You're the first one to mention this problem and considering the nutritional quality of the food sources that the deer of today have available, if anything they should eat better. 
   
    So what's the problem with the deer you're harvesting now? If I had to guess I'd put it in three initials: QDM.
    Don't get me wrong, from an antler standpoint I'm sure QDM is a great tool. But from the eating standpoint I'm not so sure. From what I've read, the basis of QDM is "let 'em go, let 'em grow."  To a lot of  hunters rack quality and age are the reason for the hunt, and palatability is not even a factor. Heck a lot of them give the deer away and just keep the head.
    Could you be taking older bucks and less does  that you did in the 60's & 70's? I know when I started 40+ years ago, I was happy just to get A deer!

    Try harvesting a 1&1/2 year old deer and see how that compares. And from a meat cutters standpoint grill it don't fry it. Frying doesn't do anything for any steak, venison or beef.

    Dave