Innehållsförteckning för June/July 2018 från Field & Stream

Most competitive archers will tell you that to be really accurate, you need to fire the bow with back tension or at least a suprise release. But most bowhunters don't shoot that way. But and large, we punch the tigger when the sight picture looks good-and we've all been told that's the wrong way to shoot. But not by Gold Tip's Tim Gillingham, "Don't let anyone tell you that punching is an negative," says the pro, who's won every major 3D championship multiple times doing just that, though he calls it "command-stlyle" shooting. "It can work really well in competition, and I think it's the only way to shoot for hunting. A surprise release assumes you can hold perfectly steady on a stationary target, but that's just not practical…

YOU’RE GONNA NEED A LOOSER BELT No. 66 Seriously, just look at this mess. Your kitchen is covered in flour. There are hot-oil spatters everywhere. And, oh great, you just got a grease stain on your Sunday-best sleeveless T-shirt. No getting around it—frying food is a labor-intensive and messy affair. But we dredge and batter and drop grub into sizzling oil anyway. Why? Because deep-fried food is so good, it’s sinful, and because nothing says summer like a corn dog and a root beer. We know it’s been a while since hunting season, but we’re guessing that you can find a couple of wild-card packages in your freezer that’ll work with at least one of the recipes featured here. If not, you’ll have some grocery shopping to do on…

Every gear list I make for every hunting or fishing trip I take includes a book. I know I won’t always have the time or opportunity to read once I arrive, but I still like to come prepared. And whenever possible, I like to pick a book that matches the adventure. Tenth Legion is an obvious choice for turkey trips, as is Hemingway for trout outings. For the bear hunt I took last summer (flip to p. 30 for the story), I brought William Faulkner’s Go Down, Moses, which includes “The Bear,” one of the best hunting tales ever written. The story is challenging, for sure, but that’s what makes it so rewarding. You could say the same thing of a good hunt.…

Chef Robert Phalen, at Atlanta’s acclaimed One Eared Stag restaurant, makes this citrusy, herbal, head-turning “sausage” with catfish, but it’s a fresh and terrific vehicle for other freshwater gamefish like bass or walleye. Don’t let the sausage-making component scare you off; after a simple pass through the grinder, this dish couldn’t be easier. INGREDIENTS 2 lb. catfish, bass, or walleye fillets, roughly chopped3 bay leaves2 cups grits (not instant)⅓ cup white wine1½ cups parsley, roughly choppedZest of 3 lemonsZest of 1 lime1½ Tbsp. fennel seeds1 tsp. whole coriander seeds1½ tsp. onion powder1½ tsp. garlic powder1 tsp. crushed red pepper flakes10 oz. cherry tomatoesAbout ½ cup olive oil, divided4 Tbsp. butter4 scallions, choppedSalt and black pepper, to taste 1 Place the components for your meat grinder in the freezer…

ROAD TRIP, ANYONE? Everything in fishing changes. On the minutest level, that change can be as simple as fish suddenly turning off of green-pumpkin worms after they’d been hammering them for hours, or a slow bite suddenly going bonkers before a storm. In the grander scheme, what can also change is the overall quality of an entire fishery. Sometimes lakes or rivers that were hot for decades suddenly go cold. It can happen for any number of reasons. On the contrary, removal of dams, a revival of water quality, or a regulation change can revive a struggling fishery or turn what was a little-known body of water into a big-time destination. To get the most up-to-date skinny on which bodies of water are trending now, we reached out to…

BUYER'S GUIDE 2018 HUNTING GEAR GUIDE Thirty-six new hunting tools that can help any hunter be more productive this fall THIS TIME OF YEAR, you are no doubt checking on food plots and repositioning trail cameras around your stands. FIELD & STREAM editors have been busy as well, checking out new gear that can help make you a better hunter this fall. Whether it’s big stuff, like a new rifle or scope, or small stuff, such as boots and bow sights, we’ve got you covered. BUSHNELL FORGE SCOPES Starts at $900 bushnell.com When rednecks and kiwis collide, what you get is a bloody good gear whoopin’. I used the 2-15x50mm model during a week of mountain hunting in New Zealand. Everything about it—from the positive locking turrets to the…

SHARP START I’m a little sad to see the number of issues of F&S reduced, but I must say that the Edge Issue (April-May 2018) is outstanding. You have set the bar very high. Paul Bowman, via email LEADING EDGE I thought your April-May edition was just great. I’m now 74 and was raised on Ted Trueblood and Jack O’Connor. My family didn’t have a lot of money, but we did have magazines and books, and I learned the joy of reading through them. Mike Smith, Grangeville, Id. SUPPORT GROUP I am writing to thank Bill Heavey for writing about his own experience with depression (“The Quicksand,” A Sportsman’s Life). My husband can cook a meal of freshly caught trout with icicles on his beard. He can shoot a…

Champion’s Wheelybird 2.0 ($529; championtarget.com) improves on an already excellent value in a portable trap. I’ve had an original Wheelybird for several years, and it’s been nothing but reliable and trouble-free. It holds 50 clays and can throw them 55 yards. It features adjustable throwing height, and it’s light and easy to transport. The new version has several upgrades, including bigger wheels, a rubberized handle, faster cycling time, and a sturdier target magazine. It now includes a wireless remote release as well, so you can practice all kinds of angles, even by yourself.…

All that lemon, lime, parsley, and coriander give this dish an herbaceous zing, making it the perfect foil for sauvignon blanc. New Zealand “savvies” are reliable picks, but producers elsewhere are making some truly exciting wines worth seeking out. The 2016 Southern Right Walker Bay Sauvignon Blanc, from South Africa, offers brisk, chalky pleasure. Feisty and intense, the De Martino Estate Sauvignon Blanc 2016 from Chile’s Casablanca Valley brings the perfect balance to this dish. An unoaked chardonnay or, for beer drinkers, a lemony pilsner would also shine with this recipe.…

NO ANTIVENIN REQUIRED No. 81 I’m immune to poison ivy. It’s one of those odd blessings that’s been useful my entire fishing life, though never more so than in the summer of 2017. What I’m not immune to are stinging nettle and briers, and by August, despite my best efforts to cover up, my hands, ears, and the back of my neck had enough thin, red, scabby lines to look like a road map. I’d macheted my way into all manner of bogs, creeks, and backwaters, often only to end up with enough casting room to throw a frog 30 feet in one direction. Most of the time that frog went untouched. Occasionally, a wake would race toward it, my pulse would skyrocket, and a northern snakehead would thrash…

AROUND THE TIME you think you’ve earned a bit of peace and predictability, life springs the trap door beneath your feet, your feet churn like in a Road Runner cartoon, and you start to fall. “I’m too old for this crap,” you protest as you plummet. To which life shrugs and smiles. “Maybe not.” While no single part of the crap I’m too old for is remarkable, the combo platter is more than I bargained for. To wit: • I’m recently and unwillingly single, six months out of a seven-year relationship that—for all its faults—was the most solid I’ve had. I miss my ex when I’m awake or asleep but am fine the rest of the time. She seems to have grieved and moved on. The very notion of…