Posts by Mike Bolton
Lesson From Big Bow-Buck – Hunt When You Can
Forget the solar and lunar charts. Most deer hunters will tell you that the best time to go deer hunting is whenever you can go. Having a 2-month-old baby and a full-load at work has put a crimp in Brian Whitney’s hunting this year. So, when the Smyrna resident got a rare chance to go…
Read MoreWild In The Kitchen: Smoked Venison Neck Roast
For years, I was guilty of grinding my deer necks into hamburger meat and, shamefully, even tossing some into the trash. I finally learned they could be made delicious and tender in the smoker. I like to smoke mine with cherry wood. 1 5-lb. venison neck 1 quart beef broth Montreal Steak Seasoning 3 carrots,…
Read MorePeach County Crossbow Giant Taken By Youth
Lawton Pearson was tired from a long day of dove hunting and the wind wasn’t right, so when his son Cort said they still had time to go deer hunting, his dad tried to talk him out of the spur-of-the-moment trip. The 12-year-old from Fort Valley will always be thankful that his dad reluctantly…
Read MoreBowhunter Wins Chess Match For Record-Class Coastal Buck
Scott Owens hesitates to say that it was a buck that haunted his every thought, but the St. Simons Island boat captain admits that he has never hunted so hard for a fish or a deer. “I went to bed thinking about this deer and I woke up in the mornings thinking about this deer,”…
Read MorePeach County Buck Best-Ever With A Crossbow
As all archery hunters know, being successful requires meticulous planning, patience and excellent arrow placement. Of course, having no set plan, being rushed and getting lucky sometimes works, too. Macon’s Jonathan Ward recently took a big-bodied 11-point with his crossbow that he figures will score in the 145- to 150-inch range. He said he took…
Read MoreWild In The Kitchen – Onion-Stuffed Grilled Pheasant
Onion-Stuffed Grilled Pheasant If you get the opportunity to hunt pheasants out west or on a preserve, try this recipe. 4 pheasant breast halves 3 cups apple juice 5 cloves garlic 4 tablespoons rosemary 2 cups brown sugar 5 orange peels 5 whole bay leaves 1 cup kosher salt 1 gallon of water 4 green…
Read MoreWild In The Kitchen: Grilled Doves A La Mancha
Grilled Doves A La Mancha 15 doves kosher salt olive oil bay leaves ground sage melted bacon fat Smoked paprika Black pepper Pluck the feathers from the doves, remove the entrails and leave whole. Wash them thoroughly under cold water, and place doves on paper towels to dry. Stuff each dove cavity with half a…
Read MoreGuest Editorial-Opinion September 2021
I’m not sure if this world is about to return to normal, but thank God it is about to at least feel normal again. January means the start of a new year, but for the past 50 years or so, September has been the start of my new year. Many approach Jan. 1 with gusto…
Read MoreWild In The Kitchen: Greek Style Grilled Striper
Greek-Style Grilled Striper Large striped bass filet Cavender’s Greek Seasoning Lemon juice 2 tablespoons olive oil Salt and pepper 3 medium white onions 2 garlic cloves, minced 1 large can chopped tomatoes 1 tablespoon tomato paste When fileting striper, leave skin on. Wash and pat dry. Flip filet skin side up and brush with olive…
Read MoreWild In The Kitchen: Chicken Fried Venison Steak
Chicken Fried Venison Steaks I was served this dish while hunting in Texas about 20 years ago. It has been a favorite recipe of mine ever since. 1 whole venison tenderloin 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 5 1/2 cups buttermilk 1 egg, beaten 2 tablespoons garlic powder…
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