Deer Camp Meals

[jerk bait]

What's everybody cookin'

[Hotspotter]

Pretty boring really. Sandwiches and more sandwiches. We dress them up pretty nicely, get good cuts of lean meats and what not also. Usually roast beef, fresh provolone, lettuce and sometimes sprouts. These are usually for the stand so we don't have to come in for lunch unless we want to. Gorp, and mini candy bars with a bottle of water, and you're ready to make a day of it. Make sure to unwrap all of your candy bars and put them in a ziploc bag. Makes it easier to keep the woods clean, cuts down on movement, and really keeps you alot quieter.

The Sat. night meal is usually lasagna with garlic bread and salads.

We've learned from experience that Chili is great, but only in small servings. Anything greasy we stay away from, anything with carbs/calories, we eat lots of! Answering natures call is a major inconvenience when trying to hunt!

Joel

[Eric Wettschreck]

Chips, sandwichs, jerkey beef.

I guess we're boring also.

[Scott K]

I hunt in Wisconsin, so we are there for awhile, there is 4 of us. We make ahead of time and freeze, chili, beef stew, we smoke a turkey and shred it to make sandwiches, and a roast. We also bring sanwiches for the stand. Them when we clean deer we have veni steaks. We like a variety!

[heiman507]

Friday night, usually have either broasted chicken with all the fixings or pot full of spagetti and garlic bread. Saturday night, we all ways serve up a rack of ribs for each person in the party with hashbrowns and roll. During the day usually just make sandwiches. And of course always have plenty of jerky and a bag of snickers for munchies.

Of course, nothing beats frying up the tenderloin and heart from a deer that's hanging in the tree.

[Harmonica Bear]

We eat like kings!

In one order or another we have:

Pheasant or Grouse Fettuccine Alfredo

Prime rib

Spaghetti

Pork chops

Tacos

all items served with salad and bread or rolls

I just got hungry thinking about it...

[jbdragon17]

Very funny that this message is up because my buddy who owns the land we hunt from was just in my office this morning to go over our camp menu!!

Friday lunch: Sandwiches and award winning chili

Friday night: Beef Roasts with taters, carrots, and home made gravy

Saturday Brunch: Biscuit n gravy, eggs, chili, and sandwiches

Saturday night: Spaghetti and cheesy garlic bread

Sunday Brunch: Eggs Benedict/Sandwiches

Sunday night: Pizza

Monday Brunch: Left over scramble/sandwiches

Monday night: Tater Tot Hot Dish

Tuesday Brunch: Sandwiches and leftovers

We also have oatmeal, donuts, rolls, muffins, coffee for early before we go to the stands. Then we will often have brunch around 11:30 or 12 when some or most of us get back in.

Is it just our party or does everyone eat like pigs while deer hunting?

[Coach Dog]

Friday night:

Marinated venison loin chops on the grill, wrapped in bacon. These are saved from the year before and always a great meal.

Saturday:

Chile for lunch and we go out for burgers and beer for dinner

Sunday:

Egg bake for brunch

We fill in with cold cut sandwiches and candy bars between meals

[woody1975]

Keep 'em comin - I have to make a meal this year and don't want to make Lasagna - Gimme something good and E-Z.

Thanks

DL

[Coach1310]

Chicken noodle soup

Chili

...looks like it is going to be cooler than in past years...nothing like some hot soup or chili to warm you up.

It is also nice because you can make it at home and bring it with and just warm it up. No major prep to do at camp.

[LABS4ME]

How's about pheasant (or grouse) and dumpling stew?

real easy! Make it at home and warm back up in camp. Warms you up as good as chili... without the bubble bath makers! Sticks to your ribs with the dumplings in there!

- Boil 1 whole pheasant or 4 breast fillets or 2 breasts fillets and 2 thighs in 1-2 quarts of water. Add to the water one whole onion diced and 3 stalks of celery diced.

- When the meat is tender, remove from the pot and set aside to cool. To the stock, add one 32 oz. carton of chicken stock (or 2 soup cans of chicken stock), a 2 lb. package of frozen mixed vegatbles and a half teaspoon of minced garlic. Bring to a slow rolling boil. Shred the meat up as stock boils and keep it off to the side.

- Thicken the stock slightly with some corn starch or flour disolved in warm water. You do not want it real thick, nor do you want it like soup... just a really thin gravy, the next step above soup. Add salt and pepper and other seasonings to taste.

In a bowl combine 2 cups flour and 5 eggs, mix well until you have a very thick gooey dough. You can add a little water or milk if need be to get it to mix... I add a few shakes of black pepper and garlic powder to the dough. Make sure the stock is still boiling, add meat to the stock and mix in well. Drop tblspoon dolops of the dumpling dough into the boiling stew until it is all in the pot. When they are floating it is done. Usually 4-5 minutes.

This is real tasty and I make a HUGE stock pot of it every year for deer camp. I double the above recipe and it still disappears at one meal. We add croissants or bread sticks to the meal to sop up the gravy...

Good Luck!

Ken

[Eric Wettschreck]

That sounds like a lot of work.

Tell ya what, bring a crock pot of that stuff down and we can have it for dinner grub after a day of rooster shootin.

