by Larry Chesney | Aug 21, 2020
Sporting Classics writer Larry Chesney gets the scoop on legendary fisherman Flip Pallot in this Q&A interview LC: Are you planning to bring back Walker’s Cay Chronicles? FLIP: Well, I don’t know about that. I’m watching with great interest to see what’s happening...
by Chris Dorsey | Aug 14, 2020
What’s one man’s wild hog overpopulation problem is swine dining for another It’s so dark that I can’t see the end of the rifle I’m holding. Ahead is the enemy, a herd of perhaps 20 wild hogs that we can hear rooting, grunting and snorting like a rugby scrum. I peer...
by Sporting Classics Daily | Aug 12, 2020
Resident chef at Highland Hills Ranch, Keith Potter, shares his secrets to creating the ultimate chukar piccata. Ingredients 2 packages Chukar (total of 6 birds, or 12 breast halves) *quail or huns may also be substituted. 1 1/2 cups flour Salt and pepper for...
by Sporting Classics Daily | Aug 5, 2020
Resident chef at Highland Hills Ranch, Keith Potter, shares his recipe for delectable pheasant enchiladas. Ingredients (Serves 6) 12 breast halves pheasant 28 oz red enchilada sauce 14 oz diced green chilis 1/2 cup brown sugar 1 T. Fajita seasoning 1T. Taco seasoning...
by Christiana Roussel | Aug 4, 2020
In her new cookbook, Game & Gatherings, Rachel Carrie advocates a field-to-table lifestyle through her savory, delectable game recipes. Rachel Carrie is a passionate woman – passionate about educating people about the importance of hunting as it relates to...
by Travis Ferguson | Aug 4, 2020
Thirsty for adventure, Chris Dorsey has traveled the globe hunting and fishing, while filming and writing about those same experiences. Chances are he is responsible for at least one of your favorite outdoor television shows and this week Chris joins us to talk about...
by Christiana Roussel | Jul 29, 2020
W. C. Russell Moccasin Co.’s ability to be nimble and reach customers in new and non-traditional ways has been the very lifeblood of their business. If there is one word we have heard used time and time again over the past several months, it is “pivot.”...
by Michael M. DeWitt, Jr. | Jul 22, 2020
How to use less desirable wild game cuts to make a great South Carolina Barbecue Hash “No one knows exactly what the ingredients of Whatchagot Hunter’s Stew are because there is a firm rule against anyone shining a light into it.” – Patrick F. McManus “Only a fool...
by Michael M. DeWitt, Jr. | Jun 23, 2020
There are a million ways to create the culinary concoction known as catfish stew, and almost as many ingredient variations. If one were to Google the origins of catfish stew, the first thing you will likely see is an image of the American flag. Hell yeah, born in the...
by Chris Dorsey | Jun 22, 2020
From bull-riding royalty to becoming a member of one of the outdoor world’s most prominent families, Luke Snyder still has life by the horns. There are few guarantees in life but this one is a lead-pipe cinch: If you ever have the pleasure of meeting bull-riding...
