Overindulgence-hunting camp cooking going overboard.

Shootwice · Aug 1, 2005

LAST EDITED ON Aug-01-05 AT 04:40PM (MST)[p]What did you make for camp with wild game that was a bit excessive or out of this world. One time we took the tenderloins from 3 deer, kept them whole and tied them into a roast with crabmeat stuffing. It was about 6-7 inches in diameter. After we grilled it, we sliced it thick and served it up. Everyone got 6 good size medalians and a stink load of crab stuffing. Looking for ideas for elk camp this fall.

kilowatt · Aug 1, 2005

Abalone steaks with Deer Tenderloins served with Taters and French Bread and washed down with cocktails on a cold Oct. night.

Brian

mmwb · Aug 2, 2005

Somehow my usual cup-o-soup and PBJ don't seem all that anymore...

ELKMASTER101 · Aug 2, 2005

couple snickers candy bars, an apple, orange, and a slug of real lemmon juice.
and just before bed a good healthy crap.
Just doesn't get any better.

outtabreath · Aug 2, 2005

trail mix, a twizzler, can of smoked oysters, and a tortilla. Oh, and one shot of bourbon. yum yum.
Living large in New Mexico....

ELKMASTER101 · Aug 2, 2005

SMOKED OYSTERS,
that sounds good,
with a shot of schnops.

jakstr · Aug 2, 2005

Hey, I make a cordon bleu. Boil chicken, grouse or pheasant breast etc... butter a pan (9x12x3) or so lay them in. take a can of cream of chicken or mushroom,pour it on the bird. take ham (I use canned because its cooked and easier in camp) slice and lay on the bird.take sliced swiss cheese and lay on that take stove top stuffing and mix it cold (like the box says) pour it on top. and add a can of creamed soup. cover with foil and throw on the tent stove till the mositure is gone and hot (since the meat is all cooked) It sometimes takes us a couple of days to polish it off . change it to your liking its great for like elk camp (late in the year, snow and cold ) good luck jakstr

idhunters · Aug 2, 2005

Pheasant Cordon-a little different than the above:

Take the pheasant breast (raw) and butterfly it, cover w/plastic and pound it slighlty (

Chef · Aug 2, 2005

Nothing like grilling over an open fire.
Grilled pork chops with Jalapeno Orange Marmalade
always a favorite with the boys.

Nothin like grilling some thick ribeyes dusted in spices.
Top it off with gorgonzola and serve right when it's
good and melted. mmmmmmmmmm.

Chef
"I Love Animals...They're Delicious!"

Shootwice · Aug 2, 2005

Venison tenderloin with moral mushroom sauce washed down with a glass of good Cabernet that you slipped into your buddy's backpack for him to carry into camp.

outtabreath · Aug 3, 2005

I sure like the idea of slipping a bottle into your buddy's backpack. I'm gonna try that one. Hey, look what you brought! hehe.
And, yes, elkmaster... them smoked oysters are great. Heard they are better with a little lemon juice and slightly heated, but haven't tried that one yet. Pretty convenient little tin they come in though. Nice and packable.

idhunters · Aug 5, 2005

Well that sounds stupid. Guess the post got cutoff. What I meant to say was stuff the pheasant or grouse w/ ham & cheese and a little mustard, bread it, brown it and finish it in the oven.