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Deer Management Plan Under Fire

Proposal to cull the deer population seen as cruel, while others think the population will quickly rebound, Newsday reports.

The Town of East Hampton's deer management plan has drawn criticism, as evident by a two-hour public hearing on Thursday night.

Newsday reported that the plan, which calls for a five-year effort to cull the deer population at first and then find other methods to keep the heard down, didn't garner much support from residents at the meeting. There are those who believe the part of the proposal that calls for killing hundreds of deer is too cruel, while others think the deer population will rebound just as fast as its killed off. 

Others that spoke out said the plan is too expensive. Organized hunts were estimated at $80,000 to $100,000. 

Newsday reported:

"I think most of them didn't read the report," said Councilman Dominick J. Stanzione, who spearheaded the work on the plan. 

Other government agencies are currently reviewing the plan. East Hampton Village Mayor Paul F. Rickenbach Jr. has lent his support to the plan (see attached letter). 

What do you think about the plan? Click here to read the proposal.

Cathy - Amagansett December 13, 2012 at 02:38 PM
I agree with you ViralGrain. I drive the speed limit and pay attention, more so on dark streets. I have NEVER hit a deer! As for the people not taking the venison at the food pantries, I am surprised. I would say they don't know the way to properly cook it. The meat is leaner than the meat you buy at the store and therefore cooks faster and if you are not careful will dry out quickly. Katherine - YUM! I wish I was at your house for Thanksgiving. For over 20 years I have cooked venison every chance I get. I learned from trial and error and have come up with some wonderful ways of preparing it.
Mauro Filicori December 14, 2012 at 04:51 PM
Yes. You can make a delicious ragu' with venison. Even if those large bag of ground meat do not look so inviting (meat has been butchered hours before and it's quite bloody), but if you marinate it for 24 hours it will make a great difference both flavor and look wise. I use two different kind of marinate, either with a quart of milk or with a bottle of wine, plus herbs and spices. The milk one makes the meat a nice pinkish color. I wish the local restaurants would prepare it more often. " Napegue Scallops" and "Gardiners Bay Venison" (TM)..... two local delicacies.
robert chambers July 29, 2013 at 08:59 AM
I hunt on county land in east hampton and I do very well, I would like to hunt Town land and Private land as well. If anyone has private land available to hunt for a retired 60 yr old guy please email. I'm very discrete and quiet. I will donate all the meat back to you all cut up and packaged. Rchamb1203@aol.com
Misca October 11, 2013 at 07:52 PM
How about those squirrels. I have lots of them on my property. I hear they make a delicious pie!
countrymaus December 10, 2013 at 06:18 PM
Does anyone buy their food from the amazing farm stands or eat local vegetables? It is incredibly challenging to grow enough food on the east end to feed ourselves and others without the deer taking our food. They eat anything!!


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