Sweet sweet potatoes are great, but these versatile veggies are too often overlooked as the foundational ingredient for savory side dishes. I enjoy them with a little zing now and then.
Wild turkey thighs and legs have some of the most savory, flavorful meat on the entire bird. DO NOT DISCARD THEM! They make great soup, and … as this recipe shares … are wonderful smoked!
Few things are better to put in your mouth than properly smoked salmon. It’s the flavor of the wild and recollection of family time. Here’s a simple smoked salmon recipe to allow you to enjoy both!
Congratulations Hank Shaw for Hunter-Angler-Gardner-Cook winning 2013 Best Individual Blog at the James Beard Awards. Hank’s a hardcore hunter/ angler, and to earn this recognition from the outside world is big!
Texas friends might lynch me for calling this chili, but whatever it is Cincinnati-style chili is great camp cooking, fast and easy to make … and, most importantly … delicious! Try it.
Braising is perfect for Dutch oven cooking because it means cooking low and slow. The beef melts under your spoon, and don’t forget to ladle some of that juice over a steaming piece of fresh cornbread.
From J. Wayne Fears
just found this recipe in an old cookbook of my mother’s. It came from Uncle Willie Fears who was a trapper and backwoods entrepreneur in north Alabama in the early 1900s.
Chef Scott Leysath came up with this recipe on the fly in a strange camp kitchen with ingredients on hand. It’s simply one of the best duck preparations I’ve ever tasted … and I eat a lot of duck!
For a camp cook who takes pride in his or her work, few rewards are as sweet as the smile on a face of a diner turned from being a “hater” into a “lover”—as in “I love Brussels sprouts … the way YOU make them!”
It’s all about improvisation, so when it comes recipes, I can tell you what as on the menu and how we prepared it, but to tell you how much of each ingredient … I’d be making it up.
from Scott Leysath.
As with all great comfort food, this venison stew is delicious with fork-tender chunks of meat the first night, and the leftovers are even better the next day!
For those who enjoy camp cooking in cast iron, pre-seasoned cast iron is the greatest invention since … well … cast iron! Yet even the finest pre-seasoned cast iron requires maintenance.
A caution about serving this in camp. You’ll need to stand late-night guard over the cache because, guaranteed, you’ll have guests attempting midnight raids—it’s that good!