Deer Camps About Eating And Shooting And Shooting And Drinking And Eating ---
Deer camp recipes
The Real Reality called the Great OutDoors
The real outdoors needs real food to make it better and that’s why you need to start learning how to cook a better meal but to do that you need to set up a really good diversified camp kitchen with a variety of cooking methods that can be used in concert with each other not only to cook each entry differently but also to allow you to time all the different items in the meal so that they are done at the same time , That way you can sit down with the rest of the camp members and enjoy your meal instead of jumping up every few minutes and getting another entree ready.
Deer camp recipes
If your not going down to hunting camp to eat or drink then what are you going there for because it’s not all about hunting at hunt camp because that would be just plain out weird and you shouldn’t be allowed there in the first place , that’s why they have hunting licenses, they are to see if your a proper fit in the hunting environment or if you should just stay at home with all the other weird ass non hunter non outdoors people out there in the concrete hell holes that they build to isolate themselves from the Real Reality called the Great Out Doors
You'll Need A Variety Of Kitchen Wares
Try a mix and match of wares so that you can split up cooking responsibilities in the kitchen and also to make more room for each person cooking .
- Pots, Big and Small
- Pans, Big and Small
- A Wok works well for large meals .
Separate your cook areas by changing cooking methods
Deer camp recipes
Have a gas or charcoal grill close by and make usable for part of the meal so that some of the food is cooked in a different area to help ease the responsibilities off the main chef at camp .
Too many people in one area cooking by means of only one method leads to confusion , quarreling and arguing if only one person ends up being delegated to do all for everyone .
Have one person at least 10 feet away cutting all the vegetables need and making salads as needed and this is also to keep the kitchen utensils separate from those being used for cutting meats .
If you have ever had food poisoning then you will understand this one .
If you haven’t then you’ll probably be puking your guts out for 24 hours straight without a break .
Have one person at the stove boiling potatoes , frying onions etc .. because there’s only enough room for one anyways.
Always have at least 3 people grilling because it takes one to lift the lid off the grill and one to turn the meat and one to get more beer and add more charcoal.
Next persons job is to set up dinner wares and condiments at table and act as auxiliary backup as and where needed.
Deer camp recipes
Hunting Camp Recipes
Check out these hearty, healthy, and easy-to-cook recipes for your hunting camp. Enjoy delicious meals to keep you energized during your adventure!
Campfire Chili
Ingredients: Ground venison or lean beef, canned tomatoes, kidney beans, onions, garlic, chili powder, cumin, salt, and pepper.
Instructions: Brown the meat, add chopped onions and garlic, then stir in the rest of the ingredients. Simmer over the campfire until flavors meld.
One-Pot Venison Stew
Ingredients: Venison stew meat, potatoes, carrots, celery, onions, beef broth, tomato paste, Worcestershire sauce, salt, and pepper.
Instructions: Combine all ingredients in a large pot. Simmer over the campfire until the meat and vegetables are tender.
Wild Game Skillet
Ingredients: Assorted wild game (venison, wild boar, etc.), bell peppers, onions, mushrooms, garlic, olive oil, salt, and pepper.
Instructions: Cook the game meat in a cast-iron skillet with olive oil and garlic. Add chopped vegetables and sauté until tender.
Campfire Foil Packets
Ingredients: Any combination of meat (chicken, fish, venison) with potatoes, carrots, bell peppers, onions, garlic, olive oil, salt, and pepper.
Instructions: Wrap the ingredients in foil packets and cook them over the campfire until everything is cooked through.
Venison Tacos
Ingredients: Ground venison, taco seasoning, tortillas, lettuce, tomatoes, cheese, salsa.
Instructions: Brown the venison with taco seasoning and serve it in tortillas with your favorite toppings.
Wild Boar BBQ Sandwiches
Ingredients: Shredded wild boar meat, BBQ sauce, hamburger buns, coleslaw.
Instructions: Cook the wild boar until tender, shred it, and mix with BBQ sauce. Serve on buns with coleslaw.
