in a cooler. I'd wonder if the temperature wasn't cold enough that may have had an effect on the meat. Venison is leaner than beef. Drying out meat in that amount of time will affect texture and likely taste.

That said, a buck in full rut that's just been run off, won a fight or just bread will have adrenaline in the blood stream. That takes some time to balance out. I have never and will never shoot a running deer that's been spooked. I am a meat hunter before I am a trophy hunter. I just had some roast tonight from my elderly buck that was obviously starting to rut late in modern season. (grouped with six does) He tastes great! But he didn't know I was there when I shot him.  A double lung or kidney shot is not my preference. A destroyed heart, spine or head shot is the quickest kill and doesn't generally allow a massive release of adrenaline to the blood stream.  Two knives? Nonsense.. Knowing where you're touching, avoiding touching metatarsal glands and any bile if present are keys. The contents of the bladder are actually sterile, and while I wouldn't suggest a nick where things get wet, that meat tainted would only be an end of a roast if you put the head of the deer up hill and let things drain down. Not to affect the whole lot of deer meat. An older buck does taste a bit different than a spike, some not as tender either. But I've had both that make my mouth water for the next bite.

-Steve

[MtnMuley]

I'm not a fan of washing down wild game with a hose. I don't know if that has anything to do with gamey meat, though. Possibly.  I take a bucket of water with a couple wash cloths and soak/ring out then wipe off all blood and hair. When I process I remove the entire outer layer of "dry" skin before I begin deboning the quarter.

Hose washed each and every deer myself and family have shot. Back in the day when all my 5 daughters were hunting we ate only deer meat. Now that most of them are out of the house they call and ask for deer meat. The butcher washes beef w/a hose why not on deer?

Sounds like you got er all dialed in. No need for me to waste my time here.

[PA BEN]

I think every deer is different. Texture to taste. But as said, handling and the process of the kill has the most influence on taste that is controllable by us. The food intake for each is pretty much the same. Even a farm area deer is still going to browse non-farmland forage. I've killed and eaten both.  I HAVE NEVER hung a deer for two weeks. If it was in a cooler, (I hope so), that might be acceptable. But most of use don't have access to hang/age meat in a cooler. I'd wonder if the temperature wasn't cold enough that may have had an effect on the meat. Venison is leaner than beef. Drying out meat in that amount of time will affect texture and likely taste.

That said, a buck in full rut that's just been run off, won a fight or just bread will have adrenaline in the blood stream. That takes some time to balance out. I have never and will never shoot a running deer that's been spooked. I am a meat hunter before I am a trophy hunter. I just had some roast tonight from my elderly buck that was obviously starting to rut late in modern season. (grouped with six does) He tastes great! But he didn't know I was there when I shot him.  A double lung or kidney shot is not my preference. A destroyed heart, spine or head shot is the quickest kill and doesn't generally allow a massive release of adrenaline to the blood stream.  Two knives? Nonsense.. Knowing where you're touching, avoiding touching metatarsal glands and any bile if present are keys. The contents of the bladder are actually sterile, and while I wouldn't suggest a nick where things get wet, that meat tainted would only be an end of a roast if you put the head of the deer up hill and let things drain down. Not to affect the whole lot of deer meat. An older buck does taste a bit different than a spike, some not as tender either. But I've had both that make my mouth water for the next bite.

-Steve

This buck didn't know I was there. I have shot a lot of spooked deer, it happens a lot with w/t's, all have been good eating. As far as your nonsense about two knives, what's the problem using one knife to cut metatarsal glans and the balls off with. I see a lot of hunters leave the glans on, just one thing I do to help not taint the meat. O, I guess I should have said it's nonsense to use one knife. I also use two knives on elk, a bull in the rut pisses all over hes belly hair, I use one knife and skinn a wide path off his belly before I gut. Lots of good info here without the jabs. One thing I have gotten from this topic is some big old mule's are good eating and some are not. 

[boneaddict]

Sounds to me you just got a stinky one.   Be thankful it wasn't a moose.  Less to eat.

[zwickeyman]

Like every one is saying, there could be a lot of reasons. I've killed a few nice bucks that time of year and all have been good, it's a little after the peak. The only strong buck I have ever eaten was a buck my son shot on 11/11 in Swakane. 7 1/2 or 8 1/2 roman nose, huge body and full rut. We ate him but I could tell when he was cooking which deer it was. 

