Posts by Mike Bolton
Bowhunter 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…
Read MoreWild In The Kitchen: Pan-Seared Striped Bass
Pan-Seared Striped Bass I am a big fan of striped bass and its culinary options. Striped bass have white meat and a mild flavor, but it is their texture that makes them so versatile. They can be pan-seared like salmon, grilled, cold-smoked, broiled or sautéed. 4 skin-on striped bass fillets 1 lemon 3 tablespoons olive…
Read MorePoor Man’s Seafood Bisque
Freeze in Cool Whip bowls for a great, quick microwave meal. Any boiled fish, flaked 1/4 stick butter 2 tablespoons flour 1 small onion, diced 1 bell pepper, diced 1 garlic clove, minced 3 ounces tomato sauce 2 cups fish stock 2 teaspoons Cajun Seasoning 1 beer 1 teaspoon dried basil 1 cup heavy cream…
Read MoreWild In The Kitchen: Deer Rib Red Beans And Rice
Deer ribs are often ignored by hunters when it comes to cooking time, but they make a wonderful, tender addition to red beans and rice. Two slabs venison ribs 1-lb. andouille sausage 1-lb. dry red beans 1/4 cup olive oil 1 large onion, chopped 1 green bell pepper, chopped 2 tablespoons minced garlic 2 stalks…
Read More