Posts Tagged ‘Pheasant Fest’

See the Complete National Pheasant Fest 2014 Seminar Schedule

Wednesday, February 5th, 2014

Rick Smith is one of many legendary bird dog trainers presenting at National Pheasant Fest & Quail Classic.

Rick Smith is one of many legendary bird dog trainers presenting at National Pheasant Fest & Quail Classic.

Before heading to the Wisconsin Center in Milwaukee for National Pheasant Fest & Quail Classic Feb. 14-16, view the complete seminar schedule and plan which presentations to attend. There will be seven seminar stages for upland enthusiasts to choose from, with concurrent seminars running on-the-hour throughout the three-day weekend. The event is presented by MidwayUSA. Highlights include:

Bird Dog Bonanza Stage. Between six panel experts – Delmar Smith, Rick Smith, Ronnie Smith, Tom Dokken, Josh Miller and Bob West – this dog stage hosts more than 260 years of combined training experience. Includes presentations on “Basic Obedience Training and Starting Your Dog Off Right,” “Remote Training and Tracking Your Dog with GPS,” “Shed Antler Hunting – Train Your Dog to Help You Find More Sheds” and a question-and-answer session with a panel of experts. The Bird Dog Bonanza Stage is presented by Purina and SportDOG.

Wild Game Cooking Stage. The cooking stage will feature presentations by authors Hank Shaw and Tovar Cerruli as well as David Draper of Field and Stream magazine. Session titles include “Getting the Most of Your Upland Birds for the Table,” “Preparing Wild Game from the Tailgate,” ”From Tough to Tender, Making the Most of your Venison Cuts” and “The Mindful Carnivore – A Vegetarian’s Hunt for Sustenance.”

Habitat Stage. The habitat presentations include “The Food Plot Establishment and Management for White-tailed Deer and Pheasants, Best Practices,” “Landscape Scale Habitat Efforts – The History of Pheasants in Wisconsin,” “Pheasant Management” and “Pollinators and Great Upland Wildlife Habitat.” The Habitat Stage is presented by the Wisconsin Department of Natural Resources, the USDA Farm Service Agency and the USDA Natural Resources Conservation Service.

Additional seminar stages include the Upland Hunting Stage (featuring the likes of Scott Linden from Wingshooting USA), the Building Habitat Forever stage, the Get into the Hunt stage and Rudy’s Youth Village stage presented by Cabela’s.

All seminars are free upon admittance to the show.

Field Notes are compiled by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.

Replicating Georgia Pellegrini’s Stuffed Pheasant

Tuesday, February 26th, 2013

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In keeping with our post-Pheasant Fest dinner theme this week, my wife and I replicated Georgia Pellegrini’s stuffed pheasant recipe in our humble kitchen.  I found it interesting that both Georgia and Hank Shaw employed a meat mallet in both their Fest pheasant recipes, which happens to be a tool I’d never used prior to Monday night.  In the end, we found the pounded pheasant meat to be very tender and juicy.

I believe you’ll find this recipe to be tasty, easy and a healthy preparation for any rooster meat you’ve still got in the freezer.

 

Stuffed Pheasant 2Stuffed Pheasant Breast Ingredients 

Serves 4

4 pheasant breasts, deboned

10 tablespoons butter

4 tablespoons finely diced shallots

4 celery stalks, peeled of outer strings and finely diced

1 cup white wine

8 tablespoons finely chopped walnuts

4 tablespoons dried currants

4 cloves garlic, diced

4 tablespoons bread crumbs

8 tablespoons chopped fresh flat-parsley leaves

2 tablespoons fresh thyme

Salt and pepper

 

Stuffed Pheasant 1Recipe

1. Preheat the oven to 350°F. Meanwhile, melt 6 tablespoons of the butter in a sauté pan and sweat the shallots and celery over low heat, until translucent.

2. Add the white wine and reduce by half.

3. In a small bowl, combine the walnuts, currants, garlic, bread crumbs, parsley,

and thyme.

4. Once the wine is reduced by half, stir the bread crumb mixture and cook until

it thickens and forms a paste. Season with salt and pepper to taste and set

aside.

5. Pound the pheasant breasts between two shetts of plastic wrap until thin.

6. Lay on a baking dish and distribute a lump of stuffing onto the breast meat and wrap the meat around the stuffing and tie to secure.

