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Wise Olde Pine
Quail Hunting Plantation
590 Three Bridges Road, Americus, GA 31709
(229) 846-5491
Some of the hunters at Wise Olde Pine have been swapping recipes for years.  Now we are going to post some of them for all of our viewers.
Cookin Quail by Mickey Wise

Fried is my favorite. 
  • Thaw birds out and put them on a rack to dry for about 45 minutes.   
  • Season with lemon pepper, garlic & herb seasoning.
  • Batter with cracker meal.
  • Fry the breasts first, about 3 minutes on each side (You don't want them too done so pull one out & check it.  It needs to be moist & tender.)
  • Then fry legs, usually 1or 2 minutes and put them on same drying rack to drain. 
  • Serve hot and enjoy!!

  • Make a marinade with Worcester sauce, lemon juice, & soy sauce, and soak birds for 24 hours.  
  • Season birds the same as frying.
  • Put bacon in microwave & cook about 1/2 done.  
  • Then wrap bacon around bird and secure with toothpick. 
  • Put birds on grill & when the bacon is done, so are the birds.

  • Season and fry quail. 
  • Remove birds and pour off most of the cooking oil.
  • Sautee onions and green peppers until opaque. 
  • Mix 1/4 cup of cornstarch in 2 cups of water or milk and add to gravey base 
  • Salt and pepper to taste.
  • Add birds back into mixture, cover and let simmer for 30-45 minutes.
  •  Birds wll fall off the bone.

A Peck of Pickles by Connie Wise

This recipe is for one peck of pickles or squash: you can double or triple as needed.
  • 2 cups coarse pickling salt
  • Boiling water
  • 10 cups sugar
  • 5 cups vinegar
  • Alum powdered
  • 18 drops cinnamon
  • 18 drops oil of cloves
  • 2 tblsp celery seeds
  • Place cucumbers in a stone jar, glass, or enamel container.  Combine salt and 1 gallon of water, bring to a boil and pour over cucumbers.  Cover with a plate & weight down.  Brine must cover cucumbers.  Brine must stand for 8 days, preferably in the refrigerator or in a cool place.  Stir them every day to discourage film (you can use your hands).
  • On the 8th day,empty container & wash good with cold water.  Cut into pieces that you desire, not too small , in strips or round, and return them to container. 
 (We use a big plastic container with a lid, from walmart.)
  • Bring one gallon of water to a boil, with 1 tblsp powdered alum added.  Pour boiling water over cucumbers, cover and weight down.
  • On the 9th and10th day repeat the procedure from day 8.
  • On the 11th day, pour off alum solution and drain pickles thoroughly.  Put them in the sink, to drain, while you wash jars or other containers.  Put pickles back into container.
  • Combine 1 gallon of  water with sugar, vinegar,oils of cinnamon & cloves, measured with a medicine dropper, and celery seeds.  Bring water to a boil and pour over pickles.  Cover and weight down.
  • On 12th and 13th day, drain syrup from pickles and save it.  Boil syrup and then pour over pickles.  Cover and weight down.
  • On 14th day, pack pickles in hot sterilized Jars.  Bring syrup to a boil and pour over pickles to seal.  Process in boiling water bath  for 5 minutes.  
  • Makes 12 -14pints of pickles.

Key Lime Cake by Joe (Whitman) Havel

  • 1 Lemon cake mix
  • 1 lemon instant pudding
  • 1 cup water
  • 1cup oil
  • 4 eggs
  • 1/2 tbls Key Lime Juice

  • 2c. powered sugar
  • 1/3 c Key Lime juice

  • Bake cake.  
  • Prick with fork while warm.
  • Pour glaze over top.

Grilled Wild Turkey Breast by Billy King

  • 1 wild turkey breast (boneless) pounded flat
  • 1 cup lemon juice
  • 4 tablespoons soy sauce
  • 2 tablespoons worcheshire sauce
  • 1 onion sliced in rings
  • 1 stick butter, melted
  • 1 package Italian dressing
  • pepper to taste
  • Melt butter in saucepan. 
  • Add all other ingredients and mix well.
  • Pour over turkey breast. 
  • Place in ziplock bag and marinate in refrigerator up to three days. 
  • Cook on Grill.

Deer Chili by Chris (Alvin) McPherson
  • 4 Lg. Cans of Diced Tomatoes    
  • 2 Small Cans of Chili Hot Beans
  • 1 Packet of Chili Mix ( Hot )
  • 1 Green Pepper
  • 1 Small Onion
  • 1/3 Cup of Hot Sauce
  • 2Tbs of Chili Pepper
  • 2Tbs of Black Pepper
  • 1LB of Ground Deer Meat

  • Dice the Onions,Peppers And sauté. 
  • Add Deer Meat and Brown. 
  • Add chili pepper, black pepper, hot sauce and packet of chili mix.  
  • Cook for 10 minutes. 
  • Add chili beans and then add diced tomatoes. 
  • As you cook drink Beer it helps to cut down on the hot taste of the chili. 
  • Takes about 1hour to cook. Enjoy!