Quinoa and Black Bean Salad
Ingredients: Quinoa, black beans, bell peppers, red onions, cherry tomatoes, cilantro, lime juice, olive oil, salt, and pepper.
Instructions: Cook the quinoa and mix it with the rest of the ingredients to make a refreshing and hearty salad.
Wild Game Kebabs
Ingredients: Cubed wild game meat (venison, elk, etc.), bell peppers, onions, zucchini, mushrooms, olive oil, salt, and pepper.
Instructions: Skewer the meat and vegetables alternately, then grill over the campfire until cooked.
Campfire Omelettes
Ingredients: Eggs, chopped vegetables (bell peppers, onions, mushrooms), shredded cheese, salt, and pepper.
Instructions: Beat the eggs, mix in the vegetables and cheese, then pour into a greased skillet and cook over the campfire.
Wild Game Stir-Fry
Ingredients: Sliced wild game meat, broccoli, carrots, snap peas, garlic, ginger, soy sauce.
Instructions: Stir-fry the meat and vegetables in a wok or large skillet over the campfire, then drizzle with soy sauce.
These Roasted Corn Ribs are seriously delicious and super easy to make! Perfect for a BBQ or side dish to pretty much any dinner.
TikTok Corn Ribs Recipe
Yep! You heard right. This trend became super popular on TikTok, and now I absolutely love making corn this way. I don’t know about you, but eating corn on the cob always seemed to get more stuck in my teeth than in my belly. However, cutting it down into “ribs” makes it taste like it’s on the cob, but without half of it left in your teeth! You can pretty much season it with any kind of seasoning, and it will still turn out delicious and tender, ready to get in your belly.Ingredients:
- Fresh corn on the cob
- Your choice of seasoning (e.g., salt, pepper, paprika, garlic powder, chili powder, etc.)
- Olive oil
Instructions:
- Preheat your oven to 425°F (220°C) or prepare a grill over medium heat.
- Shuck the corn and remove the silk. Rinse the corn under cold water and pat it dry with a paper towel.
- Using a sharp knife, cut the corn into “ribs” by slicing vertically along the cob. Each rib should be about 1 inch wide.
- Place the corn ribs in a large bowl and drizzle with olive oil. Toss to coat evenly.
- Add your desired seasoning to the corn ribs and toss again to make sure they are well-seasoned.
- If using the oven, spread the seasoned corn ribs on a baking sheet lined with parchment paper. If grilling, you can use a grill basket or wrap the ribs in foil.
- Cook the corn ribs for about 15-20 minutes in the oven or on the grill, turning them occasionally to ensure even cooking.
- Once the corn ribs are tender and slightly charred, they are ready to be served.
- Enjoy your delicious and tooth-friendly TikTok corn ribs!
Corn on the cob hack! No mess and not corn hairs. Boil in husk and then cut end and slides right out!
