Here’s another great South Carolina Grown recipe from Chef Eric Wagner at the HGTC!
Peach Butter
4 large Juicy Peaches
½ oz vegetable oil
1 oz honey
4 oz apple juice
2 oz Palmetto Whiskey
Peel and rough chop peaches.
Place all ingredients in a sauce pan a slowly reduce until thick. Puree and add Palmetto Whiskey.
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.
More info on Bienville: http://www.bienville.com
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!!
WHITE LAKE HUNTING LODGE PHEASANT
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!
We’re fishing Lake Erie for Walleye with Captain Joel Carradine of Bandit Sport Fishing Charters!
Did you know that Lake Erie is the 11th largest lake in the world by surface area. It is the fourth largest and the shallowest of the five Great Lakes. Lake Erie is 241 miles long, 57 miles wide at its widest point, has a surface area of 9,910 square miles, and has 871 miles of shoreline. It is fed primarily by the Detroit River at its western end, and drains out into Lake Ontario through the Niagara River and the Welland Canal.
For more information on Bandit Sport Fishing Charters, visit: https://www.banditsportfishing.com/
Drunken Shrimp Recipe – Chef Ed Dombrowski
serves 4
Heat coconut oil in a large skillet over high heat, stir in onion, garlic, and ginger just until fragrant, about 30 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 2 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, about 5 minutes. Place rice in bowl and spoon shrimp and sauce on top then Sprinkle with the green onions.