Originally posted by Jameo
I think the key to cooking venison is to cook it SLOWLY. We have let them age, butchered them right away, let them soak in water, blah, blah and just as long as there cooked up slow, that's the best darn eat'n there is! Also if you get a big old buck that is in full rut, that meat smells awful and with have a more "gamey" taste to it. The little ones are good & tender
If trophy bucks don't taste good, then nature might be trying to tell us something. Carnivores like wolves and lions weed out the old, the sick and the very young. That ensures that the prey species are genetically healthy in the long term.
I know a few hunters who don't believe in trophy hunting. At the very least, they believe that you shouldn't shoot game that you're not prepared to eat.