The long hike made his pulse jump. He gasped for air like he was making hook shots at the basketball court, and his ego was still in a relatively positive place. Last night, he slept in his truck at a trailhead below; the tight space gave him a crick in his neck. He took a minute now to check the GPS on his phone; he still had a quarter mile further to go before cresting out. Back on his feet, he took a long pull from the rubber hose over his shoulder and got back to it, headlamp beam bouncing out ahead. Mentally, he was humming along to KC and the Sunshine Band, a song he didn’t want in his head but wouldn’t go away, and as the chorus played over and over, he crested the bowl at 9,300 feet.
I know quite a few hunters who have always wanted to try corning their venison around St. Patrick’s Day but the concept, to them, seems complicated. If you are one of those folks who have wanted to partake in the aforementioned Irish tradition but have shied away in past years, I promise you this is one of the easiest ways to prepare and cook venison. Basically: if you can properly trim silver skin and add ingredients to a pot, you can corn and cook corned venison.
Deep in the Black Hills National Forest the Mule Deer foundation is hard at work building strategic habitat for mule deer and a litany of other species.
The USDA Forest Service manages nearly 200 million acres of public land all over the country. That’s a lot of ground to cover, especially when you consider the agency’s mandate to make decisions on how best to utilize and maintain the land for “the greatest good of the greatest number in the long run.”
Here are three very easy recipes for fur, feather, and fin appetizers. For the sliders, you can use any venison (whitetail, mule deer, elk, caribou, etc.). For the Buffalo Pheasant, you can indeed substitute any upland bird (even waterfowl, I suppose) and incorporate this somewhat homemade buffalo sauce. For the bacon-wrapped jalapeño poppers, you guessed it—you can use any fish, from saltwater to freshwater to scuzzy pond water fare (e.g., catfish).
The Blacktail Deer Foundation field team kicked 2025 off right with a conservation project on Kodiak Island Alaska capturing, collaring, and tracking black-tailed deer.
Inspired by the curry chicken and curry goat rotis I’d ordered from Trini roti shops in Toronto, I decided to make a version using venison meat instead. This is the perfect opportunity to use the venison stew meat you got back from the butcher’s or to cube up your own venison shoulder or neck roast. Keep in mind those Scotch bonnets are SPICY, so decrease the amount in the recipe if you’re sensitive to heat. If you can’t find Scotch bonnets, use habaneros or a couple of shots of Caribbean Scotch bonnet hot sauce instead.
Over the last 25 years, a common assertion you often hear is that muledeer populations are in decline. But is this true? This question is frequently posed to us at the Mule Deer Foun- dation (MDF), and it represents a significant issue that our leadership actively addresses. So, what’s the reality? The answer is nuanced. Innshort, it depends.
Birria is a famous Mexican stew or soup made with chili peppers and traditionally goat meat. It originated in the areas of Jalisco and Michoacán, as I understand, but continues to grow in popularity worldwide, with many variations popping up on social media.
It’s the little stuff like this that’s going to keep you in the field longer. Foot care is Paramount, especially if you’re heading into the foothills of the Rockies to chase after a Muley. You’ll need to put some miles on, and if your boots aren’t in tip-top shape, you’re setting yourself up for failure. So take the time now to clean your boots and do what maintenance is necessary. The reward? A comfortable, pain-free adventure when you head out to the mountain this fall.
The Mule Deer Foundation (MDF) benefitted 122 deer herds in 18 states through their mission delivery in 2024. These conservation actions improved over 700,000 acres and 151 miles of fence removed or modified to wildlife-friendly standards
When the Mule Deer Foundation asked me to write a Valentine’s Day recipe, I knew just the one. This is a Goñi Gonzalez family recipe—one my abuela often prepared for me, traditionally using corzo (roe deer), toro (bull), or beef. Over the years as I’ve started hunting the western United States, I’ve adapted it to include blacktail, elk, and of course, mule deer.