Week of 02-21-14

  • Tonya Carson, program coordinator for the 5th annual Kansas Hunting and Fishing Expo along with Emporia State University Sport Management class students, Daniel Fragel, Caleb Critchfield, and Maryann Peak will join the show to discuss this year’s EXPO activities. The Kansas Hunting and Fishing Expo will be held in the Flint Hills Mall March 8 and 9.  Admission is free!  https://www.kansashuntingandfishingexpo.com/

  • Phil goes to Washington!  Well not really, but he did visit the state capital building in Topeka to testify on the following house bills and got lost!

  • HB 2626 - Use of tracking dogs to recover wounded or dead big game animals http://kslegislature.org/li/b2013_14/measures/hb2626/

free deer hunting tips big buck


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...


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