In 1903 the United States introduced the most powerful military cartridge in the world for use in the Springfield model 1903 rifle. Three years later some minor adjustments were made including the introduction of a lighter and more streamlined bullet and the new standard military cartridge was accordingly baptized .30-06 Springfield.
This is easily the most widespread hunting cartridge in the world although it has been pressed hard by the .308 in later years. Its case has a near optimum capacity for many bullet diameters and a large number of wildcats have been made using the .30-06 as a starting point.
With the wide range of bullets available - from 110 to 250 grains - it is an extremely flexible cartridge which has been used successfully for hunting almost every species of game in the world.
Most hunters prefer the 180 grain bullets for all-round hunting of larger game. In mountains and other places where long range shots are to be expected, however, the 150 or 165 grain bullets might be a better option. The only drawback of the .30-06 is that its recoil with the heavier loads is on the limit of what most inexperienced shooters can handle, but with handloads and lighter bullets this problem can be eliminated.Show all 30-06 Spring.
In this article we will demonstrate and highlight the most important things to consider when aiming at a moose so your shot will be clean, ethical and optimally accurate. Learn the best shot placements for hunting moose here at Norma Academy.
Wild meat is an asset worth honoring. From forest to table it is often said, and we at Norma see that step one to a rich game stew, is when you squeeze the trigger. In this recipe, we offer a tasty stew with moose meat and funnel chanterelles. Serve with mashed potatoes and lingonberries. Click here to get the recipe.
In our series of Friday recipes we will start with a tempting recipe right from the grill
Capercaillie is the bird that bears the clearest flavors from the wilds, which creates unique and delicious dishes with a lot of taste and aroma. It is not uncommon to also feel hints of the capercaillie's one-sided diet of pine needles and junipers. Click here to get to the recipe
If you have only tasted these pheasant nuggets once, you are 100% done with fast food nuggets. Click here to get to the recipe
This Friday we offer an autumn soup à la René Jantzen with carrot and meatballs as main ingredients. Click here to get to the recipe
This Friday we are making minced venison beefs. In this recipe the meat is from fallow deer but of course you can use whatever minced meat you have at home. Click here to get to the recipe.
Has the wild boar hunt gone well? Wild boar ham adds an additional dimension, a tasty one, to the Christmas table. And just like with successful hunting, it is important to plan well, but we all know how good the result will be. Click here to get to the recipe.
This golden and delicious dish is a classic, not least for hunters and others who enjoys to prepare game. Roasted turkey is easy to cook and makes you an instant favorite among the guests! Click here to get to the recipe.
This soup gives' warmth in the body after a cold day in the woods. Click here to get to the recipe.
Shepherd's pie is an old tradition in the British kitchen. Like many other traditional dishes, it originates from a time when it was necessary to be economical with food and to not waste anything you could make use of. In this dish, the meat leftovers are utilized by covering it with mashed potatoes. Today we're putting a spin on this traditional dish by making it with venison. Click here to get to the recipe.
New Friday, new recipe! This Friday René Jantzen will make a filo pie with minced venison and spicy potatoes. Click here to get the recipe.
Today we offer juicy and tasty ribs accompanied by spring’s first potato salad. A perfect dish for the easter buffet. Click here to get the recipe.
When the days are getting colder it can be cozy to get warm with a tasty soup. Click here to get to the recipe
December is here and dinners with family and friends are just around the corner. This Friday we offer a tasty fallow deer recipe by René Jantzen. Click here to get to the recipe.
In Sweden we are celebrating Midsummer this time of the year. A hearty midsummer lunch is the basis for getting energy for dancing and festivities with friends and family. Today we will share a recipe for a delicious buffet with venison as a basis. The buffet is of course good for any festive occasion.