What’s cooking in your camp kitchen this season?

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Shane Limbeck

Shane Limbeck

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FE Staff
Some of the best meals in life happen miles from a stove. Smoke in the air, bourbon in hand, and something sizzling over the fire.

What’s on your menu this season?
Wild game, backcountry recipes, or some hard-earned camp comfort food?

Share your best dishes, photos, and maybe a few secrets. The rest of us are taking notes.
 
My favorite wild game recipe came from my buddy, Dave Earnest. Dave taught me how to cook wild turkey nuggets and it's one of my favorite treats after turkey season.

Take your turkey breasts and cut them up into little Chick-Fil-A sized nuggets. You'll then soak those nuggets in buttermilk for 2 days. After that, you'll toss the nuggets in Krusteaz buttermilk pancake mix (it's the blue box you can find at almost any grocery store). Then you'll deep fry those nuggets until you get them to a light crispy brown. It's a great little treat and you'll have a hard time not eating a couple dozen of them in a single meal. These are also great to bring to a party because you can make a lot from a decent sized bird.
 
Ron Dan said:
My favorite wild game recipe came from my buddy, Dave Earnest. Dave taught me how to cook wild turkey nuggets and it's one of my favorite treats after turkey season.

Take your turkey breasts and cut them up into little Chick-Fil-A sized nuggets. You'll then soak those nuggets in buttermilk for 2 days. After that, you'll toss the nuggets in Krusteaz buttermilk pancake mix (it's the blue box you can find at almost any grocery store). Then you'll deep fry those nuggets until you get them to a light crispy brown. It's a great little treat and you'll have a hard time not eating a couple dozen of them in a single meal. These are also great to bring to a party because you can make a lot from a decent sized bird.
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That sound like a delicious way to eat turkey. High in protein too!
 
It was BBQ night at everyone's favorite Texas ranch. I was flying out the next morning for a quick hunt in Germany. When the cooks found out that I was gonna miss steak night, they hooked a brother up. Nothing like finishing off brisket, turkey, ribs, and sausage with a side of Wagyu New York Strip. Meat sweats all the way to Munich.
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Codorniz y Arroz / Quail

Quail Marination​

  • 9 whole quail (any species) breasts (skin or skinless)
  • 1 Tbsp olive oil
  • 1 Tbsp prepared Spanish Seasoning
  • 1 Tbsp lemon juice

Spanish Quail & Rice​

  • 1.5 Tbsp olive oil
  • ½ onion, diced
  • 1 small green pepper, diced
  • 1 small red bell pepper, diced
  • 4-5 garlic cloves, finely chopped
  • 2 Tbsp prepared Spanish seasoning
  • 1 cup uncooked basmati rice
  • 2 cups chicken broth
  • ¼ cup tomato sauce
  • ¼ tsp saffron
  • Cilantro for garnish

Instructions​

  1. In a small bowl, combine all Spanish seasoning ingredients and mix well.
  2. Marinate quail with oil, lemon juice and 1 Tbsp Spanish seasoning. Refrigerate until ready to cook.
  3. Heat olive oil in a pan over medium high heat and sear the quail skin side down for 8-10 minutes. Flip and cook another 6-8 minutes. Plate it out.
  4. In the same pan, add in diced onion and bell peppers and sauté til they starts to soften. Add in garlic and sauté for one minute. Add 2 Tbsp Spanish seasoning and cook for a minute.
  5. Add rice and stir it well for a minute.
  6. Add chicken broth along with tomato sauce and saffron. Stir well and bring it to a boil. Salt to taste. Reduce heat to medium low, cover and cook for 20-25 minutes, or until rice is cooked.
  7. Garnish with chopped cilantro and serve.
    1766100592604.png
 
huntbirdz said:
Codorniz y Arroz / Quail

Quail Marination​

  • 9 whole quail (any species) breasts (skin or skinless)
  • 1 Tbsp olive oil
  • 1 Tbsp prepared Spanish Seasoning
  • 1 Tbsp lemon juice

Spanish Quail & Rice​

  • 1.5 Tbsp olive oil
  • ½ onion, diced
  • 1 small green pepper, diced
  • 1 small red bell pepper, diced
  • 4-5 garlic cloves, finely chopped
  • 2 Tbsp prepared Spanish seasoning
  • 1 cup uncooked basmati rice
  • 2 cups chicken broth
  • ¼ cup tomato sauce
  • ¼ tsp saffron
  • Cilantro for garnish

Instructions​

  1. In a small bowl, combine all Spanish seasoning ingredients and mix well.
  2. Marinate quail with oil, lemon juice and 1 Tbsp Spanish seasoning. Refrigerate until ready to cook.
  3. Heat olive oil in a pan over medium high heat and sear the quail skin side down for 8-10 minutes. Flip and cook another 6-8 minutes. Plate it out.
  4. In the same pan, add in diced onion and bell peppers and sauté til they starts to soften. Add in garlic and sauté for one minute. Add 2 Tbsp Spanish seasoning and cook for a minute.
  5. Add rice and stir it well for a minute.
  6. Add chicken broth along with tomato sauce and saffron. Stir well and bring it to a boil. Salt to taste. Reduce heat to medium low, cover and cook for 20-25 minutes, or until rice is cooked.
  7. Garnish with chopped cilantro and serve.
    View attachment 96
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Damn that sounds good. I’m going to try that at quail camp this coming month!
 
I made Elk and Venison Chili a couple of weeks back using this recipe https://copykat.com/chilis-chili-recipe/
I don't have a picture, it looks pretty much the same as when I've made it using beef. This batch was 3 lbs ground Elk and 1 lb of ground Venison, because I was short on Elk. I go a bit heavy on the cayenne pepper and this time I used blue corm masa for thickening. The masa matters but I'm not sure blue corn masa made any noticeable difference. I also tend to add a can of fire roasted diced tomatoes.
Once I've had a meal of two of this chili, I often add some bean to stretch it into at least one more meal. Don't worry you Texans, once I add the beans it's "Chili with Beans."
 
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