Deer and antelope meat studies: Season of highest palatability and food value subject of investigation of California antelope and deer

B Cook; A Morgan

Deer and antelope meat studies: Season of highest palatability and food value subject of investigation of California antelope and deer

1949

B Cook | A Morgan

Bucks of the California mule deer and the black-tailed deer usually are in prime condition—with the antlers hard—in August and early September. On the basis of palatability and vitamin content the meat of the mule deer from Santa Barbara and Ventura counties was found to be desirable from June through August and the meat of the black-tailed deer from Marin County was most palatable from the middle of March through July. The vitamin content of black-tailed deer meat seemed to be highest in the winter months.

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