Outdoor Cooking and Wildlife Recipes

   

Index

Fish
Pheasant
Other Game Birds
Venison (deer, elk, moose)
Other Big Game
Small Game (rabbit, squirrel, etc.)
Goose / Duck
Camping Food (Game / Non-game)
Dutch Oven Recipes
Miscellaneous
Kids Can Cook

Dutch Oven Recipes

 

 

 


Triple Corn Recipe

  • 1 egg
  • 1-oz. sour cream
  • 1/2 cup melted margarine
  • 1/4 teaspoon butter flavoring
  • 1 can whole corn (do not drain)
  • 1 can creamed corn
  • 1 small package Jiffy cornbread mix

Mix all ingredients together and place in Dutch oven.
Bake for 1 hour at 400 degrees.
From Susie Tschetter's Becoming an Outdoor Family Workshop
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Pork and Potatoes

  • 3 lbs. fresh pork, cut into bite sized pieces
  • 1 large onion, chopped into one inch squares
  • 8 large potatoes, cut into chunks

Place pork, onions and potatoes into Dutch oven.
Sprinkle one package (2 1/2 oz.) Crockery Gourmet Seasoning Mix for Pork over all ingredients and stir until well mixed. Bake at 350 degrees until pork is done and potatoes are tender.
From Susie Tschetter's Becoming an Outdoor Family Workshop
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Meal in a Mug

  • 2 lbs. lean ground beef
  • 2 cups water
  • 1/4 cup onion, chopped
  • 1 1/2 cups uncooked elbow macaroni
  • 21 ounce can pork and beans (do not drain)
  • 1 can tomato soup
  • 1 envelope sloppy joe mix
  • shredded co-jack cheese
  • corn chips

In Dutch oven, brown beef and onion. Add water, beans, soup and sloppy joe mix.
Bring to a boil and add macaroni. Reduce heat, cover and simmer.
Before serving, garnish with shredded cheese and crushed corn chips.
From Susie Tschetter's Becoming an Outdoor Family Workshop
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HERB CHEESE BREAD

(serves 10-15)

  • 4 1/2 C. Bisquick
  • 2 tsp. garlic salt
  • 2 C. shredded cheddar cheese
  • 1 1/3 c. milk or water
  • 2 tsp. oregano
  • 1/4 c. butter or margarine, melted

Mix all dry ingredients in a 1-gallon zipper bag.
Light 15-20 briquettes to red hot. Preheat Dutch oven with coals on top and 5 coals underneath.
Lightly oil inside of Dutch oven. Add cheese and milk to dry ingredients.
Zip bag and knead just until mixed. Spread evenly in Dutch oven and cover.
Add 8-12 briquettes to top and leave 5 coals underneath.
Bake for 30 minutes, turning top a quarter turn every 15 minutes.
After baking, brush melted margarine over top of bread, sprinkle with a little garlic salt if desired.
Serves 15-20 children or 10-15 adults.
You may also roll out dough and cut into biscuits and bake for 20-30 minutes.
By Trina Burns, Outdoor Campus Volunteer
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PORK CHOPS OLD HOME STYLE

(Serves 4-6)

  • 6 pork chops, 3/4" thick
  • 3 Tbs. margarine
  • 1/4 C. water
  • 1-10 1/2 can mushroom soup
  • salt/pepper
  • 4 C. seasoned croutons
  • 3 med. Potatoes (quartered, peeled or unpeeled)
  • 1/2 C. water
  • 1 Tbs. oil

Light 25 briquettes to red hot. Preheat Dutch oven. Place 10 coals underneath Dutch oven to sear chops.
Place chops in hot Dutch oven with 1 Tbs. oil, sprinkling with salt and pepper.
Melt margarine in Dutch oven lid.
Place croutons in 1 gal. zipper bag and add melted margarine and 1/4 c. water, mix well.
Shape croutons into small balls and lay on top of chops.
Place potato quarters around chops.
Pour can of soup over top, add 1/2 c. water.
Cover and place 5 coals below and 12-15 on top and bake for 50-60 minutes.
Turn Dutch oven lid 1/4 turn every 15 minutes.
By Trina Burns, Outdoor Campus Volunteer
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STEAK STACKS

