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 / Travel & Outdoor
Field & Stream

Field & Stream September 2015

"The World's Leading Outdoor Magazine." devoted to the complete outdoor experience and lifestyle.

United States
Bonnier Corporation
Read More
9 Issues


2 min.
guide talk

FOR MANY YEARS I never hunted with a guide and didn’t have much interest in a hunt where someone else did most of the work. Then, at a conservation-organization fund-raiser, my brothers and I bid on our dream hunt: a horsepack bowhunt for elk in the Idaho wilderness. Our outfitter was Mike Stockton, a Westerner who stood about 6-foot-6, wore a big Stetson and an even bigger beard, and had an endless supply of stories about bulls, bears, mistakes, disasters, and epic hunts. In a week with Stockton, I learned more about elk hunting, horsepacking, backcountry skills, and the Rocky Mountains than I would have in five seasons on my own. I’ve since hunted with dozens of guides through my job at FIELD & STREAM. Most of these men and women…

1 min.

“I’ve been an insane fisherman for as long as I can remember,” says outdoor writer Mark Modoski. He grew up fishing saltwater in northern New Jersey. It wasn’t until later that Modoski discovered his love for freshwater fishing, including crappies (“Slab Slugfest,” p. 36). “In fall, the panfish start to school up, and it’s a great time to catch crappies.” It was a typical outing for photographer Lance Krueger as he scattered apple pieces in a field and sat camouflaged against a tree. Then he saw “an absolutely majestic buck.” Krueger says the deer hit one heroic pose after another—including the one on this month’s cover. “He reminds me of a great thoroughbred racehorse, like War Admiral or Seabiscuit.”…

1 min.
ewe got nailed

+ LOCATION: WESTERN MONTANA × Photographer Don Jones was 20 yards away from a herd of about 40 bighorn sheep on an October morning during the rut in western Montana when these two 170-class rams bowled over a ewe. “She was in the wrong place at the wrong time,” says Jones. “They are oblivious to everything else—I have to be careful not to get run over myself. They’re very dramatic, with eyes bulging and constant posturing around the ewes, lots of grunting and growling. They’ll be pushing at each other, then nothing happens for a while. They start to feed, but all of a sudden stand up and bang heads. A ewe, or a lamb, might get in the way. And they play dirty. When a ram mounts a female, sometimes…

4 min.
cheers & jeers

WE’LL DRINK TO THAT Brandon Johnson killed a bear with a knife (“Fight to Survive,” July 2015)? That man should never have to buy himself a beer for the rest of his life. Jason Ferguson, via fieldandstream.com BEAR IN MIND I’m sorry Brandon Johnson was mauled and glad he’s recovering, but who goes after a wounded bear at night unarmed and separated from his pals? I’m not saying he was asking for it, but if not for his poor decisions that night, there probably would have been a different outcome. A lesson for us all to put a little more thought into what we’re doing in the wild. Richard Wendel, Victor, N.Y. If I take out a bear with my bare hands or a knife, I’m going to put that on my resume. Buckshottoo, via fieldandstream.com My boyfriend…

5 min.
bluewing weather

APERFECT STORM for September teal needn’t be much of a storm at all. This one simply brought an inch of needed rain and a taste of fall when it dropped daytime highs from near 90 degrees into the 70s. I went scouting the next day, a week before the teal opener, and I saw the first flock before I even stopped the truck. They’re mostly brown this time of year, save for the chalk-blue speculums that always betray. The flock alit with what must’ve been a thousand more ducks standing on the mudflat. It was a veritable bluewing buffet. As a river-fed reservoir recedes after a long, dry summer, mud shorelines are exposed, and they’re teeming with vegetation, seeds, and invertebrates. The mud is sticky and pungent; a rich blend of…

2 min.
quail schnitzel with tart apple salad

Think schnitzel, and you usually think veal or pork: pounded into tenderness, battered, and fried to a golden magnificence. But Matt Jennings, chef at Townsman restaurant in Boston, thinks quail. With a crust that shatters with a fork, the quail are tucked into a nest of frisée lettuce that’s dressed with a honey vinaigrette, then get a drizzle of maple syrup. Chukars would be great here too—and if you have breasted out your birds, pound the meat lightly between layers of plastic wrap and proceed with the recipe, shortening the frying time accordingly. INGREDIENTS 8 quail, deboned if desired; if not, split in half 1 cup brown sugar 1 cup kosher salt 2 cans (or 24 oz.) lager beer 2 sprigs rosemary 4 juniper berries 1 tsp. chile flakes 2 Tbsp. honey 1⁄4 cup apple cider vinegar 3⁄4 cup extra-virgin olive…