Deer may be the taxidermy industry’s essential resource, but living deer are making a much bigger economic impact now, thanks to the growing business of deer farming.

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  • Issue Quarter Between the Issues
  • Issue Year 2017
  • Sub Heading The Wild World of Deer, Part IV
The Victorian Era is known for its décor, literature and scientific developments. However, alongside the works of Dickens and the birth of photography, a long-​dead style of art re-​emerged in Victorian homes: taxidermic animals.

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  • Issue Quarter Between the Issues
  • Issue Year 2017
  • Sub Heading The Wild World of Deer, Part III
Doug Lovstuen saw movement first, then his quarry. The average buck’s antlers are seven points, but this one had the biggest antlers he’d ever seen.

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  • Issue Quarter Between the Issues
  • Issue Year 2017
  • Sub Heading

    The Wild World of Deer, Part II

The primary red meat of Pennsylvania is probably not at your local grocery store, but it may be romping through your backyard. And it turns out that venison (deer meat) trumps beef not only in popularity, but also, the experts say, in health benefit and nutrition.

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  • Issue Quarter Between the Issues
  • Issue Year 2017
  • Sub Heading The Wild World of Deer, Part I
  • Sidebar Title The Oldest Deer Recipe in the World
  • Sidebar Content Block The status of venison has changed considerably over the centuries. In Europe, venison was once considered a status symbol, and in England, hunting rights were restricted to keep the delicacy among the nobles and royals. However, deer meat was eaten by the earliest people, and it holds a place in the first “cookbook,” a stone tablet with food preparation instructions from ancient Mesopotamia in 2000 BC. Prepare the rich flavors of venison that have traveled through the centuries: Click here for a deer stew recipe inspired by the brief instructions.
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