More Hunting Camp Recipes
Check out these easy and delicious campfire recipes perfect for your camping adventures. Enjoy tasty meals that can be prepared right over the campfire!-
Campfire Breakfast Burritos
Ingredients: Eggs, cooked breakfast sausage or bacon, shredded cheese, diced bell peppers, tortillas. Instructions: Scramble the eggs and cook with the sausage or bacon. Warm tortillas over the campfire and fill with the scrambled eggs mixture, cheese, and diced bell peppers. Roll them up and enjoy! -
Grilled Vegetable Skewers
Ingredients: Assorted vegetables (bell peppers, onions, zucchini, cherry tomatoes, mushrooms), olive oil, salt, and pepper. Instructions: Thread the vegetables onto skewers, brush with olive oil, and season with salt and pepper. Grill over the campfire until tender and slightly charred. -
Campfire Quesadillas
Ingredients: Flour tortillas, shredded cheese, cooked and shredded chicken, sliced jalapenos (optional), salsa (for dipping). Instructions: Place a tortilla on a hot greased skillet. Layer with cheese, chicken, and jalapenos if desired. Top with another tortilla. Cook on both sides until the cheese is melted and the tortillas are golden brown. Serve with salsa. -
Campfire Pizza Cones
Ingredients: Pizza dough, pizza sauce, shredded cheese, pizza toppings (pepperoni, bell peppers, onions, etc.). Instructions: Roll out the pizza dough and cut into triangles. Spread pizza sauce and sprinkle cheese on each triangle. Add your favorite toppings and roll the dough into cones. Wrap them in foil and cook over the campfire until the dough is cooked and the cheese is melted. -
Campfire Baked Potatoes
Ingredients: Russet potatoes, olive oil, salt, and aluminum foil. Instructions: Wash and dry the potatoes. Rub them with olive oil and sprinkle with salt. Wrap each potato in foil and place them in the hot coals of the campfire. Cook for about 45-60 minutes until tender. -
Campfire Fish Packets
Ingredients: Fish fillets (trout, salmon, etc.), sliced lemons, diced onions, garlic, butter, salt, and pepper. Instructions: Place each fish fillet on a piece of foil. Top with sliced lemons, onions, and garlic. Add a pat of butter and season with salt and pepper. Fold the foil to create a packet and cook over the campfire until the fish is cooked through. -
Campfire Banana Boats
Ingredients: Ripe bananas, chocolate chips, mini marshmallows, nuts (optional). Instructions: Slice a banana lengthwise, leaving the peel on. Fill the center with chocolate chips, mini marshmallows, and nuts if desired. Wrap the banana in foil and cook over the campfire until the chocolate and marshmallows are melted. -
Campfire Mac and Cheese
Ingredients: Macaroni, milk, shredded cheddar cheese, salt, and pepper. Instructions: Cook the macaroni in a pot over the campfire until tender. Drain the water and add milk and shredded cheese. Stir until the cheese is melted and creamy.
Hunting Camp Recipe – Grilled Deer Steak with Green Bell Peppers
Prepare this delicious and hearty campfire recipe using fresh deer meat and flavorful green bell peppers. It’s the perfect meal to keep you energized during your hunting adventures!Ingredients:
- 1 pound of fresh deer steak
- 2 large green bell peppers, sliced
- 1/4 cup of olive oil
- 4 garlic cloves, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of smoked paprika
- Salt and black pepper to taste
Instructions:
- Prepare the Marinade: In a mixing bowl, combine the olive oil, minced garlic, soy sauce, Worcestershire sauce, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Mix well to create a flavorful marinade.
- Marinate the Deer Steak: Place the deer steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish and let it marinate in the cooler or fridge for at least 2 hours (or overnight for more intense flavor).
- Prepare the Campfire Grill: While the deer steak is marinating, set up the campfire grill or grate over the campfire. Let the flames die down, so you have hot coals for even cooking.
- Grill the Deer Steak: Remove the deer steak from the marinade, shaking off any excess. Place it on the campfire grill directly over the hot coals. Cook for about 4-6 minutes on each side (or longer depending on your desired level of doneness).
- Grill the Green Bell Peppers: In a separate grill basket or foil packet, place the sliced green bell peppers. Drizzle with some olive oil and season with salt and black pepper. Grill the peppers over the campfire until they are tender and slightly charred.
- Serve and Enjoy: Once the deer steak is cooked to your liking, remove it from the grill and let it rest for a few minutes. Slice the steak against the grain to enhance its tenderness. Serve the grilled deer steak alongside the flavorful green bell peppers.
Hunting Camp Recipe – Chicken Cordon Bleu
Enjoy a taste of sophistication at your hunting camp with this flavorful and hearty Chicken Cordon Bleu recipe. It’s a comforting and indulgent dish that will satisfy everyone’s appetite after a long day of hunting!Ingredients:
- 4 boneless, skinless chicken breasts
- 4 slices of Swiss cheese
- 4 slices of ham
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably Panko)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup butter, melted
Instructions:
- Preheat Your Campfire Oven: If you have a Dutch oven or campfire oven, preheat it by arranging some hot coals underneath and on top to achieve a temperature of around 350°F (175°C).
