Unique Hunting Dinner Ideas?

[newhunterette]

Y'all make me so proud

[Shooter]

Maritime night. Rappy pie and enough drinks to pass out hard and soil yourself.

[ferndogger]

stop at a kfc on your way outta town and pick up a 20 piece bucket of chicken.

[Tanya]

We have come up with a few that are quick, variable, require little or no refrigeration, and taste good.

Zatarains rice mixes, any of the flavour combos, add a few carrots, celery and onion and any cooked meat on hand. Or, use same as a side with cooked flesh of the moment. These are Cajun kinda flavour so beer, or wine are good with. These also can be added to a soup pot.

Pasta, canned clams - 1 per hungry man, canned pasta sauce. Beer, red wine. Can be made in two pots or if it's not too cold out and you work fast one pot. ** Drain the clams or it will be runny and too salty.

Canned ham or cooked sausages chopped and those dried scalloped potatoes, Liptons I think. We always have dried milk powder in our camping stuff, so use that instead of worrying about fluid milk. Add onions, celery, or canned corn or mixed veggies -drained.

Instant mashed spuds with a can of chili on top. Grate some cheese on top if you want to be fancy. Beer is definitely the proper drink here.

Another handy item are those individual packs of Udon noodles that don't need to be refrigerated. Stir fry some veg, add meat, add liquid, then at the end the noodles. John has these for lunch using onions, peppers, a splash of soy sauce, seasoning, and whatever left-over flesh is in the fridge. Again it can be a side to whatever meat is going.

Grouse pieces and onions in tinned pasta sauce - simmer half hour, put on pasta, rice or spuds. Old birds will be tough unless they simmer longer. Also very good with heart of beast. Slice, season and brown the heart pieces first, add to hot sauce and onions, don't over-cook. Nice with red wine.

I like to take wine on hunting trip in addition to tins of beer. You can get some decent wine now in the tetra packs or in the bigger boxes. No bottles to deal with, and good to add to some cooking as well.

[bsa30-06]

Shock the bejeesus outta them - go Vegetarian!

A nice simple green salad with some avacadoes to dice over top and garnish with some garlic croutons. Add a glass of de-alcoholized white wine with a bit of club soda to spritz the wine.

Finish up with a few Danon yogurt cups for dessert.

You'll be the bell-of-the-ball.....

I dont know if this is a good idea, you may not return from the trip if you try this.

[newhunterette]

Ukrainian style Dinner


VENISON BORSCHT
6 quarts water
2 tsp. salt
1 lb. venison, cut into one-inch cubes
6-8 garden-fresh new potatoes
6 cups green wax beans
2 bay leaves
2 tsp. pepper
8 medium beets
6 cups yellow wax beans

Make sure you have a pot large enough to hold six quarts of water. If not, you can subtract 1/6 of the ingredients for every quart of water not included in the pot.

Add the bay leaves, salt, pepper and wild game to the water and bring the ingredients to a boil. Skin the beets and slice them into bite-size chunks approximately one-eighth of an inch in diameter. Add the beets to the mixture in the pot.

When the pot has come to a boil, lower the heat and simmer until the mixture becomes completely red. You may want to taste check to see if there is enough salt and pepper. When the beets are nearly cooked, add the potatoes, yellow beans and green beans. When the potatoes are soft to touch, the borscht is ready.

Sour cream may be added until the redness turns pink.

You may substitute canned milk, about ¼ cup.
UKRANIAN BABKA

3 potatoes, peeled & halved (1 lb.)
1 c. cream style cottage cheese
2 tbsp. butter
2 egg yolks
1/2 tsp. salt
1/8 tsp. white pepper
2 egg whites
Cook potatoes covered in boiling salted water until tender, drain. In mixing bowl, mash potatoes, cottage cheese, butter, egg yolks, salt and pepper until fluffy. Beat egg whites until stiff. Spoon into greased 1 quart casserole until puffed and golden, 375 degrees for 30 to 35 minutes. Serve warm.


LAZY CABBAGE

1 lb. ground venison
1 med. head cabbage
4-6 servings rice
1 lg. onion
1 clove garlic or 1/4 tsp. garlic powder
1/2 tsp. rosemary, crumbled
1/2 tsp. thyme
1-1 1/2 c. beef bouillon
Salt & pepper
1 can tomato sauce, optional
1. Shred cabbage; steam until tender. Set aside.
2. Brown ground venison. Place in large bowl.
3. Prepare rice per package instructions. (If unseasoned white or brown rice, use 1 bouillon cube per each cup water used in preparation.) Place in bowl.
4. Chop onion; mince garlic; sauté in 2-3 tablespoons oil until soft. Place in bowl. To bowl of venison, rice and onions add bouillon, rosemary, thyme, salt (1 teaspoons) and pepper (1/8 teaspoon). Mix well. Mixture should be moist, not soupy.
5. In large casserole, spread 1/2 cabbage on bottom, then venison/rice mixture, then remaining cabbage. Top with sauce. Cover and bake at 350 degrees for 45 minutes. Serve with sour cream.

PEROGIES

Dough
750 ml container of 14% sour cream
4 cups flour
1 tsp salt
1. Put sour cream in bowl
2. Gradually add flour.
3. Mix with hands until dough is soft and elastic, about 15 mins.
4. Wrap dough in plastic wrap for 1 hour before rolling out
5. Prepare filling – your favourite perogies filling

I like mashed potatoes and cheddar cheese

6. Roll out dough and cut circles, fill the dough, fold over and pinch closed, boil water and drop in perogies, cook until they float to the top and then garnish with fried onions and butter poured over them


KEILBASA

ingrediants:
1 lb ground pork
1 lb ground venison
2 tsp minced garlic
1 tsp freshly ground black pepper
1 Tbsp salt

1 Tbsp brown sugar
1/2 tsp ground allspice
1 tsp fresh marjoram
1/2 tsp liquid smoke flavoring
12 sausage casings

Directions:
1.
In a large bowl, combine pork, venison and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
2.
Fill casings with meat mixture and refrigerate overnight.
Boil or grill before serving



All of these can be pre made and frozen to serve later for a nice camp meal.

Enjoy

[oldtimer]

Surf-n-turf !! Moose steaks BBQ'd with braized prawns. Good ceasar salad as well.Sourdough bread. Single malt scotch to finish it off. Mike

[David Heitsman]

I do Mexican at the Empire every year.
Last year on the Ashnola I did East Indian.
l could do Ukranian easy enough I guess.