Early Elk Camp Meals

[WSU]

I usually try to work some chanterelles and grouse into the mix.  Sautéed shrooms on a steak the first night is always a hit. 

Burgers are fast and always good.  Spaghetti with some ground elk or deer is great and pretty fast as well. 

[KFhunter]

Get somebody to keep camp and cook for you!  We had an uncle/father who did that for us years ago and it sure makes it easier on the hunter.  So I took on the role for my bow hunting sons and grandsons. 

Dutch oven venison stew with Dutch oven cheese biscuits.  Hot and done at estimated first hunter’s return to camp, but stays hot for hours.  Dutch oven peach cobbler.  Whole spiced and splayed salmon wrapped in bacon, double wrapped in foil and cooked for 18 minutes buried in HOT coals.  Foil wrapped potatoes buried in coals with all the fixins.  Foil wrapped corn on the cob…   

I keep a small fire going with a pot of water hot all the time, for hot drinks, instant stuff any time of day.  Shuttle vehicles and taxi hunters to and from jumping off spots, do some scouting for them, shoot grouse, take a nap…

If hunting solo, canned stew etc. is edible cold and can be heated quickly in the can.

Absolutely great idea on getting other families into the mix!  Way to keep with the OPs notion on inspiration.

I can't find anyone who wants to be the camp queen  :'(

[pianoman9701]

Last year, I sous vided and froze the cooked steaks, fish, and chicken for quick heat-ups on the grill, added wild mushrooms and dinner would be ready with no mess in about 5 minutes each night. I will always do that from now on. It's super-easy.

[phildobaggins]

Last year, I sous vided and froze the cooked steaks, fish, and chicken for quick heat-ups on the grill, added wild mushrooms and dinner would be ready with no mess in about 5 minutes each night. I will always do that from now on. It's super-easy.

That is a dang good idea!

[YellowShells]

I like to bring a bunch of baked potatoes, for breakfasts and dinners. Heat em up in no time. Also the rotisserie chicken from pretty much any grocery store these days. You can do a lot with those as a base.

[borntoslay]

I’m kind of a snob when cooking in camp, here are a few of my favorites.
Coho Salmon with lemon herb sauce, Rosemary Crusted Rack of Lamb, Marinated Duck breast from Maple Leaf farms and Pork Loin with a dill sauce. All meals will be served with seasonal vegies and salad. The pork will also be served with my Great Grandmothers apple and onion chutney, same ingredients as she used from her covered wagon.
 

Whoa man, seasonal veggies and a fine chutney, all meals served with a salad? You're scaring me

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[NOCK NOCK]

Quicky stroganoff

Ground burger, 16z of sour cream, 1 can of cream of chic.or mushroom soup (don't add water), 1 box of noodles.

brown burger, add the other 2, spice to taste and add to cooked noodles.

One of my favorite dishes, eat it for dinner at home too.

[Timberstalker]

Slap some bacon on a biscuit and let's go! We're burnin' daylight!

[Karl Blanchard]

Early season means late nights every dang night so usually I just pack my stove and a freeze dried and eat on the mountain. Saves some precious sleep time.  There's always some grub in the cooler at camp though. Pre-made breakfast burrito filling is for sure a staple. Toss it in a hot pan of butter to heat it up and get a little crisp on the edges, roll it up and slam it down. The Johnsonville jalapeño cheddar dogs are also mandatory (chili optional).

[borntoslay]

Early season means late nights every dang night so usually I just pack my stove and a freeze dried and eat on the mountain. Saves some precious sleep time.  There's always some grub in the cooler at camp though. Pre-made breakfast burrito filling is for sure a staple. Toss it in a hot pan of butter to heat it up and get a little crisp on the edges, roll it up and slam it down. The Johnsonville jalapeño cheddar dogs are also mandatory (chili optional).

I'm with you on the Johnsonvilles. Always a couple packs in our cooler every year

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[borntoslay]

Here's an easy my i learned from my ole granny "Chickin picante" Cook up some cubed up chicken breast/thigh. In separate pot dump a bottle or 2 of pace picante sauce, add about a quarter to half a cup of brown sugar to picante and a few squirts of Dijon mustard(yellow works fine too) add chicken and simmer all together for a few. Serve over white rice and boom there ya go. I like to taste the sauce as I go adding brown sugar until I have it just how I like it. If you do like it a little more spicy get the hotter pace or add a little tapatio. Good stuff and easy peasy

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[kellama2001]

Great recipe ideas on here...you guys are making me hungry! 

[fishngamereaper]

PBJ wrap

If I'm feeling energetic four cheese instant taters cooked in au jus mix with a splash of bacon bits.

[Karl Blanchard]

PBJ wrap

If I'm feeling energetic four cheese instant taters cooked in au jus mix with a splash of bacon bits.

oh man how could I have forgotten the Idahoan mashed taters! I like to add a good blob of butter and cream cheese, and a splash of milk to mine for super mashed potatoes.

[Caseyd]

PBJ wrap

If I'm feeling energetic four cheese instant taters cooked in au jus mix with a splash of bacon bits.

oh man how could I have forgotten the Idahoan mashed taters! I like to add a good blob of butter and cream cheese, and a splash of milk to mine for super mashed potatoes.

French fried onions on top