Week of 01-10-14

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Vici Reynolds, a Lyon County, Kansas hunter education instructor shows Ron Whitney, Emporia Chapter Chairman of Quail and Upland Wildlife Federation and young hunter, Dayne Witherspoon, the proper shot placement hunters should strive to make in order to insure a clean efficient harvest.


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Riley Botkin, right, with her guide, Danny Broyles is all smiles after harvesting her first deer last Thursday. Lauren Broyles 10, who harvested a deer on Wednesday compliments the picture.


Seven deer have been harvested by Friday evening during the Clint Bowyer 5th Annual Youth Antlerless Deer Management hunt and the youth will be mentored on guided hunts until the close of the season.


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Trey Simons sights in his rifle during the Clint Bowyer Youth Hunt, hunter education safety presentation.



  • Phil will tell all he knows about deer antler shed hunting and a report from Thursdays KDWPT commission meeting in Winfield.


  • What does it take to legally have possession of the following deer racks?

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Here is the web address and the trailers you can watch on the website... http://www.huntingfilmtour.com


Here is the info for showtimes, ticket info and seating on our website..



Listen to past shows


  • 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...


Videos - What's In Outdoors