Deer Camp Menu Honorable Mentions

SD51555

SD51555

5 year old buck +
It's almost time. I've been prepping since Monday night to get some feature items ready for camp this weekend. Let's face it, in northern MN, you have to have more to look forward to in case the deer don't show up. Big items this year on the menu include:

Homemade whole wheat organic heirloom sprouted spelt flour and whole flax seed bread (you can eat a whole piece before you're done naming it)
Brown's Ranch grass fed non-gmo, no jabbed, no-slabbed heritage breed bone-in pork chops grilled over carefully selected and aged 2 years black ash wood harvested on site.
Homemade chicken wildrice soup from scratch. Real outdoor chicken, broth, and all the other pinky in the air attributes. No soup kits, artificial flavors, or any other sources of bad shit here.

Anyone else put some heart into it? I vetoed making einkorn cheezits this year. I only have so much time.
 
Jeekers. I actually prefer to keep deer camp food simple. I get fancy at home after the harvest.

But I applaud your effort. I'm a huge fan of natural local food. I'm impressed you have the wherewithal to make the effort during deer camp.
 
I try to keep it simple too. Usually make all my meals ahead of time and microwave them. Especially breakfast, eat fat n hit the stand.

Wife made me a turey before opening weekend rifle in northern NY. Full turkey dinner...... hard to beat that.

One year made the guys venison cutlets with dumplings. Some years make a soup and leave it on the woodstove. manhattan chower, tortilla soup, beef vegetable. Wife's making me beef vegetable tonight. Got docotr visit hunt the evening

some guys make casseroles or lasagna and toss it in the oven. A few just have a case of bud light for dinner.
 
Telemark said:
Jeekers. I actually prefer to keep deer camp food simple.
Click to expand...

When I was younger and the days and nights were longer, I'd cook full on, fairly elaborate meals, more so than I would at home.

Now days, a dozen or two eggs, a loaf of bread and some cold cuts and I'm fine for a week. Even that's more than I really need. Way too much "eating because there's nothing else to do" goes on.


Most memorable.. for many reasons. In 2001, I went on a boar hunt in September. So in November I brought up half a hind end and we had roast Russian Boar one night... and several others as well. Best meat I've ever eaten.
The hunt was September 9th 2001, with a family member and his partner, both NYPD. I took a lot of photos on that trip and never had the film developed, because two days later it didn't seem particularly important anymore. They were not there at the time, but were for the recovery efforts. Years later the family member passed from what was ruled a 9-11 related illness.
 
Last edited:
46f00e7de7d1f00a4258075f76cd2107.jpg


760d530b3afd1505a2a9e28273643b93.jpg



Sent from my iPhone using Tapatalk
 
This year we have 14 family members at my house for a few nights. Four of us will hunt.....and the rest do some Christmas shopping, play games and have some fun. This weekend has become our family Thanksgiving with a big meal on Sat night. My wife has been cooking all week. She makes two big turkeys, homemade mashed potatoes, a few salads, a few vegetables and casseroles, as well as pumpkin pie and banana cream pie. Also lots of cookies, bars, and other stuff I cannot eat.....but may sample. She is a great cook.

So far she has bought $450 worth of food to cook.....and I have bought about $125 worth of beer and wine. The expense is not too bad when you think how much everyone feasts here for a few days. This has become a big deal for us each year.....but it's become a bit too much work for my wife. We are re-thinking a plan for next year. Maybe it's time for us to give up a bit more. Dunno how she does it.

Edit: that reminds me.....I gotta buy a bunch of microwave sandwiches for our lunch on Saturday. My little cabin has become lunch central.....which is really nice rather than loading up and going into town. Come and go as you want.
 
SD51555 said:
This is a winner! 2 gallons going in the bucket tonight. Well minus that bowl.

ba8ccdbe696fafd43303aab3f27d35e8.jpg



Sent from my iPhone using Tapatalk
Click to expand...
Wild rice soup? Looks great. I should compare our recipe with yours......maybe a WR cookoff? I love that stuff.
 
Foggy47 said:
Wild rice soup? Looks great. I should compare our recipe with yours......maybe a WR cookoff? I love that stuff.
Click to expand...

Georgia free range chicken wild rice soup with carrots, celery, dogwood garlic, chicken broth, heavy cream, kerrygold butter, sprouted spelt flour thickener, pink salt, black pepper, and Costco all-seasoning.


Sent from my iPhone using Tapatalk
 
Bacon, whole long grain wild rice, milk, celery, cream of mushroom soup, salt, pepper.........and my wife does not remember more without looking at the recipe. No chicken......but lots of bacon in small pieces.
 
I make a very large crockpot full of chilli for lunch using both ground & cut up venison.

I then take (2) 3 lbs chuck roasts and put them in a crockpot to make Mississippi roast shredded beef for sandwiches.
 
