Quarterly Shooting Tip

Focus. Then, take a deep breath, and call pull. Sporting Clays best kept secret of being consistent on targets is focus. And, not just any focus-acute binocular focus just before the shot placement. However, instead of focusing on the entirety of the clay, focus on the leading edge of the target. Where the acute focus

Focus.

Then, take a deep breath, and call pull. Sporting Clays best kept secret of being consistent on targets is focus. And, not just any focus-acute binocular focus just before the shot placement. However, instead of focusing on the entirety of the clay, focus on the leading edge of the target. Where the acute focus truly matters is during the last 10-20% of the shot before you pull the trigger. Throughout the years, instructors and scientists have studied just how long that acute focus is-and it turns out that it’s only three-quarters of a second! So, just before you pull the trigger, let your instincts take over, hone-in intensely with both eyes on the leading edge, feel out in front of that crossing target with your barrel, and pull the trigger. With practice and building up a database in your mind of having a rough idea of where you need to be, your instincts will take over and you’ll feel the shot.
-Grayson
NSCA Level 2 Certified Instructor

New Rifle Range at CSR

Set your sights on this new addition to the CSR! Our recently completed 100-yard rifle range is your new spot to hone-in your rifle skills or get ready for the next hunting season. It will soon feature a state-of-the-art scrolling target system so the shooter never has to go down range to hang a new

Set your sights on this new addition to the CSR!

Our recently completed 100-yard rifle range is your new spot to hone-in your rifle skills or get ready for the next hunting season. It will soon feature a state-of-the-art scrolling target system so the shooter never has to go down range to hang a new target. A push of a button will get you a brand-new one! Can’t see your grouping? Forgot your spotting scope? A camera target system will also allow the shooter to stay in the bay and see their last shot clearly on a digital monitor. This allows the shooter to easily zero in that scope before heading out to the old hunting grounds.

Got the sight zero’d in? Try your hand at an array of AR-500 steel targets laid along the 100-yd line. The custom built shooting station by the Chetola Construction Crew, features two lanes for shooters. One lane is designated “steel only,” while the other lane is designated to shoot steel as well as paper targets. Since the rifle range shares the archery and air rifle range, we suggest that you make a reservation by calling the Clubhouse at 828-264-6200.

Member Rates
$20/ hour first shooter in a lane
$10/ hour per additional shooter in the same lane (up to 2 additional allowed)

We look forward to seeing you at the Range!

Event Calendar

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Chef Matt River’s Duck Breast Recipe

IMG 1642 scaled

duck breast

Interested in finding out more information? Call Chetola at 800-243-8653, or Click Here to email Chetola.

-Chef Matt Rivers' Seared Duck Breast-

A lot of folks seem to be intimidated by the thought of cooking duck and stick to ordering it only at restaurants. While we encourage you to try this expertly prepared dish at Timberlake's Restaurant, it is possible to achieve some amazing things in your own kitchen. Many grocers carry duck breast in their meat department and even offer a variety of cuts. We recommend the Maple Leaf Farms Boneless Duck Breast. Enjoy this dish on a cold winter evening paired with a starch or other comfort side.

-Cast Iron Seared Duck Breast- 

Preheat oven to 400 degrees. Pat duck breast dry with paper towels. With a sharp knife, lightly slice skin, 3 or 4 times but not too deep as you don’t want to get to meat. This allows the fat to be released to create a crispy skin. Season both sides with kosher salt and ground black pepper. Place cast iron skillet on medium heat and place duck breast skin side down. Cook for 5 or 6 minutes until skin is golden brown. By now there should be fat in the pan being released from duck. Use this fat to spoon over flesh side of duck. Cook for another 2 minutes then baste again. Put in oven for 6 to 8 minutes for medium rare 8 to 10 minutes for medium. Remove duck from pan and let it rest on wire rack skin side up for 5 minutes. Slice duck into 4 or 5 pieces lay over hoisin sauce then top with mango arugula salad.

-Hoisin Sauce- 

1 ½ cup brown sugar
¾ cup black bean garlic paste
½  cup water
½ cup soy sauce
½ cup honey
4 tbsp. rice wine vinegar
2 tsp 5 spice powder
2 tsp tahini
1 tsp sriracha

-Mango Arugula Salad- 

2 cups diced mango
¼ white balsamic vinegar
¼ cup honey
1 tsp sriracha
Salt and pepper to taste

Mix all ingredients.
Add handful of arugula to 2 tbsp. of mango mix.

Cooking not your thing? Taste this dish by the creator, Chef Matt Rivers, himself at Timberlake's Restaurant - open nightly.