I will be cooking in a campfire. I've got a shoulder or ham and ribs. Looking for some ideas or recipes. Minimum prep or cost.
Looking for ideas with venison
- Thread starter Jon in NC
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This works great with pronghorn and big horn shoulder meat: Lemon zest, course salt, black pepper and rosemary (and/or thyme) in a mortar and pestle. Grind it into a paste. Add enough olive oil to bring everything together but not too runny.
Put cubed meat into a zip bag with the above and let it sit for an hour or two or a day or so in the fridge. Skewer it up and to medium rare over the coals. Everything can be done in advance and then a quick skewer at camp.
You won't do this one only once
https://forum.ih8mud.com/campfire-cuisine/402542-camp-food-2.html#post5765914
Put cubed meat into a zip bag with the above and let it sit for an hour or two or a day or so in the fridge. Skewer it up and to medium rare over the coals. Everything can be done in advance and then a quick skewer at camp.
You won't do this one only once
https://forum.ih8mud.com/campfire-cuisine/402542-camp-food-2.html#post5765914
Im kinda in the same boat, got a calf leg from a neighborhood fawn my brother's wolf dog killed. Pretty crazy s***. ANyway just be careful not to overcook, very little fat this meat dries out very fast. If you wanna be safe wrap it tightly in foil then throw it on the pit for hours at low temp.
Good luck and post up what you find.
Good luck and post up what you find.
Mattlock is your brother?
- Thread starter
- #5
Is this all the great minds of 'mud can come up with? Anyone else with a favorite recipe or cooking method?
Venison ribs aren't very good. For the shoulder, I would probably either cube it and roast it with salt/pepper/olive oil or cover it in a lot of oil and braise it.
venison ribs?
The worst cooking / eating experience I've ever had came as a result of trying to cook and eat venison ribs.
I've never tried, because I know they are s***ty.
If you can make gravy......
Cook some bacon or sausage and make white gravy. Cube and brown your venison in very large chunks. Cover in the white gravy and simmer for at least 4 hours or as long as you see fit. Serve over toast.
Modified s*** on a shingle.
Cook some bacon or sausage and make white gravy. Cube and brown your venison in very large chunks. Cover in the white gravy and simmer for at least 4 hours or as long as you see fit. Serve over toast.
Modified s*** on a shingle.
Venison ribs.......shudder
idea for ribs.
throw them in an open field, when the coyotes come to eat, shoot the coyote and eat it.
idea for ribs.
throw them in an open field, when the coyotes come to eat, shoot the coyote and eat it.
- Thread starter
- #11
Why all the hate on ribs? I cooked them at home and they were good. Slow and low in the oven in a bath of coke and bacon grease for about 2 hours, then dry rub and more slow and low on the grill for about another hour, quite tasty. Probably try it again while camping.
Well, if you pulled it off, kudos to you.
Personally, I'd rather just eat the coke and bacon grease.
Personally, I'd rather just eat the coke and bacon grease.
splitshot
Head cook, Bottle washer, and Peace keeper.
Best venison imo is just after it gets hauled back to camp, quartered and everthing but a rear ham gets packed into an ice chest.
Hang the rear end, use a sharp knife to thin slice, stab on a long handle grillin' fork, season with creole, and grill it like a hotdog on a stick over mesquite coals (but not too much, needs to be rare of med-rare). And go slice and season another..
Serve with your favorite sides. Ours are pintos and tortillas and salsa.
Hang the rear end, use a sharp knife to thin slice, stab on a long handle grillin' fork, season with creole, and grill it like a hotdog on a stick over mesquite coals (but not too much, needs to be rare of med-rare). And go slice and season another..
Serve with your favorite sides. Ours are pintos and tortillas and salsa.
the local deer processor here makes kick ass deer tamales....
- Thread starter
- #16
At my house, I am the deer processor 
Carne Asada: sliced at .5" marintaed in lime juice, cilantro, olive oil, white sugar, green onions, fresh jalapenos, salt. Grilled.
or
I cut backstrap into 1" cutlets then bread dry or wet (add milk) with flour, salt and pepper (or Johnny's), then fry in a little olive oil.
Take leftovers in foil with you the following day and reheat on exhaust manifold.
or
I cut backstrap into 1" cutlets then bread dry or wet (add milk) with flour, salt and pepper (or Johnny's), then fry in a little olive oil.
Take leftovers in foil with you the following day and reheat on exhaust manifold.
splitshot
Head cook, Bottle washer, and Peace keeper.
- Thread starter
- #19
Well, I ended up poking small holes with a knife and inserting garlic cloves then, coating with salt and black pepper and fresh rosemary, wrapping in bacon and foil and cooking in the hot coals of the campfire. Very yummy.
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Sounds great!
Man, I gotta find someone to bum venison from at a price more reasonable than the butchers I used to work for.