Posts by Mike Bolton
Wild in the Kitchen: Turkey Tots In Taco Sauce
The Smokin’ Ashes cooking team from Andalusia won the AWF Wild Game Cook-Off in Covington County with this recipe. It uses Anaheim peppers, a New Mexico pepper that is much milder than jalapeno peppers. This dish is fried instead of grilled and served with a taco dipping sauce made by blending cream cheese with a…
Read MoreCWD Found In Mississippi Deer
The discovery of Chronic Wasting Disease (CWD) in a deer found dead in Mississippi has Georgia WRD officials fine-tuning its response plan should the deadly disease be found here. State Deer Biologist Charlie Killmaster said the state is updating its CWD Response Plan with any new research information gathered from states that have CWD. “The…
Read MoreWild in the Kitchen: Honey Dijon Turkey Finger Treats
Kids won’t eat wild game? This wild turkey recipe is almost guaranteed to change that. 1 pound turkey breast 1 cup buttermilk 1/2 cup honey dijon mustard 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 teaspoon ground cumin 1 teaspoon dried thyme leaves 1 teaspoon salt 2 tablespoons canola oil 1/4 cup pure maple…
Read MoreToxic Bait Tested In War On Wild Hogs
Despite states removing almost every restriction on feral swine hunting and trapping, wild hog populations continued to grow and spread. Could it be that problem porkers are about to encounter their kryptonite? The U.S. Department of Agriculture is set to test a sodium-nitrate poison that specifically targets feral swine. If the poison turns out to…
Read MoreWild in the Kitchen: Backstrap and Berries
No hindsight ip unit displayed. Scott Leysouth, better known as “The Sporting Chef, lives in California, but traces his roots back to Grand Bay, Ala. He is the Cooking Editor of Ducks Unlimited Magazine and appears on numerous television shows cooking wild game. This is one of his favorite wild game recipes. I’ve eaten his…
Read MoreWild in the Kitchen: Crockpot Venison Stew
There’s not much better on a cold day than coming home from work to a hearty stew. 2 pounds venison stew meat 1 tablespoon Moore’s Marinade 2 tablespoons vegetable oil 3 onions, finely chopped 2 cloves garlic, minced 1 bay leaf ½ teaspoon dried oregano 1 tablespoon salt 3 cups chicken broth 7 small red…
Read MoreWild In The Kitchen: Venison Fingers
If you have some picky eaters who won’t eat anything but chicken fingers, they will love these tender venison fingers. This recipe is great with either hindquarter or shoulder meat. 2 lbs. venison hindquarter 2 cups Moore’s Marinade 1 12 oz. bottled beer 1 1/2 cups all purpose flour Montreal Steak Seasoning Peanut oil for…
Read MoreWild In the Kitchen: Mr. Miller’s Venison Roast
Outdoor writer John Phillips and his wife Denise have written: “The Best Wild Game and Seafood Cookbook Ever: 350 Southern Recipes for Deer, Turkey, Fish, Seafood, Small Game and Birds.” A particular favorite of their family is Mr. Miller’s Venison Roast. They say not only is it delicious, but it is also easy to prepare.…
Read MoreWild In the Kitchen: Next Level Venison Stew
If you’re a wild game cook, you’ve probably attempted some form of venison stew before. This recipe takes venison stew to another level. I’ve been making it for about 6 years with nary a complaint. 1 lb. venison shoulder meat 3 cups diced potatoes 1 stick of butter 3 cups diced onions 2 tablespoons minced…
Read MoreWild In The Kitchen: Beer-Battered Freshwater Drum
Don’t laugh. The freshwater drum is a close relative to the saltwater redfish, which is considered a delicacy. I tried this and told everyone it was redfish, and everybody thought it was pretty danged good! 2 lbs. drum filets 2 qts. peanut oil for frying 1/2 cup flour 1 tsp. baking powder 1 tsp salt…
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