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 Jameson Parker | Jan 28, 2022
Drive north from Jackson on Highway 89, into the heart of the National Elk Refuge. If you’re alert, if you know it’s there and you’re looking for it, you might see the museum. On the other hand, you might not, and that’s intentional. When my father was stationed in...
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...
by Sporting Classics Daily | Jan 25, 2022
BBQ Smoked Beaver Sandwiches Serves 6 When you serve someone a good dish that features beaver meat, you’re probably going to have to argue with them about whether or not it’s really beaver. For some reason, people have a hard time believing that the flesh from an...
by Patricia Condon Johnston | Jan 24, 2022
William R. Leigh ranks with Russell and Remington as one of the great eyewitness artists of the Old West. But his finest works may be of wildlife and sporting subjects. William Robinson Leigh was nearly 40 years old when he traveled to the Southwest in 1906. Disgusted...
by Mike Gaddis | Jan 20, 2022
Man ponders by coincidence. Nature knows better. The difference can sometimes be unfathomable. Late December . . . The Maryland Shores. . . Snowfall. . . Mystic, mesmeric, beckoning. Almost eight decades along for this wayfaring, wildfowling warrior — and still, when...
by Chris Dorsey | Jan 18, 2022
About a quarter century ago I shared a quail field near Albany, Georgia, with an aging quail plantation owner who, like me, also enjoyed hunting big game across the American West and beyond. As we walked toward a brace of his pointers that froze simultaneously at the...
