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Toasting the Hunt

Chef + Plate / March 22, 2019
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Grilled Duck Ham

Recipe by Chef Scott Romano. Recipe featured in the April/May 19 issue....

Daybreak Pheasant Sliders

Recipe by Chef Rachel Hogan. Recipe featured in the Dec/Jan 19 issue...

Blackberry-Balsamic Glazed Qua...

Recipe by Angelia Highsmith of Pinckney Hill Plantation. Recipe featu...

Southern-Fried Quail with Smok...

Recipes provided by the chefs at Pine Hill Plantation. ...

Craft

Craft / September 12, 2017
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Walking With Art

At first glance, you might simply see limbs or branches, but the harvested wood shown at right and t...

Where Tweed Began

The story of tweed dates back about 200 years to a Scottish Border wea...

The Russell Fit

The handmade—and handsome—products of Russell Moccasin are worn wh...

Curated Fashions

After spending more than eight years in the UK running retail shops, R...

The Sporting Life

Dog / March 22, 2019
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DOGS OF DUALITY

Mike Stewart had his target market. He had his training process. He had his vision of the perfect gu...

Fly Tying With Gamebird Feathe...

Using gamebird feathers as the dressings for fishing flies will preser...

Land Values

Talk to the team at Live Water Properties, which has licensed brokers ...

A HUNTER’S TIP

The bird hunting in Argentina is legendary. Skies are filled with bird...

FIELD NOTES

Chef + Plate / March 22, 2019
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Grilled Duck Ham

Recipe by Chef Scott Romano. Recipe featured in the April/May 19 iss...

Issue Previews / February 1, 2019
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The February-March 2019 P...

Sportsmen share a deep connection with the land upon which they hunt, ...

Issue Previews / November 12, 2018
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The December-January 2019...

Sportsmen share a deep connection with the land upon which they hunt, ...

Chef + Plate / November 20, 2018
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Daybreak Pheasant Sliders

Recipe by Chef Rachel Hogan. Recipe featured in the Dec/Jan 19 issue...

Chef + Plate / November 6, 2018
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Blackberry-Balsamic Glaze...

Recipe by Angelia Highsmith of Pinckney Hill Plantation. Recipe featu...

Chef + Plate / December 17, 2018
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Southern-Fried Quail with...

Recipes provided by the chefs at Pine Hill Plantation. ...

Chef + Plate / October 25, 2018
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Bourbon and Brown Sugar P...

Recipe by the chefs at Pine Hill Plantation in Donalsonville, Georgia....

Chef + Plate / July 16, 2018
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Coffee-Rubbed Elk Loin

Recipe by Mark Schmidt, Rainbow Lodge Restaurant. Featured in the Augu...

Chef + Plate / July 23, 2018
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Sugared Donuts with Spicy...

Recipe by Mark Schmidt, Rainbow Lodge Restaurant. Featured in the Augu...

Issue Previews / September 7, 2018
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The October-November 2018...

Sportsmen share a deep connection with the land upon which they hunt, ...

Issue Previews / July 16, 2018
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The August-September 2018...

As we shift our focus from the summer months—which were full of fly ...

Chef + Plate / June 13, 2018
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Grilled Duck Roulade with...

Recipe by Chef Angela Highsmith. Featured in the June/July 18 Issue. ...

Chef + Plate / June 14, 2018
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Scallion Cornbread Cake w...

Recipe by Chef Ruthie Landelius. Featured in the June/July 18 Issue....

Issue Previews / May 31, 2018
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The June-July 2018 Previe...

In Patagonia, a man can simultaneously lose and find himself. In the l...

Chef + Plate / April 23, 2018
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Pheasant Street Tacos

“This is a pretty spicy dish. For less heat, remove the ribs and see...

Issue Previews / March 4, 2018
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The April-May 2018 Previe...

In Patagonia, a man can simultaneously lose and find himself. In the l...

FASHION & STYLE

Issue Previews / November 29, 2017
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The December-January 2018 Preview

Upland hunting in the rugged West offers special challenges and reward...

Uncategorized / March 25, 2018
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Walking With Art

At first glance, you might simply see limbs or branches, but the harve...

Chef + Plate / January 18, 2018
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Grilled Whitetail Filet

When Chef Gillespie is not working in one of his award-winning restaurants, he can be found with a shotgun, rifle, or bow in hand, enjoying the outdoors. “I grew up in a family that was very avid in

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Uncategorized / March 24, 2017
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Getting Your Fixe

...

Uncategorized / December 19, 2016
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Covey Rise License Plate

Dress up your vehicle with our 3-color embossed, aluminum license plat...

LATEST ARTICLES

Chef + Plate / March 22, 2019
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Grilled Duck Ham

Recipe by Chef Scott Romano. Recipe featured in the April/May 19 issue....

Conservation / February 21, 2019
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Bipartisan Congressional Sport...

Congressional Sportsmen's Caucus (CSC) Co-Chair Congressman Austin Scott (GA), along with fellow CSC...

Conservation / February 21, 2019
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New partnership with North Ame...

During the North American Versatile Hunting Dog Association’s recent 50th anniversary celebration,...

Conservation / February 21, 2019
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Four Questions Sportsmen Need ...

There is no question that the next chief of the Environmental Protection Agency will have an outsize...

Conservation / February 21, 2019
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Seven States Where Chronic Was...

We know by now that chronic wasting disease has infected deer species in 25 U.S. states and two Cana...

Conservation / February 21, 2019
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Senate Introduces Natural Reso...

On January 8, Senate Energy and Natural Resources Committee Chairwoman and Congressional Sportsmenâ€...

Conservation / February 21, 2019
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Congressional Sportsmen’s Ca...

On January 3, Representative Jeff Duncan (SC), an outgoing Co-Chair of the Congressional Sportsmenâ€...

Issue Previews / February 1, 2019
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The February-March 2019 Previe...

Sportsmen share a deep connection with the land upon which they hunt, cultivate, and live. This land...

Issue Previews / November 12, 2018
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The December-January 2019 Prev...

Sportsmen share a deep connection with the land upon which they hunt, cultivate, and live. This land...

Chef + Plate / November 20, 2018
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Daybreak Pheasant Sliders

Recipe by Chef Rachel Hogan. Recipe featured in the Dec/Jan 19 issue....

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