Where the Deer Stand:
Following the WAFWA (Western Association of Fish and Wildlife Associations) conference here’s what we know about mule deer and black-tailed deer populations.
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Conservation Tags and What They Fund
Every hunter who purchases a license or tag plays a part in conserving mule deer. Conservation tags, and the revenue they generate, are the lifeblood of state wildlife agencies and the foundation of mule deer management across the West.
Field-Tested and Foundation Approved: Badlands Gear Joins the Mission
At the Mule Deer Foundation, we’re proud to work with corporate partners who not only believe in our mission but build gear tough enough to support it in the wild. One of those partners is Badlands Gear—a brand known for rugged reliability, innovative design, and a relentless focus on performance in the backcountry.
Bison Steak Salad with Blistered Cherry Tomatoes
This quick and easy recipe is bursting with flavor and makes for an excellent, well-balanced lunch or dinner. The recipe can easily be doubled to serve more people as well.
Field Judging Mule Deer: How to Score Before the Shot
There’s a moment every mule deer hunter lives for. You’re glassing a far ridgeline, the sun just tipping over the peaks, and you catch movement. A buck. Big-bodied, ears alert, antlers catching light. But the question starts burning right away: How big is he? And more importantly — is he the one?
Rifle vs. Bow: Choosing Your Weapon for the West
f you’re planning a mule deer hunt out West, one of the first big questions you’ll face isn’t where to go — it’s what to bring. Rifle or bow? It’s a decision that shapes your entire hunt: when you’ll be in the field, how close you’ll need to get, and even how likely you are to notch that tag.
I’ve hunted mule deer with both — and both have their place. But they demand different mindsets, different skills, and different kinds of grit.
Tricer: Redefining Backcountry Hunting
In the backcountry, gear either works or it slows you down. That’s why Tricer was created by hunters who needed lightweight, durable, and reliable gear that performs in real hunting conditions.
El Ciervo Diablo Spicy Venison Burger
Every once in a while, I like to masochistically challenge myself by eating something stupidly spicy. I’ve never truly understood why I (and many others) get these cravings which provide nothing but hurt… Must be something broken in our brains!
I got that desire recently, which happened to coincide with a strong hankering for a burger. Smashing my two desires together into a spicy-as-all-get-out burger would allow me to get two birds stoned at once, so to speak.
MDF Awarded $250,000 from Bass Pro Shops and Cabela’s for Great Plains
The Mule Deer Foundation, with generous support from the Bass Pro Shops and Cabela’s Outdoor Fund, has successfully launched a series of impactful conservation projects aimed at enhancing wildlife habitats and connectivity for mule deer and associated grassland species.
Prepping for Archery Deer Camp
It’s two nights before the Spring turkey season, and I’m trying on my lucky camos for the first time since deer season. The holidays have come and gone, and my gut is…larger. I suck it in but my arms are shaking, straining like I’m gripping matter and antimatter, trying to get the brass button to go inside that tiny buttonhole. Dang.
At the woodland’s edge: Restoration and complexity in Colorado’s Piceance Basin
“People call this the Mule Deer Factory of Colorado!” she laughs. It’s an apt title: Mule deer in Rio Blanco County outnumber people by many thousands. They are surely hidden in the landscape here, along with many other creatures that depend on healthy sagebrush habitat—like greater sage-grouse, an enormous and ornate grouse species that is entirely limited to sagebrush.
VENISON BUFFALO BITES WITH RASPBERRY ROCKET-POP DRIZZLE
When it comes to deciding what to grill for the 4th of July, it’s usually a no-brainer: burgers, brats, and dogs. Perhaps you have ground game and venison links taking up space in your freezer and the Independence Day holiday is the perfect occasion to make room for fall. But what about your guests who are tired of the same-old menu, year after year?