Blog Posts

How Should My Waders Fit?

A Complete Fit Guide from the Team at Chêne Gear At Chêne, we’ve spent countless hours developing a wader that performs at the highest level, and that starts with proper fit. We’ve worked to remove...

Choosing the Right Boot

Every hunt starts at ground level. From snow covered fields to hardwood ridgelines, your boots decide how far you go, how long you stay, and whether you’re thinking about the hunt, or your feet. At...

Making It Better: How Innovation Drives Everything at Chêne

At Chêne Gear, innovation isn’t a department. It’s a mindset. It’s built into every stitch, every seam, and every decision we make. Because we’re not interested in chasing trends, we’re committed ...

Selecting The Right Boot: Cornerstone vs. Velo

While visually similar, the Cornerstone Boot and Velo Boot of the Floodline series feature unique differences in weight, insulation, and performance. Compare them below and discover the best soluti...

Turkey Stones: Nature’s Built-In Tool

Hidden deep in the gut of a wild turkey is something most hunters overlook. Small, smooth stones, polished by time and instinct. These are gizzard stones, more commonly known as turkey stones. The...

Fire for the Flock: How Prescribed Burns Benefit Wild Turkey Populations

Fire and the wild turkey have a long, intertwined history. Before bulldozers shaped the land and suppression kept flames at bay, wildfires - both natural and set by indigenous peoples - swept thr...

Mallard Birria Tacos

Recipe by Chef Jean-Paul Bourgeois Ingredients 6-10 whole plucked mallard ducks Dried chiles: Remove all seeds from the dried chiles.  New Mexico (8), guajillo (8), chile pasilla (2), chile arb...

Fried Soft Shell Crab

Recipe by Chef Jean-Paul Bourgeois Ingredients Soft shell crabs, cleaned (face, gills, and under abdomen flap removed) 2 cups all purpose flour (this amount will vary depending on how many crab...

Hunt Camp Chargrilled Oysters

Recipe by Chef Jean-Paul Bourgeois Ingredients 2 dozen fresh oysters, shucked on the half shell 1 lb. butter 2 tbsp. minced garlic 2 tbsp. lemon juice 1 bunch of green onions, thinly sliced 2 t...

Pastalaya

Recipe by Chef Jean-Paul Bourgeois Ingredients 3 lbs. smoked sausage like andouille, cut in half moons 4 ducks, simmered in broth until tender and picked off the bone (follow basic chicken stock r...