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Post by bullseye69 on Dec 20, 2018 7:47:29 GMT -5
I've eaten the tenderloins, one backstrap, and one roast from this deer and it's all been very good. By the time I salt/pepper/season/cook it, I really can't tell any difference between it and the whitetail buck I took this year. This buck had a pretty swollen neck, but wasn't as rutted up as he would have been a little later in the season, so that may have some effect on meat quality too. Imo its all in the process of how it is taken care of after the kill. My mule deer from Montana tasted just as good as a whitetail from Indiana.
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