Kent Community Blog

The NWTF Convention & Sport show runs from Thursday February,16th through Saturday February, 18th at the Gaylord Opryland Resort & Convention Center in Nashville Tennessee.

Kent Cartridge is looking forward to seeing everyone this weekend November 11-13th.

Kent Cartridge will be at the Green Top Hunt Fish Expo Saturday October 1st 8 AM - 6 PM & Sunday October 2nd 8AM - 5PM We are looking forward to talking all things KENT. Looking forward to seeing you there!

The Delta Waterfowl Duck Hunters Expo will run from Friday July 29th through Sunday July 31st at the State House Convention Center in Little Rock Arkansas

Kent Cartridge Bismuth Waterfowl Pattern Test with Carlson's Choke Tubes and Benelli SBEIII

The Ducks Unlimited Expo runs from Friday April 8 through Sunday April 10th at the Texas Motor Speedway in Fort Worth Texas.

Pheasant Fest runs from Friday March,11th through Sunday March, 13th at the CHI Health Center in Omaha Nebraska.

Family favorite around bird hunting season. Frying the pheasant pieces in oil ensures every bite is tender and succulent. Uses few ingredients, prep and cooking time are minimal for a delicious dish.

Roasting whole wild goose can be challenging and a significant amount of work. Use a roasting pan that can be wrapped tightly in foil with the bird sealed inside. Trapping in all moisture and allowing the bird to cook long and slow will produce fall-off-the-bone results.

Hunters that breast their ducks can use them to make a tasty ragu, where the fowl is the star of the show. Wild duck is dark, flavorful meat that should be embraced for its texture and rich taste. A ragu not only allows the duck to hold its flavor but enhances it with a rich sauce and aromatic vegetables.

The word pate is French for paste, and the easiest way to make it with any meat is with a food processor. The meat will be broken down, or emulsified, into a paste that can then be spiced up.

Goose legs and thighs are often the best part of the bird, especially when braised until tender. Browning the legs for flavor, then braising them in a liquid or sauce is a terrific way to create fall-off-the-bone goose treats with a sauce that will inspire you to hunt more geese. This recipe works well for any wild goose. Big honkers may take an extra hour or two in the crockpot but are easy to check with a fork to see when they are done.