The old alfalfa fed deer were way tastier than these bean.fed ones that started to appear up here about 20 years ago when a bean was developed that could make it here… prove me wrong…

Most can't tell the difference between and old sagging back buck and a yearling doe.

Its the gas from the beans, it really taints the meat.

I agree les, I've taken deer in North Dakota off irritated alfalfa and grain and they are much better eating.

In one location the new highway crown vetch made a taste change.
Deer mostly keyed on it on first bloom then again on first frost.
Road kill went way up too.

I prefer the North woods deer with no ag.
Deer fat stinks.

I though the deer from the wooded mountain I had was way better than the deer here eating peoples flowers, lol

If it doesn't taste right put a little salt on it.

Put some ketchup on it!

That's just wrong!

Diane didn't like the taste of the woods fed deer near Athens, Ohio. She like the taste of the corn fed deer from here.

Keith

How does it taste compared to the ones Bucks gets out of his pumpkin patch? Better, worse or the same?

I thought this was wrong answers only lol.

Apparently enough steak sauce will make possum palatable....

We definitely notice a taste difference between corn belt deer and northwoods deer.

The deer down here in God's country taste like dog fennel and freedom.

They started planting the rodent resistant beans around here 3 or 4 years ago now, deer don't eat them
Wait until they start planting it up your way

Prefer elk. No bait, ag, or fences needed and it tastes better than any deer

Stirring the other way….

The ones in my backyard ravage the corn fields in the fall.

I grew up farther north from where I live now. There were not many crop fields in that area. We hunted and ate a lot of venison. I never really liked it . About 30 years ago I moved to an area that has a lot of crop fields. Usually corn or beans. The venison is much better now.

Once its ground and made into summer sausage, jerky or something palatable they are all good.

They all need to be aged for a week before processing…at the correct temperature.