By Doug Leier I grew up in an era when wild game cooking involved a can of cream of mushroom soup and a roaster. The wild game – grouse, duck, partridge or a rare pheasant – was simmering beneath the greyish gravy base. It was the way Mom did it, the way Grandma did it…
Featured
The Legends of Late Season
By Nick Simonson When it comes to the late season for pheasant hunters – the start of which is unofficially marked by the Thanksgiving holiday weekend, and this year’s timely first significant snow event in the region – it is sometimes difficult to figure out how birds have been impacted by the sudden change in…
