I have harvested a number of deer in rut, as well as ate and field dressed many more during this time. James B your right they do smell, in fact so do elk and even worse yet is a bull moose in the prime of breeding...but they all tasted good to me. A clean shot is always a good way to start but equally important is the care from the shot right to the dinner table. I immediately drop the guts, as mentioned cooling of the meat is essential to meat qaulity. As many of you know wild meat will rot from the bone out or what is refered to as green rot, it is essential to cool the entire carcass by removing the guts and hide asap. If you believe and the weather will allow a hanging period for your deer, it is important to insure the pelvis is spread open and the inner ham meat is not touching the other side, you want airflow around the exposed meat. I remove the gland with a seperate knife (I am not sure it is required but it was how I was taught and it must be done to hang and skin anyway so might as well leave it in the bush as drag it home and disgard of it later is my thinking). If the game (and many are during this period) have the semen and pee all over the belly, I will simply skin the belly flap out and disgard prior to puncturing the stomach area, always using seperate knives for the appropriate task(BTW the belly trim and gland removal can be done by the same knife...you'll only require 2 knives in this process). If I don't need to do this for the above reason, I still do it to allow better cooling of the inside of the carcass but rather than doing it in a skinning fashion I will puncture like you normally would to gut and then simply cut off those flaps prior to dropping the guts. Not only does it allow for cooling but more room and light to get in the body cavity. If your not mounting the cape I also recommend splitting the brisket to the neck, which will allow easy access to the trach and as well aid in cooling the meat. If mounting than DO NOT DO THIS TO YOUR CAPE, you'll have to do the reach and grab method as a cut to the front brisket will not make for a nice mount especially over time!!!!!!!!! Once I have field dressed I will skin and hang immediately. Following this procedure I wash with cool water the inside and wipe down the exterior with water and a small amount of vinegar. This will remove the little hairs from the carcass from the skinning process and no the vinegar does nothing to the taste but really works well for picking up loose hairs. If possible I will let it hang for 24 hours and debone. I butcher all my own game b/c i am very picking with my cuts and how my meat is trimmed, to me it is worth the extra time to ensure it is all excellent table fair. When doing so I remove all talc(white fat), silver skin, hair and no bones. Sawing the bones will disflavour the meat due to the deposits & marrow left on the meat. I basically split the animal into groups; grinder meat, jerky meat and choice meat cuts. Then simply wrap in portions for our family use. Ok now your going to ask but how long does this process take you? I can field dress a deer in the rut method in less than 20 minutes, which includes perserving the cape for mounting and removal of the trach. To skin b/c it is partially warm takes minutes, it really is much easier to do when the carcass is a little warm. The clean/wipe method is minutes as well. The butchering by myself will take me about 1 - 1 1/2 to completely debone and wrap. The reward is excellent meat and a big saving from commercial butchering, not to mention an excellent anatomy lesson and learning experience. Last fall I butchered well over 30 head of game as a sideline/hobby and haven't received a complaint of gamey yet, this includes several rutty mule deer which are known to have a distinct flavour during this period. Like anything it takes time to get fast and good at it, don't worry about left meat as their is always a grinder pile and certainly don't worry that the first time you try a new method it take much longer than your previous, it isn't a race and I for one will gladly but a few extra hours in at this process to ensure a good result...really no different than hitting the range or practicing your calling!

I will say difference in the texture of the meat can be dependant on age, area, stress level or food sources available to that animal, but that doesn't mean the meat is bad it just may require some creativity to get the best out of it(ie merinades) Also wild game should be cooked med-rare, you want juice and either cook it less than your beef steak or use a merinade to ensure it doesn't get dry! Like I said it is important for meat quality from the time you pull the trigger to the time you use your knife and fork, if you do as much as possible to ensure meat quality it will be returned to you at the dinner plate!

Bona appetite !!!