Mule vs. White in taste

I prefer the Mulie

I always thought I liked whitetails better but then most of the Mulies we ever got were stinky rutting bucks. In recent years ( every 2 with the draw ) I have targeted a nice fat Mule doe, farm fed and it has become my favorite. I like to hang 'em for 5 days.
 
Not to sound glib or smart-ass but isn't this like asking which tastes better; Lager or Pilsner beer? The answers will more than likely be infinite. At which point it becomes pretty much impossible to make a decision based on the many conflicting opinions.
I agree with an earlier opinion; proper field dressing and butchering go a long way towards a good tasting animal. And sometimes a deer; WT or Muley tastes gamey despite the best efforts made.
Good hunting and good luck
 
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An "optimal" mulie diet should consist of 200 different plants over the course of a season. With that in mind, I can honestly say the best deer I've eaten was a Archery season 2 yr old mulie doe shot in the foothills. Then again I've never had a properly harvested deer I didn't like. Grain fed are deffinetly my least favorite.
 
A lot of interesting and varried opinions. It's interesting that writers on here who indicate they are from Saskatchewan, are in agreement with my cold country theories. I grew up on elk, moose and deer, from more northerly Sask. Moved to BC, and couldn't believe how poorly most of the wild game tasted!
I don't want to start an inter-provincial ado, but I honestly believe that people who have only eaten wild meat from southerly BC, just son't know what good wild game tastes like!
 
Think that has to do with the amount of grains the prairie game get over the mountain animals?

edit to add; just remembered the very best tasting wild deer meat I have ever had was Sitka Blacktail from the Queen Charlotte Islands the grain of the meat even on the largest deer was very small and due to the amount of seaweed/salt intake the meat always had an excellent non-gamey taste.
 
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In my area (Northern Alberta) I think Whitetails taste better, but a young, healthy animal of either species tastes fine. I prefer does, actually, but that goes against the widely held belief that killing a deer with big antlers makes your own manhood larger. Most important things are to remove the scent glands inside the knees without contaminating the rest of the meat, and getting the guts out intact without contaminating everything. No point in worrying about which species tastes better if you rupture the pee sac or get stomache contents over everything.
Also, don't leave your animals or meat in or around a diesel truck that is idling forever. The diesel stink really penetrates into it.
 
Camp Cook said:
Think that has to do with the amount of grains the prairie game get over the mountain animals?

edit to add; just remembered the very best tasting wild deer meat I have ever had was Sitka Blacktail from the Queen Charlotte Islands the grain of the meat even on the largest deer was very small and due to the amount of seaweed/salt intake the meat always had an excellent non-gamey taste.
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The old saying, "You are what you eat," certainly applies to the flavour of meats, wild or cultivated. Yes, the grain many whitetail deer feed on helps make delicious meat. By grain, I mean the usual wheat, oats or barley. I don't know about rape,--oops, I mean canola!
At one time flax was a major crop in the part of the boonedocks I grew up in. The deer that had fed all fall on the flax crops tasted so much like linseed oil that the meat could not be eaten.
I'm also a firm believer in the cold country theory. Short summers, lots of animal feed, not much time to lay on a huge amout of fat, to see the animal through the long, hard winter. The moose, especially, properly butcherd in the fall= perfect meat. But, the bulls must be shot before the rut, like no later than middle of September, or you won't have this choice meat.
I have told of eating a steak in northern BC, from a moose shot in late February and it was great tasting. However, I should add that this was an Indian shot moose, so may have been from their favourite animal, a pregnant cow.
 
H4831 said:
The old saying, "You are what you eat," certainly applies to the flavour of meats, wild or cultivated. Yes, the grain many whitetail deer feed on helps make delicious meat. By grain, I mean the usual wheat, oats or barley. I don't know about rape,--oops, I mean canola!
At one time flax was a major crop in the part of the boonedocks I grew up in. The deer that had fed all fall on the flax crops tasted so much like linseed oil that the meat could not be eaten.
I'm also a firm believer in the cold country theory. Short summers, lots of animal feed, not much time to lay on a huge amout of fat, to see the animal through the long, hard winter. The moose, especially, properly butcherd in the fall= perfect meat. But, the bulls must be shot before the rut, like no later than middle of September, or you won't have this choice meat.
I have told of eating a steak in northern BC, from a moose shot in late February and it was great tasting. However, I should add that this was an Indian shot moose, so may have been from their favourite animal, a pregnant cow.
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Hmm. I'd much rather eat a mulie or whitetail that was shot in the mountains or in the forestry zone than a farmland one feeding on grain and alfalfa. I think the more varied diet of the bush deer gives them a better flavour. I find that the farmland deer are much "lambier" tasting than bush deer. That said, I haven't eaten southern or easter brush country deer so they could be stronger with the sage brush they eat.
 
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