I have a question for you: Do you have a lot of experience with meat from old, rutting bucks? This past year I took what was hands down the oldest deer of my life, and it was during the peak of the rut. The meat has a smell and taste that is not really appetizing. I've generally always taken does and the meat was fine, but then I've generally always taken them to a processor too. Last year's buck was the first one I've really worked up on my own, start to finish, so I'm wondering if I did or didn't do something that might have contributed to the smell and taste. I've always heard that an old, rutting buck won't taste good, but I hear a lot of things, if you know what I mean.