Posts by Mike Bolton
Wild in the Kitchen: Jerky Gun Venison
The Most Wonderful Venison Jerky No hindsight ip unit displayed. Many sporting chefs are just now learning about a relatively new device—the jerky gun or jerky cannon—and its ability to create incredible venison jerky. The device is available at Academy Sports, Bass Pro Shops and other retailers, and they sell for $20 to $40 each.…
Read MoreWild In The Kitchen: Roast Duck & Wild Rice
Roast Duck With Wild Rice Dressing No hindsight ip unit displayed. 1 wood duck, dressed giblets 1 cup cooked wild rice 4 tbsp. butter black pepper seasoning salt 2 oz. jar pimentos 2 oz. jar mushrooms 2 tbsp. chopped bell pepper 1 celery stalk, washed 1 medium onion, chopped 1/4 cup chicken broth 1 apple…
Read MoreWild In The Kitchen: Backstrap Jerky
Mike Bolton’s Backstrap Jerky No hindsight ip unit displayed. I suppose I have tried more recipes for Venison Jerky than anything I have ever prepared. I finally began to feel like I had it perfected about 10 years ago. I prefer backstraps to make my jerky, but you can use any cut of venison. 1…
Read MoreWild In The Kitchen: Camphouse Venison Roast
Killer Camphouse Venison Roast This recipe is from Patti Moultrie, wife of Dan Moultrie, founder of Moultrie Feeders. It has been served many times at their hunting camp and is a favorite among guests. I’ve even gobbled up a few helpings of this wonderful roast myself. 1 hindquarter 1 pack Lipton’s Onion Soup 1/2 cup…
Read MoreWild In The Kitchen: Venison Neck BBQ
Venison Neck BBQ If you are like me, you don’t like to waste any part of the deer you harvest. For years when I cleaned a deer, the neck went into a bin for ground meat or straight into the trash can. That all changed when I sampled this incredible dish while in a hunting…
Read MoreWild In The Kitchen: Smothered Dove Breasts
Smothered Dove Breasts 15 dove breasts filleted 2 large onions, chopped 6 slices bacon fried, crumbled 1 1/2 stick margarine 1/2 cup chopped mushrooms 1 green bell pepper, chopped 4 stalks celery, chopped 1/2 teaspoon garlic salt salt and pepper, to taste 1 cup flour 1 teaspoon oregano 1 teaspoon sage 1 teaspoon thyme 2…
Read MoreTick Bite Can Cause Red Meat Allergy
On an April evening three years ago, Jason Power, of Winder, discovered a tick attached to his leg. A hunter and fisherman, Jason had pulled ticks off of himself before. He didn’t give it a second thought. “I pulled it off my leg, but this time the bite place just wouldn’t go away. It left…
Read MoreWild In The Kitchen: Roasted Doves
Roasted Doves 15 dove breastsJuice of two lemons3/4 cup Worcestershire sauce15 half bacon slices12 ounces orange juiceSalt and pepper, to taste Place dove breasts in large bowl. Make a marinade of lemon juice, salt and pepper, and Worcestershire sauce. Pour over dove breasts. Cover and place in refrigerator overnight. Remove from marinade following day. Wrap…
Read MoreWild in the Kitchen: Dang Good Frog Legs
Danged-Good Frog Legs If you’re looking for a summer adventure with your buddies, you won’t find much more fun than going frog-gigging. Frying up a mess of frog legs in the backyard is a great way to re-live the adventure. 20 sets of frog legs 2 eggs, well beaten 1 cup of flour Cooking oil…
Read MoreClassic Day Nets Bassmaster Win For Randy Howell
Randy Howell, of Springville, Ala., posted the biggest final-day comeback in Bassmaster Classic history on Feb. 23 as he won by just one pound over Bass Federation angler Paul Mueller. Randy entered Sunday in 11th place 10 pounds out of the lead. Randy had a three-day total of 67-lbs., 8-ozs. on Lake Guntersville. He received…
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