Hey Amanda!

[Guest Ernesto C]

I got a question for you Amanda and you my fellow members.

 

The other day I was talking to a hunter from Sonora Mexico;he told me that if you harvest a coues during or rigth after the rut,the deer will not taste as good as if you get one before the rut.

Is this because the deer will be tired,stressed out and not feeding well because he spent a lot energy and time chasing does? Is this a fact or is only a myth?

 

Thanks. Ernesto C.

[CouesWhitetail]

Ernesto,

 

I can't say I have noticed a difference in taste from Nov bucks compared to Dec/Jan bucks. Personally I think field care of the meat influences taste the most. But maybe other people have different experiences.

 

Amanda

[coueshunter]

This may be where I learn something.......I have always thought a rutting buck has alot of adrenaline, testosterone and other things going on with his musky stinky body at that time of year that would make him taste stronger and not as good as other times of the year............I am curious to here Amanda's biologist thoughts and everyone else...............thanks, .......Allen..............

[CouesWhitetail]

Allen,

 

Yes, he has lots of hormones raging during the rut, but I can't say I have ever noticed a difference in the taste of the meat. Anyone ever tasted a bad Coues deer? I have had meat that was overcooked and tough, but never with a bad taste.

 

Amanda

[Kevin]

Since I'm a Coues's deer virgin, I can't speak for them. However, Mulies that I've taken pre, post, or during the rut have not tasted badly. Amanda hit it right on the head. Its all in how the meat is cared for. If you get excretions or hair from the tarsal glands on your hands or knife and then on the meat, it will taste just like the tarsal glands smell. Take care in how you handle the meat and it will pay off at the table.

 

Good hunting!

Kevin

[COUESAZ]

I have a good friend that is a butcher and when we kill a deer that is in the rut he always cuts the leg glands of first he says that it will make the meat taste odd if they stay on. he has a knife he cuts them off with and another for doing the rest of the work. like the rest of you i never have tasted the change from a rutting buck to a non rutting buck that i could tell.

Edited January 1, 1970 by ARIZONA GUIDE

[coues addict]

Ernesto C. I agree with Amanda about proper field care , It is really important to get your venison dressed and cooled out a.s.a.p. . I generally " Bone Out " the majority of my deer meat , but , I personally think a lot of the " gamey taste " people talk about is from the fat. I like to cut all the fat off with about 1/8 inch of meat also . Then I generally BBQ the meat Hot and Fast and leave the meat fairly rare, throw in some Ranch style beans, Salad ,and Fried Potatoes and man I`m in Heaven. I haven`t noticed any taste differance in taste from Oct. bucks to Dec. bucks. Oh ,and If you take steaks along with you to your Buddies Dec. deercamp. They always seem to be better than at home." Maybe It`s the surroundings" Hope this helps . Sincerely , Coues Addict

[Rembrant]

Coues addict is right on the money. My wife figured out years ago that all of the 'game' taste is in the fat and the connecting tissue; tendons etc. Trim off everything that isn't red meat, and all you'll have left is yummy.

I can't remember what publication it was, and it was a very long time ago, but I read an unusual article about the game taste in wild meat.

The guy was talking about taking the tarsal gland off the leg and rubbing down the carcass with it to 'enhance' the meat with this natural and unique flavor. At first I thought the guy was some kind of comedian, but after reading through the entire article I realized he was serious!

I like it the way my wife prepares it.

Mike