V1N6 Oct/Nov 13
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients 1 pheasant, cut into serving-size......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients 2 cottontail rabbits, or 1 domestic...
Filed In: Bird, Dog, Hunt, On the Hunt, Shoot, The Sporting Life
At this time of year, I always wonder when I’ll get my last woodcock point of the year. Which dog will be the one to lock up on the point......
Filed In: Bird, Experience, Hunt, On the Hunt, People, Stories, The Sporting Life
It was a long way to the end of the fencerow, and plantar fasciitis was killing me. Each step felt like a spear was being jammed into the bottom of......
Filed In: Bird, Experience, Hunt, People, The Sporting Life
In my early days, during bird season I’d hunt an old spur-line railroad while walking to school. Bobwhite quail were the only native upland gamebirds to hunt in northern Illinois,......
Filed In: Bird, Experience, History, Pheasants, The Sporting Life
It all began in 1881, when ring-necked pheasants were introduced in North America. Over the next two decades they were liberated in 40 U.S. states. Mention pheasants to a bird......
Filed In: Culture, Dog, Experience, Hunt, People, The Sporting Life
The Plantation Wildlife Arts Festival has become one of the largest and most recognized wildlife-arts exhibitions in the country. But it is not just the show itself that brings people......
