I'm finishing up my second year of successful deer hunting. While I can't say that the code has been cracked we are learning the patterns of the deer on the property and are trying to minimize my impact on those patterns. For this reason, I think that more care will go into which deer are killed next season. Over the last two years, I've killed 8 deer of various ages and have butchered all but one of them myself. I also butchered one deer that was killed by a friend. Close attention has been paid to the quality of the meat from each one. I will give my opinions here, realizing that my sample size is small and experience is limited. I would like to hear from people with more experience. Does taste better than bucks. Yearlings/fawns are almost too tender and mild, plus they yield little meat. It's better to let them walk for a year and double or triple in size for both quality and quantity of meat. 2-3 years old seems to be the optimal age for quantity and quality. Butchering matters, possibly more than any other consideration.