[Elkrunner]

We used to get a lot of those old "barrell necked"  mulies during the late Utah hunts and they were always very, very gammie eating.  I grew up eating vension 5-6 times a week and we always saved those late hunt mulies untill everything else was gone.  I don't think the hang time had a lot to do with it with temps what they are that late in the year, those big old late rut bucks just don't eat all that great.  I suppose theres a scientific reason behind it, but I guarantee that those late bucks eat a lot different than the early hunt bucks. We shot deer in the same area during the earlly hunts and you could easily tell them from deer from the same area taken during the late hunts.

I grew up in Utah and the mulies always tasted more gamie than any mule deer I have ate from this state.  I believe it has to do with there diet.  A lot of the Utah deer eat sage all the time.

[MooseZ25]

I shot my mule deer Nov. 14 this year on the top of the mountain.  He was with several doe.  Good clean kill and I use the hose water on him when I got it home.  The buck taste great! Just tougher than old boot leather.  I just think you can get a bad one every once in awhile.

[Karl Blanchard]

I've shot a lot of mule deer, not as many as some but more than most.  I bone them in the field and process them as soon as I can.  I have shot them standing, walking running, bedded, and everything in between.  Early season, Oct., pre rut, rut, post rut.  Never had a bad one.  Had one from Montana that was ancient and tough as boot leather but not gamie.  I will say though, my Colorado buck from this year stunk!  The meat smelled like a sent gland, but it tastes like all the other deer in the freezer.  We live 100% on wild game and like was said before, some are a bit different than others but none have been bad.  I will say, in my opinion, whitetails are better table fair.  Sounds like you need to shoot another big ol muley as a test subject  

[PA BEN]

Sounds to me you just got a stinky one.   Be thankful it wasn't a moose.  Less to eat.

[Gobble]

I've shot a lot of mule deer, not as many as some but more than most.  I bone them in the field and process them as soon as I can.  I have shot them standing, walking running, bedded, and everything in between.  Early season, Oct., pre rut, rut, post rut.  Never had a bad one.  Had one from Montana that was ancient and tough as boot leather but not gamie.  I will say though, my Colorado buck from this year stunk!  The meat smelled like a sent gland, but it tastes like all the other deer in the freezer.  We live 100% on wild game and like was said before, some are a bit different than others but none have been bad.  I will say, in my opinion, whitetails are better table fair.  Sounds like you need to shoot another big ol muley as a test subject

The mule deer bucks we have killed in Montana have all been tough, but the Does have been good tender. I have had to cube all my buck steaks from MT in order to make them edible, we assume its from the rut and all the ground they are covering during that time, every buck we see is on the move looking for does

[The scout]

the first year we hunted Montana my uncle shot a super stinky buck the first day we were there, on our way home we called our buddy who is a butcher and asked the best way to take care of the stinker, he said get it off the bone as soon as possible, oops its already hung for a week. the meat worked well for Christmas gifts. we have killed lots of rutted up muleys since with no problem

[Karl Blanchard]

I've shot a lot of mule deer, not as many as some but more than most.  I bone them in the field and process them as soon as I can.  I have shot them standing, walking running, bedded, and everything in between.  Early season, Oct., pre rut, rut, post rut.  Never had a bad one.  Had one from Montana that was ancient and tough as boot leather but not gamie.  I will say though, my Colorado buck from this year stunk!  The meat smelled like a sent gland, but it tastes like all the other deer in the freezer.  We live 100% on wild game and like was said before, some are a bit different than others but none have been bad.  I will say, in my opinion, whitetails are better table fair.  Sounds like you need to shoot another big ol muley as a test subject

The mule deer bucks we have killed in Montana have all been tough, but the Does have been good tender. I have had to cube all my buck steaks from MT in order to make them edible, we assume its from the rut and all the ground they are covering during that time, every buck we see is on the move looking for does

. Last year i started cubing my mature deer and that has been a great addition to the freezer.  One thing that will make any steak tender and delicious is olive oil.  Brush your steaks on all sides, season to taste, zip lock and toss in the fridge for 24-48hrs.  Life changing!!!!!

