[john_preston]

These are the fleshes of the various deer species hunted as legal game in North America.

-whitetail
-blacktail
-coastal deer
-caribou
-mule
-elk
-moose

I suspect that does/cows in all these various species are much better on the
table for taste and texture than bucks/bulls all other things being he same.

 

[Fitasc Shooter]

EVERYTHING depends on what they eat. A mulie eating alfalfa will taste a lot different than one eating bitterbrush

 

[Coalcracker]

Yes doe is better than buck. I have only ate white tail deer and caribou. The others i can not comet on. But im sure female meat is the better in them as well. Buck i save for burger and sausage and jerky.

 

[AgedWarrior]

Like Fitasc Shooter said, it depends a lot upon what they are eating.

 

[Stamps6]

They say that Moose is the best followed by Elk.

 

[Popeye]

Not only does diet figure into taste, how the meat is handled and prepared, from field to table, makes a big difference in taste.

 

[Zhills]

Popeye is correct. Processing is the biggest part of the equation.

 

[Mad Scientist]

Poor marksmanship can lead to poor tasting venison. A wounded deer can release adrenaline and lactic acid that builds up in the animal’s system and muscles.

Also failure to cool down the meat quickly, allowing internal bacteria to spread can taint the flavor of the meat. If you kill a deer in temperatures above 40°F, you should use ice to cool the meat as quickly as possible.

 

[Zhills]

To me the most important part of processing deer is removing the silver skin, it carries most of the game tast.

 

[Ziggidy]

I learn so much from y'all........

 

[RZR6-4]

In general I have heard that whitetail is better than mule. That is the extent of my knowledge though. As the others have pointed out, there are many other factors that go into it.

 

[Fitasc Shooter]

Poor marksmanship can lead to poor tasting venison. A wounded deer can release adrenaline and lactic acid that builds up in the animal’s system and muscles.

Also failure to cool down the meat quickly, allowing internal bacteria to spread can taint the flavor of the meat. If you kill a deer in temperatures above 40°F, you should use ice to cool the meat as quickly as possible.

Why I never understood why Nevada has its pronghorn season in mid August when it can be 90+ degrees outside

 

[Mad Scientist]

Why I never understood why Nevada has its pronghorn season in mid August when it can be 90+ degrees outside

Because those who make the rules have no knowledge about the subject they govern.