Outdoor Inspired Recipes

Bear Meatloaf

By Marla Rankin August 25, 2014

Ingredients

  • 3 lbs ground bear meat
  • 1 lb ground beef (fatty)
  • 3 cans Campbell's French onion soup
  • 3 eggs
  • 1 1/2 cups of bread crumbs
  • 1 can mushrooms 8 oz or larger
  • 1/4 cup ketchup
  • garlic powder (to taste)
  • black pepper (to taste)

 

Hearty Meat Pie

By Peter Clayton August 20, 2014
  •  2 (9 inch) unbaked pie shells
  •  2 pounds lean ground pork
  •  1 pound lean ground beef
  •  1 1/2 cups mashed potatoes salt to taste
  •  ground black pepper to taste
  •  1 teaspoon ground nutmeg 

 

 

 

Wood Smoked Salmon

By Peter Clayton August 20, 2014

What you'll need:

  • Salmon Fillets
  • 1 cup soy sauce
  • 1 bottle white wine
  • 1 tbs honey
  • cherry wood (or some other kind of fruit wood for the smoker)

 

 

Grandpa's Venison Chili

By David Clayton August 18, 2014

Ingredients:

  • 3  tablespoons olive oil.  
  • 1  large onion, finely chopped.  
  • 3  cloves garlic, minced.  
  • 1  small hot green chili pepper, minced (optional).  
  • 1 1/4 lbs venison, cut into 1/2 inch cubes.  
  • 3/4 lb ground venison (or ground pork).  
  • 1 (28 ounce) can crushed tomatoes.  
  • 2  tablespoons tomato paste.  
  • 3  tablespoons  ground chili powder. 
  • 2  tablespoons ground cumin .  
  • 2  tablespoons Worcestershire sauce.  
  • 1/2 teaspoon cayenne pepper.  
  • 1  large red bell pepper, seeded and chopped.  
  • Add salt fresh ground black pepper.  
  • 1 (10 ounce) can red kidney beans, drained.  

 

Fried Alligator

August 11, 2014

Serves: 4

Prep Time: 20 minutes

 

  • 1 lb alligator meat
  • 1 can beer
  • ½ cup flour
  • 1 tsp Season-all
  • 1 tsp salt
  • 1 tsp pepper
  • Corn meal
  • Oil
  • Black Bear Spaghetti Sauce

    August 06, 2014

    Yield: 24 servings

    Prep Time: 3 ½ hours

     

     

  • 2 lbs. ground bear
  • 2-28 oz. cans tomatoes
  • 2-5 ½ oz. cans tomato paste
  • 2 large onions, diced
  • 1 green pepper, diced
  • 1-10 oz. can mushrooms, drained
  • 1 clove garlic, crushed
  • Salt and pepper
  • Oregano Bay leaves
  • ½ tsp chili powder
  • 2 tbsp Worcestershire
  • 1 tsp cornstarch
  •  

    Teriyaki Venison Steak

    July 31, 2014

    Serves: 6

    Prep Time: several hours

    4-6 venison steaks 

    Marinade:

       ¼ cup soy sauce

       1 clove garlic, crushed

       1 tsp sugar

       ½ tsp monosodium glutamate

       1 tsp ground ginger

       1 tsp powdered AuJus

     

    Duck in Orange Sauce

    July 24, 2014

    Serves: 2-4

    Prep Time: 2 hours

     

    1 wild duck

    1 pkg brown gravy mix

    ¼ cup flour

    1 tsp salt

    2 tbsp sugar

    2 tbsp orange marmalade

    1-6oz can of frozen orange juice, thawed

    1 oven cooking bag

    1 cup hot water

    Pheasant or Quail Cordon Bleu

    July 17, 2014

    Serves: 8

    Prep Time: 1 ½ hours

     

  • 2 lbs pheasant breast or 24 quail breasts
  • ½ cup Canadian bacon, diced
  • 1 ½ cups grated Gruyer or Swiss cheese
  • 1 small clove garlic, minced
  • Pepper
  • ¼ tsp thyme leaves
  • ½ cup and 3 tbsp dry white wine
  • 1 tsp salt
  • ½ cup flour
  • 3 eggs
  • ¼ cup and 1 tbsp olive oil
  • 1 ½ cup fine bread crumbs
  • 6 tbsp butter
  •  

    Elk/Deer Campfire Packs

    July 17, 2014

    Prep Time: 1 hour

     

  • Ground elk or deer
  • Approximately ¼ cup per serving of the following:
  •  

    1. - Tomatoes, diced
    2. - Onion, chopped
    3. - Cabbage, chopped
    4. - Mushrooms, sliced
    5. - Bell pepper, chopped
    6. - Swiss or American cheese
    7. - Barbecue sauce

    Venison Carne Guisada

    By Derek Herring July 09, 2014

    Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region. This version relies upon slow oven roasting to produce a fall-apart-tender result.

