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Issues

The April-May 2018 Preview

In Patagonia, a man can simultaneously lose and find himself. In the last issue of Covey Rise, we introduced you to Rance Rathie and Travis Smith of Patagonia River Guides. Reid Bryant and photographe...

Grilled Whitetail Filet

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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...

Toasted Old Fashioned

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We recently spent the evening at Gunshow, an Atlanta based restaurant, to enjoy the sights, sounds, and of course the food and drinks. The menu included everything from Nduja Agnolotti to Sausage-Stuf...

Elk Vindaloo

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“This is a pretty spicy dish. For less heat, remove the ribs and seeds from the jalapeño, or just use a little less. Ceylon cinnamon sticks have a shaggy look, similar to thin tree bark. Look for t...

The February-March 2018 Previe...

Right before your New Year resolutions wear off and just in time for a little R&R after the holiday meals, the newest issue of Covey Rise is here and as always, is packed with the ultimate in the upla...

The December-January 2018 Prev...

Upland hunting in the rugged West offers special challenges and rewards. In this issue we get three perspectives on hunting; chukar in sagebrush country, Hungarian partridge in Wyoming, and Valley qua...

Walking With Art

At first glance, you might simply see limbs or branches, but the harvested wood shown at right and the shoots seen above—natural British hardwoods such as blackthorn, hazel, and ash—will be the ra...

The October-November 2017 Prev...

Upland hunting in the rugged West offers special challenges and rewards. In this issue we get three perspectives on hunting; chukar in sagebrush country, Hungarian partridge in Wyoming, and Valley qua...

Behind the Scenes: Pizza Oven ...

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Recently, we got to spend time with Gianni Gallucci, owner and chef of Zero Ottantuno—a mobile catering service in Chicago, at Roberts Shooting Preserve in Eygyt, Georgia. Gianni spent the afternoon...

Tiramisu

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Gianni Gallucci, owner of mobile catering service, Zero Ottantuno says, “My parents made a lot of sacrifices early on to ensure that their Italian culture stayed with us.” He continues, “When we...