Every year following the opening day of buck season you hear the same complaints. One successful hunter moans his deer tasted gamey because the buck was in a rut. Another says his seemed strong because the critter was too old. And still another believes his deer tasted poor because the scent glands were not removed from the hind legs. But when you get right down to it, all these lamentations are nothing more than excuses for the hunter's own careless handling of the meat in the field, on the road or at home.
Venison can be exceptionally tasty if cared for properly.
What really determines the flavor and tenderness of a deer is a combination of several factors. The animal's diet throughout its lifetime in one key element. The degree of stress experienced by the animal just before it succumbed is another. And how the meat was handled once the deer died is still another critical factor. Finally, how the venison is wrapped, frozen, thawed and prepared is most important.