Sitka Black Tailed Deer: Traditional Subsistence Meat in Southeast Alaska

Nov 2011. On an autumn Saturday afternoon, a group of kids gathered around a deer hanging in the Sitka Sound Science Center barn. At first they stood a few feet back, taking the deer in slowly with curious gazes. They got more comfortable as Jack Lorrigan, the father of one of the children, began to explain how to skin the deer and butcher it into choice cuts of meat. Over the next two hours, Jack, the Subsistence Biologist with the Forest Service, demonstrated the various cuts and allowed kids and parents alike to wield the knife. Jack also shared stories of how he learned to hunt from his mother, carrying on indigenous traditions, and he offered important ecological considerations from his work as a subsistence biologist. Andrew Thoms, executive director at the Sitka Conservation Society, helped Jack teach the lesson. Andrew shot the deer along with Joel Martin and Paulie Davis on Kruzof Island about 10 miles from Sitka.

For the people of Sitka, Alaska, subsistence hunting and gathering is an important part of life. The Tongass National Forest that surrounds Sitka provides many of these resources. SCS works to protect the resources of the Tongass as well as helping pass along the conservation skills and values that will allow us to live as part of this landscape forever. The Alaska-way-of-life 4H club is part of the ways that Sitka youth are learning about their environment and being part of the community.

We will follow the deer from forest to plate in the month of February. Members will learn how to tan hides from Ed Gray at his local tannery and will can deer stew for future enjoyment of this local food source.

Note: In following with time-honored subsistence traditions passed down from peoples who have occupied this landscape for millennia, at least half of the deer meat from this activity was shared with neighbors, friends and elders.

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