Thompson/Center Arms™ Launches “Hunting Heritage Month” on Social Media

Thompson/Center Arms Celebrates “Hunting Heritage Month” in August

With “Get Out and Shoot” Sweepstakes

SPRINGFIELD, Mass., (August 4, 2017) – Thompson/Center Arms today announced the launch of its “Hunting Heritage Month” campaign across all of the company’s social media platforms. To celebrate the start of hunting season, Thompson/Center Arms will kick off the month of August with social media content centered on hunting, outdoor recreation, and conservation. Posts will include “how-to” video content, product information, Thompson/Center history, and cooking tips for preparing wild game.

Danielle Sanville, Brand Manager for Thompson/Center Arms, said, “At Thompson/Center, we support a number of organizations that promote conservation, education, and the hunting tradition across the nation.  We are dedicated to helping men, women, and families get outside and enjoy the outdoors in every way that we can.”

To celebrate the launch of “Hunting Heritage Month”, Thompson/Center Arms will launch the “T/C® Compass®Get Out and Shoot Sweepstakes”, which will begin on August 4, 2017 and run until August 31, 2017 at 11:59 PM EST.  Two winners will be drawn, and each winner will receive a T/C® Compass® Rifle chambered in .204 Ruger, a Bog-Pod® Rapid Shooting Rest, and a Caldwell® Tack Driver® Shooting Bag, a complete packagevalued at over $500 MSRP.

To view Thompson/Center Arms’ “Hunting Heritage Month” content on social media, follow Thompson/Center Arms on Facebook, Instagram, and Twitter.

To enter the “T/C® Compass® Get Out and Shoot Sweepstakes”, visit the Thompson/Center Arms Facebook page and follow the sweepstakes entry instructions. To view the Official Rules, please click here.

About Smith & Wesson®

Smith & Wesson Corp. is a provider of quality firearms for personnel protection, target shooting and hunting in the global consumer and professional markets. Smith & Wesson is world famous for its handguns and long guns sold under the Smith & Wesson®, M&P®, and Thompson/Center Arms brands.  Through its Manufacturing Services Division, Smith & Wesson Corp. also provides forging, machining, and precision plastic injection molding services to a wide variety of consumer goods companies. For more information on Smith & Wesson, call (800) 331-0852 or log on to

Engel Coolers – Adventure Ready Gear

From Roto Molded to Soft Sided coolers Engel has you covered.

For the past 50 years, people who’ve needed to keep things cold – whether they’re on the water, on the road, or even off road – have turned to Engel, the pioneer in portable refrigeration and cooling. Engel began life in the portable AC/DC fridge freezer business, way back in 1962 with their game changing and revolutionary swing arm compressor. They haven’t stopped innovating since. Engel Coolers was the first and the original high performance rotationally molded cooler manufacturer, inventing the process back in 2005 and perfecting it by 2007. Engel continues to innovate to this day.

From small coolers to big coolers Engel continues to innovate to this day.

Go to Engel Coolers to see their full list of products. Follow on Facebook, Instagram and Twitter.


Smith & Wesson Performance Center M&P®10 6.5 Creedmoor

The 6.5 Creedmoor cartridge has quickly gained a reputation as a great all-around cartridge with both hunters and target shooters.  The round was introduced in 2008 and became incredibly popular because of its success in long range shooting competitions, thanks in part to bullets that are long and skinny. Therefore, they have minimal wind resistance.  The design allows for the cartridge to carry more velocity farther down range which results in more energy being delivered to the target with less chance for wind drift.

Recently, the Performance Center at Smith & Wesson launched the M&P10 in the 6.5 Creedmoor and we had a chance to take it to the range as well as into the field.  What we found was an accurate and fun-to-shoot semi automatic rifle that could be used in the field for a wide range of North American Game animals at a variety of ranges.    You’ll see us using this model from Smith & Wesson Performance Center more and more so stay tuned!


