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Estonian Hunters’ Society
It is known that the first hunting organizations in Estonia were established in 1869 in Pärnu. A turning point in the development of hunting in Estonia was the adoption of the Hunting Act in 1934. Hunting organizations were constantly appearing and in 1967 the Estonian Hunters' Union was formed, whose members are now the majority of Estonian hunters who take care of game and hunt in about 85% of Estonian hunting grounds.
EJS deals with public relations, legislative proposals, hunting tourism, hunting economy, hunter education, hunting shooting, hunting dogs, hunting trophies, organizes meetings, etc. EJS publishes the only Estonian hunting magazine Eesti Jahimees.
Kuristiku 7
EE-10127 Tallinn, Estonia
TEL: +372 602 59 70
WEBSITE: www.ejs.ee
Janis Putelis is a legendary hunter, blogger, and producer of MeatEater: where he hunts, what he shoots, and why millions trust him
Janis Putelis is not just a hunter, but one of the most recognizable media personalities in the world of modern hunting. He is the executive producer of the original Netflix series MeatEater and co-host of the popular MeatEater Podcast, which is listened to by thousands of hunters around the world. In this article, we tell you who he is, where he prefers to hunt, what weapons he uses, and why he is valued by the global hunting community.
How Janis Putelis hunts: stalking and the patience of a professional
Janis Putelis' main hunting style is quiet stalking (spot and stalk). He is known for his patience: he can spend hours — and sometimes days — watching an animal from ambush before taking a shot. For him, hunting is not only about the kill, but also about respect for the animal, nature, and traditions.
What types of hunting does Janis Putelis prefer: turkey, deer, bear, and chukar
Janis Putelis prefers classic American hunting for the following types of game:
Wild turkey (Osceola, Merriam's, Rio Grande)
Mountain and white-tailed deer
Black bear
Chukar (mountain partridge)
He participates in filming hunts for these species as part of his own show and in episodes of MeatEater. Each trophy is accompanied by a detailed account of the hunting strategy, choice of equipment, and culinary preparation of the prey.
Where Janis Putelis hunts: the best hunting regions in the US and Latvia
Janis' hunting geography impresses even experienced hunters. He regularly hunts in:
Montana — his home state, rich in elk, turkey, deer, and bear
Colorado and Arizona — classic destinations for big game hunting
Mexico — hunting for exotic animals, including skunks and cuckoos
Michigan — his home state, where he hunts with his father
Latvia — as part of filming and traveling in Europe
What weapons does Janis Putelis use: a Beretta shotgun and a classic carbine
Janis Putelis prefers high-quality weapons that have been tested in the field:
For turkey hunting — a Beretta A300 with a red dot sight, effective at ranges up to 60 yards
For big game — a classic hunting carbine for medium and large calibers
He also uses a bow, especially when hunting moose and deer
He regularly shares his weapon settings on his show and podcast, explaining why he chooses one approach over another.
Janis Putelis' popular trophies: from turkey to bear
Among Janis' most famous trophies are:
Osceola and Merriam's turkeys
Mountain and white-tailed deer
Black bear
Mountain lion (in one episode, he encountered three lions at once)
Chukar in the highlands
Each of these trophies is accompanied by a story, hunting philosophy, and recipes for preparing game.
Blogger and producer: how Janis Putelis shares his experience with the hunting community
Janis Putelis is not just a hunter, but an influential hunting blogger who talks about every aspect of hunting life:
Author and host of the show “On the Hunt with Janis Putelis”
Co-host of the MeatEater Podcast
Writes expert articles on hunting equipment, weapons, ethics, and game
Shares stories and photos on Instagram (@janis_putelis), where hunters from all over the world actively read and comment on his posts
Why hunters respect Janis Putelis: experience, ethics, and a “from hunt to plate” approach
Janis Putelis is known for his ethical approach to hunting. He promotes:
Respect for animals and nature
Minimizing the suffering of game
Full use of the kill — from meat to bone broth
Game recipes
Training young hunters, including his own children
Janis Putelis is not just a successful hunter and media personality. He is the voice of the modern hunter, combining tradition, technology, respect for nature, and a love for his craft. His experience, knowledge of weapons and strategies, ethics, and blogging activities make him an important figure in the international hunting community.
Janis Putelis Instagram (275k followers): @janis_putelis
Roast Goose Stuffed with Pineapple in a Russian Oven. This is not the most traditional Russian recipe, but rather it belongs to the fusion style. But how beautifully she did it!
Goose stuffed with pineapple, cooked in a Russian oven, is a dish that combines the traditions of Russian cuisine with exotic flavors. The Russian oven creates a unique cooking environment: even heat, tenderness, and juiciness of the meat. Here is the detailed recipe:
Roast Pineapple Goose Ingredients:
- Goose (whole) — 3–4 kg
- Fresh pineapple — 1 (or canned)
- Onion — 2–3
- Garlic — 4–5 cloves
- Honey — 2–3 tbsp
- Soy sauce — 3–4 tbsp
- Salt, pepper, spices (rosemary, thyme, coriander) — to taste
- Vegetable oil — 2 tbsp
- Water or broth — for basting
Roast Pineapple Goose cooking Instructions:
1. Prepare the goose: Rinse and dry the goose. Season inside and out with salt, pepper, garlic, and spices.
2. Prepare stuffing: Cut pineapple, apples, and onion into chunks. Mix together.
3. Stuff the goose: Fill the cavity with the whole pineapple. Secure with skewers or sew shut.
4. Marinate:Coat the goose with a mix of honey, soy sauce, and oil. Let marinate for 1–2 hours.
5. Preheat the oven: Heat the Russian oven (or regular oven) to 180–200°C.
6. Cook:Place the goose in a clay pot or roasting pan. Add water or broth. Roast for 2.5–3 hours, basting occasionally. Increase heat for the last 30 minutes to crisp the skin.
7. Serve: Rest the goose for 10–15 minutes. Serve with the stuffing alongside mashed potatoes, buckwheat, or fresh vegetables.
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The main trick of this dish is to choose a goose and pineapple suitable in size. If you have managed to shoot a large white-fronted goose, feel free to buy a regular pineapple. If you've been hunting grey or canada goose, baby pineapple is more likely to suit you. If you are not a hunter, you can buy a farm goose. And of course you can hardly do it without such a beautiful Russian woman.
Enjoy your meal! Roast Goose Stuffed with Pineapple in a Russian Oven. So Russian and so exotic…
