This section needs recipes and tips.....

[Brokennock]

Nothing against gardening,,, but it seems every time I scroll down to this cooking section,,, it's the gardening topic that has new posts...
Kinda disappointing.

I don't have any new recipes of my family's or my own that I haven't shared already, but I will add some here later.
How about sharing some recipes, cooking tips/techniques, and/or sources of same, without a bunch of discussion, just good info?

I'll start with a recent social media discovery,
https://www.instagram.com/literallyjust_a_girl?igsh=MTVhc2F0bjY5aXdwdA==
Young lady, who must have left the Amish community if she is filming cooking videos, who still dresses traditionally and cooks her family's traditional Amish recipes and shares them.

 

[Brokennock]

This was traditionally made with rabbit but we most often make it with chicken now. I've used pheasant too....

I remember my great-grandmother and my grandmother making this, dad remembers it from his childhood. Always a family favorite. Despite most of us being very meat oriented,,, there never seems to be enough vegetables

 

[Brokennock]

This is cheap and easy, could definitely be made in camp for most folks, maybe not for a pc/hc camp depending on era....

We most often serve over rice.

I also add extra worcestershire sauce.

 

[Captndan]

Are frankforts the same as hot dogs?

 

[Brokennock]

Are frankforts the same as hot dogs?

Yup

 

[Rancocas]

That Stimbarato sounds good. I'm going to try it.
I've been doing most of the cooking for my wife and me. Formally, I was the chief bottle washer, but we agreed to switch duties about a year ago. I'm (sort of) famous for my one-pot meals. But once or twice each week I try to do something different. I like my own meatloaf better than any that I've ever had in a restaurant. My stuffed peppers are pretty good, too. I don't follow any specific recipe. I make it up as I go along.
Anyway, several nights ago I made tacos using venison. It turned out really well. I have a bunch of venison/pork hamburgers that we made up from the buck I shot back in November. Really simple.
Since its only my wife and I, we don't need much. For more people, make larger batches.
First, I diced a half of an onion and sauteed it in an 8" skillet with olive oil.
Add 2 or 3 venison patties, break them up into small pieces, crumbs almost, and cook with the onions until brown.
Add salsa to taste.
Put this on ready made (store bought) taco shells (hard or soft, your choice)
Add chopped lettuce, and cheese
Or any other items that you like.

Sometime soon, I want to make some venison chili. I'll just make it up as I go.

My mother used to make a clam casserole that I thought was absolutely delicious. (I grew up near the coast in NJ) I remember it was done in a glass baking dish like you would do a meatloaf. Unfortunately, I never got the recipe. Anyway, we are far from the coast now and any source of fresh clams. However, if anyone has a recipe, or any idea how it may have been made, please post it. I crave it.

 

[Trigger]

There's allot of you tubes people cooking in the woods by a river or top of a mountain. You need a fancy knife for that.

I don't know. I'm good with salt, pepper, olive oil. Pan. Metal grill Grate. Or On a stick.

 

[Trigger]

Use to watch this guy's cooking.

 

[Loyalist Dave]

Here's a new thread on a well known dish that includes the recipe and a tip as requested!

Scottish Corned Beef Anybody?

LD

 

[tenngun]

Take venison or beef steak, one to two lbs round works t bone or rib eye works. Need be an inch to inch and a half thick
Slice in to strips, equal to its thickness
Melt butter in deep dish frying pan and then lightly brown meet on each side
Remove from pan
Add onion sliced in to rings and add some olive oil to pan and fry onion till translucent
Return the steak and add 50 50 measure of dry red wine and beef broth. Just enough to cover onion meat mix, bring to a low boil then let simmer for a few minutes
Serve on hard bread

 

[Brokennock]

Thanks for the reply....

inch to inch and a half thick
Slice in to strips, equal to its thickness

So my are inch to inch and a half wide and inch to inch and a half thick by the width of the steak? Correct?

 

[Cullie]

I’m looking for a Squirell recipe. I’m thinking doing just like smothered pork chops.

 

[FlaminCrow]

I’m looking for a Squirell recipe. I’m thinking doing just like smothered pork chops.

My son made some smothered squirrel over Christmas, he said it was a recipe he got from Meat Eater cookbook. Pretty good

 

[FlaminCrow]

Probably one that’s been around, but I’m new here. Usually make this in our 10”,
12” if we double it.

