Reply to Thread

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Message: <blockquote data-quote="retrieverman" data-source="post: 4335189" data-attributes="member: 24452">In 22 years of hunting deer in NW Oklahoma and killing a few 6-7 year old mature bucks, I’ve never had one that was “gamey” or tough.  I love liver and have tried to eat one a couple times, and it was definitely “gamey”.  However, it could’ve been in how I prepped and/or cooked it.  It was edible and tasted fine other than the gaminess.  I more than likely won’t try it again though unless I get really hungry.The meat fibers in NW Oklahoma deer are totally different than east TX deer I guess due to what they eat and fat content.  The meat on an east TX deer is like tight I call east TX deer tight hided, because you literally have to skin the hide off with a knife, but on a NW OK deer, once I get the hide cut and started, I can almost peel it all the way down the body like rolling down a sock. I don’t think anyone would know the difference between a 2 year old doe and a 7 year old buck other than the size and amount of meat.  The way I cut out backstraps they’re usually over 4 feet long, and the tenderloins are over a foot long and about the size of my wrist.As of right now, I’ll be hunting one particular buck, and if I don’t kill him, my part in this thread will be wasted bandwidth.</blockquote>