SUBSCRIBE TODAY

FIELD NOTES

Coffee-Rubbed Elk Loin

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

Sugared Donuts with Spicy...

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

Grilled Duck Roulade with...

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

Scallion Cornbread Cake w...

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

The June-July 2018 Previe...

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

Pheasant Street Tacos

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

The April-May 2018 Previe...

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

Grilled Whitetail Filet

When Chef Gillespie is not working in one of his award-winning restaur...

Toasted Old Fashioned

We recently spent the evening at Gunshow, an Atlanta based restaurant,...

Elk Vindaloo

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

The February-March 2018 P...

Right before your New Year resolutions wear off and just in time for a...

The December-January 2018...

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

Walking With Art

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

The October-November 2017...

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

Behind the Scenes: Pizza ...

Recently, we got to spend time with Gianni Gallucci, owner and chef of...

Tiramisu

Gianni Gallucci, owner of mobile catering service, Zero Ottantuno says...

FASHION & STYLE

The December-January 2018 Preview

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

Walking With Art

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

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

~ Read More ~

LATEST ARTICLES

Coffee-Rubbed Elk Loin

Recipe by Mark Schmidt, Rainbow Lodge Restaurant. Featured in the August/September 18 Issue. ...

Sugared Donuts with Spicy Choc...

Recipe by Mark Schmidt, Rainbow Lodge Restaurant. Featured in the August/September 18 Issue. ...

Governor Carney Signs Sunday H...

On July 11, Delaware Governor John Carney, a member of the Governors Sportsmen's Caucus (GSC), signe...

U.S. House of Representatives ...

The U.S. House of Representatives passed H.R. 200, a bipartisan bill that includes the Modernizing R...

Female Conservationists on the...

Focusing on the growing demographic of women hunters and conservationists, Pheasants Forever is prou...

A Blueprint for Producers ...

In a new partnership that supports agriculture and wildlife in central South Dakota, Pheasants Forev...

Grilled Duck Roulade with Sund...

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

Scallion Cornbread Cake with H...

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

The June-July 2018 Preview

In Patagonia, a man can simultaneously lose and find himself. In the last issue of Covey Rise, we in...

Congressional Sportsmen’...

A new report by the U.S. Fish and Wildlife Service shows that 101.6 million Americans participated i...