- Prepare the Chicken: Lay each chicken breast flat and place a slice of Swiss cheese and a slice of ham on top. Roll up the chicken breast, securing the fillings inside with toothpicks or kitchen twine.
- Coat the Chicken: Set up three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, add the beaten eggs. In the third dish, mix the breadcrumbs, grated Parmesan cheese, garlic powder, dried thyme, dried parsley, salt, and black pepper. Dip each rolled chicken breast into the flour, then the beaten eggs, and finally coat them thoroughly with the breadcrumb mixture.
- Cook the Chicken: Grease the campfire oven or Dutch oven with a little butter. Place the coated chicken breasts in the oven and drizzle with the melted butter. Cover the oven and let the chicken cook for about 30-35 minutes or until the chicken is cooked through and the coating is golden and crispy.
- Serve and Enjoy: Carefully remove the Chicken Cordon Bleu from the campfire oven. Let them rest for a few minutes before removing the toothpicks or twine. Serve the Chicken Cordon Bleu with a side of your favorite vegetables or a salad for a complete and satisfying meal.
Dutch Oven Meal – Campfire Beef Stew
Warm up and refuel after a day of hunting with this hearty and flavorful Campfire Beef Stew cooked in a Dutch oven. It’s a comforting meal that will satisfy your hunger and keep you ready for more outdoor adventures!Ingredients:
- 2 pounds stewing beef, cubed
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 3 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 2 large potatoes, peeled and cubed
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions:
- Prepare the Dutch Oven: Set up your campfire and place hot coals underneath the Dutch oven to heat it. Place more hot coals on the lid to create even heat from the top.
- Sear the Beef: In the preheated Dutch oven, add the vegetable oil and sear the cubed beef until it’s browned on all sides. Remove the beef from the Dutch oven and set it aside.
- Sauté the Vegetables: In the same Dutch oven, sauté the minced garlic, chopped onions, sliced carrots, and chopped celery until they start to soften and become fragrant.
- Add the Remaining Ingredients: Return the seared beef to the Dutch oven. Add the cubed potatoes, frozen peas, beef broth, red wine (if using), tomato paste, bay leaves, dried thyme, salt, and black pepper. Stir everything together to combine.
- Cook the Stew: Cover the Dutch oven with its lid and let the beef stew simmer over the campfire for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Check and stir the stew occasionally to prevent sticking or burning.
- Serve and Enjoy: Once the Campfire Beef Stew is fully cooked and aromatic, remove the Dutch oven from the campfire. Serve the piping hot stew in bowls and savor the comforting flavors of a perfect hunting camp meal!
Campfire Turkey Chili
A Hearty Hunting Camp Meal
Warm up around the campfire with this comforting and flavorful Campfire Turkey Chili cooked in a Dutch oven. Packed with protein and spices, it’s the perfect dish to fuel your hunting adventures and keep you satisfied during chilly evenings.Ingredients:
- 1 pound ground turkey
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large green bell pepper, chopped
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) kidney beans, drained and rinsed
- 1 can (14 ounces) black beans, drained and rinsed
- 1 can (6 ounces) tomato paste
- 3 cups chicken or turkey broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Instructions:
- Prepare the Dutch Oven: Place your Dutch oven on the campfire and add the vegetable oil. Let it heat up slightly.
- Sauté the Aromatics: Add the chopped onion, minced garlic, and green bell pepper to the Dutch oven. Sauté until they become fragrant and start to soften.
- Cook the Ground Turkey: Add the ground turkey to the Dutch oven and cook until it’s browned and cooked through, breaking it into smaller pieces as it cooks.
- Add the Remaining Ingredients: Stir in the diced tomatoes, kidney beans, black beans, and tomato paste. Pour in the chicken or turkey broth to create a flavorful base. Add chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix everything well.
