I will agree with Hayseed. Never have detected a difference between a doe or a buck when the carefully prepared meat was on the table. Years ago I started butchering my own deer, and cutting the meat off the bone, and removing ALL fat and "white" from the meat. Then I grill the meat to medium rare over a hot charcoal or gas grill, and it just doesn't get any better than that. Prefer it over beef anyday.
My son-in-law showed up with a nice buck Monday morning for some help and lessons (I hope!) getting it skinned, cut-up, and wrapped. We put the quality cuts (loin, rump) into packaged meat for the grill, diced the other good muscle meat into 3/4" cubes for stew meat, and the remainder gets cleaned up for grinding into sausage. Pic attached.
Tossing a package of thawed stew meat into a crockpot with a can of tomato or mushroom soup and let it cook for several hours will provide some mighty fine eating.
.