•Threaded Muzzle with Thread Protector
• Two-Stage Match Trigger
• 15” Free-Float Troy® M-LOK® Handguard
• 2” Aluminum M-LOK® Accessory Rail Panel
• Magpul® MOE® Rifle Stock
• 5R Rifling
• 1 in 8” RH Twist


SKU: 10057
Model: M&P®10 6.5 Creedmoor
Caliber: 6.5 Creedmoor
Capacity: 10
Safety: Manual Safety on Lower
Barrel Length: 20″
Overall Length: 39.5″
Action: Gas Operated Semi-Auto
Stock: Magpul® MOE®
Grip: Magpul® MOE® Plus
Weight: 144.8 oz / 4,105.0g
Barrel Material: Carbon Steel
Frame Material: Aluminum
Barrel Twist: 1 in 8” RH Twist 5R Rifling
Purpose: Enthusiast, Home Protection, Hunting, Law Enforcement & Military, Recreational Shooting
Availability subject to applicable federal, state and local laws, regulations, and ordinances.

For more details go to Smith & Wesson Performance Center. Follow them on Facebook, Instagram and Twitter.

HiVIZ Shooting Systems

HIVIZ Shooting Systems has always had a vision to improve the sport of shooting. Let’s face it, when you hit what you’re aiming at and experience success, you’re going to have fun and enjoy it more. So they started designing and engineering their innovative line of sights and recoil pads that have now become the standard for the industry. Not only are their LitePipes the brightest available, but they’re also able to provide a variety of shapes, colors and sizes to best suit the firearm or situation. The combination of a HiViz front and rear sight set gives the shooter a three-point accuracy system that’s hard to beat.

All HIVIZ® sights are built to rigid standards using only the highest quality materials, then shooter-tested to ensure they’ll withstand the test of time.

LitePipes™ are made of a chemical-resistant material and injection molded to achieve maximum brightness and a consistent sight picture.

Learn more at HiViz Shooting Systems. Follow their social media pages at Facebook, Instagram and Twitter.


Venison Stuffed Jumbo Shells in a Vodka Cream Sauce

(This recipe will feed 8 very hungry people…adjust ingredients according to your party size)
2-lbs Ground Venison Pan Sausage 
2-Boxes Jumbo Shells
2-Jars of Vodka Cream Sauce (or make your own using 2 cans tomato sauce and 1 cup vodka)
1-8 oz. Box of Baby Spinach
2-16oz. Ricotta Cheese Containers
1-Cup Mozzarella Cheese
1-Cup Cheddar Cheese
1-Cup Jalapeno Jack Cheese
2-Tbsp. Sriracha Sauce 
2-Tbsp Italian Seasonings 
1-Tbsp Salt
1-tsp Pepper

ingredients for venison shells

by Angel Middleton

I love coming up with new recipes for cooking venison as well as, showing our friends and family, who may not hunt, just how we harvest the food at our ranch and bring it to the table. I think it’s so important to utlize what we have worked hard for all year so that we may enjoy it over dinner with family and friends. Now my family tends to get bored of the same ole’ venison recipes. So I like to mix things up a bit. For this recipe that I came up with I took something at the store that always had me scratching my head over what someone would use it for. I’m glad I did. It turned out great and I’m happy to share that with you.

