Home Forums Hunting & Shooting Hunter's Campfire Classic cast iron cooking?

Kamo, would you mind posting those duck recipes?

ojo i'll see if i can get the recipe for duck gravy from my coonass friend, its damn good.

Love my cast iron.





squirrel





squirrel gravy





bluegill fillets





fried cabbage


Shouldn't have looked/posted on this thread, I'm gettin hungry....


maddog

Bob - That's funny, did something similar with thick cut pork chops last week. Sauteed up some sweet onions and celery, added some chopped up apples to mix and a hint of cinnamon, then hit the pork chops in the hot pan until seared, covered and threw into the over at 325 for 20-25 minutes. Side of basmati rice and brochili. Made for a tasy meal.

Deer camp this year, deer chili with cheesy Mexican cornbread on top - with a can of cream corn mixed into the bread.

I camped next to a bunch of guys at the last bike rally I went to, they were dutch oven fanatics and shared their creations with me. Flung a craving, came home talking about it, so my GF surprised me with a 10" Lodge and all the accessories.
Having fun!

KG,

Funny story about my sweet ol gramma.

Seems like her 2nd husband liked to have a few at the bar before coming home from work.
Once night after how many times of fixing supper only to have him come home late and the dinner being cold she had enough.
Wimpy was his nickname came strolling in with a glow and gramma beaned him over the head with a frying pan knocking him out cock stiff. She stormed off to bed leaving him on the kitchen floor. They had a dog named Bowser so some time later there is some movement and Wimpy headed for the couch. All that was heard in a slurred voice as he got there was "I guess it is just you and me tonight Bowser"

And that is the sweet gramma that before I heard what a holy terror she was with stuff like above I would have never believed it because she treated me like I walked on water.

This story is told whenever we talk about her, she passed away in 2002 and I miss her stories and humor to this day.

Thanks for bringing this up it is a great topic. My mom cooks with cast iron that has been in the family for years and the taste of fresh walleye fillets coming from that pan is a little bit of heaven in a pan.

Showing that squirrel and gills is serious torture.

Killing me Kent with those fresh crappie -

I hear ya!


Im throwing stuff in the car right now and heading to mad dogs house!

Of course, and just fantastic, Ed. I grew up in a Victorian home where our stove and ovens were one giant piece. It was a Glendale (edit: maybe Glenwood) and had 6 burners, 2 ovens, butter melter, bread box, warming/pie compartment.

It was turn of the century vintage, I believe. It was a monstrosity and a tank, and I loved it then and miss it now. It had an interesting igniting system, where you'd have to lift a brass collar, turn on a stove burner then depress a spring loaded button, upon which a four-tongued flame would shoot out from the center to reach the four main burners, igniting any that had gas on. As kids we loved watching and playing with that thing. It was like a mini flammenwerfer.

When Wee Muther eventually decided that she wanted something more modern, my brother and I despaired. Not as much as the boys tasked with installing the new stove and removing the old one, however (part of the new stove sale deal). The look on their faces was priceless. They eventually need to get a total of six guys to get it out of the house. It must have weighed 800 pounds, no joke. I wish I'd have had the foresight to have kept the beast in the garage. I've seen them in places selling for big money. The only thing was that Wee Muther always complained that the ovens were far too small. You couldn't even get a medium sized turkey in one. That said, the cool factor on that old stove, and yours, Ed, is off the charts.

Thanks to all for chiming in. Some awesome stuff. Something about these old things, so many still so useful and often better than the new fangled, throwaway type stuff we have today just floats my boat.

Just looking again at some of the other pics. You boys can flat rock the iron. Outstanding!

I don't own a pan that is not cast iron. I learned long ago that most people use WAY too much oil in them. I can whip up anything from eggs to enchiladas with a stop at oyster stew on the way and it is grand. if you don't have cast iron experience.....get some.

Chickens? Those are wild ducks, you heathen! Mallards, to be specific. It they were teal, which I love to cook and eat whole, there would've been four, which fit into that pan perfectly.

Everyday use.
Everything from steaks to eggs to veggies.

I like using lard/animal fat for seasoning. Cook with different kinds of oils, but mostly peanut, canola and olive.

We only have one skillet that isn't cast iron.

Used to take forever to get them up to temp on the old electric range, now that we have a gas range they come up to temp quick and are even more enjoyable to use. I'm still learning how to relate the knob positions with temp.

It's not exact, but very similar to this one, EB.

http://www.recipe.com/rhenas-roast-duck/

Sweet Jayzus the crappie and squirrel dishes look amazing. A+, cookie!