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© 2019 Kmunicate Worldwide LLC, All Rights Reserved

Except as noted, all text and images  are by Ken Perrotte (Outdoors Rambler (SM). Some items, written by Ken Perrotte and previously published elsewhere, are revised or excerpted under provisions of the Fair Use Doctrine

 

Thursday, August 15, 2019

The 2019 Virginia NWTF Turkey Calling championships brought a host of callers to the Virginia Outdoor Sportsman Show in Richmond this year, with participants ranging from Vermont to Florida.

An article about the show, including coverage of the calling competition and the Virginia Deer Classic is in my column today in the Fredericksburg Free Lance-Star daily newspaper.

This video above captures some of the calling in the Senior Open Di...

Tuesday, August 14, 2018

The 35th Annual Virginia Outdoor Sportsman Show in Richmond Aug. 10-12 drew thousands of people to the Richmond raceway Complex to explore the hundreds of vendor booths, see informative visits, or sit on on secret-sharing seminars.

While the four exhibit halls were packed downstairs, a few dozen people upstairs were making engaged in the serious business of turkey calling. The Virginia state chapter of the National Wild Turkey Federa...

Monday, November 13, 2017

Vintage game and waterfowl calls have a certain mystique that appeal to hunting traditionalists. Hunters today are privileged to have incredible diversity in the calls they can employ, with turkey, duck, deer and more calls crafted in a variety of wood, acrylic, rubber and plastic.

Some of the most unique vintage calls I’ve ever handled were crafted by a Virginia hunter more than a century ago.

Jeremiah “Jerry” Stevens, spent much of...

Sunday, November 12, 2017

Just about any “white” meat from chicken breasts to pork can be transformed into a nice cutlet dish. Wild turkey breasts make some of the best candidates as they are usually full of flavor and cook up with a white firm texture.

Dining guests agree this dish is a winner. The breasts typically come from an 18-22-pound spring gobbler. One turkey breast will make enough cutlets for 4 ample servings.  

Ingredients

1 turkey breast, skin...

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Note: I held off on posting this blog about a hunt at Uruguay Lodge until the feature in Safari Club International's "Safari" magazine was published. That article ran in the July/Augu...

Anglers frequently ask each other, “What’s your favorite fish to catch?” The followup question is often, “What’s your favorite fish to eat?” For me, at least in terms of freshwater fi...

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A rainy, late September Newfoundland moose hunt this year offered challenging conditions and ample opportunities to try out some new gear.

First, in the shooting category, my hunting c...

Note: A portion of this blog appeared in my newspaper column in the July 26, 2019 edition of the Fredericksburg Free Lance-Star. Click here to access the paper.

 View from atop the lu...

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