(Serves 4-6)

  • 1 - 1 1/2 lb. round steak
  • 2-3 medium potatoes (shredded)
  • 2 green peppers (sliced)
  • 2 Tbs. bacon grease
  • 4-5 medium carrots (shredded)
  • 1/2 C. water
  • 8 strips bacon (crisp and crumbled)
  • 4 onions, sliced

Light 25 briquettes to red hot.
Cut round steak into individual sized servings.
Place in a heavy-duty plastic bag with a few tsp. flour and pound until thin.
Cook bacon in Dutch oven over 10-12 coals, leaving bacon grease on bottom.
Brown steak, in Dutch oven with bacon grease, on one side until brown.
Turn over and quickly brown other side.
While meat is cooking, place equal amounts of vegetables on top of each steak piece, peppers and onions on top.
Add salt and pepper if desired.
Pour in water, cover and simmer.
Leave 5 coals below and place 12-15 coals on top of oven.
Steam until vegetables are tender, 15-20 minutes.
When done, remove steak together with vegetables as a single stack.
By Trina Burns, Outdoor Campus Volunteer
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Dutch Oven Cooking Hints

When cooking in a Dutch oven, there are a few things you must remember.
First, it takes at least 30 minutes for the charcoal to get hot enough to use. The benefit of charcoal is that it burns a long time and needs little refueling. Each briquette burns at 25-35 degrees, which makes it fairly easy to judge how many briquettes to light. In windy or very cold weather, you will want to add an additional 2-8 briquettes. After filling the Dutch oven and covering it with coals you do not want to "peek," as this lets the heat out and causes food to take longer to cook. If possible, pre-heat the Dutch oven by placing a few coals under it before adding food. One quarter of the coals should be underneath with the remaining on top of the oven. Dutch ovens cook from the top down. Cast iron ovens are the easiest to find, but I would recommend an aluminum Dutch oven. Aluminum is much lighter to carry and, most importantly, won't rust! After cooking in the Dutch oven, you NEVER clean it with soap or scouring pads. If food is baked on, simply heat water in the oven and if scraping is necessary, use a wad of aluminum foal.
After washing the oven, you should ALWAYS season it for the next use by wiping a small amount of cooking oil around the bottom sides and in the top. This keeps rust from forming in the cast iron ovens.

Almost anything you bake at home can be baked at the campground. With experience you will be baking meats, cakes and even breads and biscuits. The Dutch oven can become the most versatile cooking implement you will have. It can be used for bean-hole and hay-hole cooking, with charcoal and even on a fire or gas stove. Some people don't put their Dutch oven away when they get home, but use it in their home ovens. The pioneers left behind many possessions when finding their way out here, but the Dutch ovens were ALWAYS kept!

  • #8 Oven is 10" -Bake 8" pan recipes.
  • #10 Oven is 12" - Bake regular size recipes.
  • #12 Oven is 14" - The most common size of Dutch Oven; bake large mixes or double recipes; or you may use an 8" pan inside for single recipes.
  • #14 Oven is 16" - Bake triple recipes in oven.

The size of the oven can help to determine the number of hot coals needed.

  • On a calm, warm day, use the same number of coals on top as the number on the oven and half as many underneath
  • If it is cold or windy, put a few more on top
  • Dutch oven with legs can be stacked on conserve briquettes
  • If Dutch oven doesn't have legs, use 1 1/2" balls of tightly crumpled foil
  • If Dutch oven has domed lid, put a crumpled foil collar around the edge to hold coals, or invert lid
  • Generally you will bake biscuits, corn bread, cake mixes, etc. according to package directions

These recipes have been adjusted for a #12 Oven.
By Trina Burns, Outdoor Campus Volunteer
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