Any advice? My buddy killed a nice rutting mature mule deer on our Wyoming October trip this year. It was hung and gutted right away after the kill. We left it hanging over night and it was in the ;ow 40's to mid 30's. The next morning we took it to a packing house for processing. My buddy call and said it was so strong he could not eat the meat. Is anything that can be done at this point?
Table fare mule deer
- Thread starter Yell Co AR Hunter
- Start date
He said he couldn't cover it with TU'O'NG O'T SRIRACHA Chinese hot sauce.
I am eating the heck out of the antelope.
I am eating the heck out of the antelope.
JimP
Administrator
The last rutting buck that I shot was just as rank. I cut him up myself and still couldn't stand the meat. I ended up having it ground up and mixed with a lot of pork and spices.
Even then it was hard to eat and even a friends dog wouldn't touch it, even after it was cooked. Sometimes there is meat that just isn't fit for a human to eat.
Even then it was hard to eat and even a friends dog wouldn't touch it, even after it was cooked. Sometimes there is meat that just isn't fit for a human to eat.
A rutty mule deer is about the nastiest thing I have ever eaten. It doesn't matter what you to disguise the rank taste, it will still be nasty.
Our vet told us that venison is good for dogs so grind it but don't add any thing to it and feed it to the dogs a little at a time.
Our vet told us that venison is good for dogs so grind it but don't add any thing to it and feed it to the dogs a little at a time.
mallardsx2
Veteran member
- Jul 8, 2015
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Colorado Cowboy
Super Moderator
Before you grind up any steaks or tenderloin try a trick a butcher told me...soak the thawed out meat in buttermilk overnight in a fridge and trim off all fat that is on the meat. I've done it on antelope and deer and it really made the meat tasty.
Never in Doubt
Active Member
- Jul 9, 2012
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I don't know a lot about mule deer. I have killed several rutting mature whitetail. I will keep the meat on ice for 5 or 6 days draining off the water. Then like said above soak the meat in milk over night. I never had one that did not taste fine.
My antelope I killed all stayed on ice for a couple days before I took it to the processor. This was due to I had to pack out every animal I killed. My buddy's kills were all close to the road or on BLM where we could get 4 wheeler to them.
My antelope I killed all stayed on ice for a couple days before I took it to the processor. This was due to I had to pack out every animal I killed. My buddy's kills were all close to the road or on BLM where we could get 4 wheeler to them.
Sawfish
Very Active Member
Soak overnight in a solution of 4 tbs. vinegar with a slice on onion. Then pour off the soak water, rinse and dry the meat, and cook as usual. If preferred, you can soak again in milk, buttermilk, etc..
Are you sure that you got YOUR meat from the processor? At the height of the season, processors are taking in carcasses faster than they can process, them. Some processors use the bulk processing method, and even though you brought in 60 pounds of meat, you may not get back the same sixty pounds that you brought in. If you have had the dubious pleasure of looking in the processors freezer, you will see it jam packed with deer carcasses. The carcass you so lovingly cared for by quick field dressing and transportation to the freezer is jammed up against a gut shot carcass that the hunter rode around in his truck all day showing it off to his friends. Once the carcass leaves your possession, all bets are off as to quality, and that you will receive the same meat that you brought in. Better to process it yourself, or take it to a processor that you know and trust. This was told to me by an old Colorado taxidermist.
Are you sure that you got YOUR meat from the processor? At the height of the season, processors are taking in carcasses faster than they can process, them. Some processors use the bulk processing method, and even though you brought in 60 pounds of meat, you may not get back the same sixty pounds that you brought in. If you have had the dubious pleasure of looking in the processors freezer, you will see it jam packed with deer carcasses. The carcass you so lovingly cared for by quick field dressing and transportation to the freezer is jammed up against a gut shot carcass that the hunter rode around in his truck all day showing it off to his friends. Once the carcass leaves your possession, all bets are off as to quality, and that you will receive the same meat that you brought in. Better to process it yourself, or take it to a processor that you know and trust. This was told to me by an old Colorado taxidermist.
Colorado Cowboy
Super Moderator
Sawfish is correct. Many years ago after I got some meat that was pretty bad, I decided to butcher my own....total quality control. Not that hard either,
I agree. Grind it up and make salami, or other grinds you need to blend in pork or beef. Season the heck out of in and you should be fine.
I have killed a heck of a lot of mulies and never had a bad one.
I would however say the ones I kill in the mtns tend to taste better then those killed on the desert. with exception of those hanging on the hay and corn fields all summer , those are generally the best.
I doubt the taste of the meat has nearly as much to do with the rut as it does to it's diet.
I would even go so far as to state , raise a whitetail and a mule deer on the same feed and I doubt anyone here could tell you which is which when served
I would however say the ones I kill in the mtns tend to taste better then those killed on the desert. with exception of those hanging on the hay and corn fields all summer , those are generally the best.
I doubt the taste of the meat has nearly as much to do with the rut as it does to it's diet.
I would even go so far as to state , raise a whitetail and a mule deer on the same feed and I doubt anyone here could tell you which is which when served
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JimP
Administrator
When you kill a bad one you will know it when you walk up to it. They are rank and the meat taste just like it smells. It isn't from what they have been eating either.
I will say that a buck that has lived most of its life in the hills eating it's normal diet will taste different than a grain fed one but they can still be eaten without a clothespin on the nose.
I will say that a buck that has lived most of its life in the hills eating it's normal diet will taste different than a grain fed one but they can still be eaten without a clothespin on the nose.
As much as I hate to say it but if it’s that bad don’t throw it away. Lots of people dry the meat out and feed it to their dogs to supplement dog food from what Ive read. Better then throwing it in the garbage.
This was my initial thought. I've heard enough bad reports regarding game processors [I'm sure there are great ones out there] that I have never bothered having someone else butcher my meat. I have never had self-butchered game meat that wasn't fantastic. Full disclosure: I've never harvested a mule deer later than late October.
We always cut up our meat and if we do bring it in to the butcher shop we do it in the slow season so we get our deer back. Drives me nuts they do this even though I understand why.