7. Add 4 tablespoons of butter to the baking dish and place in the oven to bake for 12 to 15 minutes, basting the top of the quail with

butter three times during the process.

8. Remove from the oven, and remove the twine and serve immediately.

 

For more wild game recipes from Georgia, please visit www.GeorgiaPellegrini.com

The Pointer is written by Bob St.Pierre, Pheasants Forever & Quail Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.

Hank Shaw’s Pheasant Wiener Schnitzel

Tuesday, February 19th, 2013

Pheasant Wiener Schnitzel 004

Hearty pheasant wiener schnitzel. Photo by Bob. St.Pierre / Pheasants Forever

Spending time with Hank Shaw was one of my personal highlights from last weekend’s Pheasant Fest & Quail Classic in Minneapolis.  Hank is a genuinely good guy who cares deeply about turning wild game into phenomenally tasting food, and he’s motivated by converting wannabe chefs like me into masters of the frying pan within our own homes.

During a Friday afternoon television interview, Hank prepared Pheasant Wiener Schnitzel for the viewing audience.  Since I’d just completed an interview immediately preceding his cooking demo, I was in a prime spot to taste-test his dish.  Not only was it awesome, it was one of those bites that brings one back to a moment.  For me, the bite brought me to Iowa’s Amana Colonies where I visited on a trip to see me brother during his PhD years at the University of Iowa.  The restaurants of the Amana Colonies focus on hearty family-style dishes with lots of German influence.

Last night, I set out to accomplish Hank’s recipe on my own.  What I can tell you is this dish is absolutely as easy as Hank promises.  It’s also hearty and tasty to boot.  I would reiterate Hank’s own message to make sure to squeeze a little lemon on the finished dish.  The lemon’s sweet acidity is a must for unlocking the full flavor of Pheasant Wiener Schnitzel.

Visit Hank Shaw’s website for his full Pheasant Wiener Schnitzel recipe.

The Pointer is written by Bob St.Pierre, Pheasants Forever & Quail Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.

Dog of the Day

Wednesday, January 2nd, 2013

pudelpointer

It’s a long way from Montana to Minnesota, but provided they don’t go bust, you’ll see Pheasants Forever member Todd Wirthlin and his Pudelpointer, “Tana Montana,” representing the breed in the Bird Dog Parade at this year’s National Pheasant Fest & Quail Classic event coming up in February (if you’re interested in participating in the Bird Dog Parade, click here).

Have your own bird dog photo you’d like to share? Email it to Anthony Hauck, Pheasants Forever’s Online Editor, at ahauck@pheasantsforever.org

Hunt, Gather, Cook Pheasant Pasta

Wednesday, May 9th, 2012

One of my absolute favorite new books of the last year is Hank Shaw’s Hunt, Gather, Cook.  Shaw skillfully blends his personal narrative with unique recipes in this creative exploration of foraging, hunting, and fishing for nature’s “forgotten feast.”  If you made it to National Pheasant Fest & Quail Classic last February, then you hopefully had the chance to catch Hank’s fantastic presentations on the Outdoor Channel Cooking Stage.

 

It was with Hank’s ethos in mind that I prepared this evening’s meal.  My cluttered countertop included one rooster from a memorable December pheasant hunt in Kansas, a few dozen wild morel mushrooms scored with the assistance of my FAN Outdoors radio partner “The Captain” Billy Hildebrand, and a few stalks of wild asparagus snipped at my secret railroad tracks spot not far from the Pheasants Forever national offices.

 

Here’s the skinny on my Hunt, Gather, Cook Pheasant Pasta

Ingredients

1 Cubed whole pheasant

4 Cups of fresh morel mushrooms

1 Cup of fresh wild asparagus

2 Cups of angel hair pasta

1/2 Cup of heavy cream

½ Stick of butter

1 tsp flour

Olive Oil

Salt to taste

 

Directions

1)      Sauté the cubed pheasant in olive oil until brown, lightly salt

2)      Sauté the morel mushrooms in ¼ stick of butter till reduced (approximately 5 minutes on medium heat)

3)      Boil the angel hair pasta till tender

4)      Melt ¼ stick of butter over low heat, add flour and whisk until blended, add cream, simmer on low heat.

5)      Boil asparagus al dente, so they are crisp

6)      Combine pheasant, mushrooms and pasta

7)      Pour cream sauce over the top

8)      Add asparagus

9)      Serve

Thanks to my sous chef and wife, Meredith, for helping me out in the night’s finished dish.