[LABS4ME]

Hey Eric... It's not much work...

- Hit the print button

- Bring it home to Mrs. Boilerguy and she'll take it from there! Oh yeah have her stop and pick up another 12'veee...

Good Luck!

Ken

[Nate McVey]

When we camp for elk season (deer camp for me is my parents house and a public land hunt) each guy takes a dinner. Last year we had:

Last years elk tenderloin (we have a rule that we always save one for next year's camp), wild rice, veggies and bread

Duck and goose fajitas, rice and beans

pasties

burgers/brats and fixins

Alaskan Salmon

Chicken and wild rice hot dish

This year we will have pheasant stir fry, smoked salmon, tenderloin and the rest is still up in the air. Breakfasts are omlette in a bag, granola, oatmeal. Lunchs are sandwiches.

We eat pretty well at 10000 feet

[jbdragon17]

Hard to beat Tater Tot Hot Dish for easy stick to your ribs goodness. You can have it pre made in a disposable pan. Just chuck it in the oven. Either that or do a crock pot roast with taters and carrots...make the drippings into a gravy and you are golden.

[woody1975]

dragon - I think you are the winner - A big beef stew for 13 guys should workout great -

Thanks

DL

[Crow Hunter]

Labs,

Recipe sounds great. With the dumplings in there, does it freeze well? I would probably need to freeze it before taking it to deer camp.

Thanks, CH

[DIRTY BIKER]

Bear I say the same as you (WE EAT LIKE KINGS)

Prime Rib

Pheasant veggie soup

Liver & Onions

Chili

Veni summer sausage

Wild Turkey

Brat Hot Tub

Cornish game hens

Smoked Pork Chops

Veni ring sausage

Italian pot roast

and even a little Booya

(The crock pot is our friend)

And don't forget Breakfast:

Veni Bacon

Veni Italian sausage

cowboy potatoes

Back strap

and eggs

[LABS4ME]

Yep, you can freeze it. I make a big batch now and then and freeze it in bags so someone looking for a quick hot meal can pull it out to heat up.

Good Luck!

Ken

[Crow Hunter]

Thanks much Labs, I will make a batch and try it out. Rifle season is coming up quick!

CH

[Sergeant Slabber]

I get a couple of chicken pot pies from Costco. Two of them is enough to feed 10 guys at lunch or dinner. They're huge and well made. I also make a huge pot of chicken wildrice soup. We obviously have sandwich junk lying around and enough chips to feed us throughout the winter.

[ducksnbucks]

DEER!!!, IF we get lucky enough to shoot some deer opening day, we cut out the backstraps and marinate them for the next day's supper. Other than that, everything that has been mentioned above. We eat great, and drink great as well, good old Gluek beer!!!!

[the squirrel]

Quote:

---

Bear I say the same as you (WE EAT LIKE KINGS)

Prime Rib

Pheasant veggie soup

Liver & Onions

Chili

Veni summer sausage

Wild Turkey

Brat Hot Tub

Cornish game hens

Smoked Pork Chops

Veni ring sausage

Italian pot roast

and even a little Booya

(The crock pot is our friend)

And don't forget Breakfast:

Veni Bacon

Veni Italian sausage

cowboy potatoes

Back strap

and eggs

---

Ok, What is a brat hot tub???

[Eric Wettschreck]

What is a brat hot tub? It's only the greatest thing ever!!!

Take a pan, or a tin foil pan, fill it with beer and onions, put it on a stove burner or the grill, and plop in your beer boiled and bbq-d brats to keep them nice and toasty warm and happy!!!

Dude.........yummy.

[BLACKJACK]

Quote:

---

How's about pheasant (or grouse) and dumpling stew?

real easy! Make it at home and warm back up in camp. Warms you up as good as chili... without the bubble bath makers! Sticks to your ribs with the dumplings in there!

- Boil 1 whole pheasant or 4 breast fillets or 2 breasts fillets and 2 thighs in 1-2 quarts of water. Add to the water one whole onion diced and 3 stalks of celery diced.

- When the meat is tender, remove from the pot and set aside to cool. To the stock, add one 32 oz. carton of chicken stock (or 2 soup cans of chicken stock), a 2 lb. package of frozen mixed vegatbles and a half teaspoon of minced garlic. Bring to a slow rolling boil. Shred the meat up as stock boils and keep it off to the side.

- Thicken the stock slightly with some corn starch or flour disolved in warm water. You do not want it real thick, nor do you want it like soup... just a really thin gravy, the next step above soup. Add salt and pepper and other seasonings to taste.

In a bowl combine 2 cups flour and 5 eggs, mix well until you have a very thick gooey dough. You can add a little water or milk if need be to get it to mix... I add a few shakes of black pepper and garlic powder to the dough. Make sure the stock is still boiling, add meat to the stock and mix in well. Drop tblspoon dolops of the dumpling dough into the boiling stew until it is all in the pot. When they are floating it is done. Usually 4-5 minutes.

This is real tasty and I make a HUGE stock pot of it every year for deer camp. I double the above recipe and it still disappears at one meal. We add croissants or bread sticks to the meal to sop up the gravy...

Good Luck!

Ken

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Labs, this sounds good!!!! And not too complicated once you get the pheasant deboned.