David Bellavia speaker at 2021 Classic
Medal of Honor recipient Staff Sergeant David Bellavia joined the 2021 Classic as we honored the military. David was the featured speaker at the Saturday evening banquet. His motivational and moving message was inspirational to all in attendance. Afterward, Bellavia, presented each invited US Army retired vet with their Soldier For Life Pin.
read more2021 Youth Hunters
The 2021 Classic welcomes Kiera McNellis of Burlingame High School and Waylon Ricker of Scott Community High School. Kiera and Waylon are the winners of the youth hunter essay contest. There were a record number of entries this year, from an even number of boys and girls, making the selection a difficult one. The Classic is proud to support these hunters and congratulates all who entered. It is exciting to see a group of kids with the passion to participate in the hunting sports.Read their essays: Kiera McNellis essayDownload Waylon Ricker...
read moreRue Mapp Joins the 2021 Classic
The Classic Welcomes Rue Mapp, the Founder and CEO of Outdoor Afro, a national not-for-profit organization with offices in Oakland, CA, and Washington, D.C. Rue oversees a carefully selected and trained national volunteer leadership team of nearly 90 men and women who represent 42 cities around the US, and shares opportunities to build a broader community and leadership in nature. Meet Rue at the Ladies Event on Friday. Leard more about Rue and her organization at...
read more7 Reasons to Become an Upland Bird Hunter
By Tom Carpenter … AND ONE “PATH TO THE UPLANDS” PROMISE TO HELP YOU MAKE THE JOURNEY Hunting isn’t Pheasants Forever and Quail Forever’s reason for being. But the grand majority of members are, in fact, hunters. Why? Because in North America, hunters have always been wildlife habitat’s strongest advocates, wildlife’s staunchest allies, and publicly accessible lands’ steadiest supporters. Read Pheasants Forever Blog: Your Path to Becoming an Upland Bird...
read moreAward Winning Pheasant Burger
Wander Woman’s Jessica White discovered that pheasant is “just as good, if not better, than chicken or turkey, These burgers have great flavor, are super simple to put together, and everyone enjoys them. ” Read Jessica’s blog about harvesting her first rooster and creating her recipe for her Award Wining Grilled Feta and Spinach Pheasant...
read moreHank Shaw has a new cookbook!
Hank is accepting pre-orders of his new cookbook, “Hook, Line and Supper” that will be released at the end of April. If you pre-order, he will send you a signed copy. Hank says the is the ” most comprehensive guide to preparing and cooking fish and seafood, Hook, Line and Supper will become an indispensable resource for anglers as well as home cooks looking for new ways to cook whatever fish or seafood that strikes their fancy at the market.” Order his new book, or any of his previous cookbooks at...
read moreCelebrating our lady youth hunters – 2020
Barbara Baird, founder of Women’s Outdoor News, WON, presented our lady youth hunters with custom made vests by Upland Bespoke – fashion for the field. Autumn Elwell, Wichita, KS Ka’nya WhiteWichita, KS Cappi HoetingStockton, KS Ryleigh AbramsAuburn,...
read moreFood For Hunters Share
Dove Poppers are traditional – but the marinade and glaze makes these extra yummy – Food for Hunters’, Jen and Rick share their recipe for Dove Poppers. Follow their blog page for all their wild game recipes – or check out their wild game cookbook book Hunting for...
read moreWelcome Wander Woman-Kansas!
The 2020 Classic welcomes Jessica White “Looking for outdoor adventures that you can experience with other women? If so, Wander Woman is for you. We get women out of the house and into the great outdoors. Whether you’ve been on hundreds of outings or none at all, you’ll bond, learn, push yourself, and have fun, while experiencing serenity and a sense of accomplishment that only nature can provide.” To find our where they wander, visit Wander Woman-Kansas...
read moreMeet Food For Hunters
The Classic Welcomes Jenny Wheatley – Food For Hunters is a great website for all things hunting & food. “Hi! We’re Rick and Jenny Wheatley. We met at a horse stable in Anaheim, California, in 2009, connected over a shared passion for the outdoors and fell madly in love among the horses. Naturally, Rick bought for me my first shotgun– as any loving man would do– and the rest, as they say, is history. We now reside in Omaha, Nebraska, where we continue to hunt, fish, forage and cook.” Find recipes for all your wild game – here’s a good one – Pheasant and Spinach Fettuccine Alfredo ...
read morePheasant Stew
The Classic Welcomes Courtney Nicolson – HUNT TO EAT Hunting Apparel – great apparel, great stories, great recipes: “This stew recipe is adapted from Taste of Home and shared with us (HUNT TO EAT) by @ericakyost, who added the pheasant.” Ingredients: Three sets of pheasant legs cooked down in chicken stock on high for 4 hours in a crockpot Get the Recipe: ...
