Best 3 Deer Camp Food Recipes
Indulge in the culinary delights of deer camp with a delectable array of hearty and flavorful recipes curated for your next hunting expedition. From classic venison chili and savory venison stew to tantalizing venison burgers and succulent venison backstrap, this comprehensive guide offers a diverse selection of dishes that cater to every taste and preference. Whether you prefer the simplicity of one-pot meals or the satisfaction of preparing a multi-course feast, these recipes are sure to leave you and your fellow hunters feeling satisfied and energized. Discover new ways to enjoy the fruits of your hunt and elevate your deer camp experience with these mouthwatering culinary creations.
Let's cook with our recipes!
DEER CAMP HOT MUSTARD DIP, (FOR BOLOGNA)
When I hunted deer years ago, in Harrison County, Ohio, at night the guys would gather around a bonfire where we would each ritualistically grab a length of Trail bologna, (originally invented by the nearby Amish people in Trail, Ohio), and ate it without bread, dipping it into our own little bowls of this great hot mustard dip. This dip was an invention of one of our hunting peers who had formerly worked as a full-time fireman, and served as the main cook for himself and his fellow firefighters. This stuff is really easy to prepare and I still whip up a batch once in awhile. It's really flavorful as well as being hot and it's equally tasty with pepperoni salami! Adjust the ingredient amounts to fit your personal needs -- it's essentially "half and half".
Provided by Bone Man
Categories Sauces
Time 20m
Yield 100 serving(s)
Number Of Ingredients 2
Steps:
- The measurement of the banana peppers is 16 ounces of them by volume AFTER they are drained, so you'll probably need a couple of regular-sized jars if you plan to make the full recipe.
- Pour the drained hot pepper slices into a mixing bowl and remove any tops with stems or hard pieces. Don't worry about a few seeds if some are present.
- In a food processor, dump in the drained pepper slices and turn them into "mush".
- In a mixing bowl, blend the pepper mush with the mustard. Store under refrigeration in sanitized jars.
- NOTE: My hunting pals and I have found that this recipe tastes best with one of the following three (fairly tart) brands of mustard: Heinz (my favorite); French's, or; Plochmans. ALSO, I use pepper slices instead of whole peppers because there are very few seeds in the canned sliced peppers.
Nutrition Facts : Calories 4.2, Fat 0.2, Sodium 51.4, Carbohydrate 0.6, Fiber 0.3, Sugar 0.2, Protein 0.3
DEER CAMP FOOD
My husband is a deer hunter. He recently took my daughter and they made this deer camp food. Something I make all the time but she wouldn't eat it until dad called it this. Very versatile recipe. Can use any kind of meat, veggies, etc. I use a lot of leftover meats and veggies when making this.
Provided by Small Town Cook
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In fry pan heat butter and add onions and garlic. Cook until lightly browned.
- Add potatoes and cook until fork tender.
- Add mushrooms and polish sausage.
- Mix well and cook until potatoes are crispy and everything is golden brown.
- Sprinkle cheese, cover and simmer 5 minutes or until cheese is melted.
Nutrition Facts : Calories 833.2, Fat 53.1, SaturatedFat 24.6, Cholesterol 139.3, Sodium 1302, Carbohydrate 57.2, Fiber 7.2, Sugar 4.6, Protein 32.8
PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE
If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat.
Provided by Bone Man
Categories Sauces
Time 40m
Yield 8 quarts
Number Of Ingredients 10
Steps:
- Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
- Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
- I store mine in gallon jugs in the refrigerator.
- For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.
Tips:
- Plan ahead: Before you head out to deer camp, plan your meals and make sure you have all the necessary ingredients. This will save you time and hassle once you're at camp.
- Pack non-perishable foods: Since you may not have access to refrigeration at deer camp, pack foods that don't require refrigeration, such as canned goods, dried fruits, and nuts.
- Use a cooler: If you do have access to refrigeration, use a cooler to keep your food fresh. Be sure to pack ice or ice packs in the cooler to keep the food cold.
- Cook over a campfire: If you're camping in an area where campfires are allowed, you can cook your meals over a campfire. This can be a fun and easy way to cook, and it adds a delicious smoky flavor to your food.
- Use a Dutch oven: A Dutch oven is a versatile piece of cookware that can be used for a variety of cooking methods, including baking, frying, and stewing. It's a great option for cooking at deer camp because it can be used over a campfire or on a stovetop.
Conclusion:
With a little planning and preparation, you can easily enjoy delicious and satisfying meals at deer camp. By following these tips, you can make sure that you have the food and supplies you need to create memorable meals that will keep you and your fellow hunters energized and satisfied throughout your hunting trip.
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