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FIELD NOTES

Grilled Duck Ham

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

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...

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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Swift County Pheasants Forever...

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

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...

Congressional Sportsmen’...

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

Interior Secretary Zinke Alloc...

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

The April-May 2018 Preview

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

Grilled Whitetail Filet

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

Toasted Old Fashioned

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

Elk Vindaloo

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

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 ...

The December-January 2018 Prev...

Upland hunting in the rugged West offers special challenges and rewards. In this issue we get three ...