We got two words for you: Gun Season. Every hunter in GA is jumping for joy (when they’re not in their stands or blinds, of course). And of course, every First Coast hunter who makes the trip north of the line is jumping, too! So, as you can imagine, hunting talk dominated the day.
Kirk returned from South Dakota and another wonderful pheasant trip – he shared the details, and he also passed along this great video for you to check out:
But it wouldn’t be the Outdoors Show if the guys didn’t talk fishing, didn’t talk food, and didn’t let things go sideways…and this episode is no exception. Complete from sharks and sheepshead, escargot and pheasant stew, to bomb threats at Home Depot – you gotta listen for that one. lol
Here’s your L.V. Hiers gear tip of the week: Jeff has two MUST HAVES for your deer pack this season. The Rambler 12oz bottle with the “HotShot” cap, and the Yeti Rambler 26oz Reusable Bottle with “Chug” cap.
Here’s your Ring Power CAT tip of the week: With gun season opening this weekend don’t forget wearing orange is required. Even if you prefer to bow hunt you still have to wear orange!
Here’s your Kirbyco Builders Inc cooking tip of the week: Gina Ficklins Pheasant Stew
1/2 box wild rice
2 Tablespoons Butter
1/4 cup of diced onion
1 teaspoon minced garlic
4 cups chicken broth
1 teaspoon thyme
1/2 cup flour
1/2 cup slivered almonds
1/2 teaspoon salt
3 bay leaves
1/4-1/2 teaspoon of cayenne pepper
1 cup mushrooms (sliced, sautéed)
1/3 cup chopped carrots
3 Tablespoons cooking sherry
1 pint half&half or cream
4-5 pheasant breasts
Prepare wild rice according to package and set aside.
Melt butter in saucepan. Sauté onion and garlic. Salt and pepper pheasant.
Prepare pheasant in fry pan with olive oil.
Fry pheasant for 20 min or until done. Let cool.
Blend flour with broth and add to saucepan with onions. Stir constantly with whisk until mixture thickens slightly. Stir in cooked rice, herbs, carrots, salt, almonds, and cut up pheasant.
Simmer for about 5 minutes.
Blend in half&half and sherry.
Heat to serving temperature and garnish with parsley.
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