Bob looks back at deer season 2019 and preps for deer season 2020. We’ll show some new scouting tools already in place and look at some new techniques being tried for a successful deer hunting season for this year even though it’s only summer.
Bob is in Kansas for hopefully an opportunity to kill a big buck from this part of the country. Also on this week’s “Sportsman’s Table” we feature another South Carolina certified shrimp recipe.
[Announcer] On this week’s “Bob Redfern’s Outdoor Magazine” Bob is in Kansas for hopefully an opportunity to kill a big buck from this part of the country. Also on this week’s “Sportsman’s Table” we feature another South Carolina certified shrimp recipe. All this and a whole lot more. And it all begins right now!
Yeah, it’s just been a great day. We shot this. Look at that, wow! Let me hold that thing!
Well folks, welcome to our show this week. I’m gonna have to tell you where Bod Redfern is this week. I am in South Central Kansas and we’re gonna be doing a little bit of big buck hunting. You know, we’ve had an opportunity to come out here. And I’m gonna introduce our host today. And, coming to Kansas is really special. I spent some time out here while I was on active duty in Fort Leavenworth, Kansas, but I’ve never been to South Central. And I tell you what, it’s just beautiful terrain out here. We had an opportunity to do a little duck hunting this morning, it was just like being in Arkansas, covered up over there. So I will tell you, I’ve gotta introduce my host and the guy that’s gonna put me on a big buck, and that’s Mr. Travis Stevens right out here. Travis, listen, I gotta tell you. Why is Kansas so special? I mean, you’re a lifelong resident. I know you’re gonna be partial, but this is just wonderful terrain out here and you guys got big bucks.
Oh, yeah, well we’re right on kinda the line between unit 15 and 16, that’s where you kinda meet the rivers, there’s two big rivers. There’s probably more bridges in this county than any other county in the state. And it’s loaded with big, huge fields of red cedars and mixed with that in the prairie hay grass, there’s–
Tell me, you find, I mean, gosh, all the sheds every year. I mean, you just got enormous bucks out here. I mean, what’s the difference between that and the south eastern white tail?
Well, we got a lot more timber. We got a lot more area for them to hid in. You know, you usually find maybe 70 to 100 antlers a year and that’s maybe 10%
of what exactly is out there.
The body mass is bigger, the antlers mass is bigger. That has to be, I guess maybe the protein is bigger out here, and of course, the winter’s are harsher and I guess the good Lord made them withstand the cold so, and again, I’m not telling our viewers out there anything they probably don’t know, but to come out here, to get an opportunity to draw a buck tag as a non-resident is really kinda special. But, having a great host like you who is a lifelong resident, you farm here, you grew up here, your family’s here and this is just a very special place to you, I know.
Yeah, 5th generation farmer, here. Everybody came in from Kentucky clear back in the old days, probably late 1800s.
Wow, well, I tell you what, I am excited to get in the stand. I’m just looking forward to this because we’ve already saw a lot of big bucks since we’ve been out here. And I just tell you, I can’t wait. Plus, having you as my spotter, man it don’t get any better than that, my friend! Let’s head on out to the stand, okay? I’m anxious because, you know, the sun’s shining a little bit, we had lunch, maybe a little nap time in there! You think?
That’s right, yeah.
Well folks, listen, we’re gonna head on down to the stand. But listen, on “Bob Redfern’s Outdoor Magazine” this week Kansas big buck hunting, I’m telling you, we’re gonna do it.
