Utah Muleys at Round Valley ‘25
Season ‘25 | Episode 10
Vicki Cianciarulo heads west with her Browning 6.8 Western, and Aubrey tags along to hunt Mule Deer with Round Valley Outfitters in Utah.
Keep up with us on social media!
@RalphandVicki | @RJandAubrey
Outfitter Information
Round Valley Outfitters
Brett Baum
Phone: (801)367-0280
Email: rvoutfitters@gmail.com
Website: RoundValleyHunting.com
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Weapon: Browning X-Bolt 2 [6.8 Western]
Suppressor: Griffin Armament [Sportsman Ultra Light HD .300 Cal]
Ammo: Browning Ammo 6.8 Western [175 gr]
Binos / Range Finder: Cabela’s CX Pro HD Rangefinding Binos
Outfit: Cabela’s SHE
Pack: Alps OutdoorZ Pack
Bug Repellant: Thermacell
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Location: Utah
Species (Harvested): Mule Deer
Sex: Male (Buck)
Average Size
Live Weight (Bucks): 150-250 lbs
Dressed Weight (Bucks): 125-175 lbs
Bucks in Utah’s high country can grow wide, heavy frames with deep forks, especially in limited entry units or well managed areas.
Hunt Types and Seasons
Archery: Mid-August to Mid-September
Muzzleloader: Late September to Early October
Rifle: Mid to late October
Extended Archery: Late-Season hunts in specific zones through November or even December
Archery hunts offer early-season velvet bucks, while rifle hunts target rutting behavior
Population & Trends
Statewide Mule Deer Population: ~305,700 (2025 Estimate)
DWR manages for buck-to-doe ratios of 15-40:100 depending on unit quality
Populations hurt by drought, predation, and winter kills are recovering slowly with habitat restoration and predator control efforts
Hunting Tactics by Season
Early Archery: Glass high alpine basins at dawn/dusk; bucks are more predictable
Rifle Season: Bucks are into rut; expect more movement
Late Muzzleloader & Extended Archery: Bucks become rut-focused and more responsive
Many say “Spot-and-Stalk is King for Muleys”
Recipe
Cast Iron Mule Deer Steak Bites
w/ Herb Butter Potatoes
Prep: 20 Minutes | Cook: 15 Minutes | Rest Time: 5 Minutes | Total Time: ~40 Minutes
Servings: 4 People
Ingredients:
For the Mule Deer Bites
1.5 lbs Mule Deer Backstraps or Top Round (Trimmed and Cut into 1” Cubes)
1 tbsp Olive Oil or Melted Beef Tallow
1 tsp Kosher Salt
1/2 tsp Black Pepper
1 tsp Garlic Powder
1/2 tsp Smoked Paprika
Optional: 1/2 tsp Crushed Red Pepper Flakes (For Heat)
For the Herb Butter Potatoes
1.5 lbs Baby Gold or Red Potatoes (Halved)
2 tbsp Olive Oil
Salt & Pepper (to taste)
2 tbsp Unsalted Butter
1 tbsp Chopped Fresh Parsley
1 tsp Minced Garlic
Optional: Pinch of dried thyme or rosemary (if you use them — skip if you want it cleaner)
Directions:
1. Prep & Roast the Potatoes
Preheat oven to 425ºF
Toss potatoes with olive oil, salt, and pepper
Roast on a sheet pan, cut side down, for 25-30 minutes or until golden and crisp
Right before serving, melt butter in a skillet, stir in garlic and parsley, then toss the hot potatoes in the herb butter
2. Season the Deer Meat
Pat meat dry. Toss with olive oil and all spices. Let sit at room temp for 15 minutes while potatoes finish
3. Sear the Steak Bites
Heat a cast iron pan over high heat until smoking hot
Add deer pieces in batches (don’t crowd the pan)
Sear 1.5-2 minutes per side until browned a medium-rare inside (don’t overcook)
Transfer to plate and let rest 5 minutes
4. Serve & Sizzle
Serve the hot mule deer bites alongside herb butter potatoes
Optional: Drizzle with a bit of the garlic butter from the pan or add a squeeze of lemon over top for brightness
Chef Tips
Don’t overcook the deer — Medium-rare (125-130ºF internal) is ideal for tenderness
Let it rest — Resting the meat helps redistribute juicces so it stays tender
Sear fast & hot — A ripping hot cast iron pan is key for caramelized edges and juicy centers
Add flair — Top with compound butter, crumbled blue cheese, or serve over wild rice for a plated dinner version
Camp-Friendly version — Skip the over, boil potatoes until tender, then crisp in the same skillet with butter and garlic
