if its either a big whitetail buck or mule deer buck we keep the tenderloins and backstraps always to fry or grill but the rest goes for sausage . I have never noticed my deer rather mule deer or whitetail deer tasting different if I butcher my deer myself ,which I always done for 40 years just because I take care of my meat better than many butcher shops,my son and daughter learned to help butcher wild game at a early age too. the last animal I had butchered at a shop was a caribou in Canada 15 years ago and that meat was not fit for a dog after that sob shop cut that caribou up in Quebec. Antelope if taken care of properly , quartered and iced down quickly in a cooler is very tasty meat as is a fawn deer in October is. I had an old friend say the best eating deer meat is in august before these deer start fighting and having sex I asked him how he knew that and he told me just never mind and he just laughed.
Last edited by pete53; 12/16/18.
