Author Archives: BROM

Venison Loin Recipe

Here’s a great Venison Loin Recipe from Chef Megin Cervoni.

Venison Loin

Procedure:
Coat a skillet, that is relative to the size of the venison you are cooking, with olive oil
Season with salt and pepper to taste
Heat the skillet to high heat and add the venison
Sear until golden brown on all sides.
About 10 minutes per side for a half of a loin or 12-15 minutes per side for a whole loin
Red wine juniper-berry thyme sauce
13oz red wine
1 garlic clove- minced
4 juniper berries
1 bay leaf
3 thyme sprigs
salt and pepper to taste
Procedure:
Combine all of the ingredients and reduce

Roasted Root vegetable
Ingredients:
3oz potatoes
3oz carrots
3oz parsnips
3oz turnips
3oz beets
1 small onion
olive oil as needed
salt and pepper to taste
1/2 teaspoon rosemary
1/2 teaspoon thyme
Procedure:
Cut all veggies to 1″ dice
Preheat the oven to 400*
Add all the vegetable to a baking dish. (Size according)
Lightly coat the vegetables in the olive oil, add the rosemary, thyme, salt and pepper, toss all together to make sure the coating is even
Roast until golden brown about 35-45 minutes.

Youth Scholastic Sporting Clays with SCDNR

Join us this week as we check out the new South Carolina Youth Scholastic Clay Target Sports Program with two young participants in the DNR Outreach Program. Bob will be on location at the new NWTF Palmetto Shooting Sports Complex in Edgefield, SC. Tune in and see if Bob can keep up with some really top notch shotgun shooters!

Quail Hunting with Hugh Weathers SC Department of Agriculture

This week Bob will be joined by outdoorsman and South Carolina Commissioner of Agriculture, Hugh Weathers. Hugh is an avid outdoorsman and conservationist and will discuss the Agriculture Departments SC Certified Grown program. Bob will also hunt the Martin Eubanks, Asst. Commissioner of Agriculture, and Buddy Jennings the former SC Parks & Recreation Tourism Director while walking behind some pointing bird dogs at Backwoods Quail Club. Tune in this week for some great upland bird hunting action.

North Carolina’s Drake Landing Quail and Shooting Sports Complex

This week’s show highlights North Carolina’s Drake Landing, one of the premiere hunting preserves in North Carolina. Located in Harnett County, south of Fuquay-Varina. Bob will be joined this week by Drake Landing owner, Dan Andrews hunting behind some of the finest pointing dogs in the country and doing what they both love to do…. traditional wing shooting and shooting sports. Drake Landing offers a full array of outdoor shooting activities that caters to both the seasoned sportsman and novice alike. Whether it’s a leisurely stroll on the two mile sporting clays course busting targets with your family or waiting in a blind at the crack of dawn for the first flock of mallards to drop into the decoys, your experience is sure to be memorable. Don’t miss this show if you love upland bird hunting.

Anna’s Cornbread Recipe

Anna’s Cornbread

2 cups Adluh Self-Rising Cornmeal
1 cup Adluh Self-Rising Flour
12 oz. Milk
1 Egg
2 oz. Sugar
4oz. Shortening (melted)

Mix all ingredients together. Bake for 20 minutes or desired color at 350°. Makes approximately 20 muffins.

Georgetown Fall Season Bull Red Fishing

This week Bob will showcase the South Carolina Law Enforcement Division of the South Carolina Department of Natural Resources featuring Officer Marcus Smith, the Law Enforcement Officer of the year. Bob will try to get Marcus on his first Bull Red Fish and feature a great recipe on the Sportsman’s Table. This is truly a show you will not want to miss!!

Grilled Lamb Merguez Recipe – Chef David Quintana

Grilled Lamb Merguez

Yield: About 24 (10-inch) links

4 pounds boneless lamb shoulder, diced

1 pound pork fatback,

3 tablespoons kosher salt

2 teaspoons granulated sugar

1 teaspoon dried red pepper flakes

2 tablespoons minced fresh garlic

1 1/2 cups diced roasted red peppers

1 1/2 teaspoons freshly ground black pepper

2 tablespoons paprika

2 tablespoons minced fresh oregano (see note)

1/4 cup red wine, chilled

¼ cup ice water

20 feet natural sheep or hog casings, soaked in water (see note)

Method:

1. Combine lamb, fatback, salt, sugar, red pepper flakes, garlic, roasted red peppers, black pepper, paprika and oregano. Toss to distribute seasonings. Cover and refrigerate until ready to grind.

2. Grind the mixture through a small die into a bowl resting in ice.

3. Add wine and water to the meat mixture. Mix with paddle attachment or a sturdy spoon until the mixture develops a uniform, sticky appearance, about 1 minute.

4. Cook a small portion of the sausage in a sauté pan. Taste and adjust seasonings if necessary.

5. Stuff sausage into casings, and twist into 10-inch links. Cover with plastic wrap. Refrigerate or freeze links until ready to cook.

6. Sauté, roast or grill the sausages until cooked through.

Upland Bird Hunting in Bladenboro, NC—Allen Brothers Hunting Preserve

Bob is on the hunt for Bob White Quail at Allen Brothers Hunting Preserve in Bladenboro, NC. He is joined this week by brothers Ronald and Joe Allen, the owners of Allen Brothers, one of the premier upland bird hunting preserves in North Carolina. Allen Brothers is a 2000 acre sportsman’s paradise… featuring Quail, Pheasant, Chukar, Turkey, and Whitetail Deer hunting …. A great place to take the family or host a Corporate outdoor Hunting event….. This is show you gotta see!!

Pan Sautéed Dove Breast Recipe

Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

6 dove breast
½ cup bacon grease
1 tsp thyme, dry or fresh
1 tsp oregano, dry or fresh
½ tsp salt
½ tsp pepper

For Red Eye Gravy:

1 cup beef stock
½ cup strong coffee
¼ cup red wine

For Rice:

1 cup rice
2 cups chicken stock or broth
1 Tbs Salt

Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.

For Collards:

4 quarts water
1 lb ham hocks
1 Tbs salt
1 Tbs pepper
2 Tbs butter
¼ cup apple cider vinegar
1 bunch collards, stemmed and cleaned thoroughly

Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or until tender. Adjust seasonings and add your vinegar at the end.

Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-10 minutes.

Serve with rice and collards and garnish with red eye gravy.

Summertime New York Smallmouth Bass (Part 2)

Guide and personal friend Frank Campbell of Niagara Charters near Lewiston, New York continues this week teaching Bob a new fishing technique to land the region’s famous smallmouth bass. Fishing for smallmouth is one of Bob’s favorite species and he tests his skills in the fast moving waters of Lake Erie near Buffalo, NY.