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Toasting the Hunt

Chef + Plate / March 22, 2019
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Grilled Duck Ham

Recipe by Chef Scott Romano. Recipe featured in the April/May 19 issue....

Daybreak Pheasant Sliders

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

Blackberry-Balsamic Glazed Qua...

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

Southern-Fried Quail with Smok...

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

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

Issues / April 16, 2019
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Custodians of the Countryside

The development of gamekeeping has, to a degree, followed the advancement of sporting arms. In the B...

IN PRAISE OF ENGLISH POINTERS

To see an English Pointer at work, quartering a grain field and slammi...

DOGS OF DUALITY

Mike Stewart had his target market. He had his training process. He ha...

BECOMING A COLLECTOR

Great shotguns come up all the time—I know another “must-have” w...

FIELD NOTES

Chef + Plate / March 22, 2019
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Grilled Duck Ham

Recipe by Chef Scott Romano. Recipe featured in the April/May 19 iss...

Issue Previews / April 1, 2019
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The April-May 2019 Previe...

The next time you are blessed with the opportunity to be afield, pay a...

Issue Previews / February 1, 2019
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The February-March 2019 P...

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

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...

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

Chef + Plate / December 17, 2018
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Southern-Fried Quail with...

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

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...

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 / July 13, 2018
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Governor Carney Signs Sunday H...

On July 11, Delaware Governor John Carney, a member of the Governors Sportsmen's Caucus (GSC), signe...

Conservation / July 11, 2018
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U.S. House of Representatives ...

The U.S. House of Representatives passed H.R. 200, a bipartisan bill that includes the Modernizing R...

Conservation / July 9, 2018
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Female Conservationists on the...

Focusing on the growing demographic of women hunters and conservationists, Pheasants Forever is prou...

Conservation / July 1, 2018
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A Blueprint for Producers ...

In a new partnership that supports agriculture and wildlife in central South Dakota, Pheasants Forev...

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

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

Chef + Plate / June 14, 2018
~ Read More ~
Scallion Cornbread Cake with H...

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 Preview

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

Conservation / May 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...

Video / May 7, 2018
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Saturdays with Sage

Saturdays with Sage are a weekly check in on the Ryglen Dog Training process with our Official Covey...

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 seeds from the jalapeño, or just...

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