Hunting/Camping Trip Recipes

 in Favorite Recipes / Now Magazines by

Is a campfire calling your name? If so, here are some recipes to try while you’re out in the wild!

Wild Game Sauce

Provided by Greg and Pam Chretien for the August 2014 issue of BurlesonNOW Magazine.

  • 1 cup seedless white grapes
  • 1 cup water
  • 2 Tbsp. mushrooms, finely chopped
  • 4 Tbsp. butter
  • 1/2 cup port wine
  • 1/8 tsp. ground cloves
  • 1/2 cup pecans, finely chopped
  1. Put grapes and water in a saucepan. Bring to a boil. Cover, reduce heat; simmer for 5 minutes.
  2. Stir in next 4 ingredients; simmer for 5 minutes.
  3. Add pecans. Serve over game immediately.

 

Deer or Pork on a Spit

Provided by Kevin Farmer and Adam Montgomery for the April 2012 issue of CorsicanaNOW Magazine.

  • Hind quarter of deer or pork
  • Favorite seasoning mix, to taste
  • 1/2 cup apple cider vinegar
  • 2 cups brown sugar
  1. Rub seasoning mix on meat. Mix apple cider vinegar and brown sugar, and then rub sugar mixture on meat.
  2. Refrigerate overnight.
  3. Build a fire in a pit and reduce it to coals only. 
  4. Place meat over fire on spit at a height of 30 inches from coal bed.
  5. Sear meat until lightly brown. This usually takes an hour. Turn skewer 90 degrees at a time.
  6. Wrap seared meat with several layers of aluminum foil.
  7. Continue to cook, rotating a quarter of a turn every 15 minutes.
  8. Meat must be tended to constantly in order to keep heat regulated. Heat may be controlled by raising and lowering skewer.
  9. Meat will reach desired doneness within 5-6 hours.

 

Venison Wraps

Provided by Mark Cleveland for the October 2010 issue of MidlothianNOW Magazine.

  • Back strap or steak
  • Garlic salt, to taste
  • Black pepper, to taste
  • Swiss cheese, to taste
  • Jalapeño peppers, sliced
  • Bacon
  1. Slice meat into 1/8- to 1/4-inch thick and about 1 1/2-inch wide strips.
  2. Sprinkle each piece with garlic salt and black pepper.
  3. Place cheese and peppers on one end of the meat and roll up.
  4. Wrap bacon around the rolled meat and stick with toothpicks.
  5. Place on tin foil and cook on grill (or in oven), until done.

Sam Rayburn Sausage

Provided by Kevin Farmer and Adam Montgomery for the April 2012 issue of CorsicanaNOW Magazine.

  • 1-2 lbs. smoked sausage
  • 1 large onion, sliced
  • 1 poblano pepper, diced
  • Barbeque sauce, to taste
  • Choice of liquid, to taste
  • Choice of bread or rice
  1. Place sausage on a length of aluminum foil that will completely cover it. Seal the seam length wise and cross wise on one side.
  2. Place onions and peppers inside foil pouch.
  3. Pour barbeque sauce and liquid generously into foil pouch and seal completely. 
  4. Wrap pouch four to five times with more foil, and place it on coals and turn every 5 minutes.
  5. Cook until aroma indicates all ingredients have cooked well together.
  6. Remove pouch from coals. Cut pouch open. Serve sausage, onions and peppers wrapped in bread or over rice. (If cooking several sausages, they can be placed in a Dutch oven or a foil pan on a pit.)

 

Rick’s Venison Stew

Provided by Rick Hensley and Steve Randle for the November 2017 issue of SouthwestNOW Magazine. 

