This isn't a field recipe for a ultralight sheep or backpack hunt... but it is a favorite for a fly-in moose/caribout hunt where we have a few more comforts in camp. I was thinking about hunting and I was hungry so I'm writing this down. I'm sure there a 100 variations that can be done with it based on what you have available.
Ingredients
2.5 lbs of fresh meat cut into bite sized cubes. (Whatever pieces you feel like using)
Cooking oil or leftover bacon grease
1 fresh onion cut up in 1/2 inch slices
1 package of dehydrated mushrooms. (Rehydrate before using)
1/3 cup bourbon
salt and pepper
6 oz. paper carton of half and half (frozen before we leave)
Directions
You'll need one skillet and a lid if available. Brown the meat cubes in a skillet with oil or bacon grease. Add the mushrooms. Season with salt and pepper to your liking. When the cubes are browned and the onion is starting to get translucent but not cooked through, drain the remaining grease from the skillet. Add the bourbon to the meat and onions. Turn the heat to a low setting and let it cook down at a simmer for a little while then add the mushrooms. Pour in all the half and half and cover the skillet. Season again with salt and pepper. Turn the heat to the lowest usable setting and let simmer for about a half hour while your doing other camp chores. Add a little water if it cooks down too much.
It makes a tender meal that you don't need a knife to eat. The gravy is great. You can mix in some cooked noodles if you want or eat it over some type of potatoes.
Its a heavy meal but really hits the spot after a day of being wet and cold. It's one of my favorite meals with a cup of coffee when it starts to get cold at night.
Enjoy~
Ingredients
2.5 lbs of fresh meat cut into bite sized cubes. (Whatever pieces you feel like using)
Cooking oil or leftover bacon grease
1 fresh onion cut up in 1/2 inch slices
1 package of dehydrated mushrooms. (Rehydrate before using)
1/3 cup bourbon
salt and pepper
6 oz. paper carton of half and half (frozen before we leave)
Directions
You'll need one skillet and a lid if available. Brown the meat cubes in a skillet with oil or bacon grease. Add the mushrooms. Season with salt and pepper to your liking. When the cubes are browned and the onion is starting to get translucent but not cooked through, drain the remaining grease from the skillet. Add the bourbon to the meat and onions. Turn the heat to a low setting and let it cook down at a simmer for a little while then add the mushrooms. Pour in all the half and half and cover the skillet. Season again with salt and pepper. Turn the heat to the lowest usable setting and let simmer for about a half hour while your doing other camp chores. Add a little water if it cooks down too much.
It makes a tender meal that you don't need a knife to eat. The gravy is great. You can mix in some cooked noodles if you want or eat it over some type of potatoes.
Its a heavy meal but really hits the spot after a day of being wet and cold. It's one of my favorite meals with a cup of coffee when it starts to get cold at night.
Enjoy~
