I shoot and eat a lot of mule deer both rut and pre-rut and have only had one that tasted bad - you could smell him from 50 yards away walking up to him. My observation has been that the meat from rutting bucks typically smells stronger than pre-rut bucks but brining steaks and roasts in cold salt water (or with a little of your favorite seasoning) overnight prior to grilling works very well to neutralize any strong flavors.
