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Except as noted, all text and images are by Ken Perrotte (Outdoors Rambler (SM). Some items, written by Ken Perrotte and previously published elsewhere, are revised or excerpted under provisions of the Fair Use Doctrine


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Fearless Crew Fights Fish & Big Swells During Outer Banks Offshore Outing

Note: A version of this article also appears at www.fredericksburg.com. "You never know unless you go." That saying has had me talk myself into plenty of fishing or hunting trips where the game was sparse and the weather miserable. I've had several, "You should have been here last week," moments or times when I'm checking out Facebook a week after a trip and I see that the world once again became right and boats were loading up on fish. I don't know what fishing god I pissed off but I've had a mostly sustained run of weather blowing away chartered offshore fishing trips, especially when they're lined up out of Virginia Beach or North Carolina's Outer Banks. Friends Dan and Jennifer Josselyn

Virginia Turkey Hunters Tag 17.9K Gobblers; But 2020 Looking Like a Tough Year

Here's a short video of a tom that came in totally silent in mid-April VIRGINIA’S 2019 spring wild turkey harvest of 17,929 birds was up 11 percent over last year’s tally. While Bedford County again led the Commonwealth in terms of total turkeys taken with 533, Northern Neck counties are setting the pace when it comes to enjoying superb wild turkey populations compared to their geographic makeup. Department of Game and Inland Fisheries turkey biologist Gary Norman tallies the number of turkeys hunters kill by county and then compares that to both the forested square miles and square miles of “suitable habitat” in each county. In announcing this season’s statistics, Norman said turkey densiti

Give Your Venison and Boar Barbecue some South American-Style Parrilla Love - Sabor!

A 2018 wingshooting trip to Uruguay yielded predictably great bird hunting with the bonus of getting to enjoy an abundance of superb meats, much of it cooked over a wood fire. In South American “parrilla” (iron grill) cooking, oak or other hardwood and sometimes fruitwoods are burned in what we call a “feeder” fire. The embers are then collected and pushed or scooped beneath the cooking surface. The chef monitors closely, controlling how much sear and heat is used. The results are delicious, especially when combined with basic South American sauces. We don’t have a traditional parrilla so we improvised, using a brick barbecue pit. A piece of ¼-inch thick steel was positioned about 18 inches

New Exec Director of Virginia Department of Game & Inland Fisheries Outlines Priorities

Note: A version of this article was published June 6, 2019 in the Fredericksburg Free Lance-Star Ryan Brown was appointed Executive Director of the Virginia Department of Game and Inland Fisheries at last week’s meeting of the agency’s board. Brown, age 39 and an attorney by profession, was previously an appointed member of the board, representing Region 4 for the past two years. He chaired the agency’s Wildlife, Boat, and Law Enforcement Committee. Brown succeeds longtime director Bob Duncan who retired April 1. Gary Martel, the agency's longtime deputy director, served as the acting executive director since Duncan’s retirement. Brown has worked in the conservation arena most of his profess

Catfish Court-Bouillon - Whiskerfish Dish That'll Have You Exclaiming, "Whoooo--EEE

This dish is pronounced coo-be-yon and is a favorite in Louisiana where it is often prepared with redfish and, occasionally, speckled trout. The first time Ken had a delicious redfish court-bouillon was with Lafitte, La., with fishing guide Theophile Bourgeois. Later, J.P. Parsons, formerly with the Jackson County, Ala., Chamber of Commerce, whipped up a delicious catfish version for some outdoor writers. He readily shared his recipe, which he called Tennessee River Court-Bouillon. With catfish being such a staple in Virginia’s inland waterways and good eating size fish (fewer than 5 pounds) available in abundance for much of the year, an adaption of both recipes seemed in order. We’ve share