Gettin Busy With It

by Capt. Kevin Faver, Capt. Kirk Waltz, and special guest Capt. Chip Wingo

Busy, busy, busy.  It’s good to be busy…especially when you’re balancing the craziness of the mullet run and the anticipation of what looks to be an outstanding deer season.  But here’s the good news: busy days mean lots of stories.  Capt. Kevin, Capt. Kirk, and special guest Capt. Chip Wingo talked all morning about tarpon, sharks, bull reds, mangrove snapper and of course…getting ready for their upcoming time in the woods.

Be sure to follow us on Facebook for great stuff all week…and be sure to send us your own great pics, stories, and questions.  We’d love to hear from you!


 

This week’s tip comes from Kevin, who can’t say enough about his Leupold rangefinder.  There’s nothing more nerve-racking than having to second-guess your range when you’ve got your eye on a best-of-your-life buck.  You need a rangefinder that’s tough and reliable, and Kevin swears by his Leupold.  Here’s the link to their company site, where you can check out their archery rangefinders, hunting rangefinders, and golf rangefinders, too!

 

 


Fishing in the middle of the mullet run is some exciting stuff, but fighting tarpon all day can tire you out.  And who wants to end a long day like that by cleaning out the fish box and the cooler?  Nobody.  Ever.  But that creates a big stinky problem…THEY STINK!   And who knows what kinds of bacteria are swimming and partying and getting frisky in there after days of fishing.

So what’s the best way to clean and disinfect your boxes and coolers?  Kirk just discovered that small pieces of pool chlorine tabs or these Clorox Tabs do a great job.  You just need to break off a little piece, add it to a big bucket of water, leave it in there overnight, dump it out, and you’re ready to go.  They work like a charm, and they smell good, too!


Slow-Cooked Venison

Ingredients

1 venison shoulder, de-boned and diced
1 venison rump, de-boned and diced
Salt and pepper, to taste
Oil
1 rib of celery, diced
6 carrots, diced
2 white onions, diced
2 tablespoons of tomato paste
2 small cans of diced tomato with peppers
Green onion, chopped and to taste
Rosemary (fresh or dried), to taste
Thyme (fresh or dried), to taste
1 leek, sliced
1 head of broccoli, cut into small pieces
2 bay leaves
1 carton of beef stock
Italian flat-leaf parsley, chopped for garnish

Directions

Preheat oven to 350° Fahrenheit. Season diced venison with salt and pepper. Heat oil in a pan until smoking, and then sear the meat. Add browned meat to a casserole dish. Add to the meat onion, celery, carrots, green onion, leek, tomato paste and diced tomato. Add the rosemary, thyme, leek and beef stock; add more water if necessary to submerge all ingredients. Cover with tinfoil, the lid and oven braise for about 6 hours. Add the broccoli right before the stew finishes cooking; this prevents the broccoli from overcooking. Before serving and while still hot, you may need to thicken stew with a little flour-and-water paste. Add salt and pepper to taste. Sprinkle fresh parsley over the top. Serve with creamy mashed potatoes, optional.