Yield is up on first day of Ohio deer-gun season

Ohio hunters killed 24 percent more deer on the first day of gun season this year compared to last year.
Associated Press
Nov 29, 2012


The Columbus Dispatch reports that hunters took 29,297 white-tailed deer on Monday, the first day of the week-long gun season. That was a significant increase over the number killed during a soaking rain on the first day in 2011.

The Ohio Department of Natural Resources' Division of Wildlife says an estimated 420,000 hunters will take the fields this year. The gun season continues through Sunday, with an additional weekend hunt Dec. 15 and 16.

Hunters brought down 90,282 deer in the week-long gun season last year — a drop of about 15,000 from 2010.

No hunting accidents have been reported so far this year.




Killing is socially acceptable in Ohio.


Did you read the article???? It says last year ohio hunters killed 90,000+ Deer. 2010 it was 100,000+ deer. So over the last decade we can safely assume 750,000-1,000,000 deer have been killed in ohio. I dont think we need anymore than we got.


Mmmm.... venison summer sausage.

SR watcher

Scientist: Here is a recipe for summer sausage that you might enjoy. It also can be made with ground beef:

Three (3) pounds of ground venison
One (1) cup of water
Three (3) Tablespoons of Morton Tender Quick curing salt (I've found this at Kroger, but it can also be found online.)
One (1) teaspoon Liquid Smoke
Two (2) teaspoons mustard seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (more if you like it spicy)

Place ground meat in large mixing bowl. In another bowl, mix all other ingredients together. Pour water/salt/spice mixture over meat; mix thoroughly by hand. (The longer the mixture is mixed, the more dense the sausage will be.) Divide meat mixture into three (3) one-pound portions. Form each portion into a log. Wrap each log in foil, shiny side next to the meat. Place in refrigerator to cure at least 24 hours; can cure up to 72 hours. After curing, remove meat from refrigerator and cut a small slit through the foil on the bottom of each sausage to allow for fat to drain during baking. Place sausages on a rack over a baking sheet in a 325-degree oven. Bake for one-and-one-quarter hours. Remove foil after initial baking; return sausages to oven for an additional 15-20 minutes to allow sausages to dry slightly and to form a crust. Remove from oven, let cool, and enjoy with crackers, cheese, and your favorite brew! Refrigerate leftovers.


I've never tried to make it myself, but it doesn't sound too hard. I would probably reduced the liquid smoke by half, as I'm not a fan of overly smoked flavoring in meat or cheese. Thanks!

nosey rosey

You don't put photos of dead people in the newspaper, why would you think anyone wants to see slaughtered animals?

Erie County Resident

I'm placing a question out there for all the anti-gun, aniti-hunters that eat meat.
You don't think this is right but you continue to eat meat.
Do you only eat the animals that commit suicide?


At least deer have had a life, many livestock have a terrible life, look at chicken industrial farms, pigs cant even turn around in their pens. I dont like seeing them dead, but I understand it.Again disease and starvation would be worse for deer.