 

 

The Pointer is written by Bob St.Pierre, Pheasants Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.

 

 

The NEW Franchi Instinct Over/Under Shotgun

Friday, January 27th, 2012

I spent most of last week at the Shooting, Hunting, Outdoor, Trade (SHOT) Show in Las Vegas where retailers in the hunting industry typically announce new product launches.  New gear for the bird hunter in 2012 included offerings from Muck Boots, Under Armor and Irish Setter.  However, the most eye-popping products for me were Franchi’s new Instinct L and Instinct SL over/under shotguns.

 

Part of the Benelli family, all Franchi shotguns are Italian made and will be on display in Kansas City at National Pheasant Fest & Quail Classic coming up next month.

 

Check out this fantastic video of the new Instinct L:

The Pointer is written by Bob St.Pierre, Pheasants Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.

 

What to Expect at Pheasant Fest

Wednesday, January 26th, 2011

Check out this short video for an idea of what you can expect this weekend at Pheasants Forever’s 2011 National Pheasant Fest at the Qwest Center in Omaha, NE. Hope to see you there!

Nebraska Pheasant Hunting and Pheasant Fest

Thursday, January 13th, 2011

National Pheasant Fest is the nation's biggest event for pheasant hunters.

It ain’t over ’till it’s over, and pheasant hunting in Nebraska definitely is not over. For those of you thinking about mixing in some pheasant hunting during your trip to “The Good Life” in Nebraska for National Pheasant Fest 2011, or mixing in some Pheasant Fest with your late season Nebraska pheasant hunting trip, here are a few good-to-knows.

  • Nebraska’s 2011 licenses are now available. Nebraska’s annual hunt permit is valid for the entire calendar year, which means once purchased, it’s good this January, and then next pheasant hunting season for October, November and December.
  • Nebraska’s pheasant hunting season runs through Monday, January 31st, 2011, meaning you could extend your Pheasant Fest weekend (Jan. 28-30) to wrap up with a day of hunting.
  • At Pheasant Fest, youth age 15 and under can enter in a drawing for Nebraska Game and Parks half price lifetime permits. The Nebraska Game and Parks Commission will draw for 20 half price youth lifetime permits at National Pheasant Fest. If drawn, youth can get a lifetime permit at half the cost, with the other half courtesy of the Nebraska Game and Parks Foundation. Drawing options include lifetime hunting, fishing and combination hunt/fish permits, as well as lifetime habitat and Nebraska migratory waterfowl stamps. Each winner may choose one permit or stamp. Drawing forms can only be filled out in person at the event. Anyone may enter a youth in the drawing.
  • Scott Linden from Wingshooting USA will bring back his popular “Bird Hunting Boot Camp” seminar to the Cabela’s Hunter Help stage for all three days of National Pheasant Fest.
  • And of course, from A (Ammunition) to Z (well, at least “Y” for Yellow Lab), if it relates to pheasant hunting, it’ll be at Pheasant Fest.

The Pheasant Fest Blog is written by Brad Heidel, Pheasants Forever’s Director of Special Event Sales

Bird Dog Writes Book, “Pawing” Autographs at Pheasant Fest

Monday, January 10th, 2011

Savvy the Golden Retriever - hunter, author, renaissance dog - is coming to National Pheasant Fest 2011. Photo © 2010 Photography By Karess

Who hasn’t wondered what a bird dog would say if it could talk. You’ll find out at National Pheasant Fest 2011 thanks to a new tell-all book written by a bird dog.

John Adams is a founding board member of the Dickinson County (Iowa) Pheasants Forever chapter. Now, he’s the publicist for his Golden Retriever, Savvy, who has “written” a book, Savvy, A Golden Dog’s View of This Human World.

Adams owned The Lakes News Shopper, a free circulation newspaper in Dickinson County from 1973-2007, and in 2007 his Golden, Savvy, started penning a bi-monthly column for the paper (with a little help from her owner). Over the past four years, her columns dealt with hunting, humor, human and animal friends and enemies, and family. The best of them have been compiled into the new book.

Savvy will have her first book signing at Pheasant Fest, as the book debuts there. Stop by booth 433, Jan. 28-30 to meet the author, get her paw print on your copy of the book, and view some great pictures of Savvy in action. We’re assuming that means hunting, not writing!

Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Public Relations Specialist

Storm Report – New CRP Signup Announced

Sunday, February 28th, 2010