Posts by Mike Bolton
Wild 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…
Read MoreWild In The Kitchen: Orange Rosemary Grilled Doves
No hindsight ip unit displayed. No hindsight ip unit displayed. If you are a dove hunter, you should have doves in the freezer by now. Try this wonderful recipe for grilled doves. 15 doves plucked 1 cup of salt 1 gallon of water 1 cup Moore’s Marinade 1/4 teaspoon black pepper zest of 1 orange…
Read MoreWild In The Kitchen: Spicy Cajun Frog Legs
I love frog legs, but I hate when people say they taste like chicken. Frog legs are much better than any chicken you have ever had. Catch a mess of frogs and have some friends over to sample this delicacy. No hindsight ip unit displayed. 10 sets frog legs 2 eggs well-beaten 1 cup flour…
Read MoreWild In The Kitchen: Venison Tater Grenades
Some folks obviously have more time on their hands than others. From that comes great things. A hunter told me about this clever recipe. I tried it, and it was incredible. He said it also works well with venison sausage instead of backstrap. No hindsight ip unit displayed. 4 Yukon Gold potatoes 1 venison backstrap…
Read MoreWild In The Kitchen: Spicy Grilled Catfish Soft Tacos
No hindsight ip unit displayed. 1 pound catfish filets 1 package tortillas 1/4 cup olive oil 2 tablespoons white vinegar 2 tablespoons lime juice 1 1/2 teaspoons honey 2 cloves garlic, minced 1/2 teaspoon chili powder 1 teaspoon Old Bay seasoning 1/2 teaspoon pepper 1 teaspoon Tabasco sauce 3 tomatoes diced 1 small head of…
Read MoreWild In The Kitchen: Better-Than-Fried Red Snapper
With the federal government giving anglers a bit more snapper fishing opportunity this summer, hopefully you will soon have some fresh red snapper fillets. This delicious, easy-to-prepare, heart-healthy recipe features red snapper fillets that taste fried but don’t have the added fat and calories. This recipe is courtesy of John and Denise Phillips and can…
Read MoreWild in the Kitchen: Apple Wood Smoked Stuffed Striped Bass
I was given this recipe while duck hunting on Chesapeake Bay. It seemed everyone up there often ate striped bass. 1 8-lb. striped bass 1 cup olive oil 1 cup Zesty Italian dressing 4 lemons, sliced thin 3 Vidalia onions, sliced thin 4 stalks celery, sliced thin 6 slices apple wood bacon 1/2 bell pepper,…
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