Home Forums Hunting & Shooting Hunter's Campfire Dinner recipes for camping?

To the OP, what kind of "camping"?

This:



Or this:

Tent (canvas, wall style) camping in a state park, we cook over a campfire, in a Dutch oven and/or over a propane Coleman stove.

a good deer or elk chili and bannock bread

I usually pre cook and freeze chili but easy to make on camp stove

The meat veggies taters in foil is always good too

But love the bannock bread


http://50campfires.com/bannock-the-original-camping-bread-unusual-but-delicious-camping-foods/

I like stuff that you can cook in one pan...easy to make...and keeps well...
Some good German Sausage sauteed with zucchini, peppers and onion is one of my favorites....

This:

http://starkist.com/products/tuna-creations%C2%AE-hickory-smoked

And this:

http://www.knorr.com/product/detail/246101/cheddar-broccoli

Makes the best fugkin' tuna casserole you'll ever have.



Dave

This:

http://starkist.com/products/tuna-creations%C2%AE-hickory-smoked

And this:

http://www.knorr.com/product/detail/246101/cheddar-broccoli

Makes the best fugkin' tuna casserole you'll ever have.



Dave

I do the same but with Italian sausage and some diced tomatoes added.

People actually EAT tuna casserole!????


No, really?

From quail camp -

Cut meat off quail breasts
Bread and fry
Put in tortilla with cabbage, onions, cilantro and white sauce (like from fish tacos).
Cheep box of Spanish rice.
Cheep beer of your choice.

Get up next day shoot another limit-

Cut meat off quail breasts
Put green Chile between pieces
Wrap in bacon, brush on a 1/2 bbq sauce 1/2 beer sauce.
Grill over mesquite coals
Fry 1lb bacon remove bacon, use grease to fry taters and onions in dutch oven. Crumble bacon over fried taters and top with cheese. Cover dutch oven long enough to melt cheese.
Cheep beer of your choice.

Chili. No beans, no tomatoes

Two pounds NY Strip Steak, cut into 1/2 inch cubes, lightly salted
Two tablespoons lard
2 cups beef broth
Two fresh Poblano peppers
8 fresh red chili peppers
4 dried Chili Mulato peppers
4 dried Guajillo peppers
10 dried Chile Arbol
4 dried California peppers (Anaheim)
1 medium white onion, fine diced
4 cloves garlic, fine diced
1 teaspoon Penzy's ground Cumin
2 teaspoon Penzy's medium chili powder
2 teaspoon Penzy's Mexican Oregano
1/4 cup masa harina corn flour

Using a cast iron pot, melt the lard over medium high heat. Add in the cubed beef, and sear on one side only. Remove from the heat, add in the diced garlic and onion, and the beef broth.
Place in a 225F oven for two hours, stirring once or twice.
Remove from the oven, and place the pot on a low heat burner. Add in the rest of the ingredients, stir well, and simmer for another hour.

The dried peppers should be seeded, and cut into large pieces. Heat a cast iron skillet or griddle, and place the peppers on it. Heat on high for a minute or two per side, but do NOT BURN the peppers. Use no oil.
Place the peppers in a bowl, and cover with boiling water. Let sit for 20 or so minutes. Place the peppers and the water into a blender. Pulse several times. Do not reduce to a puree. Using a slotted spoon, remove the pepper pieces from the liquid, and add to the chili. Add the liquid as needed to the chili, to make sure the chili does not dry out when cooking.

Mix some of the liquid from the chili into the masa harina. Add this back to the chili until you get the consistency you want.