Tree Spud said:
I make a very large crockpot full of chilli for lunch using both ground & cut up venison.

I then take (2) 3 lbs chuck roasts and put them in a crockpot to make Mississippi roast shredded beef for sandwiches.
Click to expand...
Would that happen to be fresh venison from northern Canada?
 
Took my wife to dinner tonight......and they had cream of wild rice soup with chicken on the menu. It was hard to pass on the 1/3 lb burger with fries for $7.95....but I did. She had chicken pot pie. Both were delicious. Lucky's....in Pequot Lakes is a great bar and grille. Also won two nice T-bones on the meat raffle. Money well spent!

tempImagevkQiZB.jpg
 
SD51555 said:
It's almost time. I've been prepping since Monday night to get some feature items ready for camp this weekend. Let's face it, in northern MN, you have to have more to look forward to in case the deer don't show up. Big items this year on the menu include:

Homemade whole wheat organic heirloom sprouted spelt flour and whole flax seed bread (you can eat a whole piece before you're done naming it)
Brown's Ranch grass fed non-gmo, no jabbed, no-slabbed heritage breed bone-in pork chops grilled over carefully selected and aged 2 years black ash wood harvested on site.
Homemade chicken wildrice soup from scratch. Real outdoor chicken, broth, and all the other pinky in the air attributes. No soup kits, artificial flavors, or any other sources of bad shit here.

Anyone else put some heart into it? I vetoed making einkorn cheezits this year. I only have so much time.
Click to expand...
The hearts went into chili after early antlerless, so won't have more until I get another critter. Hopefully I'll have some butter balls as an appetizer some time next week. Venison curries and stews until then.
 
SD51555 said:
It's almost time. I've been prepping since Monday night to get some feature items ready for camp this weekend. Let's face it, in northern MN, you have to have more to look forward to in case the deer don't show up. Big items this year on the menu include:

Homemade whole wheat organic heirloom sprouted spelt flour and whole flax seed bread (you can eat a whole piece before you're done naming it)
Brown's Ranch grass fed non-gmo, no jabbed, no-slabbed heritage breed bone-in pork chops grilled over carefully selected and aged 2 years black ash wood harvested on site.
Homemade chicken wildrice soup from scratch. Real outdoor chicken, broth, and all the other pinky in the air attributes. No soup kits, artificial flavors, or any other sources of bad shit here.

Anyone else put some heart into it? I vetoed making einkorn cheezits this year. I only have so much time.
Click to expand...
We do a combination of simple and gourmet. We'll eat a whole deer during camp, so venison is on the menu daily. Ribeyes are a tradition as are Little Debbie’s in the stands. Wild rice, great sauces, lots of veggies and homemade breads help round out the camp menu. Seven days to the start of Deercamp 2024. Here is a slider recipe that has become a camp favorite:
The Sliders:
• 1 package of Hawaiian rolls
• 2 cups shredded sharp cheddar cheese
• 1 – 1.5 lb ground venison
• 1 chopped onion
• 2/3 cup diced tomatoes. Fresh is best, canned will work.
• 1 tablespoon Dijon mustard.
• 1 tablespoon Worcestershire sauce.
• Salt and pepper.
• 1lb of bacon. Please don’t use low grade quality bacon.
Glaze
1 stick of butter. Real butter. No Margarine.
• 1/8 cup of brown sugar. There is no substitute for brown sugar. Simply, the best.
• 1 tablespoon Worcestershire sauce.
• 1 tablespoon Dijon mustard.
• 1 tablespoon sesame seeds (adds that nice touch after the glaze is applied)
Slider ingredients are prepared in a skillet. Cut the buns in half (tricky), put in the ingredients, put the glaze on the top of the buns and bake 20 minutes at 350.
IMG_0953.jpeg
 
Last edited:
Since PA moved the rifle opener to Saturday after Thanksgiving instead of Monday, we miss our of some of the large meals. I used to cook a second Thanksgiving. But I'll take more time hunting and less time goofing off. One thing I make now that's a hit is sous vide eye roast. Super easy and it's ready whenever the hunters are ready to eat. Start it 24 hours before and it's nice and tender. Some baked potatoes and veg, and you're in business.
 
I smoke a brisket and pork shoulder in the summer then vacuum seal and freeze. Wake up in deer camp, throw the sealed bags into a big pot of water with sous vide, and go hunt. I can set the temp to be ready for hot lunch or bbq dinner. Easy cleanup and so tasty.
 
Second most memorable meal was what we dubbed "subatomic chili", a venison chili recipe that was in an old Outdoor Life book sonmeone had given me. Too much pepper, it gave everyone a stomach ache. The memorable part was all night long we kept waking each other up out of a sound sleep. Long loud farts followed by laughter.
 
You must log in or register to reply here.
Back
Top