High Plains Outdoors: Deer And Honey

In this week's High Plains Outdoors, Luke discusses the importance of learning to properly use a compass and GPS units.

Tune in this week and get Luke's take on the changes he has seen in deer hunting during his lifetime.

Deer hunting is way more than the net Boone and Crockett sum of a buck's antlers inches; much more! It's time spent with family and friends and if everything goes just right some great tasting venison for the freezer and possibly antlers for the den wall.

Take Texoma is a world class striper fishery and a fishing destination for many High Plains Public Radio listeners.

Luke devotes this week’s show to giving us a Lake Texoma update and introduces us to STRIPER EXPRESS www.striperexpress.com, one of the oldest guide services on the lake.

To see more pictures of recent catches, follow STRIPER EXPRESS on Facebook. 

Luke loves to experiment with different methods of cooking fish and game. He recently 'stumbled' onto a great new way to fry fish, using grits instead of cornmeal. 

Luke simply mixed stone ground yellow grits with flour, 50-50 for the batter. He then marinated the fillets for an hour or so in hot sauce, rolled in the grits/flour mixture and fried until crispy.

If you enjoy really crispy fried fish, this recipe using grits is for you!

For more of what Luke does, visit www.catfishradio.org.

In today's show, Luke tells of an accurate method of determining the weight of wild hogs without the use of scales.

It’s often unhandy or impossible to weigh wild hogs harvest in the field. Luke gives an accurate formula that he learned from his friend, Larry Weishuhn. All that is needed is a tape measure.

Tune in and after listening to this week's show, you will never again have to wonder as to the weight of the hogs you harvest. Want more "Luke"? Check out www.catfishradio.org