Americana Outdoors E-Magazine November 2016

IFAREDFISHTOUREVENTPAYSOUT MORETHAN$107,000 NEWSMYRNABEACH, Fla. (Oct. 27, 2016) –BritOrdes, ofSlidel, Louisiana, andTravisLand, ofSeguin, Texas, weighedatwo-day, four-fishlimitthattotaled35.04poundstowinthe2016IFARedfish TourChampionshippresentedbyCabela’sonOct. 21atHopedale, Louisiana. ThisisthefirstwinfortheanglingduothathasfishedtheIFARedfish Tourfor15yearscolectively. Thepairsight-fishedBerkleyGulp! in shalowwaterpondsapproximately30minutesfromthelaunchsite. “Theweatherdefinitelyafectedourfishingpatern,”saidOrdes. “We knewwewereongoodfishbutnotsurewewouldbeabletocatch them. Thenorthwindsmadethemdifficulttoseeindirty, shalow water.” MEATLOAF GLAZE: - 2Cups Ketchup MOZZARELLAVENISON STUFFEDMEATLOAF

Theteamtookhomemorethan$45,000inwinnings, includingafulyrigged220RangerBahiawitha150horsepower Yamahaoutboardand$4,248inAngler’sAdvantagecash. “Itfeelsrealygreattowinthisevent,”saidOrdes. “TravisandI havemultipletop-fivefinishesontheIFA, butthisisour firstwin. Itisnotabouttheprizemoney. Itisabouttheanglerswefishagainst. Wewerefishingagainstover100teams thataremadeupfromthebestanglersinthecountry.” Second-placefinishersMikeTaylor,ofSwansboro,NorthCarolina,andJohnRoberts,ofGrenvile,NorthCarolina, broughtinafour-daytotalof33.49poundstowinatotalof$28,463.Thesecond-placeprizeincludedafulyrigged Ranger1862witha70horsepowerYamahaoutboardand$2,464inAnglersAdvantagecash. Third-placefinishersPaulDufrene,ofCutOfLouisiana,andNickySavoie,ofLockport,Louisiana,weighedin32.78 poundstowin$2,514andadded$1,915inAnglersAdvantagecash. INGREDIENTS: - 2lbs Venison Hamburger Meat - 2Cups Grlic Bread Crumbs - 1 T ItlinSeasnings - 1 T Salt - 1 tpPepper - 1 CupMilk - 4 T Worcestershire Sauce - 8z FreshMozarela - Sliced - 1/2CupBroSugar - 2T Red Wine Vinear - 2T Worcestershire sauce - 4 ClovesMinced Garlic - 1/4 tsp Salt - 1/8 tsp Cyenne Pepper DIRECTIONS: Preheat oven to 350 degres. Grease 9x13 inch baking pan with nonstick coking spray. Mix al meatloaf ingredients together (except for mozarela - set- that to theide). Knead for5 minutesuntil ingrdientsre fullymixed togethr. Thepairsight-fishedBerkleyGulp! nearDelacroixapproximately20milesfromthelaunchsite. “Theclearskiesandnorthwindsmadeforatoughdayofsight-fishing,”saidDufrene. “Thesunfinalystayedout andwe wereabletogetitdone. Wehadtoremainpatientandexecuteourplan.” TheanglersalsowerethehighestplacedDivisional TeamoftheYearandwonthetitleforIFARedfishTourOverall Team oftheYearandacheckfor$5,000fromCabela’s. The32nd-placefinishingteamAkin/Caronwonthe$1000BerkleyGulp! BigRedfishAwardfortheir9.71-poundredfish, theheaviestoftheevent. FormoreinformationortobecomeamemberoftheIFA, visitwww.ifatours.com. Combine alingredients for meatloaf glaze and set aside. Dividmeat mixture inhalf. Takhalf of meat mixtureand forminto 9x13 inchbaking pn. Pour a layer ofglazn mixture and linethe midlwith mozza- rella. Taktheremaininghalf omeat mixture andformontopof first layer. Make sure to completely cover chese withmeat (pinchedges closed).A litle chese wilsep out. Pour another layer of glaze on but leave enough glaze for one more layer. Place in oven and bake for 45 minutes. Then pour re- maining glaze on matloaf and incrseoven tempeature to 400degres. Bake for another 15 minutes. Sprinkle with fesbasil before serving. I served mine with garlic ranch smashed potatoes, corn caserole and bacon wraped asparagus pufs. This was a hit at der camp and I hope you enjoy as much as our hunters did!

IFARedfishTourChampionship Hopedale, LA., (Top10)

JosephBonura/RichThomas–32.17.lbs JayWithers/JustinCaufman–32.09.lbs JoeWortham/HarveyCox–32.02.lbs JasonPrieto/BrianVisnovec–31.80.lbs DavidHutcherson/JeremyLe–31.65.lbs

BritOrdes/TravisLand–35.04.lbs MikeTaylor/JohnRoberts–33.49.lbs Paul Dufrene/NickySavoie–32.78.lbs KurtShader/ChrisMoreli –32.62.lbs Paul Braly/JohnBremser–32.20.lbs