Re-airing

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  • North Carolina Youth Shooting

    Bob learns about Shooting Sports with a championship high school team from North Carolina. They compete in trap shooting, rifle, archery and hunter ed.


The Sportsman's Table - Sponsored by the South Carolina Dept of Agriculture - Certified SC Program.
  • Stuffed Venison Tenderloin | The Sportsman’s Table

    Chef Scott Dwyer from “Between the Antlers” restaurant in Georgetown SC serves up a scrumptious stuffed venison tenderloin dish.

    Between the Antlers Restaurant – Georgetown, SC

    Stuffed Venison Tenderloin


    Venison whole loin

    • Goat cheese
    • Spinach
    • Dried cranberries
    • Dijon mustard
    • 4 slices prosciutto pork
    • S&P


    Venison Roulade

    Ingredients:

    • 1 whole venison loin
    • 1 Tbsp Dijon mustard
    • 3 oz goat cheese
    • 2 oz dried cranberries
    • 4 slices prosciutto
    • 1 Cup baby spinach
    • S&P to taste.

    Execution:

    • Feather cut whole loin
    • Layer cheese, berries and spinach on the cut of meat.
    • Roll into a roulade.
    • Rub outside with Dijon, salt and pepper.
    • Wrap in prosciutto
    • Bake at 400 until internal temperature reaches 130 degrees.