If you're backpacking, it's hard to beat the Mountain House meals. Sometimes we'll also bring one or two meals along that were frozen, but thats about it. Otherwise we do all our cooking at home, assigning one dinner to each person usually. I try to go heavy on the pasta type stuff: spaghetti, straganoff, etc meals. That way, all we have to do is heat it up, and cook noodles, and we still get homemade food that our bodies are used to and won't be causing any blow outs later on.
So, I wouldn't be cooking someone else's recipes, I'd stick to food you normally eat. But, here goes anyway:
My spaghetti: browned bulk deer, elk or antelope breakfast sausage (with a little pork), if I add sausage to that it is usually Boulder Sausage, onion and mushrooms and garlic are optional, large can of tomato sauce, oregano, basil, seasoned salt, a little sugar, and either garlic powder or onion powder if I didn't put the real thing in. So basically its season to taste, then whatever noodles you want.
My stroganoff: browned bulk deer, elk or antelope sausge in Worcestershire Sauce. Add garlic, onion and mushroom if you want with the meat while browning. Small thing of sour cream, one can Campbells cream of mushroom with roasted garlic, a couple dashes of Tapatio's hot sauce, seasond salt, a little more Worcestershire or steak sauce if needed, any other spices you feel like adding, but that will pretty well do it. Noodles.
My chili: I don't do noodles with chili, but I do beans. Cook your meat, including sausage. If you want to make it easy, just buy the "southwestern" style tomatoes, another can of tomato sauce, chili powder, a little cayenne, cajun red beans, some salt, and you're good to go. Also add a little pumpkin spice sometimes, which is kinda nice and a little different.
I bring along food that can be reconstituted with a 5 to 10 minute boil in water. At home I dehydrate any meat, poultry, or seafood and veggies that I bring along, and I also go heavy on stuff like noodles, rice, etc. Nuts and dried fruit for breakfast and snacks along with granola. Peanutbutter in small sealed packable containers. Powdered milk, etc. I create my own dry seasoning from scratch to add to my meals for sauces or flavor, etc. Powdered gravy and instant mashed potatos or Kus Kus. Think like a backpacker when it come to meals. I also suppliment some of my meals with Mountain House dehydrated meals. Sure I'll bring along one ot two fresh/frozen meals but they get consumed that first day. About the only other fresh thing I consume in elk camp is my coffee.....can't ever do without fresh brewed coffee.
My only real tradition/superstition is eating pasta w/ red sauce the night before opener. ...other than that, I freeze several different kinds of green & red chiles, menudo, soups, stews, etc... then simply cook the pasta, rice, potatoes fresh and finish with what ya bring!
If back country, I pack my own rice mixes, pasta mixes, fruit & nut mixes, even those store bought; bagged tuna, chicken, cooked bacon, "other" meats, etc...to mix in cassaroles, salads, breakfast or whatever...lots of pasta & rice as Ex mentioned...gotta have carbs to burn when your lungs are doing the same.
i'll offer same deal, but instead of frozen foods and pre-planned meals we get sausage, bacon, eggs and cheese sandwiches with sliced potatoes for breakfast. a light lunch (pbj's or lunchmeat) and spaghetti and corn or beans for dinner. add some country-time lemonade mix and you've got a camp.
add some vodka to the country-time and i'll be over in a minute!
you need rich-foods like rice and beans or pasta so you maintain high energy. too. i usually keep it simple though.
While I was up on the mountains looking for some elk, we spotted some off in the distance. And while I was glassing these elk I couldn’t quite pick up the details of these elk because they were clear out there, and because I couldn’t keep steady enough to get a clear picture of what I was looking at. I told my brother, “I can’t really tell ‘cause I’m shaking.” He gave me the best piece of glassing advice I’ve ever been told (‘cause how many glassing tips can there really be...