These hunting and camping recipes will come in handy when you are deep in the woods on a hunt or in your own backyard.
Of course you could grill beef or pork, but how about venison kebobs? I have easy marinade recipes that you can use too - including the perch or salmon you just caught.
Cheesy Potatoes and Venison Patty Pockets
2 lbs venison, ground
4 slices bacon, chopped
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 head cabbage
6 cups shredded potatoes
1 onion, chopped
chilled butter, chopped in 6 small pieces
Velveeta chopped in small pieces
heavy duty tin foil, six squares
Mix the ground venison with the chopped bacon and season with salt, pepper, garlic and onion powder. Form into 6 patties. Spray a piece of heavy duty foil with oil, and place a cabbage leaf down first, then the venison patty on top of it.
Mix the shredded potatoes, onions and Velveeta together and divide into 6 portions. Sprinkle this mixture over the venison patties in the foil and top with a piece of butter. Add another cabbage leaf and seal tightly.
Place on a grill and cook until meat is cooked and vegetables are tender.
NOTE: You may also bake these packets at 350 degrees for 35 minutes if you are in a camper equipped with an oven.
My next hunting and camping recipe is downright delicious and easy to prepare.
VENISON ROAST in DUTCH OVEN
You may use any size of venison roast that you wish, just make certain to remove the silvering around it. This makes the meat taste wild.
1/4 cup yellow mustard
6 to 12 slices bacon
3 onions, halved
Squirt yellow mustard over the roast and then roll or press in the brown sugar. This will make a delicious glaze on the outside. Top the entire roast with slices of bacon.
Wrap the roast in heavy duty foil tightly - it's best if you wrap it in two layers of foil. If you have access to a cast iron dutch oven and can place it over a fire, this would be ideal. Pour two cups of broth or water in the bottom and add the onion halves. Place the roast on top of the onions.
This roast needs to cook low and slow for 1 to 1-1/2 hours per pound at approximately 250 degrees. You will need to add more wood to keep the fire going slowly.
It is done when the meat falls off the bone. Place the roast in a tin pan and pull the meat apart with two forks in large chunks. Top the roast with your favorite barbecue sauce and set over the file to heat through.
Potatoes on the Grill
When you are cooking the roast (recipe above), slice several potatoes (with the skin on) and chop one sweet onion (you can use green peppers too). Spray a large piece of foil with cooking spray and fill with the potatoes and onions.
Place pats of butter over the top and season with salt and pepper. These potatoes usually take 30 to 45 minutes to cook, depending on how thin you slice the potatoes.
Laid Back Dinner Idea
You may also toast some buttered sandwich buns in a skillet over the fire. Shred the pieces of meat and add barbecue sauce. Pile the meat high onto the sandwich bun. You can top with jalapenos and cole slaw. Bring a bag of chips and dinner is done.
I have many more hunting and camping recipes you may use below. Just click on the wild game recipes link. Enjoy...
GRILLED VENISON and POTATO PACKETS
This hunting and camping recipe is really easy to put together. While the kids are roasting marshmallows, you can cook dinner in no time flat.
1 lb venison steak
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
2 TBS homemade unsalted butter
10 ounces fresh button mushrooms, sliced
1 medium onion, sliced
1 teaspoon homemade Montreal steak seasoning recipe
For this recipe we need medium heat to cook the venison. Low heat is great, it will just take a little while longer.
I suggest for a side dish you use the recipe above for potatoes on the grill.
Spray heavy duty foil with oil. Sprinkle one side of the venison pieces with half of garlic and onion powder, and 1/4 tsp of steak seasoning placing the seasoned side down on the oiled foil.
Repeat seasoning the other side. You should have 1/2 tsp left of the steak seasoning to sprinkle on top. Cover the steaks with onions and mushrooms. Place pieces of butter over all and season with remaining steak seasoning. Salt and pepper to taste.
Place on the fire grate or grill and cook it how you like it done.
The foil packet is easily made by ripping off a large sheet of foil, place ingredients on one half, fold the foil over the ingredients and then fold all the edges over to seal the packet.
If you like spicy, go ahead and increase the steak seasoning. You can submit your own hunting and camping recipe, here.
COOLER CORN ON THE COB
This is so easy, you are going to think, "Why didn't I think of that?" If any of you are campers, I'm sure you have already made cooler corn. If not, you are going to learn how - right now.
Shuck the amount of ears you want to cook and place in a clean cooler. Bring two pots of water (2 quarts per dozen) to a boil and pour over the ears. Place the lid on the cooler. In 30 minutes, you have perfectly cooked corn. Drain cooler and keep the lid closed. The corn will stay warm for about 2 hours.
I know fresh corn is only available here in Wisconsin for 4 to 6 weeks at the end of summer. That's it. I envy those who can eat it all year. So good and brings back so many memories. I have more than just hunting and camping recipes. Feel free to check out more wild game recipes below.