...of a big muley buck from the rut cooking it in the fry pan as compared to a grass fed whitetail. Most times I sure can! However with a little spice and used in a nice recipe instead of just frying I find it just fine! Except once the smell was way to strong to lean over a stove and cook it.
I am pretty much limited to shooting big mulie does so I do not have that problem
DDave
That is why I hunt whitetails.
Right now I wouldn't know....
Damn...!
If you soak your venison in salt water or butter milk before you cook the meat it will neutralize a lot of the gamey taste. Whitetails get that pungent taste to when they're in rut.
ive found whitetails from further east, the big ol' cornfed variety, are unbelievable. the ones here and some muleys I cant tell the difference. some I can a bit, but barely.
I love and miss the taste of high sage muleys! Pre-seasoned! It definantly has a sweeter taste than michigan whitetails.
I was going to say high sage combined with a little ruttiness, takes some getting used to for this easterner. I have minimal experience with them and antelope, probably once in a lifetime for me but yes, I noticed it too. Maybe life will get out of the way and I can come back for another taste of fresh muley and antelope!
Jeezumcrow this is making me HUNGRY!! :D
Roast sage-country mulie with rosemary and yellow potatoes..yum.
Corn and acorn fed whitetail,a yearling or a dry doe (rare these days)..like buttah, no matter how you cook it.
Have a mulie in the crock pot. I soak the roast in salt water for a day or so, pouring off the water and doing it again. This pulls some of the blood out. Even my finicky wife will eat this mulie!