Posts by Mike Bolton
Wild In The Kitchen: Venison Backstrap Parmesan
Venison Backstrap Parmesan My new favorite venison dish! So easy, and so good. 1 venison backstrap 1 24-oz. jar tomato sauce 1 8-oz. bag mozzarella cheese 1 8-oz. bag Parmesan cheese 2 cups all-purpose flour 1 can seasoned bread crumbs 3 eggs, beaten No hindsight ip unit displayed. Olive oil Wash backstrap and remove all silver…
Read MoreWild In The Kitchen: Captain D’s Style Crunchy Stripe
I love Captain D’s crunchy fish. I’ve learned to duplicate it at home with striped bass thanks to a former Captain D’s cook who gave me the recipe. Here’s my take: 2 pounds striped bass filets 1 tsp garlic powder 1 1/2 tsp paprika 1 1/4 cup all-purpose flour 2 cups cold water 1 tsp…
Read MoreWild In The Kitchen: Spatchcocked Smoked Wild Turkey
When I saw someone showing how to spatchcock a turkey on the show “Man. Fire. Food,” it made perfect sense. You simply take poultry shears to a whole bird and cut out the backbone and toss it away. You then flip the bird over, push hard with the palm of your hand to flatten it.…
Read MoreWild In The Kitchen: Perfect Apple Smoked Wild Turkey
Are you looking for a break from frying that wild turkey? I tried this last year, and it was incredible. Brining makes the turkey juicy. The stuffing makes the turkey incredibly flavorful. 1 large turkey, brined 1 red apple, chopped 1 stalk celery, chopped 1 red onion, quartered 6 red potatoes, quartered 3 large carrots,…
Read MoreWild In The Kitchen: Bacon Wrapped Quail
I doubt seriously if you will ever be called upon to cook quail for 600 people like my friend Ron Chamblee and I do every February, but let me warn you that if you ever do, don’t even consider frying that much quail. We manage to feed everyone at the Ashville First Baptist Wild Game…
Read MoreWild In The Kitchen: Venison Backstraps and Blackberry Glaze
This is my new favorite venison dish! Makes ‘em call you a chef! 3 lbs. venison backstrap 6-oz. fresh blackberries 3/4 cup white sugar 1/2 cup balsamic vinegar 1/4 cup apple cider vinegar Juice & zest of one lemon salt and pepper to taste Preheat oven to 350 degrees. Pat backstrap dry with paper towels.…
Read MoreWild In The Kitchen: Tuscan Venison Crockpot Stew
This recipe is from outdoor writer John Phillips and his wife Denise’s cookbook: “The Best Wild Game and Seafood Cookbook Ever.” The stew sounds easy to fix and yummy and perfect for a cold January night. 1 can tomato soup 1 can condensed beef broth 1/2 cup water 2 lbs. venison stew meat 1 can…
Read MoreWild In The Kitchen: Incredible Venison Italian Soup
Tired of the same old venison recipes? This is unquestionably the best venison dish I have ever made. It feeds eight. 2 lbs. ground venison 12 cups chicken broth 8 slices crisp bacon 2 large onions, chopped 8 large red potatoes, diced 6 cloves garlic, minced 1 1/2 cups heavy cream Black pepper salt McCormick…
Read MorePolice Chopper Down In Lake Mitchell
A Georgia police helicopter has crashed into Alabama’s Lake Mitchell in Chilton County, and there are no signs of survivors, authorities say. Recovery efforts are underway. Authorities said the helicopter was out of the Columbus area and assigned to the Metro Area Narcotics Task Force. An FFA spokesperson said the Bell OH-58 helicopter crashed at…
Read MoreWild In The Kitchen: Hearty Venison Neck Soup
If you try this recipe, you’ll be kicking yourself over all the venison necks you have tossed in the trash over the years. The neck is a pretty substantial cut of meat, and with a little work it can be cut up for a tender and delicious crock-pot dish with ingredients you probably have in…
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