by Roger Pinckney | Oct 22, 2025
The scud stacked up over the northeast, a gray washboard above the sea, to the horizon and beyond. Too late for a hurricane, but the wind didn’t care. Raindrops big as dimes on roofing tin and window glass, a racket like the devil beating some hellish rhythm on a...
by Terry Madewell | Jun 10, 2025
Fishing with longtime striper and hybrid guide Chip Hamilton on South Carolina’s Lake Hartwell, we were primed to get our fishing strings stretched by these powerful fish. Getting three outdoor writers on the same boat, and all in accord on the singular objective of...
by Rick Bass | Jan 24, 2025
I take off one afternoon to run up a mountain above my home to look for the false morels that sometimes grow in the burned forests there. It’s one of the mountains that feeds my family, one of the mountains on which we are fortunate enough some years to take a deer or...
by Sporting Classics Daily | Dec 2, 2024
When bobwhite quail populations in West Texas plummeted in 2010, concerned hunters took notice and banded together to fund research to find a solution to the mystery. Now the efforts from the Rolling Plains Quail Research Foundation are bearing fruit for wildlife in...
by Sporting Classics Daily | Mar 18, 2024
Click Here to Listen Now There is no doubt food cooked in camp or in the outdoors simply tastes better, regardless of the “makings”. Both Luke and Larry are adept at cooking outdoors particularly over an open-fire with cast iron. Luke too has mastered...
by Jim Casada | Nov 20, 2023
This venison osso buco recipe is a new, tasty way to prepare tender venison hams without having to grind or cube the meat. While my preferences when it comes to venison tend to run to cube steak, backstrap (too bad the whole deer isn’t backstrap) and ground meat,...
by Sporting Classics Daily | Nov 8, 2023
The following recipe is from Jim Casada’s newest Venison Cookbook: From Field to Table. Featuring 400 field- and kitchen-tested recipes, along with dozens of sauces and marinades, that span the spectrum of venison cookery. From traditional favorites to gourmet...
by Chris Dorsey | May 9, 2023
“I like making good food accessible to everyone — especially hunters.” Southeast Louisiana is a dreamy place to grow up if your loves are diverse hunting opportunities and exceptional flavors. For Lance Lewis, the other key ingredient was having a father who...
by Jim Casada | May 11, 2022
BERRY CRISP I’ve always had a sweet tooth, and few things in the dessert world tickle my fancy more than those featuring berries. You can use about any kind of berries with this recipe. 1 cup quick-cooking or old-fashioned oats 1 cup all-purpose flour 1 cup packed...
by Jim Casada | May 10, 2022
SQUIRREL POT PIE 1 onion, chopped coarsely 1 stalk celery, chopped coarsely 1 large garlic clove, minced 4 cups beef broth Freshly ground black pepper 1 squirrel, cleaned Pastry for two-crust pie 1 (12-ounce) can Mexican-style mixed vegetables 1 tablespoon cornstarch...
