This Week's Guests

Gary Littrell

Gary L. Littrell is a retired United States Army command sergeant major who, while serving as an adviser to Army of the Republic of Vietnam's Ranger units during the Vietnam War, acted with extraordinary courage during a four-day siege on his battalion, for which he was awarded the Medal of Honor. His Awards include: Medal of Honor, Legion of Merit, Bronze Star Medal (3), Purple Heart, Meritorious Service Medal, Air Medal, Army Commendation Medal, Cross of Gallantry (Vietnam).  Following his retirement, he has served as Vice-President of the Congressional Medal of Honor Society and was inducted into the Ranger Hall of Fame. He is currently the President of a Medical Rehabilitation Equipment Company and Chairman of the Tribute to Valor Foundation.

The Tribute to Valor Foundation was founded in 2018 as an all-volunteer organization focused on influencing, impacting and inspiring students involved in STEAM curriculum. Their goal is to help these students understand and engage the values of the Medal of Honor; Courage, Sacrifice, Patriotism, Citizenship, Integrity and Commitment.  They also provide students with the opportunities to meet and learn from wounded, ill, or injured service members, and understand the importance of STEAM and how new technologies have been critical to improving their quality of life and that of their families. Engaging young people with these veterans gives the students a unique perspective of the positive impact STEAM can make in the lives of others.


Tune in at 8/7C. Don't miss it.
Stacy Lyn Harris
Celebrity Chef/Author/”Love Language of the South: A Celebration of the Food, Hospitality, and the Stories of My Southern Home”

Host of The Sporting Chef on Outdoor Channel, the Alabama native and mother of 7 has built an engaged social following of 250k+ with her simple approach to sourcing and preparing meals –bringing seasonal ingredients straight from her garden, pasture and woods to create rustic elegant meals. The new book is a memoir of southern culinary culture and regional traditions and includes 80+ easy-to-follow recipes with dozens of entertaining tools for novice and experienced hosts alike.


In her new cookbook,  Love Language of the South offers delicious, hearty, and classic southern recipes including a classic Carrot Cake for Easter, Squash Casserole, Kitchen Sink Freezer Cookies, Poppyseed Chicken, Pineapple Casserole, Pound Cake, and many more mouth-watering delicacies designed to help anyone master the art of entertaining with ease. Additionally, the book explores themes surrounding the pivotal role of the home to southern culture, the art of hospitality, and most importantly - family. Stacy Lyn will prepare a delicious “springtime” dish with the help of the Governor.


Here's the recipe for Stacy Lyn's Bacon Wrapped Venison Steaks:

Applewood Bacon Wrapped Venison Steaks with Brown Butter Herb Sauce 

Serves 6 

2-pound venison loin, cut into 6 steaks 2-inches thick 

1/2-pound Applewood Bacon 

Kosher salt, plus more to taste 

freshly ground pepper 

2 tablespoons olive oil 

2 tablespoons butter 


Brown Butter Herb Sauce 

8 tablespoons unsalted butter, cut into 1-inch cubes 

2 cloves garlic, minced 

1/4 teaspoon crushed red pepper flakes 

2 teaspoons chopped basil 

2 teaspoons chopped parsley 

2 teaspoons fresh thyme leaves 

2 teaspoons fresh oregano leaves 

Juice and zest of one lemon 

2 ounces shaved Parmigiano Reggiano 

Kosher salt and freshly ground pepper, to taste 


Preheat the oven to 325°F. 

Liberally salt and pepper all sides of the steak. Wrap the steak with applewood bacon and secure with a toothpick.  

Heat a cast iron skillet over medium high heat. Add the olive oil and butter, and 2 steaks to the skillet. Allow each steak to cook on one side for about 3 minutes over medium-high heat, then flip the steak and cook for another 4 minutes, or until the internal temperature reaches around 120°F.  Remove to a cutting board and tent the steaks with foil and allow to rest for at least 10 minutes. Repeat with the remaining steaks. Ladle Brown Butter Herb Sauce over each steak, then top with shaved Parmigiano Reggiano.  

For the Brown Butter Herb Sauce 

In a cast iron skillet, melt butter over medium heat, whisking constantly. Continue to cook and whisk for about 3 minutes, or until you see brown bits on the bottom of the pan and the butter turning a light brown color. Remove the skillet from the heat and add the herbs, lemon juice, and zest. Season with salt and pepper to taste.  

Tune in at 8/7C. Don't miss it.