It makes sense that the young will taste better. Look at veal calves. On the other side of the coin, you can let an older deer hang for 8 to10 days at 40 degrees and it will taste great also. The thing about the younguns is they have been in the environment less time than an older deer and will have absorbed less toxins and heavy metals than an older deer (or fish for that matter) so it is probably healthier food for us overall. You get much less meat however.