Issues
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for Venison 1 pound venison tenderloin, trimmed, cut into medallions 1 tablespoon A1 steak sauce 1 tablespoon soy sauce 2......
Filed In: Dog, Kennel, People, The Sporting Life
Epiphanies are confounding. You never know you’re going to have one, right up until the moment you do. They can’t be summoned, predicted, or carefully constructed from the sturdy building......
Filed In: Hunter, Memories, People, Personalities, Shooting, Stories, The Sporting Life
Ask Ben O. Williams and he will tell you that the wingshooting season does not start on opening day. Indeed, bird hunting is a year-round endeavor in the Williams household.......
Filed In: Hunt, Memories, On the Hunt, Quail, The Sporting Life
Cle-cle-cle. The sound was unmistakable—mountain quail. I hadn’t guessed I could find them this close to home. We saw their three-toed tracks in new-fallen snow. When we bounced a covey......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Elk Chop 4 elk chops, trimmed well 1 tablespoon olive oil 3 juniper berries, crushed 4 garlic cloves, crushed......
Filed In: Grouse, On the Hunt, The Sporting Life, Woodcock
On the Opening Day of the grouse and woodcock seasons, I am like a coiled spring. I wait for months on end until Father Time tick-tocks his way slowly through......
Filed In: Bourbon, Drink, Toasting the Hunt
Whiskey can get expensive. And if you have the money, auction houses are happy to cash your checks. For example, Bonhams auction house recently sold Macallan Anniversary 50-years-old for $40,460.......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients & Directions for Steak 1 Allow bone-in rib-eye steak (32 to 34 ounces) to come to room temperature. 2 Brush......
Filed In: Dog, Memories, People, Personality, Story, The Sporting Life
Rummaging in my hunting cabinet the other day, I came across a sheep bell. It is the one my dad used last century to keep up with his wide-ranging dogs.......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Scallops 8 fresh scallops, u/10 size 1 teaspoon olive oil Directions for the Scallops 1 Remove side muscle......