Well, folks, it’s 2:00 and Travis has got us in the stand out here. He believes in this app that has the peak times and so we’re following that thing. And so we got a peak time here this afternoon from about 1:30 to 3:30 in the afternoon. We’ve already seen a doe kinda move around, but I wanna tell you what I’m shooting because I’m really kinda excited about this new Browning X Bolt, okay? It is in the 6.5 Creedmore. It is a beautiful, beautiful gun. And I’m also using the X sight from ATN, this is the 4K Pro, it’s the digital video scope that you’ve seen me use before. So we’re also gonna have camera video from my partner producer here today. But I’m also gonna get him on camera with the video sight. As well as, Travis down here has got the ATN Video Binos, okay? And so he’s gonna be getting some other video. Now, all we need is this buck to come on, okay? But I tell you, I have to put out a shoutout to the good folks at Browning Ammunition, okay? We’re using the Browning BXS, okay? From Browning Ammo, the best there is. So I’ve got the best of all worlds today. I got a great guide, I’ve got good weapons to use, I’ve got great sights, and now all I need is a buck to come on down. So stay tuned, we’re gonna see if he’s gonna come today. Well, folks, it’s a little after 2:30 in the afternoon. Travis and I just got in the stand and low and behold out my right window about 430 yards is a nice buck, a couple of does, we’re right in the rut season here. And he is just having a good ol’ time. Just take a look at this, see what else may come about. Usually when there are does there are other bucks. In my ATN Video Scope here. All right, little movement. He’s got a nice rack on him. Could be a shooter, I think there’s bigger ones out there. All right, boys and girls. Not anything to make him move, yet. Okay, well folks, here’s another shot. Couple of bucks about the same distance, about 430 yards, just came in on the other window I’ve been previously looking out. And where’s that other big boy going back there? Okay, he’s just, he’s got a funky looking set of antlers back there. All right, now the does. Now we got a little fighting going on, okay. That one big one looks like maybe he’s got a little damage to that upper right antler on his right side. Okay, ah, the doe, she’s gotta get back in it, okay. I mean, you go from famine to feast. They’re still 430 yards away. Need to get them a little bit closer here. All right, that other, those are two nice bucks. Little bit different.
[Announcer] When we come back from commercial break we head back to Kansas to see if our luck is any better on day two of our Kansas deer hunt. “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. Chevrolet, the official vehicle of “Bob Redfern’s Outdoor Magazine.” By the South Carolina Agriculture Department, it’s a matter of taste. By Browning, Browning, the best there is. By Wacca Wache Marina and Deck 383, located in Murrells Inlet, South Carolina. By the Old 96 District of South Carolina, come discover the unexpected wonders. And by South Carolina Embroidery and Screen Printing. Your source for all your promotional product needs.
Well folks, welcome back to “Bob Redfern’s Outdoor Magazine” day two of our big buck quest here in Kansas, and joining me again is Travis Stevens, and Travis is our outfitter. You know, I tell you what, big bucks is the name of the game. Tell everybody about the outfitters here that you run in South Central Kansas.
The name of it’s Trophy Buck Outfitters of Kansas. And I’ve been in business 20 years now. Started when I was about 28. Just some of the best prime white tails in the country.
Well, and a true test to that last night. We kinda run out, you know as deer shows come and go, okay, I don’t spend all year hunting deer, okay? I love to come and enjoy it with folks like you. It is a destination for us, but tell everybody last night what we saw out there and those three big bucks. I have to be honest with you. I been doing this for a long time, but I have never seen nothing what we saw last night. Let’s recap just real quick here before we head to the stand for our second day hunt. Tell them, I’m gonna let you tell them, not me!
Well, we started off, we had a few does come in there. There was actually one doe came in there that was heat, second round of ruts been coming on. It’s been about 30 days. The rut hit around the 11th or 12th this year in November. It was about 10 after five, we had about 30 minutes of shooting light left and over to our right about 400 yards, there was three bucks came out, big six pointer and a 10 and an eight. And that 10 and that eight locked up and was fighting probably 10, 15 minutes or so. And that big six pointer just sat back there and watched them like he was just running the show and just seeing what they were doing.
[Bob] Well, I have to ask you, Travis, as we were sitting there watching them, you’ve already had your eye on this big six. I mean, huge, high rack. Is that unusual? I mean, you’ve been kinda watching that deer for what, a couple of years?
[Travis] Yeah, I’ve seen him, let’s see, three years now? I had him on camera in 2017. I didn’t get to see him last year. We didn’t hunt over here in this area. We had some trouble getting cattle out and stuff. So this is kind of a, and there was no cattle in here this year, so it’s kinda the first time we’ve hunted it in a couple years.
Well, you know, one of the things that I want to tell all the folks out there, and I want y’all to pay attention to this, okay? ‘Cause everybody talks about fair chase and all that, and that’s what I do, okay? You’re not gonna see me hunting in high fencing and I just don’t do that, okay? That’s why I’m here with this guy because of what you have out here. These deer come and go. This is a free reign, fair chase area out here, okay? You don’t have them bottled up, you don’t have them named you know, like some places we know. That’s what’s really special about what you do, Travis.