[Gobble]

I've shot a lot of mule deer, not as many as some but more than most.  I bone them in the field and process them as soon as I can.  I have shot them standing, walking running, bedded, and everything in between.  Early season, Oct., pre rut, rut, post rut.  Never had a bad one.  Had one from Montana that was ancient and tough as boot leather but not gamie.  I will say though, my Colorado buck from this year stunk!  The meat smelled like a sent gland, but it tastes like all the other deer in the freezer.  We live 100% on wild game and like was said before, some are a bit different than others but none have been bad.  I will say, in my opinion, whitetails are better table fair.  Sounds like you need to shoot another big ol muley as a test subject

The mule deer bucks we have killed in Montana have all been tough, but the Does have been good tender. I have had to cube all my buck steaks from MT in order to make them edible, we assume its from the rut and all the ground they are covering during that time, every buck we see is on the move looking for does

. Last year i started cubing my mature deer and that has been a great addition to the freezer.  One thing that will make any steak tender and delicious is olive oil.  Brush your steaks on all sides, season to taste, zip lock and toss in the fridge for 24-48hrs.  Life changing!!!!!

Exactly how I do it!! The oil really keeps the meat tender and helps keep the moisture in, cast iron cooks it Perfectly!!

[Mike450r]

The thing I have experienced that I think plays the biggest role in meat having an off flavor is how they die.  I have had old bucks and bulls that died before they hit the ground that were tastier and more tender than young cows that were stuck with an arrow and ran a ways and took some time to expire.

[Karl Blanchard]

One thing is certain, I'm taking steaks out of the freezer when I get home

[MtnMuley]

The two toughest meat animals I've ever killed were a mature muley and a mature bull elk.  Both were killed instantly with a bullet.  Both were boned out as well and the elk was several hours before it got into a cooler in 80 degree weather.  Excellent flavor but tough as leather.  The muley was in the fridge within a couple hours and was in 40 degree weather.  Once again taste was great, but the meat was very tough.  Neither animal was pushed or even knew I was there.

[Karl Blanchard]

The thing I have experienced that I think plays the biggest role in meat having an off flavor is how they die.  I have had old bucks and bulls that died before they hit the ground that were tastier and more tender than young cows that were stuck with an arrow and ran a ways and took some time to expire.

I've heard this many times but never personally noticed a difference.  I have shot deer during modern season that had been running for god knows how long and all have tasted fine.  Maybe due to how rapidly the meat cools because I bone them out   It could also be I have low food standards

[JackOfAllTrades]

OK.. a little thin skinned are we?  Maybe I shouldn't have said that... But It appears that it's that time of year.

Maybe 'Nonsense' was an inappropriate word to use, But One knife is good enough. I use a saw to cut legs off above the glands.  So, I guess that's another cutting utensil. I certainly don't take time to cut the glands out.  As for the testicles.... It's not like I'm cutting into those rocky mountain oysters!   Two knives might be 'safer' to not spread any contamination. I just don't think it's necessary.  Like Bone said.. Maybe you just got a stinky buck that time.

[Eli346]

 I haven't ever hung an animal for 2 weeks as I do mine in a few days. If there were perfect conditions to hang that long the only thing I can figure is maybe the fat wasn't trimmed off before hanging? I've seen some fat mule deer and blacktails also but I never leave any fat on them to hang and definitely not in the processing.

[Elkrunner]

I grew up hanging animals for about a week.  When I started archery hunting I met a friend that told me it wasn't necessary.  I usually have mine butchered within the first day or two.  I do not notice a difference in taste.  If anything, I think they taste better.

[Smokepole]

I like to hang mine a week to ten days with the hide on.  Never had bad tasting venison.  If the flies are bad, I'll bone it out.  The meat has a lot more water in it, which comes to the surface in the fry pan.  Tastes good.  Maybe not as tender.

[huntnnw]

Being able to shoot deer in early Sept or late Nov there is a huge difference in quality of meat in whiteys. Of the 3 whiteys I have taken in Sept they were excellent and almost unbelievable to eat not to include the meat texture when butchering was different almost falling apart in Sept. The bucks are a good 25-40lbs heavier in Sept also..the last buck the backstraps never even made it to the freezer they were eaten that week 

[butcher98951]

the only meat I hang is beef and that hangs for two weeks. there is a reason for hanging meat and that reason does not follow with game because they do not have the fat in the muscle to break done and make it tender. I have always deboned all my game animals within a few hours after the kill. keeping the meat very clean,cool and getting all unwanted things off the meat is very important.

[huntnnw]

all meat breaks down as it sits....if your grinding, sausage, roasts then yeah it doesnt matter...steaks will get better with some time in a controlled cool temp

[boneaddict]

Bottom line is you should leave the mule deer for us Mule deer guys, and keep shooting those stinking whitetails.