I've always found that shot placement, proper field dressing and proper handling of meat are the most important factors. If you shoot the animal well, clean it and handle it well (dress, skin, cool as soon as possible), then you are well on your way to great tasting table fare. Also, don't overcook! I like mine rare-med rare. I have shot gnarly old bucks that tasted great, since I process all of my venison myself. I think that these factors are more important than whether it was from a buck or doe.