Posts by Mike Bolton
Wild In The Kitchen: Quail With Tomato Gravy
If you book a quail or deer hunt at Piney Woods Hunting Lodge in Eufaula, expect a breakfast fit for a king. This is the lodge’s signature dish. 3 lbs. quail breast filets 1 quart buttermilk No hindsight ip unit displayed. 4 cups self-rising flour 1 teaspoon garlic salt 2 teaspoons Tony Chachere’s Creole Seasoning…
Read MoreDevastating Update: Guntersville Marina Victims Include Mother And Her Five Children
Heartbreaking news this morning from Alabama as family members confirmed that a mother and her five children are among the victims of the Guntersville Marina fire. Annette Miles, 40, and children Zane Long, 19, Bryli Long, 16, Traydon Miles, 10, Kesston Miles, 9, and Dezli Miles, 7, were among the eight people killed, according to…
Read MoreFire Kills At Least Eight At Guntersville Marina Boat Dock
Law Enforcement officials are confirming that at least eight people are dead after a fire fueled by exploding boat gas tanks and propane tanks roared through a north Alabama marina early Monday morning. Numerous boats sank, and rescue personnel are still looking for victims. Currently, no people have been reported as unaccounted for, but officials…
Read MoreWild In The Kitchen: Dauphin Island Fried Fish
This is one of the many recipes from the book Black Belt Bounty. This recipe is from Chris Blankenship, the commissioner of Alabama DCNR. 2 pounds red snapper, bass or any white, flaky fish 1 cup yellow mustard 1 box Zatarain’s Crispy Southern-Style Fish-Fri Vegetable or Canola oil Once filets are properly cleaned and cut…
Read MoreWild In The Kitchen: Venison Sausage Soup With Kale
Here’s a hearty venison soup guaranteed to wow. It can be made better with fresh kale out of one of your food plots! 2 lbs. venison sausage 2 large onions, chopped 6 cloves garlic, minced 12 cups chicken broth 8 Russet potatoes, diced 1 bunch kale 2 cups heavy cream 8 slices cooked bacon Red…
Read MoreWild In The Kitchen: Simple Squirrels And Gravy
Here’s an ages-old recipe for fried squirrel. You’ll need: Three young squirrels 2 cups all-purpose flour 2 tablespoons salt 2 tablespoons black pepper 1 quart buttermilk 2 cups whole milk Bacon grease Skin and quarter the squirrels. Soak for two hours in one cup of salt to one gallon of water. Remove and pat dry.…
Read MoreGeorgia Drought, Blessing Or Curse For Deer Hunters?
It’s difficult to even get a handful of Georgia deer hunters to agree on anything, but every deer in the state is in complete agreement that it was a hot and dry summer. During those times, it’s natural that deer hunters want to know how the drought will affect the deer and their hunting seasons.…
Read MoreWild In The Kitchen: Venison With Chimichurri Sauce
Chimichurri sauce is a staple of cooking in Argentina. Every cook there has their own version. It is traditionally served with beef, but I’ve become a fan of the easy-to-make sauce on venison. In true Argentina fashion, I tested several recipes and came up with a version of my own. Several recipes that I found…
Read MoreWild In The Kitchen: Catfish Tacos With Remoulade Sauce
I must admit, I first thought putting catfish in a taco might result in my man card being revoked. For me, fried or blackened catfish was the only way to go. I was pleasantly shocked just how good a catfish taco is. I plan to make my own next time when my buddies aren’t around…
Read MoreWild In The Kitchen: Springville Cafe’s Blackened Catfish
Friday is catfish day at the Springville Cafe in my hometown. The catfish there is typically fried, and it is incredible, but I’m trying to stay away from fried foods. Those who arrive early to prepare for the day on Fridays know to set me a couple of fillets aside to be blackened. The cook…
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