View Full Version : It's almost time: Your deer camp recipes
August 21, 2005, 14:53
Sound off here with your favorite deer, moose, elk, aligator, rat (sorry ratas) and whatever else camp recipes.
KISS applies, so let's not pull an Iron Chef competition.
Let's shoot for your somewhat basic camp ingredients or those easily obtained on the way to camp.
Hebrew Battle Rifle
August 21, 2005, 16:07
Put the Venison in a clean crock pot
Fill the pot with water. Leave about an inch between the surface of the water and the edge of the pot.
Put in half cup vinegar
Plug the pot into an appropriate electrical outlet that has power to it.
Set the pot on high for about 4 hours or until the meat is cooked and tender.
Drain the water/vinegar solution.
Add salt and BBQ sauce to taste.
August 21, 2005, 17:35
Guess it will be time to get the ole Metro geared up for deer bashin' season.
If you ask nicely I will divulge my recipe for Sweet and Spicy Sicilean Sauce.
Its what you do all those tomatoes you have been canning all summer. (You did can a bunch of tomatoes this summer didn't you?)
August 21, 2005, 19:31
One of my favorites is something most people throw away. I was the camp cook many times and I get all the deer tongues. Then make tacos or burritos from the,
4-6 deer tongues
several gallons of water enough to cover the tongues
8 cloves garlic smashed
2 tsp fresh ground black pepper
Cover tongues with water and add spice. Boil until done, usually about 1 1/2 hours. \Then cover and let cool.
skin the tongues, it comes off easily after boiling and chop into cubes.
serve in tacos with all your favorite toppings such as onions, tomatoes, cheese, and especially chopped cilantro.
For burritos use soft tacos and make as you would normally roll up and cover with a sauce made with 1/2 can tomato soup, 1/2 can cheddar cheese soup and some canned enchilada sauce and then sprinle with finely chopped garlic. Put in the oven for about 30 minutes at 375 degrees. There's never been any leftovers of this!
Andy the Aussie
August 21, 2005, 19:38
Deer roast in the camp oven with a decent splash of red wine, garlic cloves cut into the meat, mixed herbs on top and around and a bit of oil down bottom to keep it all moving.
Roast IN the coals for around two hours (depending on the size of the cut) add chopped spuds, onion and pumpikn etc if available around 40 mins before it is all done.
Feeling a little hungry just now......
Andy the Aussie
August 21, 2005, 20:46
:biggrin: :biggrin: :biggrin: .......Bill that was just an offcut.......I had the rump steaks off'a that critter.....!!!!! :tongue:
This pic was her when I came back from the last trip with no "nibbly bits" for her...:bigangel:
August 21, 2005, 21:19
Nice English Setter!
Andy the Aussie
August 21, 2005, 21:27
That she is......hopefully come Saturday I can tell y'all how my venision did in the camp fire......how many hogs fell to my skills and how happy my "kids' are with the left over bits I brought home....:biggrin: :biggrin: Just packing now for a few days in the bush alone....:beer:
August 22, 2005, 11:20
We were cooking up some stripers last deer camp. (not strippers) and we cubed up some deer into 1" chunks. rolled them around in some Kentucky Kernal Flour and dropped them in the hot oil. salt and peppered to taste.
Tasted real good to me ...but my hunger was alcohol induced:rolleyes:
August 22, 2005, 16:12
Into a hot skillett, place:
1 can corned beef hash
1 can pork and beans
1 can sardines
1 small onion, chopped or sliced
Heat until the eggs are done.
Finish the scotch
Yes, we did that ONCE. Only once. :sad:
August 23, 2005, 06:46
Reminds me of a joke ...but I forgot everything but the punch line:rolleyes:
Since no one wanted to be the camp cook...if you didn't like the meal being served then you got to do the cookin' next time.
So you could say..."this taste like sh&t....good, though...just the way I like it":rofl:
August 23, 2005, 07:21
Joke,,,"sort of" along your line of thought, Muggzy
Two fellas ran off a batch of corn whiskey. After tasting it, they fretted they'd have to pour it out, it was so bad. Before taking drastic measures, they decided to give a jar to an old goat that would usually drink ANYTHING. Thinking that if he would drink it, maybe he would eventually relive them of the bad stock.
After the old coot took a big pull from the presented gift of whiskey, he wiped his lips and remarked, "Just right!"
The two bootleggers glanced at each other and one asked the old man, "whatcha mean,,just right?"
Old goat sez, "Any worse and I could not drink it, any better and you wouldn't have given it to me,,,,,, just right"
Back on topic,,,,,,,,
August 23, 2005, 11:38
Real simple - One large sweet onion sauteed in olive oil. Remove onions and fry thinly sliced deer or elk heart and cook QUICKLY. Lots of pepper and a bit of salt. Cover in onions. I like to soak the heart in COLD salty water for an hour or so before cooking it.
August 27, 2005, 20:53
ANYTHING cooked in a dutchoven.
Chicken and potatoes
brown chicken pieces
throw in cut up potatoes, carrots, onion, green chile (of course!), water, flour for thickening, salt and pepper - other spices as you like.
cover and cook with coals for around 1.5 hours. YMMV
mix bisquick - use beer instead of water.
Bake in dutch oven.
August 28, 2005, 00:14
Dales marinade (only a few minutes because it can be strong) it has ginger in it which make for a wonderful flavor. If no Dales then soy sauce can be substitued but not as good.
One whole yellow onion fried with the venison, it gives it a sweet taste.
to compliment the meal save your drippings and make some tomatoe gravy. 1/4 cup of stewed tomatoes. enough corn starch to make gravy.
Homemade cat head biscuits to sop up all that gravy.
gives the gravy a slight tart taste which only goes good over white rice.
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