Posts by Mike Bolton
Jordan Lee Wins 2017 GEICO Bassmaster Classic
While at Auburn University, Guntersville’s Jordan Lee twice finished as the runner-up in the Carhartt Bassmaster College Series National Championship. One of those times was to his brother Matt. Those bitter memories were erased Sunday as the 25-year-old pro completed one of the most improbable comebacks ever to win the Bassmasters Classic. Lee caught five…
Read MoreWild In The Kitchen: Best Wild Turkey Recipe
Easiest And Best Wild Turkey Recipe If you have ever tried to cook a wild turkey, you know the problem that comes with trying to cook such lean meat that is almost totally void of fat. It takes special and time-consuming cooking methods to cook a whole turkey, or even a large turkey breast. Otherwise,…
Read MoreWild In The Kitchen: Easy Crockpot Venison Stew
Easy Crockpot Venison Stew Talk about something good on a cold night. You can throw this in the slow-cooker before leaving for work and have some fine eating when you get home. 3 pounds hindquarter meat 1 large onion, sliced 1 tbsp. Moore’s Marinade 1 tbsp. Worcestershire sauce 1 garlic clove, minced 1/4 tsp. ground…
Read MoreWild In The Kitchen: Banded Dove Bombs
Uncle Tom’s Banded Dove Bombs Oftentimes in wild game cooking, simplicity trumps complexity. This simple appetizer was in competition with some elaborate dishes and was good enough to win the Wild Fowl Division of the AWF Birmingham Cookoff. If you can’t ever figure out what to do with your doves, this is the ticket. These…
Read MoreWild In The Kitchen: Stewed Venison Shanks
Stewed Venison Shanks When cleaning deer, I have always automatically cut off the legs and discarded them. Never again! 2 lower legs of a deer, skinned 1/4 cup olive oil 2 tablespoons butter 1 medium onion, diced 4 cloves minced garlic 3 medium carrots, diced 2 stalks celery, diced 1 tablespoon tomato paste 2 8-oz.…
Read MoreWild In The Kitchen: Venison Pepperoni Sticks
Smoked Venison Pepperoni Stick When it comes to venison, I am an experimenter. I found a version of this recipe on the Internet, and now my family absolutely love my version. 4 lbs. trimmed venison 1 lb. pork fat 3 tbsp. salt 2 tbsp. paprika 2 tbsp. white sugar 1 tbsp. black pepper 1 tbsp.…
Read MoreWild In The Kitchen: Doves In Mushroom Gravy
Doves With Mushroom Gravy Dove meat is lean, thus it is almost impossible to make it tender and juicy. Even the popular method of wrapping dove beasts in bacon and putting them on the grill doesn’t help much. Try this approach. 6-8 whole dove breasts 1 onion, diced 1 carton diced mushrooms 2 gloves garlic…
Read MoreWild In The Kitchen: Jalapeno Dove Poppers
Jalapeno Dove Poppers Before you can cook a good dove dish, or any other wild game dish for that matter, you’ve got to understand what it is that you are cooking. Mourning doves are migratory birds. Birds such as doves, ducks and geese that migrate have dark-meat breasts. Birds that don’t migrate such as quail…
Read MoreWild in the Kitchen: Greek-Style Baked Striped Bass
Greek-Style Baked Striped Bass If you are looking for a change from frying and grilling fish, this recipe will elevate your fish-cooking skills to a whole new level. I love to prepare this tasty and beautiful dish with the striped bass that I bring home. It’s always a hit. 2 lbs. striped bass filets…
Read MoreWild In The Kitchen: Smoked Venison Chops
Smoked 2-inch Venison Chops Most hunters avoid chops when processing their deer because of the tendency for venison chops to be dry. Truth is, it’s all how you cook chops. Try smoking these 2-inch venison chops, and you’ll have everyone asking how you got thick chops so flavorful and juicy. 2-inch venison chops 1 cup…
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