Recipe: Texas Citrus-Glazed Fish with Arugula Salad

Brighten your fillets with fresh fruit, agave, and tequila.

Texas Citrus-Glazed Fish

– 4 red snapper fillets (or other fish), about 8 oz. each
– 1 each blood orange, lemon, and navel orange peeled, seeded, and quartered
– 2 Tbsp. shallots, minced
– 1 1⁄2 cups agave syrup
– 1 cup distilled white vinegar
– 1⁄2 cup tequila
– 1 Tbsp. unsalted butter
– 2 Tbsp. minced garlic
– 3⁄4 cup chopped onions
– 3⁄4 cup chopped green bell pepper
– 3⁄4 cup chopped red bell pepper
– 1⁄2 cup Worcestershire sauce
– 2 cups long-grain rice
– 3 bay leaves
– 1 1⁄2 cups pecan halves or pieces, lightly toasted
– 2 Tbsp. vegetable oil

For the Citrus-Arugula Salad
– 1 each lemon, blood orange, and navel orange
– About 4 oz. baby arugula
– 12 cherry tomatoes, halved
– About 3 Tbsp. Steen’s sugarcane vinegar (optional)

1. Combine the blood orange, lemon, navel orange, shallots, agave syrup, vinegar, and tequila in a saucepan and bring to a boil. Reduce the heat to low and simmer until the mixture has reduced to a syrupy consistency. Remove from the heat and let cool. Transfer the mixture to a blender, and pulse to puree the solids. Strain the mixture through a sieve and reserve.

2. Put the butter in a medium saucepan over medium heat. Add the garlic, onions, and peppers, and sauté for about 2 minutes. Add the Worcestershire sauce and cook, stirring, for another minute. Add the rice, 33⁄4 cups water, and bay leaves along with generous dashes of salt and pepper. Stir once, just to incorporate, then bring to a boil and cook until the water level reaches the top of the rice. Do not stir, but shake the pot occasionally. When all the liquid has dissipated, cover the pot, set to simmer, and allow the rice to steam for 5 minutes. Fluff with a fork, then fold in the pecans. Keep warm.

3. Segment the additional fruit. Put them in a bowl with the arugula, tomatoes, and Steen’s vinegar (if using). Season with salt and pepper, and toss.

4. Season the fillets. Add the oil to a large wide skillet over medium-high heat. When the oil is hot but not smoking, add the fillets and cook for about 2 minutes per side. Remove the fillets to a sheet pan and brush with the glaze.

5. Divide the rice among four plates. Place a fillet on each, and garnish with the citrus-­arugula salad. Drizzle a bit more of the citrus glaze over the salad and fish. Serve immediately. Serves 4.


My Future Hunting Gang #deerhunting #bowhiunting

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Howard Leight R-01526 Impact Sport Electronic Earmuff

Howard Leight R-01526 Impact Sport Electronic Earmuff

To capture low level sound, the Impact Sport employs built-in microphones that amplify range commands and other important sounds. Users enjoy full, clear directional hearing in stereo. For protection, the Impact Sport actively listens and automatically shuts off amplification whenever harmful sound levels are reached. The earmuffs effectively block any noise, continuous or impulse, of 82dB or more. An external audio imput allows you to connect your IPOD or other audio source. It has a black leatherette headband with hunter green ear cups, a snap-on lid for quick and easy battery replacement, outstanding battery lifetime, and includes 2 AAA batteries.

List price: $73.23

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Rivers Edge Products Deer Antler Theme Welcome Plaque

Rivers Edge Products Deer Antler Theme Welcome Plaque

This Welcome Plaque is made with a hand painted poly resin design, that has a realistic deer antler theme.

List price: $15.68

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Gun Fight Friday: Walking Guns for Deer and Hogs

We have one more week of Marlins, then we’ll give some other guns a chance. However, after the 336 crushed the Model 94 Winchester in last week’s voting I am eager to see what happens in today’s Gun Fight. It’s an asymmetrical matchup: the Marlin 1894c squares off against a Glock 10mm pistol. Which is the better walking gun for pigs and whitetails?

Introduced in 1894, the Marlin lever carbine was chambered for a variety of handgun rounds but today it comes in .357 magnum/.38 special only. Ballistically, as Greg Hart points out, the 18.5-inch barrel supercharges the .357 magnum velocity-wise, making a cartridge already effective to 50 yards or so even more effective. It’s light at six pounds and it holds a lot of cartridges. And, as a bonus, you can load it with 38 special for inexpensive, low-recoil practice or plinking.

The Glock 20 dates to 1991 and it is not going to win a beauty contest with the 1894c. It is lighter and handier than any carbine and it holds 15 rounds which should be enough for anything. Handguns are – I find anyway – a lot harder to shoot straight than any long gun, although a dot sight does make it much easier. Still you would have to practice, pick your shots, and limit your range with this rig or you might have a very angry pig on your hands.
Lynn Nelson’s Glock/Lone Wolf Model 20 10mm

Custom Glock/Lone Wolf Model 20, 10mm long slide with 6″ stainless barrel.Topped with a Burris Fast-Fire II red dot which is recessed in the Lone Wolf stainless frame.

