My father hunted mule deer. I never got an interest in it. Venison is kind of strange tasting for me. And it just seemed like way too much work to drive 350 miles to eastern oregon, scout out, locate, shoot, field dress, get it home (with the head on the front of the car!) and then butcher it. For what? Maybe 80-100 pounds of boneless meat if it was a good sized muley (200+).
