Tune in and join us at our Chevrolet Destination of the week: Dewitt’s Outdoor Sports in Ellerbe, North Carolina. Joining Bob on today’s show is owner Chris Dewitt, his son Bobby and long time friend Chuck McDonald who is an attorney at one of the largest legal firms in South Carolina. Watch as Bob, Bobby and Chuck try their luck at quail and upland bird hunting at Dewitt’s Outdoor Sports Complex. We’ve also got a great recipe on the Sportsmans Table for Bacon Wrapped Duck Breast, so don’t miss it!
Bacon Wrapped Duck Breast w/ Jack Daniels Cherry Sauce served w/ Kickin’ Collard Greens and Wild Rice
Ingredients for Duck
1. Wild Duck Breast
2. 1 tbl. of Sea Salt
3. 1 tbl. of Roasted Garlic Pepper
4. 2 Slices of Bacon
Season the duck with the sea salt and roasted garlic pepper on both sides. Sear in sauté pan on both sides evenly to lock in the juices. Wrap bacon strips around duck and put into oven for about 5 to 7 minutes on 350.
Ingredients for Collard Greens
1. 1 tablespoon olive oil
2. 3 slices bacon
3. 1 large onion, chopped
4. 2 cloves garlic, minced
5. 1 teaspoon salt
6. 1 teaspoon pepper
7. 3 cups chicken broth
8. 1 pinch red pepper flakes
9. 1 pound fresh collard greens, cut into 2-inch pieces
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Ingredients for Jack Daniels Cherry Sauce
1. Pint of Jack Daniels
2. 1 cup of Sugar
3. ½ cup of fresh or dried cherries
Heat up Jack Daniels and reduce to about ¼ left in pan. Add cherries and sugar next until it gets to desired thickness. Add more sugar if not sweet enough.
Here’s a great recipe from Chef Nicole White – Candied Apple Pork Tenderloin with Sweet Potato Hash.
Serving for four
Preheat your oven to 350. Rub the tenderloin with olive oil and season with salt, pepper, and garlic if you desire. Place tenderloin in oven and let cook until it reaches an internal temperature of 147 degrees. This should take about 12 to 15 minutes.
-2 tbs brown sugar
– 1/8 tsp cinnamon
-1/8 tsp nutmeg
-2 tbs unsalted butter
-2 peeled and cored apples
-salt and pepper TT
Combine brown sugar, nutmeg, cinnamon, salt, and pepper together in a bowl. Melt butter a hot sauce pan and add the brown sugar mixture and apples. Cook until the apples are tender, not mushy.
The hot candied apples should be served glazed over the tenderloin slices on the plates.
Sweet Potato Hash
-2 large sweet potatoes (peeled and diced)
– ½ onion (chopped)
-1 red bell pepper (chopped)
– ½ green pepper (chopped)
-1/4 green onion
-2 garlic cloves (minced)
-2 tsp paprika
-2 tbs fresh parsley (chopped)
-salt and pepper TT
Cook and drain potatoes. While potatoes are cooking, in a separate saucepan with 2 tbs of oil sauté all the onions, peppers, and garlic until golden brown. This should take about 5 to 6 minutes. Place in bowl and set aside. Once potatoes are cooked and drained, place in sauce pan on medium heat with 4 tbs of oil. Stir until golden brown then add in the onion mixture and parsley.
Wait until you get a taste of this Shrimp and Andouille Sausage Recipe from Chef Martin Dobr at Martin’s Restaurant.
1 LB SHRIMP, (16 -20) SIZE. PEELED & DEVEINED
3/4 LB ANDOUILLE SAUSAGE, SLICED – SMALL PIECES
4 TBSP OLIVE OIL
1/2 ONION (6OZ) DICED SMALL
1/2 DICED GREEN PEPPERS
1/2 DICED RED PEPPER
1 STALK DICED CELERY (3OZ)
1 DICED TOMATO
1 CUP VEGETABLE OR CHICKEN BROTH
2-3 CLOVES OF GARLIC , CHOPPED FINE
¼ CUP HEAVY CREAM
SALT & PEPPER TO TASTE
1TSP CAJUN SEASONING, CHOPPED ITALIAN PARSLEY,
HEAT UP ½ OIL IN THE PAN OVER MEDIUM HEAT. ADD ANDOUILLE AND COOK FOR ABOUT 4 MINUTES.
ADD THE SHRIMP TO THE PAN. COOK ABOUT 4 MINUTES AND SET ASIDE.
HEAT OIL IN THE PAN ADD ONION,PEPPERS, & CELERY AND COOK 4-6 MINUTES .
ADD GARLIC, SEASONING,SALT, PEPPER, TOMATOES AND BROTH AND COOK 5 MINUTES.
ADD SHRIMP & SAUSAGE, BRING TO BOIL, ADD CREAM ANSD SPRINKLE WITH PARSLEY.
YOU CAN SERVE IT OVER RICE, GRITS OR PASTA.