Inspiring Families to Hunt, Fish, and Adventure Together

Wild Game Recipes

Oven Ready Hunting Camp Meals

October 4, 2019

A good hunting camp is defined by the food. Several of my clients that I’ve booked hunting trips for will almost always report back first about the food, then the actual hunt. Our personal hunting camps are not much different. There is nothing better than a warm cooked meal after a long hard day of hunting. The only problem is that no one wants to do the work to get a good hot meal made after a long day of hunting. Even a simple meal like grilled burgers can seem like a daunting task. Years ago I solved this little dilemma by prepping the meals before our trip, freezing them and hauling them with us. When I get back to camp each evening, I simply throw the pre-made, thawed dinner into the oven and then relax. Even the clean up is easy. I prep all these meals into aluminum pans that can be heated in the oven, on a grill top or even over an open fire. Once everyone dishes up, the aluminum pan can be thrown away, making clean up a breeze. By the way, many of these dishes I make year-round and also share with friends and family when they are in need. Scroll down for the simple recipes I made for our latest trip and please let me know if you end up making any of these. Feel free to share as well to help a fellow hunter or camper out! 


Instant Pot Antelope Stew

20 hours

40 hours

60 hours

Instant Pot

Wild Game

Servings: 4 – 5 Persons

Instant Pot Antelope Stew

Ingredients

  • 2 lbs. of Antelope Steaks
  • 1 10.5oz can of Beef Broth
  • 4 Celery Stalks, diced
  • 2 lbs. Peeled Baby Carrots, diced
  • 6-8 Red Potatoes, chunked
  • 1 Yellow Onion, chunked
  • 1 Package of Ranch Dressing Mix
  • Salt and Pepper
  • Olive Oil

Instructions

  • Set Instant Pot to Saute Mode and let heat up. Cube steaks into bite size chunks and season with salt and pepper. Drizzle bottom of Instant Pot with olive oil. Place meat into pot and sear until brown on all sides. Add can of beef broth and scrape brown bits from the bottom. Then add onions, carrots, potatoes and celery. Spinkle the ranch mix over the top and stir together. Close the lid and steam valve. Cook on high pressure for 35 minutes and then let the pressure release for another 10. Pour the stew into an aluminum baking pan, cover and freeze. When ready to eat, thaw and bake at 400° for 15-20 minutes.

Notes

Can Substitute Beef, Venison or Elk for Antelope

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Ground Elk Enchiladas

30 minutes

30 minutes

1 hour

Wild Game

Mexican

Servings: 4-5

Ground Elk Enchiladas

An easy make-ahead meal that is oven ready for your next hunting and or camping adventure.

Ingredients

  • 2lbs. Ground Elk, browned
  • 1 28oz Can of Green Enchilada Sauce
  • 1 8oz Cream Cheese
  • 1 16oz Block of Monterey Jack Cheese, shredded
  • 1 Package of 10 Burrito Size Flour Tortillas
  • 1 9×12 Aluminum Baking Dish
  • Salt, Pepper

Instructions

  • Salt and pepper ground meat of your choice and brown in large skillet. Drain when cooked through. Pour 1/4 of the can of green sauce across the bottom of the baking pan. Microwave tortillas until soft (10-20 seconds). Spread a tablespoon of cream cheese across flat tortilla. Spoon 2-3 tablespoons of ground meat onto tortilla and top with shredded cheese. Roll into open ended enchilada and place into baking pan. Repeat steps until 8-10 tortillas are filled and placed into baking pan. Pour remaining sauce over the top of the enchiladas and then top with the remaining shredded cheese. Cover with aluminum foil and freeze. When ready to cook, thaw before re-heating and bake at 400°F for 20 minutes. Uncover then bake for 10 more minutes until bubbling and cheese is melted.

Notes

May substitute elk for any type of ground meat. If frozen before trip, thaw and cook within two weeks and no longer for best quality.

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Turkey Broccoli Cheddar Casserole

30 hours

30 hours

60 hours

Wild Game

American

Servings: 4-5 Persons

Turkey Broccoli Cheddar Casserole

Ingredients

  • 2 Turkey Breasts, Baked and Diced
  • 1 Large Head of Broccoli
  • 1 16oz Block of Cheddar Cheese, shredded
  • 1 10.5oz of Cream of Mushroom Soup
  • 1 8oz Cream Cheese
  • 1 Box Minute White Rice
  • Salt, Pepper, Olive Oil

Instructions

  • Preheat oven to 350°. Place turkey breasts in a baking dish, Salt and Pepper as desired and drizzle olive oil over top. Bake for 20 minutes. Remove from oven and dice into bite-sized chunks. In saucepan, on medium heat, melt cream of mushroom soup and half the block of cream cheese together then remove from heat. Remove broccoli florets from the head and steam for 8 minutes. Place baked chicken, steamed broccoli florets, and shredded cheese in the aluminum baking pan and mix together with soup/cheese sauce. Cover and Freeze. When ready to cook, thaw before re-heating and bake at 400°F for 20 minutes. Uncover then bake for 10 more minutes until bubbling and cheese is melted. Serve over prepared white rice.

Notes

Can substitute chicken breast for turkey breasts, but will need to double the amount due to size difference.

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