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New Post 10/7/2011 1:24 PM
89 posts

Game meat recipes anyone? 
My father-in-law is joining us for our upcoming camping trip. He's very much into hunting and he mentioned to us how he'd always like to eat whatever he hunted like in the good ol' days. Anyone got any recipes that can be used for most game meats?
New Post 10/17/2011 11:27 AM
121 posts

Re: Game meat recipes anyone? 
Any particular kind of game meat?
New Post 10/19/2011 3:44 AM
126 posts

Re: Game meat recipes anyone? 
Hey Maggie, you can try this out:

Coffee Venison

Venison steak
Bacon strips
Coffee Grounds
Salt and Pepper

Wrap a slice of bacon around each steak and secure bacon with a toothpick.

Boil a bit of the coffee with water just enough so that it's got a syrupy texture. Sprinkle some of the coffee grounds in the marinade. Dip each steak the marinade. Brush off some of the grounds, then place steaks on hot hardwood or charcoal fire. Cook 'til done.

I've tried this with rabbit and works just as well. Just make the coffee a little bit more watery.

Good luck.
New Post 11/4/2011 12:28 AM
142 posts

Re: Game meat recipes anyone? 
Hope this helps:

One-Pot Venison Stew

2 tablespoons olive oil
1 onion, chopped
2 cloves minced garlic
1 pound venison, cut into strips
1 (28 ounce) can diced tomatoes
1 (8 ounce) can sliced mushrooms, drained
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon dried tarragon
1/4 teaspoon salt


1. Heat the olive oil in a large skillet or cast iron pot.
2. Cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes.
3. Add the venison. Cook and stir until evenly browned.
4. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture.
5. Cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

If you know how to forage for wild mushrooms, or know someone that does, replace the can of mushrooms with about just a handful of this. My friend's husband is a pro at mushroom picking and he managed to pick a few wild mushrooms for us. I used this here and really did wonders for this dish.
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