Question for you Mule deer Guys

[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.