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The black-tailed deer is considered by some a distinct species though it is classified as a subspecies of the mule deer. Unlike its cousin, the white-tailed deer, mule deer are generally more associated with the land west of the Missouri River. The most noticeable differences between whitetails and mule deer are the color of their tails and ...
The sagebrush steppe and bunchgrass habitat support 40,000 to 50,000 pronghorn antelope, the largest migratory herd in the lower forty-eight states, mule deer and the world's largest desert elk herd. [2] [8] What the desert lacks in concentrated animal habitat, it makes up in expanse.
Craig Boddington is a multi-media outdoor journalist, TV show host, [1] author and retired Marine.. Boddington has been described as "one of the country's foremost authorities on African safari hunting" by ESPN, [2] "one of the most prolific writers in the outdoor genre" by Petersen's Hunting, [3] and "one of the most experienced hunters of his generation" by Outdoor Channel.
Born in Kansas in 1952, Boddington's early big-game experience included pronghorn and mule deer in Wyoming, whitetail and mule deer in Kansas, and mule deer in Colorado. [179] Considered to be one of the most prolific writers in the outdoor genre, [ 180 ] Boddington has written over 5,000 magazine articles, including for the Boone & Crockett ...
The Fort Laramie site was one of a number of so-called "hog ranches" that appeared along trails in Wyoming. [3] Located about 3 miles (4.8 km) from old Fort Laramie, the ranch was established in 1873 by Jules Ecoffey and Adolph Cuny as a trading post and saloon. The next year prostitution was added as a further attraction. [3]
O. h. peninsulae – Baja or Peninsular mule deer; found across the majority of the state of Baja California Sur, Mexico. [21] O. h. sheldoni – Tiburón Island mule deer, also called the venado bura de Tiburón in Spanish. This deer is only found on Tiburón Island, Mexico, in the Gulf of California. [22] Black-tailed deer group:
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While it’s considered a long-standing hunting tradition to eat the heart of your first kill, the heart is otherwise often underutilized in a wild game chef’s repertoire. Using the hearts from a wild boar, mule deer, caribou, moose and elk, Steven Rinella shares five of his favorite methods to prepare this underappreciated, nutrient-rich muscle.