Wondering how mule deer taste.

As mentioned, mulies are a little 'strong' when they are rutting, but still taste great in sausage.;) Early season is better, but the best tasting (IMO) are the little blacktails on the Queen Charlotte Islands in the summertime...yummm.:D
 
how do yuo bbq deer? Just like beef.... or is there a special thing that makes the whole thing great?
I'm not so good with the grill... but I'm learning...
 
I think the sooner the blood is released right after you shot the game the less gamy it tastes. But also that depends on the habitat and diet too. Soy sauce has always been used for marinating the meat in my house and worked great.
 
Scott_N said:
We hunt mulies in the prairie zones in Alberta and they are grain fed. Very yummy!
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:D Oh ya :D nothing beats a nice fat grain fed Mulie, well perhaps moose calf :) thats yummy

feed is important.

I've had antelope, not to my liking, tasted gamey, like sheep/mutton :puke:

perhaps it just needed to be properly shot and gutted, the steaks were given to me so I don't know how the animal was handled.

this thread is making me hungry :D
 
eltorro said:
how do yuo bbq deer? Just like beef.... or is there a special thing that makes the whole thing great?
I'm not so good with the grill... but I'm learning...
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I bbq venison all the time. Just had some the other night. IMO the secret for the flavour is the marinade. Second is how you cook it ( of course) I prefer a mesquite marinade (for all of my red meat) I like to marinate it for 24 hours. Or as long as you can. To that point. Then just like beef throw it on a smokin hot grill, sear both sides. Then turn the heat right down. It turns out great! Nice with a few bottles of red wine too!

Dave.
 
30-45 I find if the meat is thicker. Than it needs a bit longer. Usually I throw it on. Wait up to a minute, flip it. Then turn the heat right dow. Then flip as needed. Once or twice, depending on how it's doing and how well it's doing. If you go to website www.theperfectsteak.com it will give you a chart, with meat thicknesses and cooking times for how you like it. Hope this helps!

Dave.
 
Mule deer stinks. I couldn't get the smell out of my truck. They aren't bad eating but I will pop a WT in a grain field before I shoot anything else.
 
Game meat

Great subject! Thirty, or so, different opinions and no one can argue with any of them. I grew up in northern Sask and we lived on wild meat; elk, moose and jumpers (deer.) At that time the deer were all wt and they were delicious. So was the moose and the elk. Then we moved to BC, mule deer only in the deer line and we didn't like them one bit. Later, found out that there was a terrific difference in the quality of moose, depending on whether they were from north or south. Jack O'Connor raved about how great moose meat was from northern BC, or the Yukon, but stated the moose from the Kootenay's, southern BC, were not fit to eat! I have had some elk from the Kootenays and found them very strong tasting, nothing like the good ones from Northern Sask or Alberta. I can also agree with Jack on the moose meat from far northern BC. It is super, if shot early in the season, like no later than about the first week in September. Even big bulls are great.
I once shot a mule deer a bit before freeze up and just hung it, skinned out, in a shed. We would just go out and cut off a piece at a time, as we ate it. It was super good. I also once shot a young mule deer buck in the upper neck, as he looked at me. It was dressed properly, then hung in the bush until we could bring it in a couple of days later. Again, it was late fall, so it was in ideal conditions, but it was so strong tasting that no one could eat it and the pay off was, our dog wouldn't even eat it! So, what animal are we talking about when we say how they taste?
 
Every mulie I have killed stunk. The worst by far are the ones that eat sage grass down south. The meat smells worse then the gutpile.
 
azimuth said:
Every mulie I have killed stunk. The worst by far are the ones that eat sage grass down south. The meat smells worse then the gutpile.
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Cool...so don't shoot anymore, leave them to me. :D

Triton hits the nail on the head with the marinades and cooking skills. To those that think it's disgusting, could be you got a bad one, that is possible. Generally speaking, they're as good as anything else. My wife makes up the marinade and seals the steaks in those vac-seal bags. In the fridge for 24 hours, then of course...no one, but no one but ME goes near the BBQ. My son-in-law actually kicks me arss on the BBQ now, but then again....he learned from the best. :D
 
Don't worry gitrdone, they are all yours.:D I only shoot a mulie when I get drawn and I "do" eat it. The meat isn't too bad it just smells "different" the any other ungulate I have ever killed.
 
Always have preferred "bush deer" over farmland ones, whether mulie or wt. Best tasting deer from this year was the mulie fork horn I shot by the Panther River back of Moutain Aire Lodge.
 
The key to good venison on th BBQ is to not overcook it! Well done = wild tasting and hard chewy meat. It must still be nice and red inside and it will be excellent.
 
Diet has a lot to do with the palatability of game meat but when it comes to mule deer the rut has everything to do with the palatability of the meat. The is not, in my opinion, enough garlic in the world to make a mature mule deer buck in full rut taste good.
 
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