I always see these jumbo shells at the store and I’ve often wondered who eats those ginormous things and what would anyone do with them? Right? So I decided I’m going to do something with these shells. I took one of my tortellini recipes and instead used the jumbo shells. I finished it off with a combination of three cheeses as well…you know, to mix things up. It’s really simple. It only took me 45 minutes from start to finish. I hope you enjoy this as much as my family did. It turned out to be a delicious venison cheesetastic dish.
Brown the 2 lbs of ground venison pan sausage. Once the pan sausage is fully cooked add the spinach, salt and pepper. Cook till spinach wilts. Then, stir in vodka cream sauce, Italian seasonings and sriracha sauce. 
ingredients add spinach
Let cool. Turn off burner and let the mixture cool down. While you’re letting this cool is a good time to cook the shells. Bring a pot of salted water to a boil. Drop in shells and cook till al dente. Drain and let shells cool. Now, go back to your cooled venison sauce and stir in the two Ricatta Cheese containers. Grab a 9 X 13 inch baking pan (or similar) and coat with olive oil or non stick spray. Preheat your oven to 375 degrees. Start stuffing your shells with the sauce mixture and lay them in your pan. You can stack them on top of one another to. When you have them all stuffed start sprinkling your cheeses all over the top. Feel free to add more. Bake in oven for 20 minutes.

I served this dish with a ceasar salad and garlic bread. This dish goes really well with a Pinot Noir. My family absolutely loved it and wants me to make it again like right now. Haha. I will no longer look at these jumbo shells and wonder what do people do with these. In fact, I’m working on another dish that includes these shells right now. I enjoy bringing our hunt to the table and sharing with friends and family.  I hope you and your family enjoy as well.

Smoked Venison Stuffed Tomatoes Recipe with Bradley Smoker

  • 4 large tomatoes
  • 1/2 lb ground whitetail pan sausage
  • 1 tbsp. olive oil
  • 1/4 tsp. minced garlic
  • 1/4 tsp. chopped basil
  • 3/4 c. panko crumbs
  • 3/4 c. Fontina cheese (diced)
  • 1/4 c. parmesan cheese
  • salt and pepper for dusting inside of tomatoes before stuffing.

tomatos 8

By: Angel Middleton

Looking for more ways to cook your venison? I’ve paired my 2 favorite things together and created this wonderful dish using the Bradley Smart Smoker and venison. It’s super easy. Just follow my step-by-step instructions, kick back with your favorite elixir, and enjoy.

I smoke my stuffed tomatoes at 280 degrees for about one hour with apple flavored bisquettes from Bradley Smoker. While my smoker is heating up, I brown my whitetail pan sausage with the minced garlic and tbsp. olive oil.
tomatos 7
While venison is browning, cut a 2″ wide circle on the tops of tomatoes and core out the insides. I never waste the tomato guts! I use them as fertilizer for my garden or I feed my neighborhood deer. I like to pay homage for their sacrifice. Now, Dust the cored insides of tomatoes with salt and pepper. Once venison is browned, pour into a bowl and add panko, basil, fontina and parmesan and mix together.
tomatos 4
Once mixed all together, start stuffing your tomatoes and place them on a Bradley Smoker rack. I also use the Bradley Smoker Magic Mats to prevent my food from sticking.
tomatos 3
By the time I’m done stuffing my tomatoes, my Bradley Smoker is ready to go. At 280 degrees I will cook my stuffed tomatoes for about 1 hour.
tomatos 2
I like to peek in on mine midway just to see how they are doing. They are looking pretty delicious.
smoking tomatos
Once the tomatoes are done, plate, and enjoy. I hope you enjoy this recipe as much as my family did. 
tomatos 1

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Venison Taco Chilli Soup

by: Angel Middleton

1 pound whitetail burger grind
1 pound whitetail pan sausage
1 large white onion diced
1 red bell pepper diced
1 green bell pepper diced
1 16oz bag of frozen corn
1 8oz can creamed corn
1 8oz can black beans
1 8oz can pinto beans
1 McCormick’s taco seasoning (Hot)
1 Hidden Valley Ranch seasoning packet (Ranch Dip)
1 16oz container organic beef stock
1 16oz Rotel diced tomatos (Hot or Regular)
2 Tbsp Sriracha sauce
1 Tbsp Cajun seasonings
2 cups water


Directions:Venison Taco Chilli Soup
Sweat the onions and bell peppers for 5 minutes on medium (I use an 8 quart pot). Add whitetail burger grind and pan sausage. Once meat is browned add in all other ingredients and bring to boil. Remove from heat and let simmer for 30 minutes. Serve with cheddar cheese, sour cream, cilantro or whatever your heart desires. This freezes nicely if you want to reheat a meal for deer camp. Enjoy.

