Best Deer Camp Food Recipes

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DEER CAMP FOOD



Deer Camp Food image

My husband is a deer hunter. He recently took my daughter and they made this deer camp food. Something I make all the time but she wouldn't eat it until dad called it this. Very versatile recipe. Can use any kind of meat, veggies, etc. I use a lot of leftover meats and veggies when making this.

Provided by Small Town Cook

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 garlic cloves
4 tablespoons margarine or 4 tablespoons oil
2 onions, chopped
8 medium potatoes, peeled and diced
1 1/2 lbs sliced Polish sausage (can use cooked chicken, pork, beef, etc.)
2 (4 ounce) cans sliced mushrooms
2 cups shredded cheddar cheese

Steps:

  • In fry pan heat butter and add onions and garlic. Cook until lightly browned.
  • Add potatoes and cook until fork tender.
  • Add mushrooms and polish sausage.
  • Mix well and cook until potatoes are crispy and everything is golden brown.
  • Sprinkle cheese, cover and simmer 5 minutes or until cheese is melted.

Nutrition Facts : Calories 833.2, Fat 53.1, SaturatedFat 24.6, Cholesterol 139.3, Sodium 1302, Carbohydrate 57.2, Fiber 7.2, Sugar 4.6, Protein 32.8

PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE



Pride of Deer Camp Barbecue Sauce-Marinade image

If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat.

Provided by Bone Man

Categories     Sauces

Time 40m

Yield 8 quarts

Number Of Ingredients 10

2 quarts water
1 1/2 cups brown sugar
1 1/2 cups Worcestershire sauce (prefer L&P)
1 1/2 cups prepared yellow mustard
1 quart catsup (I use Red Gold)
1/2 cup freshly milled black peppercorns
1/2 cup red pepper flakes (you can adjust this to taste)
3 quarts red wine vinegar
1 quart dry white wine (non-sweet ( make sure it's a quart)
1/2 cup salt

Steps:

  • Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
  • Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
  • I store mine in gallon jugs in the refrigerator.
  • For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.

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