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FIELD NOTES

The February-March 2019 P...

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

The December-January 2019...

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

Daybreak Pheasant Sliders

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

Blackberry-Balsamic Glaze...

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

Southern-Fried Quail with...

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

Bourbon and Brown Sugar P...

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

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...

The October-November 2018...

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

The August-September 2018...

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

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...

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

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LATEST ARTICLES

Southern-Fried Quail with Smok...

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

Bourbon and Brown Sugar Pork T...

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

These Changes Are Worth Your T...

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

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. ...

The October-November 2018 Prev...

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

The August-September 2018 Prev...

As we shift our focus from the summer months—which were full of fly fishing, shooting sporting cla...

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...