Stank rutting Mule Deer bucks...

1899

1899

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I have shot some mule deer bucks in early September and they are mighty fine eating. Mid-late October is still ok, but I shot a few in the second and third week if November that were basically inedible. I mean the whole house stank while cooking it and even the dog considered becoming a vegetarian. On the other hand, I've shot lots of whitetail bucks in November and no problems with that meat at all.

So for quite a few years now - over 10? - I haven't shot a mule deer buck after the last week of October. But I see lots of hunting programs on YouTube where folks are heading out in November. In fact, there is a place where I know lots of mulies hang out but the season doesn't open until November 1st.

What are your tips and tricks for preparing rutting mule deer bucks? Do you just embrace the stank? Brine or soak in something? Give the meat to a "friend"?
 
My friends dad got a big whitetail that was all rutted up. They made it into pepperoni and it was still rank. Like so bad you didn’t want to eat it. I think it went for dog food in the end.
I’ve shot probably 15 whitetails, never one that big and never one that rank.
I think if grinding, spicing it up and smoking it doesn’t fix the problem, it’s not table fare.
 
I shot a big mule deer buck peak rut that stank so bad I threw away the coveralls I wore while field dressing him. I didn't expect much but the meat was excellent. I've also shot a 1½ yr old whitetail that should have been good but was terrible. You don't know until you try it.
 
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Gotta be careful to get those scent glands off and not spill the bladder. But yes I agree. Haven't had any November buck that tasted good. Still going to try for one tho.

Bear is better table fare than deer, generally.
 
Any rankness I have ever seen or heard of comes from poor handling.
Especially of the tarsal glands.
When it comes to deer musk, a tiny bit goes a long way.

I have shot many rutted bucks, including one old and rickety that was black from his “knees” down.

I wore a clean pair of gloves and used one knife to very carefully remove the glands and all that oily fur. Then I bagged those gloves and knife and went to the rest of the work. Still being careful.

That buck tasted great. So have all the others.

The only time I have ever had rank meat was a 1/4ing to shot that blew out a knee. after exiting. Instead of cleaning that off I hung it and the juice from around that knee fouled the thigh roast from that leg. Thats it tho.
 
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Beeron said:
Any rankness I have ever seen or heard of comes from poor handling.
Especially of the tarsal glands.
When it comes to deer musk, a tiny bit goes a long way.
Click to expand...

Yeah, a fellow needs to be careful with those tarsal gland for sure.

I hear rutting caribou can be even worse. Never had the pleasure of finding out first hand though.
 
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It’s from poor handling.

#1 put a pair of gloves on
#2 remove scent glands on hind quarters
#3 remove first pair of gloves and put new pair on
# 4 get new knife or replacement blade on knife and start whatever method of field dressing you prefer.

No more stinky meat blamed on a rutted buck
 
Bare said:
It’s from poor handling.

#1 put a pair of gloves on
#2 remove scent glands on hind quarters
#3 remove first pair of gloves and put new pair on
# 4 get new knife or replacement blade on knife and start whatever method of field dressing you prefer.

No more stinky meat blamed on a rutted buck
Click to expand...

Numbers 1-4 are all true, but it's not my first rodeo and it's not always from improper handling.

Edit - for example, I have shot bucks and their fat, which has been depleted, is all yellow and odd texture, whereas in the early season the fat is typically white and can have a "looser" texture. There are some physiological changes in rutting animals.
 
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Bare said:
I should have said usually poor handling. No disrespect meant if it came across that way.
Click to expand...

No man, it’s all good. Lots of people come here to read and learn so it’s important to post useful/helpful information to help the community.

I’m always learning too, and that’s why I asked the question.
 
1899 said:
Yeah, a fellow needs to be careful with those tarsal gland for sure.

I hear rutting caribou can be even worse. Never had the pleasure of finding out first hand though.
Click to expand...
I never shot a caribou between mid September to mid late October. The stories of meat that even sled dogs won’t eat is real! But people still hunt them then. IMO hunting for them in that period should be close but the outfitters wouldn’t be happy !!
 
I prefer Muley over Whitetail. I shot a Muley Buck that stunk bad I could smell him 50 feet away but the meat was excellent. I've taken a fair number of Muley Bucks between Nov 6 and Nov 15, they've all been good eating

I skin out the back legs first and take care not to get hair on the meat.

Taste, as in the person doing the eating, has a genetic component, have a read on " Boar Taint".

Worst venison I've ever had was a Whitetail Doe taken Nov 30, a 1/4 mile from an alfafa field.
 
Gatehouse said:
Remove glands and cool ASAP. Lot's of people leave the hide on too long thinking that it's cold outside so it's okay but it's often not cold enouigh to quickly cool a deer with it/s hide on.
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Forsure. It was crazy how warm it was under the neck hanging my -1 garage till we skinned it. And what was only 3 hours with fur on. It was gutted of course.
 
Sent this video to a bud of mine in NB...shows the hidden part of the glands that send the stank from the innards of the buck. If you process your own deer meat (de-bone...de-fat and slice it up into small fries, which we do and love)
you'll notice small holes in some of the pcs...or the hole going thru the muscle once removed...that's the stank artery that runs the doe lure down to the glands.

 
I've found beyond meat handling it varies by individual, just like people some are stankier than others. I've had late season bucks that tasted every bit as mild as any deer i've had and there's been early season does that were strong smelling and tasting.

Even moose, which are usually much milder tasting than deer and closer to beef we got a cow a few years back that you could smell as soon as we walked up to it and the meat all had that flavour/smell.
 
Don't shoot the big mule Deer bucks in Nov if your shooting for meat. You cant eat horns ...

Get the young ones for meat: bow + blackpowder - you won't go wrong.

That's why their called 'Stinkys'
 
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