The Shooting Sportsman Endorsed Lodge Program continues its “behind the scenes” series with one of the program’s recent additions: Pheasant Bonanza Hunt Club, in Tekamah, Nebraska. Jase Sorenson is one of the operation’s top guides, and he jumped at the chance to answer a few questions about the Pheasant Bonanza experience.

SSM: How long have you been at  Pheasant Bonanza, and what compelled you to get involved with the lodge?

Jase Sorenson: I have been with Pheasant Bonanza for three years. I was running a warehouse out of college and just hated it. One lunch break I was looking for a job as a hunting guide, and PB popped up. It was only 35 miles from where I grew up, and that drew me in.

SSM: What is a typical day of hunting like at Pheasant Bonanza?

J.S.: A typical upland hunting day starts with guests waking up around 7 to 7:30. Once they are up and moving, they head down to Roosters for breakfast. (Roosters is located in the lower level of our lodge.) After Chef Kris has filled them up, they head to the main office for a safety meeting and grab any last-minute things for the hunt. They then jump in with their guide and some pointers and flushing dogs and head to the field. Hunters generally come back to the lodge around 11:30, before Chef Kris dishes up a hearty lunch. After a refreshing break, the guide picks them up around 1:30 for the afternoon hunt, and they end up back at the main office around 4:30. Guests then have the opportunity to shoot clays or rest before cocktail hour and dinner at 5:30. The guides love joining the guests to rehash the day's stories and maybe join in with a game or two.

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

J.S.: The aspect that blows our clients away the most is the dogs. I know everyone says how awesome their dogs are, but ours really are! They love to hunt, but they also have great personalities. They truly love to go to work and get petted during breaks. Once they hit the field, it's game on.

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

J.S.: Chef Kris's prime rib is my favorite. He knows that no matter what I have going on, I'll eat there or take one home; so he had better cut me off one.

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

J.S.: In my opinion, the most gratifying part of guiding at PB is being part of “last hunts,” which remind me of mine with my dad and grandpa. Some guests just want to take the person who taught them to hunt into the field one more time, and I feel very humbled to be a part of it. Sometimes we have to take extended breaks or pull out a UTV, but that's not an issue. It wasn't too long ago I had my last hunt with my grandfather and pushed his wheelchair into the deer blind. We didn't harvest anything, but that’s a weekend I'll never forget.