An intriguing perspective on cooking wild game from executive chef and experienced hunter, Randy King wrote a cookbook: “Chef in the wild: Recipes from a true wilderness chef. Do you prefer Whitetail over mule deer? I prefer mule deer mostly because I prefer what I have. This is going to sound bad to a lot of the hunters out there but I have only ever shot a mule deer and one black tail out of Alaska. I am fixing that this fall with a big backpack hunt. My father, brother and I are all flying into the cell way wilderness in northern Idaho. We booked a charter plane and we are getting dropped off and we are going to go white tailed deer hunting for five days so I am hopefully going to be fixing my Whitetail lack of experience. So irrespective of species recipes are in the book? Yes and the neat thing is that when it comes to red meat, the recipes are transferable. It can be caribou, moose, antelope, Whitetail, mule deer, elk. Those recipes are all interchangeable. Red meat is usually good with the same sorts of things. A little bit of fruit, a little bit of acid, salt, pepper, it’s probably going to taste pretty good. Especially if you treated it correctly and I think a lot of the times people have issues maybe with mule deer. If they go on a once in a lifetime mule deer hunt and it happens to be in the middle of the rut, that mule deer is not going to taste as good as that white tail buck they shot in early September which had been feeding on apples.