Really nice buck, slim and none chance I'd pass on it.

Not sure how your cooking it. Regardless of what time of the year it is, I soak it for a couple of hours in cold water with a bit of salt, after trimming as much fat and silver skin etc as possible. Then dry it and spice with salt, pepper, rosemary and what ever else you might like (I found a pepper medley that works well). I think soaking it helps a bit. Anyway when I cook it (and anyone who tries this is best to do it outside on the side burner of the bbq, stinks up the house) I heat a frying pan (cast is best) as hot as I can it and basically sear the outsides for about 2 minutes each side in bacon fat or vegitable oil. then put a lid over it on a reduced heat until its the way you like it. I have never had a bad one yet, and I don't like strong flavors. Anyway just a thought that might help.