California
Armadillo eggs are a time-honored traditional appetizer of the Southwest. At the Mule Deer Foundation, we like to think of this appetizer as a great use of the excess mule deer grind left over at the end of the butchering day. For this Mule Deer Armadillo Eggs recipe we like to mix in 30% pork fat with our grind but whatever you have left over after your brats, or your summer sausage mix can work just as well. In fact, the more unique your blend of fat content and spices the better this appetizer becomes truly yours.
We sat down with Hannah Leonard of Sporting Lead-Free to discuss nontoxic ammunition choices for big game hunting. Hannah is a great advocate for conservation and the hunting community. I may not be rushing to fill my gun safe with copper shells tomorrow, but after speaking with her, I am definitely looking into some options.
The Mule Deer Foundation (MDF) is thrilled to announce Greg Sheehan as the organization’s new President and CEO. With over 20 years of leadership experience in habitat and wildlife conservation, coupled with notable successes in business, Sheehan is poised to lead MDF into a new era of growth and impact.
Regional Director: Marshall Johnson 701-989-4488 [email protected]
Regional Director: Frank Gaither 707-772-6838 or [email protected]
Regional Director: Frank Gaither 707-772-6838 or [email protected]
Regional Director: Frank Gaither 707-772-6838 or [email protected]
Regional Director: Kirk Dormody 209-646-2135 or [email protected]
Regional Director: Kirk Dormody 209-646-2135 or [email protected]
Regional Director: Marshall Johnson 701-989-4488 or [email protected]
Regional Director: Kirk Dormody 209-646-2135 or [email protected]