By Dave Hurteau
I shot my first mule deer a couple years ago in Nebraska, and that buck tasted nasty. It stunk. I had to turn the backstraps into sausage just to choke them down, which is a sad, sad thing to have to do to backstraps.
This weekend, I had bottom-round steaks from the muley I shot a couple weeks ago in Wyoming, and it was excellent. So what made the difference?
You’ve probably heard, like I have, that a buck will taste sour if it was old, rutting, had a prolonged death, or any combination thereof. I’m not so sure. I’ve eaten sweet-tasting older bucks; sweet-tasting rutting bucks; sweet-tasting older, rutting bucks; sweet-tasting rutting bucks whose demise took longer than it should have and so on….