Favorite Tasting Deer

[Field Tester]

I know there's several different Species and Sub-Species, and that each person's taste is different, but that's what I'm looking for. What type of deer taste the best to you? Is there a large difference between White Tail, Mule & Black Tail?

How about your favorite East and West of the Mississippi?

 

[cammogunner]

to me its white tail i shot a buck last year in full rut and he was pretty bad but i just put some fajita seasoning and he is good eatin know

 

[rswartsell]

In my experience it depends on the forage available in the area. What a specific deer has been eating is probably the greatest factor to your ultimate success in putting good venison on the table.

The best I have experienced is corn fed Midwest whitetail. Doe in the slightly under 200 lb. class. Western mulies that have been eating sage will have an unpleasant to me gaminess.

 

[Stony]

I've shot a lot of Whitetails, Mulies and Blacktails and in the eating dept., I think Whitetails just shine! Granted the Mulies I've shot were in Wyo, and N.M., where the sage might have been a factor. Texas Whitetails are just darned good eating in my area, but this is a thick wooded area with an occasional feeder dishing out corn as well.

 

[WestKentucky]

Agreed that diet is a factor. Deer in crp land eat a lot of grass, acorns, and persimmons among other things. They are notably gamier than row crop deer fat from corn. I don't have a preference though, the flavor just changes the preparation a bit. Gamy deer gets ground to burger and has a little bacon added as it gets ground. Cornfield deer is straight to the grinder. On both the back straps and loins are saved for grilling in allegro game tame (watered down because it's super duper strong) and a ham goes to the barbecue pit whole to sit in smoke for a day.

 

[Blue Duck]

Tough choice. Whitetails might get a slight edge, but I have had Mulies that were every bit as good.

 

[Patocazador]

I think the condition and age of the are the factors that matter most. If a deer is in good shape, it doesn't matter whether it was eating acorns, alfalfa, or corn.

A young deer definitely is more tender.

 

[wankerjake]

Coues whitetail are my favorite. Not much to them, but they are delicious.

 

[dprice3844444]

Favorite Tasting Deer

the deer somebody else shot,dressed,transported,cooked and served,with a large miller high life(i'm lazy like that)

 

[loose noose]

I've had N/E Wisconsin, and UP Michigan whitetail that were absolutely delicious, as well as N/W Arizona, N/E Nevada, Colorado, Utah, and N/E California mule deer that were just as delicious. The thing ya have to do is field- dress them as soon as possible. and keep the meat cool especially after they're skinned. Right at 40 degrees if at all possible. They should be butchered w/i a day or two after being skinned.

All venison should be cooked well done, I prefer using onions during the cooking process. Also when doing the ground venison a little bit of pork definitely gives the venison a bit more moisture as well as flavor.

Can't say as I ever had a bad piece of venison that I've shot, and prepared. Nothing like venison liver and onions.

 

[gamestalker]

I think it has more to do with what one likes as to taste. As long as the meat is tender, which I've rarely come across a tough deer, I always enjoy a venison meal.

I eat a lot of game meat, elk, deer, antelope, and even the occasional moose treat, love all of it! But if I had to label one type of deer as being the best tasting, I would probably go with White Tail.

As for size, age, or what time of the season, a younger buck prior to the rut is probably not as strong tasting, but I really don't mind strong tasting game meat. This year alone, I have ended up with 4 or 5 late season white tail bucks (Rutting) in the freezer, and as many mule deer in the rut, and I actually prefer that stronger game taste, which is why everyone gives them to me.

I age my deer meat by wrapping it real tight in a couple of game bags, hang it in a 35 degree cooler for 5 -7 days depending on size, elk gets hung for 10 - 14 days. I spray the exterior of the game bag with a 50/50 water / vinegar solution once a day to prevent the exterior from drying out, and to rinse some of the blood and fluids off. I remove the back straps prior to hanging, and will wrap them separately with game bag or cheese cloth, I only hang them for a couple days.

GS

 

[scottishkat]

Whitetailed deer are excellent shot hundreds of them havn't bought beef in years. Elk, Moose and Antelope meat is real good too I guess I'm not to particular. Try axis deer if you get the chance they are better than any game animal I've tried.

Good luck and shoot straight

Bob

 

[Patocazador]

All venison should be cooked well done, I prefer using onions during the cooking process.

I thoroughly disagree. Well done deer = tough deer. Medium-rare is perfect and delicious.

 

[.338Sako]

The deer I have taken in western NC are pretty gamey. Even young deer. My wife will put them in the crock pot with a lipton onion soup mix. I have it processed as all roast. Good as beef in opinion. My freezers full of venison.

 

[loose noose]

Patocazador, Never had any tough venison cooked this way just well done not burned. BTW I had an older mule deer buck 5 pointer and a little forkhorn and you could not tell the difference in taste or tenderness. Both were delicious.

 

[sage5907]

I've ate a lot of whitetail and mule deer and I don't like the taste of any of it. I would prefer to spend my money on black angus! My next door neighbor has 8 kids and that solves my deer meat problems.

 

[rondog]

I've only taken one deer in my life, a mulie doe this January. She was from a rural area with large horse properties, so she ate grass, hay, and probably landscaping greens too. No sagebrush or hard foraging. Anyway, she's delicious! Far tastier than I was expecting. Smell's a little odd when cooking, but not unpleasant by any means. But I've made some of the best stews and chilis I've ever eaten! And gotten rave reviews from many others too.

 

[AKElroy]

Axis deer here in south texas have a well deserved rep for tender tastiness.

 

[AKElroy]

I know there's several different Species and Sub-Species, and that each person's taste is different, but that's what I'm looking for. What type of deer taste the best to you? Is there a large difference between White Tail, Mule & Black Tail?

How about your favorite East and West of the Mississippi?

Actually, I've discovered this year that the best tasting deer in my neck of the woods is actually a pig.

 

[publiuss]

Whitetail that has been eating a lot of corn, soybeans, or field peas.

 

[40-82]

If I couldn't hide behind the anonymity of the internet, I might not admit this, but while I make my living from beef, I primarily eat venison. Age and condition are big factors, but I can't really speak to the question as most of my experience is with white tails. I've eaten mule deer but I was backpacking in the Rockies, and I was hungry enough not to be too particular.

 

[Gunnerboy]

All my blacktail deer are premium tasting deer.... possibly due to the fact the valley i live in has thousands of apple and pear trees

 

[Arkansas Paul]

All venison should be cooked well done

Well, that's certainly a good way to keep me from eating your deer meat. Cook it well done, and you can have it. I'd as soon eat my boot.
Now you cook it good and medium rare, and I'll fight ya for it.

 

[Water-Man]

Moose.

 

[Davek1977]

We have both Mule Deer and Whitetails here. Having similar if not identical diets, I'd be hard pressed to tell one from the other, and thats after eating a good share of both.