The Hunters Club Blog

The Dutch Hunting Exam: Expensive, Closed, and Untouchable?

Hare Stew the Hunter's Way — A Recipe by Ger van Hout

Fire Spicy Goose Jerky by Koen Schoone

Sweet, smoky and seriously spicy. This goose jerky by hunter Koen Schoone is made with greylag breast, Madame Jeanette peppers and a 24-hour marinade. You have been warned. Serves: 3 Prep: 30 min + 24h marinade Cook: 5 hours (dehydrating)

Sako S20 Camo in .308

Roe Deer Medallions

How to Clean Your Rifle

What to Bring on a Hunt

African Swine Fever: What Every European Hunter Needs to Know

Introducing Hunters Club