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Toasting the Hunt

Chef + Plate / November 20, 2018
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Daybreak Pheasant Sliders

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

Blackberry-Balsamic Glazed Qua...

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Bourbon and Brown Sugar Pork T...

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...

Craft

Craft / September 12, 2017
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Walking With Art

At first glance, you might simply see limbs or branches, but the harvested wood shown at right and t...

Where Tweed Began

The story of tweed dates back about 200 years to a Scottish Border wea...

The Russell Fit

The handmade—and handsome—products of Russell Moccasin are worn wh...

Curated Fashions

After spending more than eight years in the UK running retail shops, R...

The Sporting Life

Featured / September 21, 2016
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Fly Tying With Gamebird Feathers

Using gamebird feathers as the dressings for fishing flies will preserve the memories of successful ...

Land Values

Talk to the team at Live Water Properties, which has licensed brokers ...

A HUNTER’S TIP

The bird hunting in Argentina is legendary. Skies are filled with bird...

A Gun to Grow Into

There is pride in the recollection, but there is also the tacit realit...

FIELD NOTES

Issue Previews / November 12, 2018
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The December-January 2019...

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

Chef + Plate / November 20, 2018
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Daybreak Pheasant Sliders

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

Chef + Plate / November 6, 2018
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Blackberry-Balsamic Glaze...

Preview text here....

Chef + Plate / October 25, 2018
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Bourbon and Brown Sugar P...

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

Chef + Plate / July 16, 2018
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Coffee-Rubbed Elk Loin

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

Chef + Plate / July 23, 2018
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Sugared Donuts with Spicy...

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

Issue Previews / September 7, 2018
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The October-November 2018...

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

Issue Previews / July 16, 2018
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The August-September 2018...

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

Chef + Plate / June 13, 2018
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Grilled Duck Roulade with...

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

Chef + Plate / June 14, 2018
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Scallion Cornbread Cake w...

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

Issue Previews / May 31, 2018
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The June-July 2018 Previe...

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

Chef + Plate / April 23, 2018
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Pheasant Street Tacos

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

Issue Previews / March 4, 2018
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The April-May 2018 Previe...

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

Chef + Plate / January 18, 2018
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Grilled Whitetail Filet

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

Chef + Plate / February 2, 2018
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Toasted Old Fashioned

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

Chef + Plate / January 18, 2018
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Elk Vindaloo

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

FASHION & STYLE

Issue Previews / November 29, 2017
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The December-January 2018 Preview

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

Uncategorized / March 25, 2018
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Walking With Art

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

Chef + Plate / January 18, 2018
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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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Uncategorized / March 24, 2017
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Getting Your Fixe

...

Uncategorized / December 19, 2016
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Covey Rise License Plate

Dress up your vehicle with our 3-color embossed, aluminum license plat...

LATEST ARTICLES

Conservation / March 29, 2018
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How Maintenance Backlogs Could...

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

Conservation / March 29, 2018
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Swift County Pheasants Forever...

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

Conservation / March 29, 2018
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Water In The West: The Path Fo...

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

Conservation / April 11, 2018
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Congressional Sportsmen’...

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

Conservation / March 29, 2018
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Interior Secretary Zinke Alloc...

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

Issue Previews / March 4, 2018
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The April-May 2018 Preview

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

Chef + Plate / January 18, 2018
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Grilled Whitetail Filet

When Chef Gillespie is not working in one of his award-winning restaurants, he can be found with a s...

Chef + Plate / February 2, 2018
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Toasted Old Fashioned

We recently spent the evening at Gunshow, an Atlanta based restaurant, to enjoy the sights, sounds, ...

Chef + Plate / January 18, 2018
~ Read More ~
Elk Vindaloo

“This is a pretty spicy dish. For less heat, remove the ribs and seeds from the jalapeño, or just...

Issue Previews / January 18, 2018
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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 ...

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