Deer & Deer Hunting is written and edited for serious, year-round hunting enthusiasts, focusing on hunting techniques, deer biology and behavior, deer management, habitat requirements, the natural history of deer and hunting ethics
It’s something I’ve said for years: When it comes to white-tailed deer, big or small, I love’em all. This holds true to this day, especially with the bucks I’ve taken during my 38 seasons as a deer hunter. In fact, I have every set of antlers from every buck I’ve ever taken, and — although I’m not known for being a man with a great memory, I do recall the circumstances to each and every one of those 80-some-odd whitetails. To me, it’s always been about the memories. Sure, there are some gorgeous shoulder mounts on my walls to showcase some of the deer with more impressive headgear, but the memories of those hunts are no less than the spikes and forkhorns that I have nailed up in my barn…
AFTER READING THE story “Whose Buck is This?” in the June issue of D&DH, I would bet heavily that Joyce killed that deer. First, Frank was sighting on the chest and later discovered a limb that appears to have deflected the bullet. Joyce aimed at the neck. My brothers and I were taught to shoot deer in the neck whenever the opportunity presented itself because it drops them right where they’re standing. Since the deer dropped where it was standing when Joyce shot my money is on Joyce. In any case, it is a great story. My wife and I hunt together and I would love to experience something similar. — Mike Sovay, via email IN THE SUMMER issue of D&DH, Glenn Helgeland wrote about making a cutting board out…
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My wife is an excellent cook. She cooks vegetables lightly so they retain shape and flavor, fish is moist and firm, and red meat is medium-rare to medium, the way it should be. Freshness and care are keys. So I watch with great gustatory anticipation when I view a venison tenderloin, loin or steaks sizzling on a platter as it is set on the dinner table. I reverently transfer one to my plate, cut a bite-size piece, impale it on my fork and do a good imitation of Pavlov’s dog as I admire it. Actually, I don’t drool, but I do enjoy the appearance of a piece of red meat that is pink to red in the middle, is moist, and exudes an aroma we omnivores love. Visual and aromatic…
I don’t know the size of the deer that made this bed. It must have been a big’un, bigger than any rifle I carried could take down. It would take a bazooka or artillery to bring it down. I call it the World’s Largest Deer Bed, for an obvious reason. To judge its size, compare it to the sizes of tree trunks around the bed. Those aren’t saplings. They are spaced far enough apart, however, that a true buster buck still could walk between them. I stumbled across this bed in northern Wisconsin’s Douglas County four or five years ago during Wisconsin’s firearms deer season. I was walking slowly, pussy-footing along, hoping to see a deer on the move. Instead, I saw this. I stood in awe, and my mind…
The brush country of South Texas is legendary for producing highscoring bucks. The Kansas subspecies in the Texas Panhandle, along with its cousins farther north, develops larger racks, but when it comes to the number of bucks that gross-score in the 160-inch range, South Texas is hard to beat. The breadbasket for big-buck production is south of San Antonio, within a jagged triangular-shaped region called the Golden Triangle, stretching from Eagle Pass, east to Cotulla, south to Laredo and bordered on the west by the Rio Grande River. After my first visit to this region, I pondered how anything could survive, let alone flourish, in the desert-like environment. It’s a vast sea of thornscrub comprised of a rich diversity of 281 brush species many of which are acacias, which are…
