Beef gets tender when it's hung. So does Deer meat, but the fat on deer meat gives it a gamey taste the longer it hangs. If you hang a deer to get tender, and then strip away all the original fat and add beef fat instead, it will usually taste fine. But, as Mr. Buick-Deere stated, it depends much on what that deer had been eating.
A fat doe that's been eating corn and not running around very much will often taste a lot better then some female-crazed buck that's been chasing does for a month and living off of cedar branches and rotten apples.
In regard to other animals with musk glands in back? Goats. Their worst stink glands are on their head but they also have small ones in back (so I'm told). Goat meat sold in stores is usually called "chevon." I guess it sells better that way, instead of saying "goat meat for sale."
I've buthered many old farm goats and just did them like a small deer.
African Boer goats were supposed to be the "new supermarket meat" but it never happened. More goats in the US get butchered for dog food than table meat.
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Today's Featured Article - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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