Hunting Camp Grub

[mulepackin]

I am more or less the official camp cook at our elk camp every fall. I like cooking and pretty much set our kitchen tent up so the job is mine. However, my problem is that I like to hunt even more. We hunt daylight to dark with horses so usually ride in in the dark. Usually its getting pretty late by the time we get in. Then there is the stock to tend to. I'm wondering if anyone has any good ideas for either good quick food or pre-prepared dishes. My standbys are usually chili, stew, ham and beans and spaghetti. I (and my lovely wife) make it ahead of time and freeze. Then I just have to reheat in camp, add some rolls and maybe a vegetable and we are good to go. We also do chops, steaks, burgers and the like as well. Appreciate any new ideas anyone might have. Quick and hearty and pack well are the requirements.

 

[meandmytwodogs]

Sounds a lot like the menu at my hunting camp too! Hard to improve on that.

Dave

 

[slo n easy]

I make this ahead of time and freeze in ice cream containers. It is an annual favourite requested by all:

Turkey Stoup - A "stoup" is somewhere between a soup and a stew – don't forget to serve this stoup with crusty bread for mopping up all the delicious flavors.

Ingredients

3 tablespoons extra virgin olive oil
2 portabello mushroom caps, wiped clean, then chopped into bite-size cubes
2 cubanelle peppers (light green, mild Italian peppers), seeded and chopped into bite-size pieces
1 large red bell pepper, seeded and chopped into bite-size pieces
1 large onion, chopped into bite-size pieces
1/2-1 teaspoon crushed red pepper flakes, depending on how spicy you like your food
Coarse salt and black pepper
3 slices white bread
1/2 cup milk
1 pound ground turkey breast
1 egg
1/2 cup grated Parmigiano Reggiano or Romano cheese (a couple of handfuls), plus some to pass at table
A handful of flat leaf parsley, finely chopped
2 cloves finely chopped garlic
1 can San Marzano tomatoes or whole plum canned tomatoes of choice (28 ounces)
1 quart chicken stock
Crusty whole grain bread, to pass at table

Preparation
Heat in a Dutch oven or soup pot over medium-high heat. Add portabello mushrooms, peppers and onion and cook until tender, 7-8 minutes. Season the vegetables with crushed red pepper flakes, salt and black pepper.

 

[slo n easy]

The rest of the recipe........

While vegetables cook, rip up bread and soak with milk in a mixing bowl for 5 minutes. Add turkey to the bowl, followed by the egg, cheese, parsley, garlic, salt and pepper. Mix to combine.Add tomatoes to the pot and break up with a wooden spoon. Stir in the stock and raise heat to bring to a boil. When the stoup boils, form 2-inch meatballs with the turkey mixture and drop into stoup. Cover the pot, reduce heat and simmer the balls in the stoup for 10-12 minutes.Serve in shallow bowls with crusty whole grain bread for mopping and extra cheese for topping.

Add ravioli to the stoup and cook according to package directions. Add the basil and serve each bowl of turkey stoup with a sprinkle of Parmigiano Reggiano.

 

[bcfishman]

When we go camping we take a turkey fryer with us and do a turkey. It's much eeasier than one would think. The pot is used for boiling, cleaning dishes in, etc. There's always leftovers for sandwiches and such. The oil is then used for wings the following night.

There's no end to what you could do nowadays.

 

[travcoman45]

Tin foil dinners mule, they can be cookin while yall tend the pony's. Easy ta do an sounds like yall got most the stuff with ya's anywho.

 

[cowgirl]

I like to do the underground pit too...http://www.smokingmeatforums.com/for...ad.php?t=18392

You can do anything from briskets, turkeys and hams to full meals.
The trick is to get a good bed of coals going and seal off all air to the pit.