Some of the best shrimp and grits you’ll ever taste!
6 to 8 shrimp
2 ounces of smoked sausage
2 tablespoons diced onions
4 tablespoons of red and yellow peppers
1 tablespoon of flour
4 ounces of heavy whipping cream
2 ounces of butter
1 ounce of lobster stock
Directions
In a saute pan on medium heat put butter shrimp onions peppers and sausage in pan. Cook 2 minutes or until shrimp are pink. Add flour heavy whipping cream and lobster stock . stir until makes a rich smooth gravy. Pour over grits you may use yellow stone ground or instant grits always add milk or cream for smooth tasting grits and don’t forget the salt.
This week, Bob continues to find great spots to large mouth bass fish and he’s right in the Black Belt Region of Alabama: Shenandoah Plantation! Tune in, you won’t want to miss the amazing largemouth we’re catching at Shenandoah!
About Shenandoah Plantation:
Home Upland Game Deer Fishing Birding Pricing Lodging & Amenities Gallery Contact Us About Us 334-321-4992 [email protected] YouTube facebook logo-blue Shenandoah new logo 11.23.15 (2) Shenandoah Plantation is located in the heart of the famous Alabama Blackbelt, just West of Union Springs, Alabama. Herb Holmes, a famous bird dog trainer, used the property as training grounds for his bird dog training operation. Union Springs is considered the Field Trial capital of the world and is famous in its own right for world class birddogs and quail hunting. In 1991 the training grounds were purchased and developed into what became known as Shenandoah Plantation by a gentleman named Fred Rowen. Fred enlisted the help of Herb Holmes to help design and build the facilities which included the main house, a small 2 bedroom guest house, 3 lakes, horse barn, dog kennel, tennis court and flight pen. This is when the property first became known as Shenandoah Plantation.
Tom Lanier and his wife, Sue Ellen purchased the plantation from Fred in May of 2000. Tom and his staff continued the extensive wildlife management programs that Fred started and managed for the previous nine years. The programs included managing the Trophy Bass lakes, Trophy Deer herd and enhancement of the other wildlife that live on and use the property. The lakes are considered some of the finest trophy bass lakes in the area. During the first five years of their ownership of the plantation, Tom and Sue Ellen used the facilities for the private enjoyment of their family and friends. They eventually began offering some commercial quail hunting at the request of a friend who wanted to entertain his clients at Shenandoah. Tom and Sue Ellen added a state of the art 5 stand skeet facility, Continental (tower) Pheasant course, a 4 bedroom guest house and other amenities during their ownership. The Lanier’s now operate an exceptional, first-class, commercial hunting and fishing property that offers an extraordinary hunting and fishing experience to its guests.
Shenandoah’s address is 1193 Wildlife Trail, Union Springs, Alabama. Wildlife Trail is located on US HWY 82 about 6 miles West of Union Springs, Alabama between mile markers 192 and 193.
Another great South Carolina Fresh, pork tenderloin recipe from The Sportsman’s Table!
2 pieces of whole pork tenderloin cut into 4- 6 oz medallions.
4 cups of fresh picked baby spinach leaves
1 tsp minced garlic
1 tsp fine diced shallot
2 cups cooked black eyed peas
1 each roasted red and yellow bell pepper diced small
1 tbsp fine diced red onion
1/2 tsp of fine diced parsley
2 tbsp red wine vinegar
1 tbsp olive oil
1/2 cup honey
1/2 tsp Cajun spice
Combine black eyed peas, red onion, diced peppers, parsley, red wine vinegar and olive oil. Mix well and let set for several hours before eating.
Season sear and cook pork medallions until cooked medium and let rest.
Wilt spinach over low heat with a touch of olive oil, garlic and shallots.
Heat honey over low heat until it has a loose viscosity and stir in Cajun seasoning. Drizzle over pork and around the plate.
ENJOY!!!
