Utah
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.