Kent Community Blog

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 …

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 …

These Honey Sesame Pheasant nuggets with a sweet and spicy sauce are the perfect way to enjoy pheasant. Frying the pieces in oil helps maintain moisture and ensures every bite is tender. Using honey …

Ingredients 1 Pheasant ½ cup flour 2-1/2 tbsp. of seafood seasoning ½ cup olive oil 1-1/2 tbsp. butter 1 sliced lemon Directions Remove all meat from the pheasant, cut into 1-2 inch bit …

Ingredients 1 whole goose, skin on (Canada, specklebelly or snow) 2 medium apples, cored and quartered 1 medium onion, quartered 2 Tbsp fresh thyme, coarsely chopped 2 Tbsp fresh tarragon, coarsely ch …

Ingredients   4 goose breasts, skinned and trimmed of silver skin and fat 6 slices thick bacon, diced 2 cups chicken broth 1 medium onion, chopped 1 jalapeño, seeded 1 Tbsp soy sauce 1 Tbs …

Kent Cartridge, a trusted manufacturer of superior shotgun ammunition for over 25 years, is pleased to introduce Fasteel®+, an innovative, hard-hitting shotshell line for waterfowlers. Kent …