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It's getting time to start thinking about camp dinners. I cook one night each camp and always want to out-do myself. It gets harder each year. What are some good ones?
 

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Even though thanksgiving is coming up, my fellow huntin' campers love when I bring the turkey fryer up and do a blackened fried turkey. We then boil the skeleton and non edibles and make turkey soup. I'm starting to like fried turkey soup better then grandmas roasted turkey soup! GL on your choices!
 

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Take a venison hind quarter, remove the bone and put a couple of cloves of garlic, flattened with a knife blade and the heel of your hand inside the opening you removed the bone from along with a stick or two of butter depending on the size of the hind quarter. Take cotton cord string and tie the roast closed. salt and pepper the roast and put it in a roasting pan , covered,with whole carrots and while onions around it. Put the roast in the oven at 425 degrees for 20 minutes then uncover and turn back heat to 300 to 325 degrees, roast 3 to 3 1/2 hrs or till inside temp is 130 for medium rare or 135 for medium. When done remove the roast from the roasting pan and place on cutting board or platter and cover with foil to rest for about 15 minutes. While the roast is resting remove the carrots and onions from the pan and put into a bowl, cover with foil and put them in a turned off oven with the door open about 4 inches to stay warm. Put peeled potatoes in a pot of salted water and bring to boil, trun back to simmer and cook potatoes till soft and make mashed potatoes. While potatoes are cooking put the roasting pan on a burner, put about a pint of cold water in a shaker or a jar with a lid, add several tables spoons of four and salt and pepper to taste and shake until mixed, then on the burner and add the flour and water and bring to a boil, stir constantly with a whisk until the gravy thickens to a consistency you want and remove from heat. Take one of the carrots from the oven and smash it fine and stir it into the gravy.. Slice the venison which should have some pinkness in the center, serve with the carrots and onions and the gravy. Since this will take several hours you may want to sneak out for a couple to hunt while the roast is cooking.
and there was no
I used to make this every year at duck camp in MD with 4 lbs of mashed potatoes and there was nothing left at the end of the meal.
 

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WW - that sounds great. I could pick Sunday for my dinner and then spend time in the kitchen without missing out on hunting. Or, get a buck in archery. ;)

I did a turkey dinner back in 2013. It was good and nobody minded a Thanksgiving dinner so close to Thanksgiving. :D

I was also thinking about a baked ham.

If we get a bear in archery, then it's definitely a bear roast dinner. Not holding my breath on that one, though. :D
 

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For breakfast my wife makes what she calls easy breakfast. Its torn up bread, eggs, beacon, sausage and cheese all mixed together, baked, cut into squares then frozen. When its time one or more of the squares are tossed in the nuke and two or three minutes later breakfast is ready.

For dinners we each bring a pre made frozen meals Last year my contribution was a pecan smoked mac,cheese and ham casserole and candied sweet potatoes. Another brought sliced turkey, filling and gravy and another ham potpie.
Why pre made frozen meals? After hunting all day we're usually too tired, hungry and lazy to whip something together so we'll set whatever out in the morning to thaw then toss it in the oven as soon as someone gets back to camp. By the time we're done putting gear away, taking showers and etc its ready to stuff in our yaps. :)

Bill
 

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Time Bake is also your friend at camp. Pop a meal in there at lunch and have the oven come on at 3:00. Done at 6:00.

I don't mind cooking after the hunt. The kitchen is the social center and we recall the days events while making dinner. We have 10 guys so showers take a while. :D
 

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Loved the 9 guys at camp,But,They ain't getting my hind quarter.:grin2: Having chile and dogs Fri.prime rib Sat,walleye Sun.meatloaf Mon.kraut and pork Tues. pizza and subs Wed. venison stew Thurs. bake lasagna with deer sausage Fri. Big breakfast on the first Sat.& Sunday only. Lunch, huge pot bean soup,lunch meat and cheese during the week,With a couple bricks limburger for the true deer hunters:smile2: Head home Sat.night for some rest!
 

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Can't beat beer can chicken cooked on the charcoal grill served with stove top stuffing, gravy and a veggie.
 

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Prime rib would be awesome, but may be a bit pricey for 10 guys. That's what makes it tricky, having to cook for 10.
 

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I buy around 11 to 13 lb. boneless prime rib, about $7 a person. For 9 Any leftover is used later for stew
That's not bad, per person. We don't charge for camp or have dues for camp, though, so that's out of pocket. Basically, camp is my cabin and the guys in camp are my son, dad and friends. They're guests. Everyone brings something up.

But, what the ----. Things will always be tight and camp is only once a year. Maybe I'll splurge. :)
 

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All of the above are great camp meals. Ham ,string beans, and potatoes is another camp favorite of mine. Throw ham and potats in slow cooker with a few cups of water. Cook five hours , add string beans. Cook for another hour or so. A good quality ham makes all the difference.
 

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Since it's usually just me or sometimes one other person, take along stuff that was made at home and frozen. Meatloaf I made, that was sliced, then frozen; Tupperware containers of her frozen lasagna and proper mac and cheese.

Seldom cook a big meal, except for spaghetti and meatballs. I just nuke what i'd fetched along. Now and then I make salmon cakes and home fries. Hot dogs on the grill on the porch. If the BIL comes up, he usually brings a pot of homemade soup, but likes to nuke Stauffer's frozen dinners for his supper.

Back straps on the grill and baked taters are always on the menu, with some luck. Fridays I head down to the restaurant for fish and fries. About the only morning I eat bacon and eggs, is Sunday. Just coffee and donuts, generally.
 

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A big pot of "unstuffed" cabbage.....1lb. grd meat, 1cup rice, I use about half a head of cabbage chopped, 1 8oz. can tomato sauce, 1 14oz can stewed,diced or crushed tomatoes, 1 14oz can chicken broth(I use low salt)....supposed to make 6 servings ...I get about 4 .... LOL.... for 9 I'd double it at least.

Brown meat in pot salt + pepper to taste. You can add some garlic and chopped onion if you like. Drain and set aside. I use the same pot for the next step. Add chicken stock and rice bring to a boil. Reduce heat to simmer add chopped cabbage on top. Cover and simmer till rice + cabbage are tender(you may need to add water). Next add grd. meat, tomatoes and sauce I add about a teaspoon of sugar too and simmer till hot 10-15 mins.
 
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Rigatoni and meat balls with hot banana peppers stuffed with hot sausage , garlic bread and salad . That's the 1st night then stuffed cabbage and mashed potatoes the following night. For breakfast on opening morning its eggs , sausage, home fries and coffee or orange juice . All of the hunters make a bag lunch for in the woods .
When we return from hunting there will be hot chili in the slow cooker along with corn bread or Italian bread that is ready when we return to camp. Any gaps in meals are usually filled with a pizza or two and wings.
 
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