Has anyone ever posted recipes to this forum? I have a few borrowed ones and some hand me down venison cook books. In enjoy making sausages and jerky as well as cast iron cooking. Nothing like cooking for fellow campers who enjoy backstraps. I do have some easy and enjoyable recipes that went well at camp and others that were not so good and turned out to be funny stories to be shared around the campfire.
11 replies [Last post]
Wed, 2011-10-19 12:06
Wed, 2011-10-19 14:38#1
What kind of recipes?
Awhile back I asked for some suggestions for camp food (think it was in the Rocky Mountain hunting forum) and got some great feedback. Look up the thread for all of the details but some of the ideas were great. I particularly liked the breakfast burrito idea and we did this on our Wyoming antelope hunt in September. Scramble up some eggs, cook some bacon and sausage, fry some potatoes, peppers and onions and take some grated cheese. Put all of the different ingredients into separate ziplock bags and freeze them. Then when you make the burritos you simply add whatever to the skillet to warm it up and throw it in a tortilla. Done. Easy and really tasted great.
I also asked for some pepperoni stick recipes and got some feedback, but not as much as I was hoping. We have several antelope that I would like to make some sausage and pepperoni out of so if you can share a recipe there, that would be great.
If it's recipes for using your game on the dinner table, I could put a good one out there for you.
Easy elk steaks:
Marinate steaks in a couple teaspoons of olive oil, a couple teaspoons of worchestershire sauce, and a pinch of salt for about an hour. Grill on high heat for a short period of time on each side--total cooking time will vary with steak thickness and grill heat, but usually I like about 8-10 minutes of total cooking time for a 3/4 to 1 inch steak. This is be a medium rare when done. Be careful cooking longer, the meat will dry out quickly because there's no fat in it.
If you like, you can use italian salad dressing as a marinade too. Some of the Lowry's marinades are pretty good too. The key to the marinade is adding a little oil. This helps keep the meat from drying out too quickly.
OK, back at you. Got a jerky or sausage recipe for me. Thanks!
Thu, 2011-10-20 08:14#2
Meathunter, glad to see you
Meathunter, glad to see you tried my suggestion for the burritos. I am looking forward to cooking some up for our up coming hunt. They sure are tasty and fill you up right. Did you get a chance to get any meat up to the place in Lasalle for your pepporoni sticks?
As for any recipe here are two we ways we like too cook our game. Take a roast whatever size you want and put it in a crock pot. Add 2 cups of water with 4 beef bullion cubes mixed in. Season the meat with lemon pepper, some onion powder or salt and 1-2 teaspoons of garlic powder. Slow cook for about 5 hours. About 2 hours before it is done we add in some celery, potatoes and baby carrots. No need to cut it as it will break aprt with a fork. Second way is take your meat and cut into about 3 inch thick steaks about 4-6 inchs round. Take an injector and inject the meat with soy or teryoki sauce or whatever you like. Then let soak for an hour or tow. Take out to a hot grill and fire them up to how you like them cooked.
As for jerky we use this recipe and we deydrate out meat. How long you dehydrate will depend on your preference of dryness and your machine. We cut out meat into 1/4 inch stipes. For evey 2 pounds of meat add in 1/2 cup red hot, 1/2 cup worshtershire, 1/2 cup of soy, 2 table spoons garlic powder and 2 table spoons of liquid smoke. Mix it very well and add your meat. Let the meat soak refrigerated for 24-48 hours. Take out of solution and pat the meat dry with a towel. Place on your racks and let the machine do its job.
Thu, 2011-10-20 14:12#3
Yeah, the breakfast burritos
Yeah, the breakfast burritos was great. Of course, not everyone wants to put the same stuff into their burrito, so just throwing whatever then want into the waiting skillet worked perfect. Didn't take too long either, about 15 minutes of cooking and everyone was munching their burrito. Tortillas are perfect too, becuase it is pretty much impossible to smash them any flatter than they already are.