  • 2 Tbsp. bacon grease  
  • 1 Tbsp. olive oil
  • 2.5 lbs. venison, cubed
  • 1 tsp. Lawry’s Seasoned Salt
  • 1 tsp. Lawry’s Seasoned Pepper
  • 1 tsp. Worcestershire sauce
  • 8 cups beef broth
  • 12 medium golden potatoes
  • 1 tsp. Tony Chachere’s Original Creole Seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 large, sweet 1015 onion  
  • 4 celery stalks, diced bite-size
  • 1 8-oz. bag petite carrots, sliced bite-size
  • 1 10-oz. can Ro-Tel tomatoes, regular or mild
  • 1 14.5-oz. can green beans
  • 1/2 15.2-oz. can corn (optional)
  • Salt and pepper, to taste
  1. In a large stock pot, combine grease and olive oil.
  2. While it heats, season the cubed venison with salt, pepper and Worcestershire sauce.
  3. Cook over medium-high heat until done. Add the beef broth; cook at a low boil for about 30 minutes, to start tenderizing meat.
  4. Meanwhile, wash potatoes. Leaving the skin on, cut into medium bite-size pieces. Add to the boiling meat mixture; simmer for another 15 minutes.
  5. Add remaining seasonings, vegetables and canned goods and fast simmer 20 minutes.
  6. If desired, use flour or corn starch to thicken it a little.
  7. Salt and pepper to taste, and enjoy!

Trout

Provided by Eddie Lane for the June 2014 issue of GranburyNOW Magazine.

  • 1 cup pecans
  • 1 egg
  • 1/4 cup water
  • 3 fresh trout
  • 1/2 cup vegetable oil
  • Lemon
  1. Chop pecans to a fine mixture; set aside.
  2. Beat egg and water together to create an egg wash.
  3. Remove fish entrails and gills. Remove spinal bloodline; rinse fish thoroughly. Remove or leave heard, your choice. (I prefer to leave the head.)
  4. Heat oil in cast-iron skillet. Test temperature by dropping a few drops of water. You want it to sizzle or pop.
  5. Dip trout in egg wash. Roll trout in pecans.
  6. Place trout in pan; fry 7-9 minutes. Flip trout; fry until done, around 8-9 minutes longer, depending on size of fish.
  7. Squeeze lemon on fish.

 

Dove Wraps

Provided by Aaron Emeyabbi for the September 2015 issue of North Ellis Co.NOW Magazine.

  • 20 deboned dove breasts (10 doves/20 breasts)
  • 10 fresh jalapeños
  • 1 8-oz. pkg. cream cheese
  • 1 Tbsp. Tony Chachere’s Original Creole Seasoning
  • 1 16-oz. pkg. bacon
  • Toothpicks
  1. Preheat grill to 275 F. Rinse dove breasts.
  2. Slice jalapeños in half lengthwise and remove seeds.
  3. Combine cream cheese and seasoning; mix well.
  4. Stuff jalapeño halves with cream cheese mixture. Top each jalapeño with a dove breast, and then wrap each one with a piece of bacon.
  5. Secure with a toothpick. Repeat until all dove breasts are used.
  6. Grill for 3 to 5 minutes; turn and continue grilling until bacon is crisp.
  7. Let cool for about 5 minutes before serving.

 

Biscuits

Provided by Brenda Lowery for the April 2014 issue of GranburyNOW Magazine.

  • 2 cups flour
  • 2 Tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 3 Tbsp. butter or shortening
  • 2/3 cups buttermilk
  1. Mix together first four ingredients. Cut in shortening with a pastry cutter or a fork. Stir in buttermilk. Form into a ball.
  2. Place on a floured board. Knead, slightly.
  3. Roll out into 1/4- to 1/2-inch thickness. Cut with Mason jar ring or cookie cutter. Place in bottom of a greased Dutch oven, sides of biscuits gently touching.
  4. Place Dutch oven on hot coals. Make sure you have more coals on top than on bottom of Dutch oven. Bake until warm and golden, approximately 10 minutes.

 

Venison Stuffed Jalapeño

Provided by Sandra Johnson for the April 2012 issue of MidlothianNOW Magazine.

  • 10 large jalapeño peppers, halved and seeded
  • 1 8-oz. pkg. cream cheese 
  • 1 lb. venison backstrap, marinated (I use Daddy Hinkle’s meat marinade, but you can use your favorite.)
  • 1 onion, thick sliced
  • 1 lb. bacon
  1. Fill peppers with cream cheese.
  2. Cut meat into 1 1/2-inch slices and place on top of cheese. 
  3. Place onion on top of meat.
  4. Wrap with bacon slices and secure with toothpicks. 
  5. Grill for 15-20 minutes at 375 F or until bacon is crispy.

Green Beans

Provided by Eddie Lane for the June 2014 issue of GranburyNOW Magazine.