Deer Hors D 'Oeuvres by Ralph (Rolly Polly) Brittingham

  • Strip off all talon, fat and film from two or more loins.
  • Cut them cross ways to make 1/4 inch or less thick medallions.
  • Mix four eggs with 3/4 quart of milk & whip with wisp until mixed well.
  • In another bowel, or large enough flat pan, place your favorite brand of seafood breader (DO NOT ADD SALT) and add desired amount of black fine grind pepper.
  • Place the cut up medallions in the batter and soak for at least 15 to 30 minutes (you can cook them right away if you are starved to death ).
  • Turn your stove burner on med high, or 350 degrees and place large frying pan or use a fry daddy, or deep fryer.
  • When the oil is at 350 degrees, drop the breaded and dusted off medallions in the hot oil and cook until they turn golden brown.  (Remember, golden brown, not brown, since they continue to cook in the golden batter for a few seconds after being removed and drained on a screen ).
  • Serve them hot to your guests as Hors D 'Oeuvres, with your favorite Salsa, or in a Catalina Salad Dressinng as a dipping sauce. Beer is pretty good to wash them down with also.
  •  Now Ol' Pard, you have some of the best nugget's you ever tasted in your life to go along with that ball game, or race on TV, or for your guests at a  gathering. You will be the hit of  the party.                

Texas Deer Chops by Wayne (DOG) Peacock

  • 3 lbs deer chops
  • 1 cup catsup
  • 1 tablespoon salt
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon butter
  • 1/4 cup vinegar
  • 1 onion, sliced thin
  • 1/8 tablespoon allspice
  • 3 slices lemon

  • Mix all ingredients except venison. 
  • Place in a saucepan, and bring to a boil. 
  • Simmer for 10 minutes, stirring occasionally. 
  • Sauté the venison in hot fat until brown. 
  • Pour the sauce over it, and roast in a 350 degree oven,
          turning several times until done.

Venison Chili by Jerry Gaines, Ft. Worth, TX

  • 3 lbs. chili meat
  • 1/3 lb. suet
  • 1 qt. water
  • 3 tsps. salt
  • 10 whole cloves
  • fine chopped garlic 
  • 1 tbls. sugar
  • 1 tsp. cumino
  • 6 tbls. chili powder
  • 1 tsp. red pepper
  • 1/2 tsp. black pepper
  • 1 tsp. oregano
  • 3 tbls. paprika
  • 3 tbls. flour and 6 tbls. cornmeal mixed (thickener)

  • Fry suet and remove crackelings. 
  • Add meat at a high heat and stir constantly till gray in color. 
  • Add water. Cook at a bubbling simmer 1 1/2 to 2 hrs. 
  • Add all spices. Cook 30 minutes at a simmer. 
  • Add the thickener to some cold water and stir quickly till smooth. Add to the chili  and cook for 5 or more minutes to see if more water is needed to make a nice smooth consistency. 
  • We never remove the whole cloves, the person eating the chili does that.

Frozen Peanut Butter Pie by Rose Ann Dupree
Serves/Makes: 8         Ready In: 1-2 hrs

3 ounces Cream cheese, softened
1 cup Confectioners sugar
1/2 cup peanut butter
1/2 cup milk
8 ounces Whipped topping
1 (9”) graham cracker shell 

Beat cream cheese until fluffy; beat in confectioners sugar,
peanut butter, milk and topping, blend well. Spoon into baked
graham cracker shell. 

"Swirl" Hersey's Chocolate Syrup on top if desired. Freeze until ready to serve. Double for large pie crust.

Dry Rub by Mickey Wise
 Equal portions of garlic salt, garlic powder, garlic and herb seasoning, Montréal steak seasoning, lemon pepper seasoning, & black pepper, & half portions, white pepper, cinnamon, nutmeg, & Lowry's seasoning salt, & anything else you would like to add, then mix all together and put in one of your empty  seasoning containers. When using this dry rub, one doesn't need anything else. This mixture is great on steak, chicken, pork, and fish, as it gives each a different flavor.
On the inside of your ribs, make a small cut and with catfish skinner or pliers, & peel out the sinew ( the tough skin), and your ribs will be tender and succulent. On ribs, I like to rub Worchester sauce and a touch of hot sauce(crystal) on both sides of them and let it soak in a bit, then add the dry seasoning. If ever your ribs, butts, or your hams  look dry, as it does sometimes with wild hog, because it has less fat than store bought meat, just pour some olive oil on them, it will make them glisten, and tender up the dry look of the meat. The slower you cook it, the better, as you will notice the smoke lines on your meat, when you take it off and cut it, that is true perfection. Smoke and slow  consistent heat, is the key.  You can use any kind of oak or hickory bark or store bought chips, just soak them for a little while in water and keep adding them as the smoke dies down. 
Cooking Venison by Mickey Wise
 Burger, take it out a day or so before you are ready to cook it, and let it drain.  It can be treated just like beef, for spaghetti, chili, meat loaf, and burgers.  Do not overcook it as it will have no taste.  Burgers are fine medium rare to medium.  Cubed steak, same as burgers.  Let them drain.  You can batter them with buttermilk and flower or just season them, with my dry rub mixture and put a small amount of olive oil in your frying pan.  Get your pan hot and cook the cube for a couple to four minutes on each side, and take it up. If you batter the cube, you can make gravy, by adding some chopped onions to your rue, then some corn starch.  Brown your mixture and add water for your desired thickness of the gravy.  If you grill the cube, do it quick on a hot grill, four minutes on each side.  Backstrap, mix some worchester sauce, hot sauce, lemon juice and olive oil, in a pan or plastic bag, and place your BS in bag for 24 hours in refrigerator. You can grill it or cook it in the oven.  Make a 1/2 inch deep slit or slice in the top side of your BS, kind of like a canoe, so it makes a cup for your sauce, and never turn the BS, just keep the slit filled with your rue as you cook, serve medium rare. Hope this helps. Mick