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1 month ago | 
northamericanwhitetail.com | Jace Bauserman
I’ve written many times that I’m comfortable throwing myself under the bus if it helps others, and this is one of those times. Early in my career, I had little exposure to whitetails. This was largely because I’d always been a bowhunter from Colorado. I cherished elk, mule deer, pronghorn and black bear. Whitetails were a mystery to me. Then, years ago at Mossy Oak’s invitation, I was blessed to attend an Illinois deer camp.
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1 month ago | 
northamericanwhitetail.com | James C. Kroll
There are three types of cover for deer: edge, escape, summer and winter.
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1 month ago | 
northamericanwhitetail.com | Justin Updyke
Thermal drones are changing the game for deer recovery and herd analysis.
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2 months ago | 
northamericanwhitetail.com | Jace Bauserman
Easton offers bowhunters options with its all-new, ultra-versatile 5.0 micro-diameter arrow. Available in multiple spine sizes to fit an array of draw weights, the 5.0 is available in Standard and Match Grade options and fletched and bare shafts. The big story with the 5.0 is shaft customization. Bowhunters can build these Accu-Carbon shafts to be ultra-light or add weight upfront to increase FOC for maximum accuracy.
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2 months ago | 
northamericanwhitetail.com | Josh Honeycutt
Shed hunting is one of the fastest-growing activities in the outdoors. Hunters and non-hunters alike are getting in on the fun, and rightfully so. Of course, picking up a prized deer antler is fun, and generally, it holds sentimental (and sometimes monetary) value. They don’t call them “white gold” for no reason! Shed hunters often get impatient. It’s easy to cave to cabin fever and start searching for antlers too early. In short, shed hunting too soon is a problem.
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Jan 17, 2025 | 
northamericanwhitetail.com | Jenny Nguyen-Wheatley
Print Recipe
Servings: 4-6Prep Time: 20 minutesCooking Time: 3-4 hours2 front (or deboned hind) deer shanks*1 to 2 tbsp. olive oil2 tbsp. flourKosher salt and pepper, to taste1 onion, chopped3 carrots, peeled and chopped2 ribs of celery2 cloves of garlic, minced1 sprig of rosemary1 tbsp. tomato paste1 bay leaf½ cup of dry red wine3 cups of beef or brown game stock2 tbsp. Worcestershire sauce1/3 cup of frozen peas2 pounds of yellow potatoes3 tbsp.
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Jan 15, 2025 | 
northamericanwhitetail.com | Jace Bauserman
Deer scents, a centuries-old tradition, have been part of hunting long before commercialization began in the 1960s and 1970s. This rich history connects modern hunters to their ancestors, who used scents to attract deer. Upon their arrival in North America, the first Europeans learned and adopted the hunting techniques of the Indigenous peoples. These practices, which included using deer urine and glandular secretions to attract deer, were a significant part of the Indigenous hunting culture.
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Jan 13, 2025 | 
northamericanwhitetail.com | Josh Honeycutt
A lot of big deer have been killed the past two to three decades. But we often forget that big whitetails have been bagged for thousands of years. While we don’t have the records for all whitetails ever to live, we do for some. And a lot of big deer were killed many decades ago. From the late 1800s to mid 1900s, some of our biggest record-class whitetails strive to stand the test of time. Here are 12 of them, courtesy of Antlers by Klaus. The Clifford Pickell Buck (shown above) was killed in 1966.
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Dec 19, 2024 | 
northamericanwhitetail.com | Jenny Nguyen-Wheatley
Print Recipe
Servings: 2Prep Time: 10 minutesCooking Time: 40 minutes1 pound of venison loinKosher salt, to tasteOlive oil1 tablespoon of butterFreshly cracked pepper, to taste8 ounces of sliced mushrooms, your choiceQuarter of an onion, chopped1 ounce of whiskyAbout 1½ cups of heavy whipping cream, separatedTake meat out of the refrigerator 2 hours prior to cooking. Cut into 2-inch thick medallions and season with salt. Preheat oven to 300 degrees F.
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Dec 16, 2024 | 
northamericanwhitetail.com | Josh Honeycutt
Big 8-point bucks are rare. It takes a lot for one to make it over 140 inches. An 8-pointer in the 150s or 160s is a true feat. But when they grow even bigger, and reach the 170s, 180s, or 190s, it’s truly something to see. Oftentimes, when 8-pointers reach these levels, it’s due to them hitting key points in certain categories. Generally, it takes long beams that reach into the upper 20s, or even 30 inches, to score so well.