^^^This couldn't be more true. I worked with a guy for many years and he was probably 65 when he retired from here. To this day, he believes there is a gland/fatty pocket in the back ham of a deer that once removed will prevent your deer from tasting gamey. He told SO MANY people this that I never had the heart to correct him. He would say, "Ever since a butcher showed me where that gland was I ain't never had gamey tasting deer meat since."

Very legitimate question. I've always been fanatical about removing all fat and silverskin when I butcher a deer. I've never had one that I butchered that tasted objectionably "gamey".

On the other hand, I've eaten burger from a commercial processor that was the gamiest tasting stuff I've ever put in my mouth. I have always assumed that the commercial ground meat had a high percentage of fat and connective tissue. No processor could make money if he took the time it takes to remove all that stuff before grinding it.

I have always assumed that the difference in taste that I get is due to the removal of fat and anything else that doesn't look like something I'd want to put in my mouth, but I have never tested that hypothesis. Perhaps it is the othjer stuff and not the fat that gives meat an off taste. Kudos for having an open mind and questioning the prevailing wisdom.

By the way, Poser, I've heard that deer sphincters taste really good - like calimari. I believe you're da man to test that theory.

Its not as much the bad taste as the waxy texture that i dont like.