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Week of 01-19-18

  • What's in Outdoors will air from the Des Moines, Iowa RV and Outdoor Show at the Event Center in downtown Des Moines, Iowa where he will be introducing show goers to Fishing's Future and Backyard Bass.

IA expo

ksexpo

 

  • Special guest on today's show will be Roger Sigler of Smithsville, Missouri, who trains dogs to hunt deer sheds.

Roger has been featured in over 25 sporting magazines over the past few years as the interest in shed hunting has grown.

Shed hunting's main attraction is it being a real family affair!

Rogers's training program not only covers the training of the Antler Dog, but blood trailing and general obedience for all our canine companions!

Antler Dogs

Roger  Ayla 012

dogs on clothesline

 

  • Roger Wells did not need a dog to find the antlers and skeletonal remains of this monster Wabunsese County buck!

antlers

skeleton

 

  • Wildlife Habitat Workshop.
    Sponsored by Pheasants Forever/Quail Forever and the Kansas Department of Wildlife, Parks and Tourism
    Monday, January 29 at the Anderson Building, Lyon County Fairgrounds 600PM
    Topics to be covered are:
    Quail Biology, Habitat Management, Prescribed Fire Consideration
    Landowner Programs and a Question and Answer Period
    Contact Alex Lyon, 620-343-7276 This email address is being protected from spambots. You need JavaScript enabled to view it.

Listen to past shows

Recipes

  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

Tips of the Week

Handouts, Brochures, Pamphlets

 

 

Weekly Updates

News Releases, General Information, etc...

Stories

Videos - What's In Outdoors