I am not crazy about venison myself. A small corn fed antlerless deer is decent eating and my family will eat it every once in a while. I know plenty of people who don’t care for it too. Certainly an acquired taste.
I am done eating the more sizable rutted up bucks. Those go to the donation program, if I shoot one. Which is about once every 10 years.
Plump young does from farm country taste the best and have the best texture hands down. Any mature buck is almost completely ground up. I’d bet 90% of the people who have prepared venison for me at their place have overcooked it. It doesn’t take much time/heat for venison to be cooked, and is very easy to overdo it. Once it’s overdone it quickly loses it’s allure to me.
I grew up eating a ton of venison, and now only eat it once in a while as it’s not a staple of going out to “fill the freezer” like it was in my younger years where our party would easily harvest 30 deer a season. Our group has dwindled and now it’s primarily trophy bucks or and a handful of medium sized does that we shoot each year. What isn’t cut out and prepared on the spot gets turned into jerky, snack sticks, summer sausage, or ring bologna depending on whose it is and what they want.
