Glad to see all the responses. I think Country1 and Barnes raise a good point that the care of the carcass will make just as much of a difference in flavor as the diet of the animal. Also, skb2076 raises a good point that it is kind of hard to generalize the taste of a deer by state--the habitat differences between eastern and western Kansas alone are enough to make a difference in their diet and flavor.

And with all the talk I have heard about food sources, I haven't heard much in the way of water sources. Do you think a deer taken along the muddy mississippi would taste any differently than one who's home range was near a spring-fed lake?