7mm Backcountry
Experience the world’s most advanced 7mm rifle cartridge.
30 Super Carry
Hits like a 9mm Luger. Carries like a 380 Auto. Designed exclusively for defense.
Buy at least two (2) boxes of qualifying* Federal® or Federal Premium® turkey shotshell ammunition to get a rebate of up to $100.00 back.
FireStick
There’s never been a muzzleloading system like this. See all the benefits that set FireStick apart to provide the most convenient, safe and consistent performance ever.
Hydra-Shok® Component Bullets
The bullet that’s defined self-defense for a generation is now available as a component.
Federal X Duluth Pack
Check out the all-new lineup of Federal-branded Duluth Pack apparel and gear.
Model 2020 Waypoint Special Edition
We worked with engineers from Springfield Armory to create Custom Shop loads specifically designed for the utmost performance from the new Model 2020 Waypoint rifle.
There’s nothing better than coming home from work or back to camp after a hard day of hunting and having and a hot supper like this waiting for you. This recipe will do that and more.
1/4 cup olive oil 1/2 stick butter melted 1 1/2 lbs venison 2 tbs chipotle rub 1 large sweet onion sliced into thin wedges 1/2 cup rosemary (fresh) 4 cloves garlic chopped salt and pepper 4 stalks celery coarsely chopped 1 lb carrots coarsely chopped 12 small baby red potatoes halved or 1 large russet potato cubed 1/4 cup balsamic vinegar 1 can tomato sauce (29 oz) 4 bay leaves 2 portabella mushrooms sliced
Combine olive oil and melted butter, and sauté venison in the mixture. Add chipotle rub, onions and rosemary. Salt and pepper to taste. Place into crock pot with vegetables. Add balsamic vinegar, tomato sauce and mushrooms. Cook in a crock pot for 1 hour on high. Reduce heat to low setting, cook for 2 hours or until you get back. Season with hot sauce to taste.