Meat Taste from Rut??

[squirrel]

#1 people's tastes are vastly different.

I have been told carp soaked in buttermilk is = walleye. it is not

I have been told white bass cooked by a good cook = walleye. it does not.

I have given nasty rutty muley to a heavy smoking friend of mine and he swears it is "fine eating"

I gave a cooler of nasty November muley to a meth head girl I worked with as she had issues feeding her kids, couple days later she offered to have sex as trade for all that tasty goodness. (and no I don't have a pic).

Our local bucks are TO MY TASTE inedible in November, even in our spiciest sausage recipes.

Weird thing is same deer from early September tags are some of my favourite wild game meat, just a couple thousand feet above.

But I did really enjoy the usual "you're just an idiot that dont know nuttin'" Rokslide responses above.

Bad meat butchering skills can ruin good meat, but good butchering skills cannot make bad meat good.

 

[AK_Skeeter]

Bull moose taken during the September rut are fine eating.
Bull caribou taken during the October rut are terrible eating.

 

[Harvey_NW]

But I did really enjoy the usual "you're just an idiot that dont know nuttin'" Rokslide responses above.

Bad meat butchering skills can ruin good meat, but good butchering skills cannot make bad meat good.

More often than not, the guys saying "them things ain't fit for eatin, rutty, stinky, sagebrush blah blah blah" still gut them and drag them out whole or load them in the truck, then drive around for a day showing their buddies before they drop it off at a butcher, or hang it in the garage for a couple days and eventually skin and process it. And I find it ironic that my life pretty much revolves around hunting, 95% of the red meat my family consumes is wild game killed and butchered by us, and ever since I learned how to do things properly I haven't had one bad tasting animal.

At this point I believe all meat is good, and bad butchering or processing ruins it.

 

[squirrel]

More often than not, the guys saying "them things ain't fit for eatin, rutty, stinky, sagebrush blah blah blah" still gut them and drag them out whole or load them in the truck, then drive around for a day showing their buddies before they drop it off at a butcher, or hang it in the garage for a couple days and eventually skin and process it. And I find it ironic that my life pretty much revolves around hunting, 95% of the red meat my family consumes is wild game killed and butchered by us, and ever since I learned how to do things properly I haven't had one bad tasting animal.

At this point I believe all meat is good, and bad butchering or processing ruins it.

And there you have it... would you like some carp? If you soak it overnight in buttermilk it tastes just as good as walleye...

 

[ElDiablito]

No doubt that improper care will ruin good meat. I’ve killed dozens of mulies from August to December and only had one that was absolutely terrible. It was a big Colorado high country (mountains) buck I killed during the fourth season. Care was perfect and the thing was still so rank I couldn’t find any way to eat it. So, yes, there can be a difference but not always.

 

[Harvey_NW]

And there you have it... would you like some carp? If you soak it overnight in buttermilk it tastes just as good as walleye...

I'll stick to deer and elk, I like the fact that the way I process them they taste like deer and elk.

 

[Tmac]

Bull moose taken during the September rut are fine eating.
Bull caribou taken during the October rut are terrible eating.

Agreed.