- Simmer the Chili: Cover the Dutch oven with its lid and let the Campfire Turkey Chili simmer over the campfire for about 45 minutes to an hour. Stir occasionally to prevent sticking and to meld the flavors together.
- Serve and Enjoy: Once the chili has thickened and the flavors have developed, remove the Dutch oven from the campfire. Ladle the hearty and delicious Campfire Turkey Chili into bowls and top with your favorite toppings such as shredded cheese, diced onions, or sour cream. Enjoy this warming meal with your fellow hunters!
Hunting Camp Meal – Campfire Pulled Pork Sandwiches
Indulge in the smoky and savory flavors of Campfire Pulled Pork Sandwiches during your hunting camp adventure. Slow-cooked to perfection, these sandwiches will satisfy your appetite and provide the perfect comfort after a day of hunting!Ingredients:
- 4 pounds hog pork shoulder
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- 2 tablespoons vegetable oil
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1 cup barbecue sauce
- 8 hamburger buns or sandwich rolls
Instructions:
- Prepare the Hog Pork Shoulder: Rub the hog pork shoulder with brown sugar, paprika, garlic powder, onion powder, ground cumin, chili powder, cayenne pepper, salt, and black pepper. Let it marinate for at least an hour or overnight for enhanced flavor.
- Cook the Pulled Pork: Set up your campfire and place hot coals around a Dutch oven. Add the vegetable oil to the Dutch oven and heat it up. Sear the marinated hog pork shoulder on all sides until it develops a golden crust.
- Add the Liquid: Pour the apple cider vinegar and chicken broth into the Dutch oven. Cover it with its lid and let the hog pork shoulder slow-cook over the campfire for about 4 to 5 hours until the meat becomes tender and easily pulls apart with a fork.
- Shred the Pork: Remove the hog pork shoulder from the Dutch oven and place it on a cutting board. Use two forks to shred the meat into succulent pulled pork.
- Assemble the Sandwiches: Toast the hamburger buns or sandwich rolls over the campfire for a minute or until they’re slightly crisp. Layer the pulled pork on the bottom half of each bun and generously drizzle with your favorite barbecue sauce.
- Serve and Enjoy: Close the sandwiches with the top halves of the buns and serve these delicious Campfire Pulled Pork Sandwiches to the hungry hunters at the campsite. These flavorful sandwiches are sure to be a hit!
Hunting Camp Meal – Campfire Buffalo Wings
Spice up your hunting camp with the fiery and delicious Campfire Buffalo Wings. These crispy and tangy wings are a crowd-pleaser and will be the highlight of your outdoor feast!Ingredients:
- 2 pounds chicken wings, separated into drumettes and flats
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup hot sauce (Frank’s RedHot or your favorite brand)
- 1/4 cup unsalted butter, melted
- Vegetable oil, for frying
- Celery sticks and ranch or blue cheese dressing, for serving
Instructions:
- Prepare the Campfire and Dutch Oven: Set up your campfire and place hot coals around a Dutch oven to create a frying station. Fill the Dutch oven with vegetable oil and heat it to 375°F (190°C).
- Coat the Chicken Wings: In a large mixing bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Toss the chicken wings in the flour mixture until evenly coated.
- Fry the Wings: Carefully place the coated chicken wings in the hot oil using tongs. Fry them in batches for about 8-10 minutes or until they turn golden brown and crispy. Transfer the fried wings to a wire rack to drain excess oil.
- Make the Buffalo Sauce: In a separate bowl, whisk together the hot sauce and melted butter until well combined.
- Toss the Wings: Place the fried wings in a large mixing bowl and pour the buffalo sauce over them. Toss the wings to coat them evenly with the spicy sauce.
- Serve and Enjoy: Arrange the Campfire Buffalo Wings on a serving platter and garnish with celery sticks. Serve with ranch or blue cheese dressing on the side for dipping. Dig in and enjoy the flavorful heat!
