Favorite camp supper recipes..

[omarick1948]

Some people like to keep it very simple and others don't, but I like to cook and cooking at camp is my favorite!

Besides breakfast, supper time is the time at my camp for the main meal of the day and usually there is always something good in the pot or Dutch oven. I don't think that nothing says American, more than Beans and Cornbread with maybe an apple cobbler after the main meal is completed.

Now everybody has their favorite supper time vittle!.....What's yours!

I'll get the plates out!.. :thumbsup:

 

[Blizzard of '93]

pintos simmered with a ham bone is a good one, with some sides - fryed cabbage or fryed 'taters and onions along with some pickled hot peppers.
make sure you stay upwind of the eaters of this meal.
venison stew is another favorite of mine.
and chili also. I'm not particulary fond of cooking but given the choice of eating something my camp-mates come up with I'll do the job. one or 2 of 'em can do OK but the rest of 'em - wow, death from within. :shake:

 

[Birdman]

well fer breakfast its generally bacon, sausage or scrapple with fried taters n onions with an egg or two tossed in, or sausage gravey over hot fresh biscuts. Dinner-how can ya beat a good steak or rack a ribs grilled over an open fire with a baked potato on the side, but a good stew(beef/venison/rabbit/squirrel) or chili or even a soup a some sort(ox tail, butternut squash n sausage,beef/venison vegetable) is always good. Corn bread or fresh bannok bread on the side to sop up the drippens is awsome. I also like wild rice cooked slow with a ground meat n mushroom soup gravey over it on occasion. A good glass a wine or beer aw man now I'm hungry, headen fer the kitchen

 

[Blizzard of '93]

good menu Birdman.
maybe sometime I come to your camp - hungry I hope! :thumbsup:

 

[redwing]

Birdman you can come and cook in the High Country anytime. We might add some chicken fired Elk steak to the list. And could you add single malt scotch to the menu. Thanks :thumbsup:

 

[shmrck1]

Horner,
Cooked for a deer camp for about 10years.
Not primitive by any stretch. Cabin had an electric stove and such. Breakfast was a favorite.
I would get up at 3:30am. Use a very large cast iron skillet and prepare: Diced fried taters,cut up bacon,green peppers,diced onion. Then when all hunters were ready to eat would pour over a dozen
scrambled eggs.
At lunch time they were on their own.Usually
sandwiches.
Dinner was usually something from a very large crockpot. Chili with cornbread. Stew with
biscuits or maybe oven baked spaghetti with garlic
bread. It just depended on what was on hand....
When cooking at camp you just have to improvise.
I use cast iron whenever I can.Always for that breakfast and cornbread....just is not the same if not in cast iron. :nono:
snake-eyes:hmm:

 

[Birdman]

:hatsoff: any of ya'all ever at an event n find me hunkered down over the fire cooken you just pull up some ground n set on down to eat. I've always got more n me n the good woman can eat n more n happy to fill an empty belly. Malt Scotch you bettcha bring it on over. Not blowen my own horn but for some reason I'm known for my fried tatters, don't do nothing different but everybody loves em fer some reason. Maybe its that ancient cast iron fry pan n wood smoke , don't know fer sure, but even my good wife asks for the spuds when out n she ain't much of a breakfast kinda person. ain't nothing ya can make at home on the stove that ya can't make over that there fire if ya just want to take the time n practice a bit. Food cooked outside like that ALWAYS tastes better fer some reason.

 

[omarick1948]

I knew this thread would start getting people hungry! :wink:

About twenty years ago. I was given a large half inch circle of flat plate steel, 32 inches round. That to me was a natural for a campfire griddle!

Weighing in at about 70 pounds, I and my club friends have always referred to the griddle as "BIG BERTHA". After polishing one side of her and adding a couple of handles. She was ready to season and be put to use!

Yes, something like this is big, heavy and cumberson, but made for the club camp breakast's and feeds. What a cooking surface!... Set over a good bed of hot coals, it's just like you were at an old city Diner.

Imagination is endless, but as an example. I have cooked pancakes, bacon, sausage, hashbrowns, and eggs at one time and still had room to set my coffee pot on it to keep hot! I've had as many as a dozen large T-bones or 30 pork chops goin' at the same time. Now that's a FRIED TATER AND ONION maker Birdman!.....An clean-up is only a scrape and quick oiling wipe after using!

For any of you folks who like to cook for big gatherings of friends.....Make yourself one!

 

[Blizzard of '93]

take about 1&1/2- 2 lb of venison stew meat (boned out and cubed upper front leg meat is good for this bear stew meat is great also) and add to a bag containing 1&1/2 cup seasoned flour and shake up good coating the meat well.
have a DO with about 1/4 cup bacon grease or other oil/Crisco over a hot fire. this is important that the oil be hot - near smokeing hot and hot fire also.
add the meat to the pot and stir while it is browning - keep the pot over hot fire - you want to brown the flour coated meat, you may have to 'sparingly' add oil/grease to keep it 'sizzling'. when the meat is browned pull the DO back off the heat and sprinkle on a pack of Lipton's Onion soup or my favorite 'Garlic and Herb' ( hard to find but worth every minute spent looking for) and stir into the meat.
pour a 12oz beer (dark is better) into pot and stir up and place back on LOW heat and cover.
check every few minutes and stir up adding liquid if gravy gets too thick. the point here is to keep the gravy from scorching on the bottom. you'll get the idea after a check of the pot a time or 2.
cook at least 30 minutes an hour is better to tenderize the venison while cooking some boiled potatos to serve over. or mashed or rice is a good one. cook some veggies and bread too. cornmeal pancakes is good, and so is green beans as side dish and/or turnips.
meal fit for a prince if not a king. serves 4-6 depending on hunger level.

 

[Allan Gray]

During my elk hunt earlier this month my buddy asked me to cook up some rabbit he brought along, (he's not much of a cook).
He had 3, 3 pound rabbits. I cut them in half and soaked them in butter milk for a day to tenderize them. I put them in my dutch oven, browned them slightly and poured in enough olive oil to come up about half way. I then threw in about 50 cloves of garlic, some sprigs of tyme, covered it up and put the briquettes on the lid.
...Walked away for about an hour, came back and opened the lid. The rabbit was falling off the bone and the garlic was perfectly roasted, which we smeared on some french bread. I've done this recipe with chicken and it worked just as good with the rabbit...really hard to screw up. A good side dish is mashed 'tatos.

 

[Arkyhunter]

Chili & Hobos & 3 day old pinto beans & mexican cornbread

Arkyhunter

 

[Blizzard of '93]

marinate a chunk of venison ribs in Lawrys garlic/herb steak marinade and roast on a green forked hardwood spit about 6-8" over coals. baste occasionally with more Lawrys. about 45 mins will do it.
have beans and cornbread as sides.