I am not talking about the normal taste of venison, I enjoy that, but the real strong gamey taste that some deer have. I used to think that it was the age and the sex of the animal (bucks in rut) and even if it was a farmland deer vs one that wasn't, but now I am not so sure. Last year I harvested a young 8pt not grain fed one week into the season well before the rut and it had a very strong gamey taste (I made lots of sausage) , this year I took a much older 12pt also not a farmland deer during the peak of the rut and it made great table fare. The only difference is the the 12pt dropped in its tracks and the young 8pt ran aways and took me about half an hour to track and take the final kill shot. Which leads me to believe that it maybe adrenaline that causes the strong gamey taste??? I suppose they all have something to do with it, but I was just wondering if anybody else has any other opinions or experinces with this!

You can marinate the steaks in milk overnight to help with the gamey taste. As to why some have it, I don't know.

I have noticed the older the deer the more gamey. Usually older bucks.

TT,

I would say it was because the deer did run off and lived til you may the final shot, stress, etc.

I have noticed this deer and hogs, the ones' that drop on the spot seem to have the best taste.

No help, just an opinion.

dog1

When you drop a animal in it's tracks and kill it instantly it shuts down the body fluids. You are correct in saying that the adrenaline has run throught the tissues and tainted the meat.Most of the time it is with rifle shot game as they know they have been hit as there is pain. I believe most archery shot game that has run away does not know they are hit and just run away as there isn't much pain therefore not as much adrenaline. My opinion is based on my experiances at harvesting game with bow and rifle.

I can't say for sure either. I do know that none of the grain fed does I have taken,( a lot ), ever had a Gamey taste. I do know that quite a few bucks I have taken do have a stronger gamey taste. I always though that part of it is the diet they have. During the rut, I would not shoot a buck in our area for food.

I'm convinced some hunters receive deer from the processor that aren't even their deer...an animal improperly cared for/transported/stored/processed could all lead to this dilemma. I suggest tending to the entire experience and going with a trusted processor exclusively, or butchering the animal yourself.

It's also fairly common knowledge that the younger/female deer tend to taste the best.

That gamey flavor, in my opinion, can be avoided in the following ways:
1. Making a good, clean kill.
2. Field dressing the deer immediately following the kill.
3. Allowing the animal/meat to cool quickly after field dressing.
4. Removing all "silver skin" before cooking.
Do all of the above, and the meat will taste great.

Something I've noticed over the years, the longer you let your deer hang before butchering the less likely it is to have that strong "gamey" taste to it. I usually let my deer hang 1-2 days (refrigerated) before butchering.

I always do my own meat. I had a buddy who worked at a meat processing plant. His stories finished me on letting someone else do my meat.