Thank you to you all for shopping local! We love hearing your stories and seeing photos of your outdoor adventures. We hope you are enjoying your fishing and hunting seasons as much as we are and that we have helped facilitate your outdoor experiences with the best service possible. We truly have great customers!
The next C.O.R.E course is December 17 and 18. Sign up in store for $150 to take the course and get out hunting.
Victoria Fish and Games annual game dinner and fundraiser is coming up on March 4, 2017 at the Mary Winspear Centre. Tickets are available in store for $65.
2017 VFGPA memberships now available in store. Receive an early bird rate and an Island Outfitters in store coupon if you purchase your memberships before December 31, 2016.
Look for our up-coming Christmas flyers for some great gift ideas. Also, watch for our ’12 Days of Christmas’ sale starting on December 13. Each day leading up to Christmas we will have a different sale item for you in store.
We are having our annual Black Friday Sale starting November 25. Look forward to some awesome deals, lots of sale items and door crashers that wont last long! See our flyers below and watch for them in the Times Colonist, Victoria News and Saanich News. Doors open at 8am!
While supplies lasts.
Venison Stew Recipe
- 2 tablespoons canola oil
- 2 pounds venison stew meat
- 3 large onions, coarsely chopped
- 2 garlic cloves, crushed
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 cups water
- 7 potatoes, peeled and quartered
- 1 pound carrots, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- Bottled browning sauce, optional
- Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
- Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
- Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield:8-10 servings.
Here is Ward with Chris and their Yellow Fin Tuna! We love fishing and hunting not only for a sport but mostly for the healthy, delicious meals that we are fortunate enough to eat! Check out this tuna tataki…