     

    Easy Fried Frog Legs

    July 07, 2014

     

    • Individual frog legs
    • 1 c. flour
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 2 eggs
    • 1 tbsp milk
    • Cracker crumbs (finely chopped)
    • Vegetable oil for frying

    Moose Meatloaf

    July 07, 2014

    Serves: 6

    Prep Time: 1 hour

     

  • 2 lbs. ground moose
  • 1 pkg onion soup mix
  • 1 ½ cups evaporated milk
  • 1 tbsp Worcestershire
  • ¼ tsp pepper
  • ½ tsp garlic salt
  • Small Game Enchiladas

    July 07, 2014

    Serves: 12

    Prep Time: 30 minutes

     

  • Any small game
  • 1 brick pepper jack cheese
  • ¾ cup onion
  • 1 tsp oregano
  • 1 pkg corn tortillas
  • Squirrel Dumplings

    July 01, 2014

    Cut a squirrel into pieces and place in a big soup pot with enough water to cover the meat. Let simmer slowly until tender. Season with salt and pepper. Let it come to a rolling boil and add dumplings (recipe below). Cover and cook 10 minutes. Uncover and add one cup of milk in which a tablespoon of flour has been dissolved.

      Dumplings:
    • 1 cup flour
    • 2 tsp baking powder
    • ½ tsp salt
    • 3 tbsp shortening
    • ½ cup milk

    Fried Frog Legs

    July 01, 2014

    Soak for one hour in a mixture of equal parts lemon juice and water, salt and pepper. Wipe with cold, damp cloth. Roll in flour. Dip in well beaten egg diluted with water. Roll in cracker crumbs. Fry in deep, hot oil until golden brown.

    Elderberry Pie

    By Missouri Dept. of Conservation July 01, 2014
      • 1 pint berries, cleaned from stem and washed
      • ¾ cup sugar
      • ¼ cup flour
      • 1/8 tsp salt
      • 1 tbsp vinegar or lemon juice (add more if not tart enough)

    Line a pan with your favorite pie crust. Make enough for a top crust, as well. Pour vinegar (or lemon juice) over berries and mix. Mix sugar, flour, and salt together and add to berries. Put in pie pastry and add top crust. Sprinkle with sugar. Bake at 450 degrees for 20 minutes. Reduce heat to 350 degrees and bake 15-20 minutes more.

    Bacon-Wrapped Quail with Mushrooms

    July 01, 2014

    Sprinkle quail with salt and pepper. Wrap bacon around each piece. Place in baking pan and seal with aluminum foil. Bake about ½ hour, or until bird is tender. Remove foil and then add sliced mushrooms (about ½ pound for 5 quail) which have been generously coated with melted butter. Roast until brown, uncover and baste once. Quail taken directly from refrigerator will need to bake longer than 30 minutes.

    Dutch Oven Elk Pot Roast

    July 01, 2014

    Serves: 6

    Prep Time: 2-2 ½ hours

     

    • 3-4 lbs elk roast
    • 1 cup flour
    • ½ tsp pepper
    • 1 tsp salt
    • 3 onions, quartered
    • 1 clove garlic, mashed
    • 6 carrots
    • 4 sticks celery
    • 6 small potatoes
    • Water

    Camp Stew

    July 01, 2014

    Serves: 6

    Prep Time: 45-60 minutes

    • 1 lb. meat chunks
    • 1 onion
    • 3 carrots
    • 4 stalks celery
    • 1 large can stewed tomatoes
    • 1 small can tomato sauce
    • ½ head cabbage
    • 1 tbsp soy sauce
    • 1 cup water
    • Salt and pepper
    • Garlic salt
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