read moreThe Classic Supports Pass It On Outdoor Mentors
“Passing their love for the outdoors to the Next Generation” – is the goal of Pass It On! Each year the Classic invites two youth hunters, and their mentors to the Ringneck Classic weekend of events. We are proud to work with Pass It On! founder, Mike Christensen in support of their mission to “match caring adults with a passion for the outdoors with children that want to learn about the outdoors.” We encourage you to consider supporting this worthwhile organization. You can support financially, or become an outdoor mentor. You can also help in their fundraising efforts by buying a raffle ticket for the 2020 Gun a Week giveaway. To find out more about this organization, and ways to support visit Pass It On! Outdoor Mentors....
read moreJoe Heskett’s Famous Fried Pheasant Recipe Revealed
2019 Classic guest, Jack Hennesy – outdoor writer, photographer and wild game cook, cracked the code on the secret to the crispy fried pheasant prepared and served up each year at the wild game reception by Colby’s Joe Heskett . Jack shared the story and the recipe with the world in the Chicago Sun Times. Read the Article and get the recipe...
read more2019 Classic Hosted Conservation Groups
[Show thumbnails] The Classic welcomed representatives from conservation organizations from around the country to join in the weekend hunt and events. We were excited to have them all participate in the Saturday evening Classic Dinner for a Conservation Panel Roundtable. Participants included; Howard Vincent – Pheasants Forever/Quail Forever, Blake Henning – Rocky Mountain Elk Foundation, Ross Melinchuk – National Wild Turkey Federation, Miles Moretti – Mule Deer Foundation, Rob Manes – The Nature Conservancy, Dr. Scott Petrie -Delta Waterfowl. Kansas Dept. Wildlife Parks & Tourism’s Secretary Brad Loveless also joined the discussion. The panel was hosted by Ryan Bronson, Bronson Conservation Strategies, LLC....
read moreHank’s Ultimate Pheasant Tacos
Hank Shaw: “Why are these the ultimate pheasant tacos? Because not only do you get chunks of awesome seared pheasant breast, but you garnish it with crispy fried pheasant skin, too.” “If you’ve ever eaten crispy chicken skin you know what I’m talking about. Remember that a pheasant, a “ditch chicken,” is a biological cousin of the chicken. Crispy pheasant skin is as good as chicken skin — as is crispy skin from grouse, partridges and quail.” Get...
read more2019 Youth Essay winners
Congratulations to Wyatt and McKenzie – this year’s Youth Essay winners. Wyatt Ricker – Freshman at Scott Community High School in Scott City, KS McKenzie Deal – Junior at Walk in Faith Academy in Winfield, KS Welcome to The Classic!
read moreSetter Tails TV at the 2018 Classic
With a passion for gun dogs and upland bird hunting, the father and sons team of Wade, Travis and Tyler Kisner guide you through unique stories in each episode of Sweet Point’s Setter Tales. with their two English Setters, Sweet Lou and Adeline. Watch the Season 4 Episode 1 from Wade’s 2018 trip to The Classic, in Colby, Kansas ...
read moreHank’s Mexican Quail Soup
Hank Shaw- Hunter Angler Gardener Cook “Caldo tlalpeño is a hearty soup that originates in an area just to the south of Mexico City called Tlalpan. The name basically means “soup those ladies in Tlalpan make.” Normally done with chicken, any white meat will work here, as would pork.” I happened to have some skinless Gambel’s quail from Arizona in my freezer, and I was casting about for something nice to make with them; they were hard-won birds, which you’ll be able to see for yourself on the TV show “The Flush” with Ron Schara this fall. Get the...
read moreHank’s Kansas (Mexican) Pheasant
Inspired on his trip to Kansas for the 2018 Kansas Governor’s Ringneck Classic – Hank posted a new pheasant recipe on his website honest-food.net. “This lovely recipe you see here I call “Kansas Pheasant.” But the reason isn’t obvious. After all, when you think of Kansas, you think: Home of Dorothy, the Jayhawks (and Wildcats), farmers, Germans and the like.” So, okay – to find out how Hank got from Kansas to Mexico – “Walk with me a moment.”...
read moreNorthwest Kansas Conservation Foundation Awards Grants
The Kansas Governor’s Ringneck Classic Northwest Kansas Conservation Foundation (NWKCF) awarded $25,000 to the Norton County Community Foundation’s Secure Sebelius Lake fund and $10,000 to Pheasants Forever in support of staffing a wildlife biologist in Oberlin, Kansas. “The grant requests made by both these organizations directly fulfill our mission to support habitat and wildlife conservation in Northwest Kansas, and the board was unanimous in their support of grant funding”, said Jim Millensifer, Ringneck Classic Board President. Read the Press...
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