I haven't taken any meat up to LaSalle yet, but we will be in a few weeks probably. Our last elk hunt is 2nd rifle so we'll be ready to decide how much, etc., we want made into sausage and pepperoni pretty soon here. I also got a lead on a suasage maker in denver, some polish guy. Haven't tried to contact him either, but was told he only charges $1.25 per pound. You take him a box of meat and he gives you back a box of sausage. You wrap it up yourself.
Thanks for the recipes above too. The jerky recipe might get a workout soon too. My whole family loves good jerky!
Wed, 2011-10-19 16:15#4
Yeah, that camp cooking
Yeah, that camp cooking thread took on a life of it's own, and I actually took down a couple of the recipes.
I think a couple of us had mentioned a recipe section at one time, but for whatever reason, it didn't get too far. There are tons of great recipes out there, it would be nice to have a consolidated place for them. I do undestand though, that there are only so many forums that you can have on one site.
I say if you have them, go ahead and start them in this section. I will throw out a few also.
Fri, 2011-10-21 23:48#5
I have got a recipe for
I have got a recipe for venison (or now elk since I finally got one) tenderloins that are tenderized even more to 1/4 inch patties, breaded and pan fried, and then use the drippings to make a great lemon dill gravy that is spooned over them. Man my mouth is watering just thinking about it right now! Just send me a PM and I will provide the recipe for you! Warning - not for the diet and cholesterol conscious individual!
Sat, 2011-10-22 00:55#6
I too would like to see a
I too would like to see a recipe section. I also like to cook up some breafast burritos while hunting. This is what I do for the burritos. Jimmy Dean makes a skillet, you can find it in the frozen food section. It's pre cooked. They have a ham one and a baccon one. But all you do is open the bag put it in a pan on medium heat cook for 10 minutes then add 6 scabbled eggs per bag. its fast and very easy since everything is pre mixed and cooked in the bag. I will sometimes add extra baccon or cut up some tenderloin and add it in. They taste very good. add a little salsa and some hot sauce and your set breakfast in about 10 minutes with very little effort. I'll dig up some other recipes too, I do most of the cooking at camp and at home so I got a few to choose from.
Sat, 2011-10-22 10:35#7
At one time BGH did have a small recipe section on the site, and after the site redo last year it was dropped with the plan of bringing it back in some form. It could be done in one or several ways, just simply recipes, set up maybe similarly to to our articles and reviews or as blogs. Or even maybe simply have a recipe section here on the forum were everybody just contributes their favorites.
Let us know what you would like to see. If it's an ongoing blog with new recipes posted a couple times per week or more, we need someone to write it!
Mon, 2011-10-24 13:00#8
I really liked the idea of an article or blog to include pictures during preparation. However I think I would run out of meat to sustain submissions weekly. Also most of what I have is borrowed from other chefs and I wouldn’t want to plagiarize. Someone mentioned Dutch oven cooking which is one of my favorite ways to cook. Smokin Joe is one of my favorite cooks along with Justin Wilson. I'm thinking a forum would work best and just give credit where credit is due.
Wed, 2011-10-26 09:59#9
I too would like to see a
I too would like to see a recipe submission similar to the hunting tips area. I love to cook and have a great deal that I would like to share.
Now CoMeatHunter also has a great idea about separating them into types of meat and that would make it then easier for the "user" to sort them by interest and quickly get to a specific meat recipe. Maybe using a stadard template and with drop-down boxes and highlight the specific type?
Anyhow please bring back a recipe submission method!
Sat, 2011-10-22 12:21#10
A Recipe Column Would Be Great...
but it has to have some support. That means we would have to step up and post some stuff. If the site isn't being used those dang moderators'll just shut it down. How about a "Cookin & Campin" category. Good recipes, questions about wall tents (that one came up a little while ago), how to use dutch ovens, ice chests that really work.....