Author Archives: BROM

Pecan Encrusted Lamb Chops | The Sportsman’s Table

ICI culinary student Julia Caldwell prepares pecan-crusted lamb chops with petite potatoes and collard greens.

International Culinary Institute of Myrtle Beach

Santee Summer Cats

Bob Redfern and seasoned fishing guide David Hilton spend a Summer day fishing for catfish at South Carolina’s Santee Cooper lakes. They demonstrate different techniques for year-round fishing while catching several cats throughout the day.

Book a Santee fishing trip with David Hilton – (843) 870.4734

Amberjack Filet with Asparagus | The Sportsman’s Table

ICI Graduate Spencer Williams of the Hook & Barrel Restaurant in Myrtle Beach SC cooks up a special Amberjack and Asparagus recipe. https://hookandbarrelrestaurant.com/

Hook & Barrel Restaurant, Myrtle Beach SC

Filet Mignon | The Sportsman’s Table

ICI student Alyssa Dionne shows Bob her delicious recipe for Filet Mignon.

Biscuits And Gravy | The Sportsman’s Table

Southern Buttermilk Biscuits topped with Homemade Sausage Gravy.

Captain Tommy Hunting

Bob goes quail hunting with longtime friend Captain Tommy of Georgetown Coastal Adventures. Along with hunting, Bob and Tommy pause to reminisce about some of their best offshore trips over the years.

Shrimp & Brussel Sprouts | The Sportsman’s Table

Executive Chef Jackie Hubschman of “Georgetown Corner Tavern” shares a shrimp and brussel sprouts recipe.

The Corner Tavern – Georgetown, SC

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.

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.