Bob heads to the H. Cooper Black Field Trial and Recreation Center located in Cheraw, South Carolina, for the Carolina’s French Brittany Dog Fall Field Trials. Plus on this weeks Sportsman’s Table we feature a great blueberry appetizer dish.
Bleu on Blue Appetizer
Rosemary Cheese Ball with Fig Sweet Onion + Rosemary Jam
- 4 oz. Cheddar cheese (grated)
- 8 oz. softened cream cheese
- 1 tsp. Black Pepper
- 2 tsp. Honey
- Fresh rosemary, chopped (about 2 Tbsp.)
Mix all ingredients together. Shape into a ball; chill. Top with Sallie’s Greatest Fig Sweet Onion + Rosemary jam and serve!
On this week’s Sportsman’s Table, we feature a South Carolina certified peach cobbler recipe.
Perfect SC Peach Cobbler
- 6 cups of sliced SC Peaches
- 1 tablespoon lemon juice
- 1 cup self-rising flour
- 1 cup sugar
- 1 egg
- 6 tablespoons butter, melted
Place slice peaches in a baking dish and sprinkle with lemon juice. Mix the flour, sugar and egg until crumbly. Spread this mixture over the peaches. Pour melted butter over the top and bake at 375 for 30-35 minutes.
Serve warm, with a scoop of ice cream, if desired. Enjoy!
Bob is in Georgetown, South Carolina for some fall Red fishing. Later, we will introduce you to a family owned marina dealer that has been serving South Carolina for over twenty five years. Plus, on this week’s Sportsman’s Table we feature a South Carolina certified peach cobbler recipe.
Mustard Fried Venison
By: Ansley Turnblad
- Venison cube steak (4-6 pieces)
- 1/2 cup yellow mustard
- 3 cups of Adluh all-purpose flour
- Peanut oil
- Salt and Pepper
- Deep Fryer
Marinate venison, vinegar, mustard, and pepper in the refrigerator 4-6 hours in an airtight container.
Add oil to deep fryer and preheat to 375 degrees.
When oil is ready, remove venison from marinade and dredge individual pieces in flour until thoroughly coated.
Gently submerge 2 pieces of venison in deep fryer and cook for 3-4 minutes or until golden brown.
Remove from oil and drain on paper towels.
Add salt to taste and Enjoy!
On this week’s episode Bob takes a look at the South Carolina Department of Natural Resources Youth Shooting Program.
Certified SC Grown Fried Peanuts
By: Blanche Weathers
- Deep fryer
- Peanut oil
- 4 cups Certified SC Grown raw shelled peanuts
- Sea salt
- Newspaper/Paper towels
Heat oil in a deep fryer to 375 degrees F.
Cook peanuts in preheated oil until fragrant and hot, about 3-4 minutes. Transfer to paper-towel (or newspaper) lined plates to drain. Season peanuts with sea salt. Store in airtight container.
This episode takes a look back at the best fishing and hunting highlights from 2021. Plus on this weeks Sportsman’s Table we feature a fried peanuts recipe.
It’s getting time for deer season in South Carolina and Bob is working on his property for another exciting time of harvesting a good buck. Unfortunately, he has a big problem with hogs and needs to take care of that first. Bob will discuss ways to help with a hog problem and introduce you to a product that may help landowners facing the same issue. Plus later in the show we head over to our good friends at Mixon Seeds to talk about planting food plots.
Bob counts down his top viewed segments from the past 20 years of Bob Redfern’s Outdoor Magazine. It’s all here from fishing the Amazon to tree’in a coon.