Smoked Venison Kabobs

By: Angel Middleton

AngelMiddleton1Venison Kabobs! Learn how to make a great meal out of Venison and veggies. It’s super easy and very tasty.

The Bradley Smart Smoker® is our newest automatic electric smoker, which is the result of years of advancement and testing on existing smokers. It features innovative iSmoke® Technology, enabling you to connect to and control the smoker from Bluetooth-enabled smartphones in real-time. Another improvement is its larger capacity smokehouse, with room for 10 racks of food. Two removable, color-coded temperature probes allow you measure heat in different areas of the smokehouse simultaneously, for advanced monitoring. It comes with 4 adjustable feet, 2 optional wheels and a recipe booklet.

Works with the Bradley iSmoke® app, available for iPhone or Android smartphones.


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Please visit Bradley Smokers for more Recipes and information on all the Bradley Smokers.

Venison Meatballs

By: Angel Middleton



1.5 Venison Sausage

1/4 cup Parsley Flakes

1/2 cup Parmesan Cheese

2 Eggs

2 Tbsp. Salt

2 Tbsp. Pepper

1 cup Breadcrumbs

1 cup Water



1. Mix the venison, parsley, garlic and Parmesan in a big bowl

2. Add in the eggs and salt and pepper and mix until it is one equally mixed substance

3. Add the water and bread crumbs to the mix and keep mixing it until it is an equally mixed substance

4. Roll the meatballs and place them on a smoker rack (if you have the Bradley Magic Mats; they are perfect when smoking meatballs)

5. Preheat your smoker to 250F using Cherry Bradley Bisquettes

6. Smoke for about 1 – 2 hours

7. Serve with marinara sauce and cheese

I love coming up with new recipes for cooking venison. I usually get inspired by trips we take. This recipe came to me on our recent trip to Virginia. Wade and I stayed at a wonderful, old, historic hotel…The Homestead. Now, I always cook with venison in our kitchen, but this recipe is just a little different. There are no noodles involved. It’s pure protein, so it won’t slow you down, but gives you the energy you need.

I usually cook my meatballs the old traditional way served with noodles. You can serve with noodles if you like, but for us this is an appetizer. While we were staying at the Homestead in Virginia we stopped at their local pub for a place to relax. We had a dinner we had to attend that night so we didn’t want anything too heavy. We ordered the meatballs. They were ok, but I told Wade, “I have an idea.” I told him these would be so much better, 1, using venison, and, 2, smoking them in our Bradley Smoker.

As soon as we got back from our trip I went to cooking. I love to experiment with our kids. They loved them right away. The venison smoked meatballs have become a necessity at our ranch. It’s now a great appetizer our hunters look forward to. It doesn’t put them to sleep yet gives them the energy they need to be successful in the field. These are also wonderful paired with your favorite pasta, too. Hope you enjoy 🙂


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Please visit Bradley Smokers for more Recipes and information on all the Bradley Smokers.

Venison Tacos with Corn Fried Tortillas

By: Angel Middleton



1-pound ground venison
¼ cup taco seasonings
½ cup water
10 corn tortillas
Peanut oil (about 2 inches in round pan to lightly fry)


Taco Toppings

1 cup diced tomatoes
1 cup Mexican cheese mix
1 cup guacamole
1 cup salsa
1 cup lettuce


First, brown ground venison. Sprinkle on taco seasonings. Add ½ cup of water so meat isn’t too dry. Heat peanut oil to 350 degrees. Drop in one corn tortilla at a time and fry for about 1-2 minutes. You don’t want to fry it too long or you won’t be able to fold it. Finally, add your taco toppings and enjoy. I like to serve homemade Spanish rice and refried beans with our dinner.