As a Georgia resident and landowner, Jeff Foxworthy spends his downtime on his farm outside of Atlanta with friends and family doing what he loves the most, enjoying the outdoors. He'll be sharing his passion for bowhunting, writing, and quality deer management with you every week. And maybe even a few redneck jokes.
Wildlife biologist Cory Croft and land manager Glenn Garner, as well as a few special guests, will be answering detailed questions from you about how to grow and hold mature whitetails, plot food plots successfully, and manage your deer herd. They will also be providing regular updates on how they manage Foxworthy Farms.
Recent Entries
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May 14, 2012Wild Game Recipe of The Week: Fried Fish and Hush Puppies
You can't have fried fish without hush puppies. My brother's friend, Scooter, once listed hush...
Fried Fish Servings: 6 Ingredients: 4 Tablespoons Worcestershire sauce 4 tablespoons yellow mustard 2 cups cornmeal 1 teaspoon salt ½ teaspoon black pepper 10 medium sized bass, crappie, catfish, etc., cleaned, filleted and dried with paper towels 1 small onion, sliced Cooking... read more
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May 9, 2012Wild Game Recipe of The Week: Corned Bear, Venison or Moose
If you like corned beef, try this! This recipe can be used for any cut of meat, but it is especially...
Corned Bear, Venison or Moose This recipe can be used for any cut of meat, but it is especially useful for turning those less tender portions of the animal into melt-in-your-mouth deliciousness. The brining process takes seven days, but is not labor intensive. Eat hot or cold, by itself or on a sandwich... read more
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May 7, 2012Walking Across Alaska: The River, Part II
Author, Scott Railey, gets in some hot (or should we say cold?) water in a near-death experience in...
By: Scott Railey Read Part I Here Part II “Man, it’s cold,” growled Steve Vogt. I stirred in my sleeping bag listening to the loud river roaring by our tent. The old toboggan on my head helped me keep warm through the night. It was a lesson I had learned in Montana’s Bob... read more