It is my preference as a side arm for hunting whitetails and Russian hogs in southern Arkansas. Packs a big punch with 180 grain JHP’s and 200 grain HCFNGC lead bullets. Paired with a 15 round magazine it is very comfortable to shoot, and is more accurate than I can ever be. Fits comfortably in my Yaqui Slide holster for all day wear. Just awesome!
And…kudos to Phil for giving me the idea from his piece on the S&W .357 with Burris Fast-Fire II red dot from a year or two back. —Lynn Nelson
Greg Hart’s .357 Marlin 1894c

This is my go-to gun for deer and pigs. In the densely wooded, hilly terrain I typically hunt, its small size makes it easy to carry and point quickly. At short ranges it really doesn’t give up much to a .30-30 and the longer barrel really makes the .357 cartridge come to life, typically picking up another 400 FPS or so.
It has a capacity of 9+1 rounds and the lever action allows for fairly quick follow up shots, if need be. Ammo is inexpensive, and there is a wealth of data and components available for reloading.

Finally, being a pistol cartridge, I can practice with it at any indoor handgun range. —Greg Hart
Which is it: classic carbine or “plastic” pistol for deer and pigs?


Lice Outbreak in CA May be Causing Balding Deer, Impacting Herd Numbers

California wildlife officials think a recent outbreak of lice might be causing deer to go bald across the state. Researchers say the deer respond to the lice by biting and scratching, which can cause hair loss. Hair and blood samples have been collected from 600 deer and elk.

Here’s another possible side effect of the lice: as deer spend more time grooming, they become easy targets for coyotes and mountain lions.

“While this theory is still under investigation, what we do know is that the louse has impacted migratory populations of California deer, which now have a low fawn survival rate, making it difficult to replenish the herd,” a senior biologist said.

Read more from Redding.

Photo by California Department of Fish and Wildlife


Hoppe’s Universal Gun Cleaning Accessory Kit

Hoppe's Universal Gun Cleaning Accessory Kit

The Universal Gun Cleaning accessory kit includes a three-piece universal brass cleaning rod. Nine phosphor bronze brushes to fit .22, .270/7mm, .30, .357/9mm, .40/10mm and.44/.45 calibers, along with 12 gauge, 20 gauge and .410 bore. Five swabs for 12 gaugeand 20 gauge, plus .35/38, .22/ .270,.40/45/calibers. Four slotted ends to fit .410 bore to 20 gauge, 16 and 12 gauge, .30 caliber and .22 caliber. Shotgun and pistol adaptable.

List price: $29.95

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You’ll Love This Great Grill-To-Crock Venison Roast

If there’s two things deer hunters love more than fresh venison, it’s putting that on the grill or in a Crock Pot to whip up a delicious meal.

Grilled venison is outstanding no matter how you prepare it!

Grilled venison is outstanding no matter how you prepare it!

Venison is lean, healthy and nutritious. So whenever we get a chance to enjoy our hunting success it’s great to make the most of it. Whether it’s backstraps on the grill, shanks in a slow braise or roasts in the slow cooker, we’re going to revel in the hunt and the feast.

Here’s a great recipe submitted to Deer & Deer Hunting by Jon Mager for a combination of two great cooking methods. Mager’s Grill-to-Crock Roast is one of the many super recipes in our DDH exclusive book “We Kill It, We Grill It” that’s become one of our fan favorites. It’s a great Father’s Day gift. BUY IT HERE

One thing we’d definitely do with Mager’s recipe is, after the roast is tender from hours of cooking, pull it apart to make juicy, delicious sandwiches. With some great toasted break, the onions from the slow cooker and a generous amount of the venison, you’d have a slam-dunk sandwich. Speaking of slam-dunk, add some of the au jus for dipping sauce, too!

Give Mager’s recipe a try and tell everyone asking for more that they may have to wait until deer season, but you’ll be sure to comply.

Grill-to-Crock Roast

Venison roast
2 packages onion soup mix
Vegetable oil
Beef stock
Sweet peppers
Garlic to taste
1 tsp salt
1 tsp pepper
1 pat of butter

Mix two packages of soup mix with half of the water called for in the directions. Marinate the roast overnight in the soup mix. Keep refrigerated, and turn the roast frequently for an even coat.

Grill the roast on high heat until just seared. Make sure not to cook the roast.

When the searing is completed, place the roast in a Crock Pot half full with beef stock, and then add desired amount of onions, sweet peppers, carrots, celery and garlic. Last, add salt, pepper and butter. Cook on high all day, and then slice like roast beef, and serve with the beer of your choice.