  • 1/2 lb. red potatoes, unpeeled
  • 3 slices thick bacon
  • 1/4 Texas 1015 onion, minced
  • 1 tsp. black pepper, freshly ground 
  • 1/4 tsp. sugar
  • 2 Tbsp. butter
  • 1 15-oz. can green beans, drained
  • 2 splashes hot sauce
  • 1 clove garlic, minced
  • 1 cup water
  1. Bring coals to a white ash color.
  2. Wash and quarter red potatoes. Drain; set aside.
  3. Fry bacon and onion together until bacon is crisp and onion starts to color.
  4. Put potatoes with bacon and onion into Dutch oven; sprinkle with pepper. Add remaining ingredients. Place lid on top of Dutch oven.
  5. Place Dutch oven on top of a layer of hot coals, putting at least 10 to 12 coals on top of Dutch oven. Simmer until liquid is almost gone.

 

Elm Flat Dove Wrap

Provided by Caleb and Oliver Jackson for the July 2011 issue of CoriscanaNOW Magazine.

  • Dove breast filets
  • Italian dressing
  • Poblano peppers
  • 1 8-oz. pkg. cream cheese
  • Bacon
  • Toothpicks
  1. Marinate filets in Italian dressing covered with aluminum foil. Store in refrigerator overnight.
  2. Cut peppers into 2 x 3-inch rectangles. 
  3. Spread cream cheese on peppers.
  4. Place dove breast on pepper and wrap a bacon slice around pepper and breast.
  5. Stick a toothpick through bacon to hold ingredients together.
  6. Cook on grill at high heat for about 10-12 minutes.

Deer Meat Stroganoff

Provided by Ryan Mordecai for the July 2014 issue of WeatherfordNOW Magazine.

  • 1 lb. venison, cubed
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • 1 Tbsp. butter
  • 1 onion, chopped
  • 2 10.75-oz. cans cream of mushroom soup
  • 8 oz. sour cream
  • 16 oz. egg noodles
  1. Season venison with salt, pepper and garlic powder.
  2. Add butter and onion to a large skillet; sauté until soft. Add venison and brown. Drain venison; add soup.
  3. Reduce heat to low; simmer 10 minutes. Add sour cream to meat mixture. Pour meat mixture over hot noodles and serve.

 

Dump Fruit Cobbler

Provided by Brenda Lowery for the April 2014 issue of the GranburyNOW Magazine.

  • 2 28-oz. cans fruit of choice in heavy syrup
  • 1 cake mix, either spiced, white or butter flavor
  • 1 stick butter, sliced
  • 1 cup brown sugar
  • 2 Tbsp. cinnamon
  1. Using tongs, line the bottom of a container, like as barbecue grill, with hot coals.
  2. Layer ingredients in a Dutch oven. First pour in both cans of fruit, over which you evenly sprinkle cake mix. Dot with think slices of butter; sprinkle with brown sugar and cinnamon. Place lid on top of Dutch oven.
  3. Place Dutch oven on hot coals, putting at least 10 to 12 coals on top of Dutch oven. Cook until warm and bubbly.

 

Steve’s Nanner Pud

Provided by Rick Hensley and Steve Randle for the November 2017 issue of SouthwestNOW Magazine.

  •  5 3/4 cups cold milk
  • 2 large boxes instant vanilla pudding mix
  • 1 1/2 14-oz. cans Eagle Brand condensed milk
  • 1/2 stick butter
  • 1/2 box graham cracker crumbs
  • 1 1/2 boxes vanilla wafers, reduced fat variety
  • 3-4 ripe bananas
  • 1 large tub Cool Whip
  1. Combine milk with pudding mix. Stir in condensed milk, a little at a time, to avoid clumps; refrigerate.
  2. Melt butter and mix with graham cracker crumbs. Spread crumbs on bottom of bowl or aluminum pan, saving some for decorations, if desired.
  3. Put down a layer of wafers and sliced bananas.
  4. When pudding is firm, fold in the Cool Whip, so the pudding has white streaks all through it. Save some Cool Whip for decoration.
  5. Pour a little less than half of the pudding mix over the wafers and bananas.
  6. Repeat the layers and end with all bananas covered, or they will turn brown.
  7. Stand wafers up all the way around the edge of the bowl.
  8. Sprinkle with crumbs, and add dollops of Cool Whip.