Right, and we’re gonna get out here, it’s only about 1:00 in the afternoon, but we got a slight peak in the afternoon. And a lot of times them big bucks will go out there and will be breeding them does and them does will like to get a little bite to eat in the afternoon and they might set back there and watch them. So we’ll see if he comes out here in the afternoon like a lot of times they do just by themselves with that doe.
Well, it’s really special that you’re able to join me in there. Because I’ve got the hard work to do, I’ve gotta get him down when you say pull the trigger, so, I’m really looking forward to this, really. And for much, that what we do here, again, it’s the friendships that we make along the way. And I just have to say you have just been the consummate new friend that I have found and I have to tell you–
Well, it’s been a pleasure.
Man, it really has been, you’ve got a great family, you’ve got a great operation, and again, folks, this guy is a farmer, okay? He is one of these unsung heroes of America, okay? Him and his family, you go back, what? Four generations?
Five generations of farming here, and so this is a sideline for him. It’s a passion for him okay? It’s not his primary income. He does it and he only does 15 hunts a year, and so–
At the most.
Yeah, at the most. And so that’s really kinda special. And I just really appreciate you allowing me to come out here, first of all, be a part of this. You love to duck hunt, okay? We’ve had some great duck hunting that you do!
it’s been a blast!
Well listen, let’s go to the stands–
Let’s do it!
Because I can’t wait. All right, come on, man! All right, day two of our Kansas hunt. I’ve got a big boy, I can’t tell if that is the same, I think that’s a different deer, all right. But he’s out there by himself. He’s at about 323 yards. Not sure if I’m looking at him or if he’s looking at me. Let’s just see, there’s a couple of does running around out there, too, so, this is out the right side of the stand. All right, what are you gonna do, here? It’s like a stand off. Now that doesn’t look like too bad of a buck. He’s a shooter, I’d be happy with that one. Okay, where are we headed here? That does not look like a deer from yesterday. Ah, gonna lose him, here. Let’s see if I can pick him up on the other side. Nope, okay. All right, now deer on the other side of those trees. We’re at about 222 yards. This deer looks really familiar. I believe that’s the deer from yesterday. Got that funky looking tine on his right side over there. That’s a high rack. Little bit different. I don’t guess that other one’s gonna show up, so let’s see if we just can’t take this one. Oh, yeah.
[Announcer] Stay tuned, when we come back we head to Deck 383 in Murrells Inlet for another South Carolina certified shrimp recipe. The “Sportsman’s Table” is brought to you by the South Carolina Department of Agriculture, whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Folks, welcome to this week’s edition of “The Sportsman’s Table.” Back with us this week, Chef Tom Mullaly, he’s a chef, instructor, and the owner of Strand Catering, right here in Murrells Inlet and Myrtle Beach. Tom has been with us and cooking for us over 10 years, okay? I tell you ’bout it!
Hey, Bob, always a pleasure, my friend!
It is, man, I tell ya’! And you’ve got another great dish for us, today.
I do, I do.
What are you gonna be whipping up?
This is gonna be sauteed shrimp Francese. Francese has a little Italian flair to it. It’s in a light egg batter and as we know here in our Atlantic waters, we got fresh, local shrimp.
Yeah, well, do you know, the sitting, of the setting that we’re here at Wacca Wache Marina, I mean, we’re at Deck 383, the boats in the back, I mean shrimp–
Nothing could be finer than South Carolina.
There you go, all right.
Doesn’t get any better than this.
This has gotta be an easy res.
Yeah, it’s not bad at all. We’re gonna dredge it in a little flour and egg wash.
So we’re gonna go in our flour, season, salt, pepper, no bland food allowed, that never impresses. My culinary students’ll tell you that.
One of my famous lines. And the way I look at it, Bob, you know how it is with shellfish, shrimp seems to be the most popular. There’s people out there, for whatever reason they may dislike clams or oysters, but I don’t know too many people that dislike shrimp.
Well, I mean, of course, we’re so blessed here, especially on the coast, certified SC caught fish, produce, all those kinds of things under the certified SE program. And of course, none other than the great chefs across this state, you guys use those products in all your recipes.
[Tom] It’s how we roll.
[Tom] Farm to table, fresh, support fresh, local, family owned businesses here in the inlet.
[Bob] Oh, absolutely.
[Tom] Seven Seas, fresh seafood, Lee’s Farm for our produce, all that stuff, we’re all a team, it’s a team effort!
[Bob] How long we gonna let these hummers cook?
