Weather is getting right for outdoor grilling. Flop a few of these on the grill and enjoy the spring...
Grilled Venison Burgers Prep Time: 10 minutes Cook Time: 8 minutes Servings: 6 Ingredients: 1 ½ pounds of ground venison 1 teaspoon of seasoned salt 2 teaspoons of Worcestershire sauce ¼ teaspoon cracked black pepper 2 tablespoons of whipping cream or evaporated milk... read more
Put these healthy bass in your lake and watch them grow to be lunkers!
Aquatic Environmental Services is excited to announce largemouth bass will be available to private pond owners from Foxworthy Lake. These bass are genetically superior, healthy and harvested with known ages showing rapid growth rates. Most hatchery fish are the result of genetics from one... read more
It is sometimes the little things that happen that makes a hunt successful.
By: Scott Railey “Shhhhh…I hear a moose,” whispered Steve Vogt. “Yeah, I hear him too. Sounds like he’s a half mile down river,” I replied. The 16-foot aluminum boat with its jet drive kicker drifted down King Salmon Creek, no motor running….quiet... read more
Here is how I like to cook my bounty from a quail hunt!
Fried Quail with Buttermilk Dressing Prep Time: 30 minutes (4-24 hours spent marinating) Cook Time: 20 minutes Servings: 4 Ingredients: 1 large egg 1 teaspoon minced garlic 1 teaspoon Dijon mustard 1 teaspoon lemon juice 3/4 cup vegetable oil 1/4 cup buttermilk 1/4 cup chopped green... read more
A Mardi Gras favorite at the Foxworthy Farm!
Venison Etouffee Prep Time: 30 minutes Cook Time: 6-8 hours Servings: 12 Ingredients: 5 lb venison, cut into 1/2-inch cubes Chopped onions, enough so that you have equal parts onions and equal parts meat 1 cup diced green pepper 1/2 lemon, chopped fine 2 teaspoons garlic, chopped fine... read more