Luke Clayton

Hey, it's deer season nearly everywhere right now, and so a lot of you might be setting up camp and doing some hunting. This week, Luke talks about how to make a quick and easy side dish at your deer camp this season!

Osso buco is a tender, rich Italian dish made with veal shanks braised in white wine, vegetables and broth. Luke's idea was to try using venison shanks instead...and then he put a whole new twist on it. Check out this week's episode to hear more!

Larry had to head over to the Choctaw Lodge early, so in this week's episode, he joins us from his truck...don't worry, he's not driving! Tune in to hear plans of our upcoming hunting trip together.

No matter where you live in the High Plains region, bowhunting season opens soon, and it's time to think about your gear. Check out this week's episode to learn more about how to prep!

Luke had himself a late night last night; he was at the Dallas Safari Club, feeding an army of folks with some of his ample meat locker. Check out this week's episode to learn more!

This week, Luke has a conversation with his buddy Bill Carey, from Striper Express Guide Service, and we're talking big fish on Lake Texoma and elsewhere!

This week, Luke is talking about learning to shoot and hunt with a new firearm or bow. This might just be the spark needed to put the thrill of hunting back into your days afield.

We're talking crossbows this week! Luke has been a bowhunter for much of his adult life, and in this new episode, he discusses the many advantages of adding a quality crossbow to your hunting equipment.

Hunting wild hogs isn’t easy; you’re keeping some odd hours, and working in the dark, because the light will spook your prey. But Luke may have found a good solution that sheds some light on the entire process…this week, we’ll check out the new Hogfader Feeder Lights, and see how they performed!

This week, Luke tells us how he makes catfish coubion (some also call it catfish courtbouillion), a tasty cajun recipe.