by Sporting Classics Daily | Feb 4, 2022
Grilled Duck Nachos Ingredients (makes one 9×13-inch pan): Duck 2 pounds duck breasts 1 tablespoon finely ground coffee beans 2 teaspoons kosher salt 2 teaspoons packed brown sugar 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon...
by Chris Dorsey | Feb 3, 2022
Colorado residents are now mystified that the state’s legislature is about to take up a controversial bill that would ban mountain lion and bobcat hunting. Not long ago, Denver could have been the literal manifestation of Ronald Reagan’s, “shining city on the hill.”...
by Sporting Classics Daily | Feb 3, 2022
A Brays Island Winter Classic: Grilled BBQ Swordfish with Pimento Cheese Grits Heat up your winter season with a dish that is sure to start a conversation at the dinner table. There is nothing quite like a swordfish freshly caught from Atlantic waters, and enjoying it...
by Jim Casada | Feb 2, 2022
SQUIRREL AND DUMPLINGS High Country Comfort Foods: Part 2 Although the grand comeback stories of the white-tailed deer and wild turkey have relegated the humble bushytail to a place well down the ladder when it comes to game species favored by hunters, for several...
by Chris Dorsey | Feb 1, 2022
“It must be remembered,” said Winston Churchill, “that the function of Parliament is not only to pass good laws, but to stop bad laws.” In recently moving to ban the importation of animals taken by hunters — predominantly from its former colonies in Sub-Saharan...
by Sporting Classics Daily | Feb 1, 2022
Jugged Hare Ingredients (serves 2): 1 bottle (750 ml) red wine 1 1/2 cups beef stock 2 bay leaves 1 hare, skinned, gutted, washed and sectioned 3 1/2 tablespoons unsalted butter 1 yellow onion, peeled and diced 2 celery stalks, chopped 1 carrot, peeled and roughly...
by Jim Casada | Jan 31, 2022
HIGH COUNTRY COMFORT FOODS: Part 1 “A body can get the miseries or suffer from mollygrubs most any time,” my Grandpa Joe used to say, “but somehow they seem to come most often in the dead of winter.” He had a bunch of what he considered surefire remedies for these...
by Sporting Classics Daily | Jan 28, 2022
Sauces A perfect sauce is always a triumph. A bit of this, a sprinkle of that, a dash of imagination and the most prosaic food is “saucily served.” The preparation of foods so that the most of it is made of natural flavors and textures, that’s good cooking. the...
by Sporting Classics Daily | Jan 27, 2022
Chicken Fried Rabbit The eating of rabbits and hares has a venerable history in Europe. Greeks, Germans, Spaniards and Britons love rabbits and hares, as do Italians in certain regions. they also happen to be the building blocks of any true hunter’s repertoire. At the...
by Sporting Classics Daily | Jan 26, 2022
Marinades The word MARINATE comes from an old Spanish word meaning “to pickle,” and it is the acid of the marinade that does the work, adding new flavor, softening tough fibers, increasing their natural sapidity through the action of penetration, lifting ordinary...
