Hear the words “deer hunting” and you’ll likely think of the ubiquitous whitetail—and for good reason. You can find this species in 44 states, usually in plentiful numbers on private and public lands, while Alaska and California are home to the elusive black-tail, Nevada and Utah and several other states have mule deer, and the diminutive Coues deer can be found in Arizona.
How do you hunt a deer? East of the U.S. center spot the treestand is king, with the South and Texas also utilizing ground blinds. The Northeast’s quiet forests and those of the Pacific coast can be great for spot-and-stalk hunts, while long-range glassing and a tactical approach to getting within range are the provenance of western states. For a unique thrill, the South’s deer drives, often using dogs, are about fast shots, filled tags and a celebration feast for the community.
(Trivia: The only state that lacks a native deer population is Hawaii!).
https://youtu.be/7sVCB508XdYHave you ever considered expanding your hunting party and family with a hunting dog? A four-legged partner is the perfect hunting +ONE to make your trips afield more memorable.
Ingredients1 pound venison backstrap or top round cut across the grain into thin strips ¼-cup cornstarch 2 teaspoons brown sugar 6 tablespoons soy sauce 2 tablespoons hoisin sauce ¼-cup rice wine vinegar 1 teaspoon sesame oil ½-teaspoon black pepper 2 bell peppers, roughly chopped 1 large red onion, sliced 3 tablespoons grapeseed or peanut oil Hot cooked rice
Start by heating a wok or heavy cast iron pan over high heat. Add the oil.[caption id="attachment_3277" align="aligncenter" width="650"] When the oil is hot, stir-fry the venison until just browned on all surfaces. Remove the meat from the wok and keep warm.[/caption] [caption id="attachment_3278" align="aligncenter" width="650"] Add the peppers and onions to the wok or pan. Cook, stirring often, for six to eight minutes until the peppers and onions have softened slightly.[/caption] [caption id="attachment_3279" align="aligncenter" width="650"] Return the venison to the pot with the peppers and onions. Add the brown sugar, soy sauce, hoisin, rice wine vinegar, sesame oil and black pepper. Stir to combine.[/caption] [caption id="attachment_3280" align="aligncenter" width="650"] Whisk the corn starch into ½-cup of water. Pour the mixture into the pot and bring to a boil until the sauce has thickened. Stir once more to evenly coat everything in sauce.[/caption] [caption id="attachment_3281" align="aligncenter" width="650"] Serve over a bed of hot cooked rice.[/caption]
Try Out More Recipes with NSSF’s Game Meat Cooking Series
https://www.youtube.com/playlist?list=PLF4EE32869227CCE5Where hunter and classically trained chef Georgia Pellegrini shares recipes from her book, "Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time."