Some observations, here in E. Colorado-
Most of our mule deer on the eastern plains along the Arkansas River drainage don't spend as much time around agricultural areas as do the whitetails. As a result, their diet is different, and I believe that is the most important factor influencing how the meat tastes.
As a result, I greatly prefer a whitetail, taken off the river bottom next to alfalfa, wheat, and corn fields. In fact, many of the whitetails on our farm spend much of the year living in the corn, until it is cut and they are forced to move elsewhere, although they don't really use it for food until the ears have matured. I have also found that how the deer smells when cleaning it can be an indicator of how the meat will taste later on. An odorless whitetail is almost a guaranteed quality animal for table fare.
Both me and my wife, however, prefer well cared-for pronghorn meat over either whitetail or mule deer.
