Recipes- Hunting / Camping / Good Stuff!
BREAKFAST
Campfire Skillet Breakfast INGREDIENTS: 1 / 2 pound sliced bacon 4 cups potatoes, peeled and cubed 1 / 2 onion, chopped( optional) 6 eggs, beaten 1 cup shredded Cheddar cheese DIRECTIONS: Cook bacon to desired doneness in a cast iron skillet over the slow burning coals of a campfire. Remove bacon from the skillet and set aside. Stir the potatoes and onion into the hot bacon fat. Cover, and cook until the potatoes are soft, about 10 to 12 minutes. Crumble the bacon into the potatoes. Stir in the eggs, cover, and cook until set through, about 2 minutes. Sprinkle with the cheese, and allow to melt before serving.
LUNCH / SNACK Hash brown Venison Quiche
INGREDIENTS: 5 cups frozen loose-packed shredded potatoes, thawed ¼ cup butter, melted 1 cup cooked ground venison 1 cup shredded cheddar cheese ¼ cup green onion, chopped 3 eggs ¾ cup milk ½ tsp. salt ½ tsp. pepper
DIRECTIONS: Press the hash browns between paper towels to remove excess moisture then press them into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425 ° F for 25 minutes. Combine the venison, cheese, and onion; spoon over the crust. In a small bowl, beat the eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 ° F; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yields 6 servings.
Barbecued Venison 4-5 lb. roast venison 1 – 10 oz. can of Coke 2 Tbs. prepared mustard 2 Tbs. of liquid smoke 1— 14oz bottle of Ketchup 1 / 4 cup of Worcestershire sauce 3 Tbs. brown sugar Combine all ingredients into slow cooker. Cook on low 8-10 hours, or until tender. Shred cooked meat with fork and return to sauce. Serve on mashed potatoes or your favorite bun
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