Wisconsin is known to sportsmen throughout the country for its amazing deer and turkey hunting, but when it comes to upscale wingshooting lodges, there are surprisingly few options. Thanks to Milford Hills Hunt Club, which was established in 1996, there’s a place where shooters can enjoy an upland hunting experience that’s on par with some of the best to be found anywhere. Director of Operations Taylor Williams helps explain what guests can look forward to on a Milford Hills visit.

SSM: How long have you been at Milford Hills Hunt Club, and what compelled you to get involved with the lodge?

Taylor Williams: I began my employment with Milford Hills in 2013 as a Membership Coordinator, working with the members on a daily basis. I have always had a passion for hunting and worked in the hospitality industry at a US Open golf course for 10 years before starting full-time with Milford Hills.

SSM: What is a typical day of hunting like at Milford Hills?

T.W.: We offer two hunt times at the club: morning and afternoon. Morning hunts are great, starting with a cup of coffee around our wood-burning fireplace before gearing up and heading to the field. At this point our guide is introduced to the group and discusses details of the hunt. Once everyone is set and gear is on, the guide leads the hunters into the field. From there, the hunt commences. Our habitat throughout the property is very hardy and allows for a very natural hunt. With healthy-flying pheasants and chukars, the hunters move strategically through the field, being led by the guide. Once the hunt has concluded, the team at Milford Hills processes each harvested bird for the hunters to enjoy once they return home.

SSM: What aspects of your operation seem to impress guests the most?

T.W.: Our Midwestern hospitality and field habitat are most enjoyed by our guests. Our club sits on 500 acres of huntable land, which consists of corn, grain sorghum and mostly switchgrass. Our fields all have natural boundaries, which give hunters the feeling that they are hunting only with their companions.

SSM: What is your favorite item on the dinner menu?

T.W.: I always start with our house-made pheasant poppers. For my dinner entrée—and because of my enjoyment of pheasant—I enjoy our Gouda-stuffed, prosciutto-wrapped pheasant breast.

SSM: What part of the job do you find the most gratifying?

T.W.: I enjoy every day at the club, as each one brings new challenges. The most exciting part is seeing the satisfaction of hunters coming out of the field and hearing the great stories of wild flushes. When the hunters walk inside and are smiling, we know it was a successful day.

SSM: What has you the most excited about the coming hunting season?

T.W.: The most exciting part of the start of our season is most certainly having the hunters back on the property. We thoroughly enjoy hearing the hunters' stories as they come in from the field. With many hunts taking place daily, we love to hear of groups finishing their hunts with more birds in the bag than expected. When the hunters are smiling from ear to ear, we know they had an enjoyable experience. After that they are able to enjoy the ambiance of our Clubhouse and allow our team to take great care of them.