by Lee Lee Milner | Dec 16, 2020
Admiring good dog work is worth missing a bird or two.
by Sporting Classics Daily | Dec 15, 2020
Waterfowl hunters often forget they are boaters, too. Failing to keep safe boating in mind while hunting can lead to disastrous results. “A person in distress in the water can be a bad situation in summertime, but in cold weather, due to water temperatures, your...
by Robert Sohrweide | Dec 11, 2020
Great sporting art captures the memories you’ve made in the field.
by Sporting Classics Daily | Dec 9, 2020
With waterfowl hunting season in full swing, Colorado Parks and Wildlife is urging hunters to always handle guns safely and be careful in all situations. Waterfowl hunters who use watercraft must be especially careful. The tragic drowning of a young hunter in November...
by Mark DeHaan | Dec 7, 2020
Deep within his soul, he needed the marsh and its ducks, perhaps now more than ever. “Come duck hunting with me.” “What?” she asked as if she must have misheard him. “Come duck hunting with me.” Now Terri was no foreigner to hunting. She...
by Sporting Classics Daily | Dec 3, 2020
With bold herbs and spices and a delicate, flaky crust, this grouse recipe takes the classic pot pie we know and love to the next level. One of the few exceptions, this recipe has to be highly seasoned. Cold leftovers of grouse are delicately prepared in this method....
by Sporting Classics Daily | Nov 24, 2020
If you are planning to include wild game recipes in your Thanksgiving menu this year, The Derrydale Game Cookbook offers a few tips to bring out the best flavors in your game meat. 1. An old guard of a game bird has no other place in cookery but to be used either for...
by Gene Hill | Nov 19, 2020
It seems to add up that men and women, no matter what their age, who take a great deal of pleasure in the out-of-doors, at the very least discover something about themselves. The talk had turned in the dwindling hours of the early morning into the sort of conversation...
by Noah Davis | Nov 10, 2020
The hill’s contour was pink with slanting light, so much like a Russell Chatham painting. I looked down at the large gray breast of the mallard and thought about the meal to come. I rounded a bend of a winding, western Montana creek, and the heads of two mallard...
by Jim Casada | Nov 3, 2020
Excerpted from The Remington Cookbook, Jim Casada offers a few tips and tricks for preparing delectable duck and geese recipes. Do it Easy or Do it Right: Skinning versus Plucking Visit any waterfowl camp or sit with several buddies in a duck blind and sooner or later...