Monthly Archives: March 2013

Abu Garcia’s Red Fishing in Georgetown

ABU_GARCIAGeorgetown, South Carolina is a great destination for vacation and fishing. The family can do it all while visiting one of the most popular spots on the East Coast. Bob will be joined this week by Paul Davis Product Brand Manager for Pure Fishing’s Abu Garcia fishing tackle brands. Watch this week and see if Bob and Paul can load the boat with the Bull Red Fish and talk tackle options at the same time!!

Florida Bass on the St. John’s River and Lake Monroe

flwchampjohncoxLocal fishing guide Capt. Eddie Bussard and FLW Champion John Cox takes Bob out this week on two of Florida’s Bass fishing hot spots near Sanford, Florida. Keep your eye on this beautiful and scenic water treasure. Fishing can be the best of the year if the conditions are right, so tune in to see if Bob hits the jackpot or goes bust!

Roast Venison Back Strap

Here’s a great way to cook your back strap during deer season from Chef Kathleen Hassett!

Ingredients:
3 pounds venison back strap (tenderloin) — with all silver skin removed

2 tablespoons olive oil
1 teaspoon sea salt 

     ¼ teaspoon basil

     ¼ teaspoon marjoram
1/2 teaspoons black pepper
1 tablespoons fresh rosemary, chopped 

     1 tablespoon fresh thyme
1 tablespoon garlic, minced

1 pound bacon
1 white onion, sliced

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

Servings: 8

Ingredients

bacon (chopped) 1 tbl  
shallot (chopped) 1 ea  
carrot (chopped) 1 1/2 oz  
garlic (chopped) 1 tsp  
celery (chopped) as needed  
onion (chopped) 1 oz  
wine, red 1/2 pt  
Veal Stock (can use venison stock) 16 fl oz  

Directions

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.

 

NSSF 2013 Shot Show from Las Vegas

1bfbf7b0b1911c03f81294b6ef08baa7Bob is in Las Vegas at the world’s largest outdoor shooting sports trade show and joining him is the folks from Browning and Winchester Repeating Arms. They will show Bob some of the newest products for 2013 and he will even get a chance to do some fishing on Lake Mead with his good friend and local guide Kevin Durham as an intro to next week’s show from Las Vegas. There will be a lot of action this week, so don’t miss a single minute!!

Canadian Trophy Pike on Reindeer Lake, Saskatchewan

Screen Shot 2013-03-04 at 10.16.07 PMReindeer Lake features Lawrence Bay Lodge, one of the most complete Camps in North Saskatchewan Canada. Northern Pike, Lake Trout, Artic Grayling and Walleye are all plentiful on this beautiful fishery. Bob will be going after Trophy Northern Pike over 40 inches. His host Randy Engen will join Bob on his quest for the big ones, don’t miss a single minute of the show this week.