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 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 Tom Davis | Nov 9, 2020
It might surprise you to know that NFL legend Bert Jones and his father Dub are hard-core quail hunters and bird dog men. Joe Augustine, who happens to be a friend of mine, is one of the handful of sportsmen who’s bagged every species of upland gamebird in North...
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...
by Michael M. DeWitt, Jr. | Oct 15, 2020
October is oyster season in the southeast, and there are a few things the United Oyster Ranchers and Rodeo Association of America doesn’t want you to know about the common oyster. “Secret, and self-contained, and solitary as an oyster.” – Charles Dickens “He was a...
by Sporting Classics Daily | Oct 12, 2020
Simple for anyone who loves quail to make at home, this dish is composed of local, Southern and seasonal selections available in the Lowcountry. A South Carolina Lowcountry fall is upon us and that has us thinking about the flavors of the season. Brays Island onsite...
by Sporting Classics Daily | Oct 8, 2020
Versatile to a degree that is unmatched by any other type of wild game, venison offers a doorway to fine, incredibly varied fare. Each year millions of hunters enjoy the timeless thrill of getting their deer, and the result is plenty of meat for the family table. Yet...
by Susan Ebert | Oct 1, 2020
Whole plucked and roasted ducks make for a lovely presentation—especially a single teal per person, which is just right for a dinner plate. For the Brine 1 cup kosher salt 1 cup organic cane sugar 1 tablespoon whole black peppercorns, crushed 4 allspice berries,...
by Vicky Mullaney | Sep 21, 2020
From The Lodge at Black Pearl Cookbook, Vicky Mullaney shares her breakfast recipe that will awaken the cowboy in all of us. On one of our early fly fishing trips out West we stayed at the Diamond J Ranch in Ennis, Montana. They served us a very hearty breakfast every...
by Sporting Classics Daily | Sep 9, 2020
Give this mouthwatering and simple southern quail recipe a try using just five tasty ingredients. You’ll need: 6 whole quail 1/2 cup butter 1/4 cup olive oil 2 (10 1/2 ounce) cans chicken with rice soup 1/2 cup dry sherry Instructions: In a skillet, brown the...
