The world’s best MSR 15 cartridge just got better. Meet three new loads that get more from 224 Valkyrie.
Crafted specifically for carbines. Built to win Pistol Caliber Carbine competitions.
Five new offerings, including blended loads that combine No. 7 and 9 or 8 and 10 Tungsten Super Shot.
Varmint & Predator
Get the most of rimfire with loads that offer both accuracy and violent expansion on impact.
Hydra-Shok® Component Bullets
The bullet that’s defined self-defense for a generation is now available as a component.
Show your Shockwave like never before with a full new line of Federal branded apparel.
Custom Rifle Ammo
Make precision personal with our wide selection of custom rifle loads.
Even the most straightforward venison steak recipes are hard-to-beat eats. This more sophisticated approach gives steaks a savory shine that compliments their rich natural flavor. But remember—venison is best served rare or pink in the middle. Cook hot and fast for venison that is sweet, flavorful and juicy. Put the coals to it too long, and you’ll be left with steaks that a gray, dry and tough.
4 tbs butter
1/4 cup olive oil
1 small onion finely chopped
5 cloves garlic finely chopped
2 cups red wine
2 sprigs fresh rosemary stripped and chopped
2 sprigs fresh thyme stripped and chopped
Salt and pepper
Melt butter in a saucepan. Add olive oil, onion and garlic and cook until onions are translucent. Add the red wine and herbs, then salt and pepper to taste. Bring to a boil, then reduce heat to start the reduction process. Stir often over low heat to prevent scorching. Cook until sauce is about the consistency of maple syrup.
Prepare the grill. Brush a little olive oil on each piece of meat and grill about 3 minutes. Turn the meat over and cook for about 2 more minutes. When the meat is cooked to your satisfaction, turn each one more time and apply glaze. Serve right away.