Inedible

[Addicting]

Lung worms are pretty common, but don’t affect the liver. Can often be found if you slice open the airways. Maybe liver flukes? Lots of other parasites possible in the liver. Hard to say without seeing it.

It wasn’t liver flukes, those are pretty distinct. Although it could have had them inside, I just didn’t see them. It was a white thin worm almost like a fine rice noodle wrapped in a perfect circle. The liver was bumpy but not like cystic. It just looked odd and that is how I found the worm. I wish I would have taken a pic.

 

[D_Walt]

I killed a mule deer buck in West Texas that was like that once. Wasn’t a particularly old deer either, it was just tougher than boot leather. Ground it up and it was just fine.

 

[Addicting]

All ground up, ended up with 41lbs of burger with 3lbs beef fat mixed in.

 

[mtmiller]

Poor dog ate them whole and will be paying for that decision when it’s time to poop.

Or poor you "where" it's time to poop.

 

[Southern Elk]

Grind it up. We made breakfast sausage out of the one my son killed this year. It turned out great. I’m not a fan of mule deer meat, so that’s why we made sausage out of this one.

 

[Mallardsx2]

Shot a moose in Ontario that was terrible. I gave 90% of the meat away and everyone commented on how good it was???? lol

 

[Bambistew]

I had a moose that was really tough to chew when it was cooked. I made it into burger, or jerkey/biltong. The jerky/biltong wasn't tough at all. It was weird, as soon as it was cooked it got very tough.

 

[johnp]

That buck doesn't look to be too old. A buddy and I both shot bucks , two or three year olds that we did the gutless method , boned out the meat while it still had body heat.
Hung up the bags in very cold weather and both bucks were tough as shoe leather.
we had shot older bucks in previous years that tasted fantastic.

 

[zootspace]

that's a rank buck.

 

[Redman]

Nope killed some old bucks and all have been excellent. I have found that the ones that I have boned out due to long hikes have been tougher than normal. Bad flavor and toughness usually has to do with meat care from the time you pull the trigger till you put it on your plate.