The statewide archery deer season has been underway for weeks, and before you know it, the regular firearms deer season will begin. No doubt, both bowhunters and rifle hunters have their usual methods of hunting deer that have proven effective over the years, and hopefully, this year will be a productive one for you. Whether
I was talking to a lady yesterday about the upcoming deer hunting season. While she had no distaste for the idea of hunting, she revealed her dislike of the taste of venison by asking, “Do you eat the meat?” She explained that more than 20 years ago when she last tried a venison meal, “It
A well-placed shot and careful field care of a deer are critical first steps to ensure great-tasting venison for the dinner table. Most will agree that quickly skinning the deer will aid in cooling the meat, but there is a school of hunters who will leave the hide on while the deer hangs in a
How often have you heard someone say that they just don’t like the taste of venison or that they have tried it once but just didn’t care for it? No doubt it was not cooked properly, or worse yet, was not handled properly from the beginning. Over the years, I am pleased to say that
Chronic Wasting Disease (CWD) was first noted in 1967 in research on mule deer herds in Colorado. By the late 1970s, it was recognized in captive facilities in Colorado and Wyoming in mule deer, black-tailed deer, and elk. In 1981, the disease was first identified in the wild in elk in Colorado, followed by mule
It is that time of year that bow hunters have been daydreaming of and planning for all summer. Cool, crisp temperatures continue throughout the day, splashes of fall colors begin to appear in the hardwood forests, acorns are dropping, and soon, farmers will be harvesting field corn — all great indicators that the archery deer