Ingredients:
• 6 slices Venison about ¼ inch thick x 6 x 4 (Pounded if Necessary)
• 3 slices lean bacon
• 1 onion, julienned
• 3 dill pickles, sliced
• 2 tbsp butter
• mustard, salt, pepper, corn starch
• 1 – 2 cups Beef Stock
• 1.5 Cups Mushrooms sliced
• ¼ Cup Burgundy Wine
• Pinch of Juniper Berry
• Pinch of Thyme Instructions:
• Season Venison with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
• Divide bacon, pickle, and 3-4 Julienned onion slices on one end of each slice.
• Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
• Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
• Once all rouladen are well browned, add Mushrooms and remainder of Julienned Onion, gently sautéing. Deglaze with Burgundy and add Beef Stock, Juniper and Thyme. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
• Simmer for about 1 1/2 hours.
• Remove rouladen. To thicken gravy, combine about 1-2 tbsp corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
• Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
• Remove skewers, picks, or thread to serve rouladen with their gravy.
Bob’s Chevy Destination this week is right in the heart of Southeastern quail country. Upland birds are flying high, so don’t miss this episode if you love bird hunting!
A covey of Florida Bob White explode, you react by spinning your Parker in the direction of the action. The air fills with echoed shots and anticipated excitement. Immediately, your faithful English Pointer has targeted another fast flying southern quail opportunity. The quietness and solitude of our Florida quail fields welcome you as you cautiously stroll through the tall grass behind a brace of Pointers, Setters or Brittany’s.
Re-creating the fine gentlemen’s tradition of southern style quail hunting and Florida upland wing shooting is an art form. We are proud to say, we’ve mastered it. Our quail hunts provide the sportsman with the rare opportunity to shoot at wild birds along with high quality, fast flying released birds. Our quail courses range from grasslands and pineland to scenic water-front fields.
Bass fishing is a passion and on the show this week, you will get the chance to see Bob join one of FLW Professionals’ in the to share some of his techniques and advice. You’ll also get to hear what it’s like to compete on the FLW Tour.
This week Bob is joined by his longtime friend and saltwater guide Capt. Bill Willis of Lost Bay Guide Service in Pensacola, Florida. Bob and Bill will be fishing for top water busting bull red fish. Perdido Key and Pensacola Bay is a great fishing destination…. This is a show you must see…. Did Bob and Bill get it done? You have to tune in and see for yourself!!
4 pheasant breasts
Clean breasts, pat dry with paper towel
Put breast in large plastic bag with 2 c buttermilk
Marinate 4-6 hours
Strain pheasant breasts from buttermilk
In a shallow dish mix flour, salt , pepper, paprika (smoked is good), garlic powder and
whatever other spices you may want
In a nonstick skillet heat oil (¼ inch) over medium heat
Dredge pheasant in flour mixture fry in hot oil until brown on both sides
Drain on paper towel
Sauce
You can use cream of 2 small can of cream mushroom or cream of chicken (or 1
each)
Thin with milk (1 cup) add 8 oz can mushroom drained
Or
Melt ½ c butter in sauce pan
Add ½ c flour-cook for 5 minutes on low heat
Mix in 1 c chicken stock and 1 cup milk
Heat until sauce is thickened
Add 2 c mushroom drained (fresh can be used but cook first)
Season with salt, pepper, garlic powder, smoked paprika and any other spice you want
Bring sauce to a slight boil-continue cooking for 5 minutes-stir often
If sauce is too thick add more milk-it should be the consistency of syrup
Cover the bottom of an ovenproof baking dish with sauce
Lay browned pheasant breasts on top of sauce
Pour remaining sauce over breasts
Cover and bake 1 ½ – 2 hours at 275 degrees
This week Bob is back in South Dakota taking on one of his favorite things: Upland Bird hunting in South Dakota! If you like the outdoors and really like to pheasant hunt, this is the place for you. Wide open spaces and pheasant hunting is what it’s all about. Tune in for for some great bird hunting action and an amazing recipe on The Sportsman’s Table!
pork tenderloin recipe from The Sportsman’s Table!
WHITE LAKE HUNTING LODGE PHEASANT