[Tom] These are just gonna need a minute or two on each side.
We’re looking for a nice golden brown, so we went in our flour, first, then our egg wash. Egg wash is just–
Oh, that’s great, wow.
Yep, half and half cream and one whole egg, whisk it together, and you’re gonna get that nice, golden brown color, there. And what I love about this dish, Bob, is that it’s nice and light, there’s no bread crumbs at all, it’s flour, egg wash, into the olive oil.
There you go. So if you’re watching your weight, no?
This is the way to go.
It can be watching you!
There you go.
Yeah. Tom, what have you got here going now? Mm, it smells great.
You know how it is, Bob, us chefs, we love garlic and onions.
So I’m gonna do a heirloom tomato relish, tomato dill relish–
that’s gonna go on top of our shrimp. So we started off with a little garlic, shallots, beautiful colored heirloom tomatoes. These are sweet grape tomatoes. We got about three different colors in there. Some scallion, we’re gonna put a little fresh dill in there. And again, now, we realize that no bland food is allowed, so it’s gonna be nice and flavorful. That always impresses our guests. That beautiful color there really makes the plate come alive. All right, now let’s start plating this delicious dish.
[Bob] Oh, there you go, okay.
Again, shrimp Francese, this is some of my fresh rice, I put a little scallion in there for a little color, a little added flavor.
See, most of us good ol’ boys can’t pronounce Francese.
You just have to repeatedly say it and it just comes to mind.
[Bob] I gotcha, okay.
[Tom] Here’s our shrimp Francese in our light egg batter. Fresh, local, and again, I think this fish, I would say, is our most popular shellfish when people are eating.
[Bob] Oh, absolutely, they do, they love shrimp.
[Tom] Odd numbers are best for eye appeal, for plate presentation, we’ve got seven shrimp going down there. Some fresh, local vegetables, you can actually put any type of your favorite vegetables on there. And they eat with the eyes first, as we know, and as you can see, the colors and flavors are just really starting to come alive. We’re topping it with our heirloom tomato dill relish, Bob, and we’ll be good to go, ready for service.
[Bob] Oh, my goodness. Tom that is just great.
[Tom] Well, the plate just developing. They eat with the eyes first, it makes you wanna eat it, Bob.
[Bob] Here, listen, the breeze in the background from Deck 383 here at the marina.
[Tom] Great cooking conditions for the chef!
It is, Tom, thank you so much for being a guest again. And folks, I will tell you, certifiedscgrown.com, check and see what’s fresh on the menu. Come on down to Wacca Wache Marina, down here at Deck 383 and I will tell you the folks down here at Wacca Wache, it is just awesome and I can’t say enough about it. We’ll see you right back here again next week on another episode of “The Sportsman’s Table.”
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products, it’s a matter of taste. “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources, life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. By Ranger Boats, still building legends one at time. By Browning Ammunition, Browning, the best there is. By Souther Woods Plantation, offering the best in southern comfort and quail hunting. And by Santee Cooper Country, discover the natural wonders of South Carolina’s great lakes.
Well, folks, that’s our show this week. I hope you enjoyed our deer hunting in Kansas. Listen, it was a great opportunity, and if you get a chance, you need to try the same thing. Well, as I always like to say each and every week, the outdoors’ my passion, I want it to be yours, too. We’ll see you right back here again next week on another episode of “Bob Redfern’s Outdoor Magazine.”
Add sea salt, basil, marjoram, and pepper into a spice grinder and pulse to combine into a fine grind.
Heat olive oil in a large saute pan.
Season back strap with the seasoning mixture; add to pan and sear well on all sides. Remove from pan and rub with rosemary, thyme and garlic.
Wrap back strap with bacon and place on a baking pan, on a thin layer of sliced onion.
Place into a 300-degree oven and roast to an internal temperature of 135 degrees for medium rare.
Remove from oven and place onto a cutting board. Let rest for 10 minutes at room temperature.
Remove bacon and slice into 8 portions.
Venison Red Wine Jus
1 1/2 oz
Veal Stock (can use venison stock)
16 fl oz
1 In a medium saucepan, render the bacon over low heat. Add the shallots, carrot, garlic, celery and onion; cook until tender.
2 Add the red wine and reduce to a glaze.
3 Add the stock and reduce by two-thirds. Pass through a fine strainer and check the consisten-cy. Return to the saucepan and reduce further if necessary.