Quick Dutch oven cobbler.
1 can of pie filling
1 box yellow cake mix
1 stick butter.

Pour can of pie filling in bottom, cover with cake mix, then top with slices of butter.

Bed of 15-20 coals, 10-15 on top. Bake for 25-30 min.

Most of my camp recipes live in my head, hard to recite them unless I’m browning the meat and rolling.

 

[ironmangler]

That Stimbarato sounds good. I'm going to try it.
I've been doing most of the cooking for my wife and me. Formally, I was the chief bottle washer, but we agreed to switch duties about a year ago. I'm (sort of) famous for my one-pot meals. But once or twice each week I try to do something different. I like my own meatloaf better than any that I've ever had in a restaurant. My stuffed peppers are pretty good, too. I don't follow any specific recipe. I make it up as I go along.
Anyway, several nights ago I made tacos using venison. It turned out really well. I have a bunch of venison/pork hamburgers that we made up from the buck I shot back in November. Really simple.
Since its only my wife and I, we don't need much. For more people, make larger batches.
First, I diced a half of an onion and sauteed it in an 8" skillet with olive oil.
Add 2 or 3 venison patties, break them up into small pieces, crumbs almost, and cook with the onions until brown.
Add salsa to taste.
Put this on ready made (store bought) taco shells (hard or soft, your choice)
Add chopped lettuce, and cheese
Or any other items that you like.

Sometime soon, I want to make some venison chili. I'll just make it up as I go.

My mother used to make a clam casserole that I thought was absolutely delicious. (I grew up near the coast in NJ) I remember it was done in a glass baking dish like you would do a meatloaf. Unfortunately, I never got the recipe. Anyway, we are far from the coast now and any source of fresh clams. However, if anyone has a recipe, or any idea how it may have been made, please post it. I crave it.

 

[SOLANCO]

Brown chicken thighs in a dutch oven and set them aside. Drain all but a little fat. Add diced onion and saute til liquid is gone. Add garlic and cook til you smell it. Maybe 30 to 60 seconds. Add a can of diced tomatoes, salt, pepper, thyme and reserved chicken along with its juices. I like to skin the browned thighs because the skin gets flabby in a stew. Bring to a simmer and then cover. Let it simmer on stovetop or in a 275 oven for 30 minutes until chicken is fully cooked. Or let it cook longer. This is a stew called cacciatore. You can not really overcook a stew.
I usually put a cup of wine in with the tomatoes. Dose it with fresh sage or tarragon when ready to serve.

 

[SOLANCO]

Most often we will have baked potatoes if we are going to eat steak. Do NOT like going outside to grill in winter so will put a cast iron pan in the oven when the potatoes go in. When the potatoes are nigh ready I put the pan on the stove over medium high heat. PROTECT YOUYR HANDS BECAUSE THAT IRON PAN IS HOT. Swirk a tbsp of oil around to coat pan bottom and add my steak. I like strip steaks. Four or five minutes and flip it for another two or three. Done.
I neglected to mention I get the steak out of the fridge and season it at least an hour before I plan to cook it.
A thin steak is an abomination. A well cut strip steak will weigh a pound or nearly so.

 

[SOLANCO]

Every now and again I will steam some clams. Or cook pasta with clams. I always get extra clams and will stand at the sink shucking and eating them. Our Lab gets all excited when she sees the clams. She loves them and starts dog tap dancing when I have them.

 

[Bucolic Buffalo]

I’m looking for a Squirell recipe. I’m thinking doing just like smothered pork chops.

My dad always floured and fried his squirrel and rabbit in a bit of lard in an electric skillet. Just enough to brown it and then turned down the heat and covered it to stew it. Maybe braised? Really slow cooking. You could smother it in onions and that would add a lot more moisture. Season to taste.

It's something I haven't done myself. Dad always did the cooking of small critters.

 

[Brokennock]

I’m looking for a Squirell recipe. I’m thinking doing just like smothered pork chops.

My "go to" for squirrels is pot pie. I just use any chicken pot pie recipe. The only "trick" or "improvement" I do differently than many is that I steam the squirrels until the meat is falling off the bone instead of boiling them.