In The Kitchen

Venison Stroganoff

Venison Stroganoff

By Steve Hall

A bit on the elegant side but still quick and easy to make from your canned venison. Try it on toast, noodles, or cardboard it's great! Ingredients: • 2 pints of canned venison • 1/8 cup cooking oil • 1 cup chopped onions • 1/8 cup flour • 1 tbl brown sugar • 3 cups quartered mushrooms • 2 tbl minced garlic • 1/4 cup ...

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Bamagrillmaster's Smothered Fried Squirrel & Southern Hoe Cake

Bamagrillmaster's Smothered Fried Squirrel & Southern Hoe Cake

By Tim Van Doren | #BamaGrillMaster

Our friend, Tim Van Doren (a.k.a. Bamagrillmaster) came to the 2020 GAMO Squirrel Master Classic this year and shared one of his favorite squirrel recipes with us. Check this out if you are looking for a way to feast on squirrel. • 6 - Whole Squirrels• All Purpose Flour• Buttermilk• Hot Sauce• Vegetable Oil• 4 - Medium Onions• A Dozen Bab...

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Country@Heart Dinner Diaries

Midnight Mac & Cheese
Midnight Mac & Cheese

By Tim H. Martin

I've just learned that my great aunt Lendol Bryan passed away at the age of 96. She was one of the sweetest, most gracious ladies I've ever known. Aunt Lendol was well-known around my little hometown in north Alabama for her good humor, her... READ MORE


Winter’s Day Etouffee
Winter’s Day Etouffee

By Tim H. Martin

Winter's Day Etouffée Recipe: Author's Note:• If you’re not a big fan of mudbugs, don’t fret — substituting shrimp is an excellent alternative. To Begin:• First, peel and de-vein 1 to 1 1/2 pounds raw shri... READ MORE


Fire Grits!
Fire Grits!

By Tim H. Martin

Just the right amount of heat in this devilishly creamy dish Ingredients: • 1 cup quick grits • 2 cups half-and-half • 2 cups chicken stock • 2 (10 oz.) cans original RO*TEL diced tomatoes and green chilies, drained &bu... READ MORE


Cajun-fried Largemouth Bass
Cajun-fried Largemouth Bass

By Tim H. Martin

Catch and Release, Into Hot Grease! Ingredients and Directions: In a lidded container, combine 1/4 cup hot sauce with 1 cup buttermilk. Soak up to a dozen hand-sized bass fillets in the liquid for a minimum of two hours, preferably overnigh... READ MORE


Chicken & Buttermilk Dunklins
Chicken & Buttermilk Dunklins

By Tim H. Martin

Seems like most chicken and dumpling recipes are too thin and soupy for my taste. And they leave guests fighting for their fair share of dumplings. Not my recipe! When proportioning it out, I accounted for those common shortcomings and crea... READ MORE


Copyright 2024 by Buckmasters, Ltd.

Copyright 2020 by Buckmasters, Ltd