Inedible Buck?

Dave Lakes

Well-Known Member
I shot an old buck this morning, which ran on for about 20m. As usual he was pretty musky, and I’m sure the hour it spent in the roe sack didn’t do it any favours. But as I’m butchering it, the skin is like leather, and the entire carcass is really stinking of that buck musk. I mean really. I know we’re in the rut, and there would be adrenaline from running on, but it really is seeming borderline inedible at this point.

Has anyone had it so bad that you can’t eat the meat? Any saving it when it’s this pungent?
 
No buck/stag is made better tasting in the rut but it would benefit from hanging for a week first
 
Five this week all smell normal non strong i butchered the eldest looking one must pay atention at the game dealers next time when he dosnt take them all dressed o.k. and the burgers where fine rest is in the freezer minced they fit in better like that
 
I shot an old buck this morning, which ran on for about 20m. As usual he was pretty musky, and I’m sure the hour it spent in the roe sack didn’t do it any favours. But as I’m butchering it, the skin is like leather, and the entire carcass is really stinking of that buck musk. I mean really. I know we’re in the rut, and there would be adrenaline from running on, but it really is seeming borderline inedible at this point.

Has anyone had it so bad that you can’t eat the meat? Any saving it when it’s this pungent?
Any tainted smell is obviously off putting. But if you cut some thin slices of flesh and boil them, it will do one of two things. The taint will dissipate or it will become stronger. We used this in meat inspection especially for cases of suspected Uremia. It was always stronger in males. Rams,Boars and Bucks. As an aside no matter what you decide on with the results, my money's on you not wanting to eat it. Enjoy 😊
 
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