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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