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1 week ago | 
projectupland.com | Jack Hennessy
A friend recently shared with me that she is a “pot pie connoisseur.” She always makes a point to explore restaurants, both local and while traveling, to see who serves the best pot pie. I asked her, “Have you tried pheasant?” “No,” she said. Thus, the challenge was accepted. While the Pillsbury pie crust I used is arguably nothing special, what’s inside is second-to-none.
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1 month ago | 
gunsandammo.com | Jack Hennessy
In early 2008, ahead of the United States presidential election between Barrack Obama and John McCain, political talk generated a rise in demand for AR15 platforms and their parts. From his home in Oregon, Josh Underwood was busy fulfilling contracts and crafting components in a few tech and manufacturing industries, including the firearm space. Sleep was scarce. Jobs were not.
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1 month ago | 
recoilweb.com | Jack Hennessy
George Gardner, owner and founder of G.A. Precision, is considered one of the world’s premier gun manufacturers. In addition to his talent for building barrels — his attention to the minutest detail, which has set him and G.A. Precision far apart from other manufacturers — Gardner is an accomplished competitive shooter, having notched a few national titles in F-Class Open and won numerous matches from 2005-2014 in Precision Rifle Matches and PRS Series Matches.
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1 month ago | 
projectupland.com | Jack Hennessy
Jambalaya originated in Louisiana. This dish owes its creation and inspiration to African, French, and Spanish cuisines. As I understand it, jambalaya can be either Cajun or Creole, with the deciding factor being whether tomatoes are included. This variation contains tomatoes, so it must be Creole. Regardless of whether it’s Cajun or Creole, Jambalaya is a staple dish in New Orleans’s French Quarter, home of the Mardi Gras carnival each spring. Why not treat your tastebuds to some of the festivities?
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2 months ago | 
projectupland.com | Jack Hennessy
At a client happy hour at my office, among other hor d’oeuvres, were skewers of chicken, a cherry tomato, and a basil leaf, with a bit of syrupy-sweet vinaigrette drizzled overtop. It was quite the summer snack, complementing 100-plus temperature and the double pour of bourbon in my hand. It got me thinking that I could recreate these flavors in a full meal featuring pheasant meat.
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2 months ago | 
projectupland.com | Jack Hennessy
For starters, Canada goose should always taste delicious, and that includes the legs. Like any set of wild bird thighs and legs, these cuts are riddled with collagen that requires low-and-slow cooking to break down and tenderize over time. But once tender, they are a special treat. With this chili recipe, you can indeed incorporate a sous-vide cooker, which is a culinary tool that regulates a water bath to a 1/10 of a degree. Meat, when sealed and placed in the water bath, will slowly cook.
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2 months ago | 
recoilweb.com | Jack Hennessy
Big-game hunting guide Dan Harrison tells all his clients one universal rule when checking zero: “Three shots. No more.” The reason is that the hunters he guides to trophy bulls and bucks will consistently take that crucial shot with a cold barrel. Shot placement is pivotal. Their zero should reflect such a cold-barrel scenario.
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2 months ago | 
projectupland.com | Jack Hennessy
Enjoying tender, flavorful duck breast and a bright, punchy sauce is the perfect way to celebrate the start of a new year. For the resolution-aware, just remember that this recipe contains a fair bit of sugar. Like I’ve said before, waterfowl skin is the bacon of winged critters. So much flavor and juiciness resides in that skin. Because of this, it makes so much sense to pluck the breasts of your wild waterfowl. The entire process should not take more than five minutes.
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Jan 17, 2025 | 
projectupland.com | Jack Hennessy
The mallard, or Anas platyrhynchos, is the most common duck not only in the United States, but in the entire Northern Hemisphere. It’s also my personal opinion that it ranks as one of the top ducks in terms of flavor. However, that could simply be first-impression bias, as mallards were the first wild ducks I targeted in eastern Washington over a decade ago. A wild mallard is the largest wild waterfowl one would ever want to roast whole.
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Dec 20, 2024 | 
projectupland.com | Jack Hennessy
Duck confit is a gourmet dish often found in high-end French restaurants. Legs are the most common cut of meat to make confit with. Making it isn’t necessarily labor intensive, but it does require planning ahead. Curing and cooking the waterfowl requires several hours of your time. This particular recipe uses Canada goose legs, but you can indeed use legs from smaller waterfowl. Using smaller legs will shorten the curing and cooking times.
