Shot the lead cow in a herd moving below me at about 50 yards on Thanksgiving Day in 1984. Turned out to be a 1-1/2 year-old "heifer." Dropped her with a neck shot through both carotid arteries, so she was well bled out. The temperature was about 20 degrees so gutted her and left her spread-open on the snow, as it was late in the day. She cooled out well, of course, but her meat had a slight liverish flavor. Dunno why, as other elk treated the same way, including big bulls, haven't had the same flavor.
Have killed elk of various sizes from early September through mid-December, from New Mezico to Alberta, and have seen flavor vary considerably. Killed a relatively young 6x6 during the early rut in mid-September. The meat was tender but very bland. dunno why flavor varies. The only constant seems to be younger bulls.
I'm not a fan of calf elk or moose, or fawn deer. Their meat is bland compared to mature animals, and there's less of it. But to each his own.
