Power Bars or cliff bars. Simple processed food in a wrapper.:oops::lol:

My first gray squirrel shooting Trad marinated in a Filipino lemon soy sauce and cooked over coals.

One of my most memorable meals also came on a sheep hunt. Doug Borland and I had hiked 25 miles from the gravel bar where we landed to our base camp and were hiking back out after a week of hunting. We’d already lost about 15# apiece and were out of food except for a dab of olive oil and a little pancake mix. As we crossed the last creek, we noticed that it had filled up with arctic char. I’d thought to pack in a few flies and a spool of monofilament line. We cut willow switches, caught a whole bunch of fish (on flies no less), rolled them in the pancake mix and fried them in the oil. Never had a better meal in my life! Don

Well when I go Bowhunting, even in the dead of winter I have a fly rod with me. I love flyfishing almost as much as traditional bowhunting. So when we go turkey hunting every year it seems like I know how to find the crappies. I could have stayed there all day and caught my limit in fact I was wading in the middle of the little bay in a lake with my waist highs and I lost three others because I forgot my net and they have paper mouths, but in the end I had four, which was plenty for me and dad, and I had a bluegill. We went back to camp and I filleted them and he wraped them in tin foil with a bit of butter and some salt and pepper. Then he threw them on the coals and they came out perfect. That is my favorite camp meal.
Here at home I make a scrumptious rabbit stew that is probably my alltime favorite meal ever!!
check out my attachment!

my favorite meal although not usually while out hunting them but rather at home after the hunt is buffalo frogs legs.you”ll need salt, pepper, flower, cornmeal, about 6 eggs per dozen legs,12 bull frog legs per person,and that sauce that you put on chicken wings for buffalo wings.first you season your frog legs with salt pepper,then dip them in egg,you should have your flower and cornmeal together in a bag,now put the frog dipped in egg in the flower cornmeal,and fry.when frying is done put the wing sauce in a bag and lightly mix the fryed legs untill well covered with sauce.now we have only done this twice so far,but we then take the legs with sauce on thim and with really hot oil lightly fry the sauce to them,however i think a light baking in the oven would work two

If the hunt is good, fresh tenderloin can’t be beat. From there, whatever’s handy or easily caught. In the past, when I’ve been fishing during the summer for trout, if I’m in a good place for it, and remember the tin foil, salt, pepper and butter, do like Greattree said, catch a few (with trout you can leave’em whole after you gut them), wrap’em in foil with the above seasonings and throw’em in the coals for 15-20 minutes. If you leave the head attached, the eye will turn white when they’re done cooking and ready to eat.

Michael

For the last meal we generally put all the leftovers in one pot and go for it. Sometimes the concoction is really good, others really questionable. Other than that if it wasn’t for peanut butter and jelly sandwiches…………………….:lol:

Cold mornings, malt loaf and real butter, the kind where you can taste the salt. If the dogs with me it makes me smile when it sticks to his teeth and he sucks it off. Oh and fresh coffee early in the morning sat outside waiting for the world to wake up.

Mild weather, lunch, dried fruit and apple.

Cold weather, lunch, Polish smoked sausage rolled in crushed black pepper, and chocolate, not together.

Evening meal, rice and dried fruit and a good helping from the pot.

THE POT, might begin with a simple rabbit stew with plenty of vegetables, then start adding pheasant, squirrel, dove, partridge pretty well anything over a few days. When it gets a bit thick and gammy its CURRY NIGHT.

Fish I like on its own, brook trout spitted and cooked slowly over the edge of the fire and just pick the flesh off.

Hanover Germany the evening after a driven bore shoot, whole bore roasted over the world’s biggest barbeque, German beer, schnapps a late night and a very sore head.

The Camargue, south of France opening day of the season teal casserole with a light red wine, sat overlooking a lake watching flamingos coming into roost.

The very best, red deer stakes over a peat fire on the Isle of Jura looking out onto the Atlantic sharing a bottle of Jura whisky bought from the back door of the distillery. White sand, blue sea with a gentle swell the taste of salt in the air, but so cold.

But even better I’ve got so much lost time to make up for I’m already planning trip number three for this coming season and who knows what that will bring.

Oh nearly forgot about Coypu……well that’s all there is to say about that.

Mark.

r2 – my hunting buddies and i call that whatchagot stew, which i am VERY familiar with

Sorry to bump this up from so far back, but I have to add to it.

For me, every camp is different.

Canadian black bear camp is fried walleye with beans or scalloped potatoes.

Spring turkey is fried largemouth or titty bream and cheese grits with hushpuppies.

Deer camp is almost always venison chili with hearts added and “honky” bread

Mid day snack is canned smoked oysters, baby swiss and triscuits, turkey jerky, and tuna salad.

And breakfast (if there’s time) is sliced fried potatoes and onions mixed with bacon or sausage and eggs broken over the whole mess. That’ll light a fire in you that’ll burn all day.

WOW!…. What great stories, and wonderful meals…. I may just have to keep my “Snickers & Ravioli” story to myself……….. 😳

Respectfully,

Donnie

Anything you can get from mother nature when you think your partner is bringing the food and he thinks you are doing the same.

On a scouting trip a few years ago this happened. Luckly we ran accross acouple rattlers. At first the taking was just for the skins. Later they turned out to be our lunch. Luckly I had about a half of a bag of Lays potato chips laying the back seat. Crushed the chips and roled the snake tinders in them. Cooked over open flame until well done and dined like Kings.

Troy

First Grouse of season in tinfoil left in the coals would be my first thought.

Hard to beat tenderloin from anything the night you felled it.

Sitting on a stump in October munching on frost sweetened cranberries is pretty special too.

On my Black Hills fall deer and spring turkey hunts I always bring a small gas grill and make 1/2 pound steak burgers, with good bakery buns, fritos, and Dr. Pepper for 4 meals Always look forward to it.

Bacon and eggs done in a cast iron frying pan is pretty hard to beat after a morning hunt !!

Bruce

Fried backstrap laid on a bed of white rice.

Smothered with milk gravy and onions. Add some salt to taste.

😉

BuckyT wrote: Fried backstrap laid on a bed of white rice.

Smothered with milk gravy and onions. Add some salt to taste.

😉

What camp are you hunting in…………Cuz it certainly isn’t ours!

I do Etter1’s breakfast almost every Sunday. Love it !! But my absolute FAVORITE is liver. Not just any liver, but fresh bear liver soaked for about 2 hours in milk (while skinning of course)and then fried with butter and onions and lots of mushrooms !! If you like liver….you’ll never have better than fresh bear liver !!

Daniel wrote: So I have to say that the porcupine stew has to be the best meal I have ever had while out hunting and it felt great knowing I had gotten it too.

Wow… I skinned one, once. Could not bring myself to eat it. Glad to know you liked it so much. I will remember that.

I guess the grouse we cooked on an Alaskan moose/grizzly hunt years ago would rank as my favorite. For some reason even the spruce grouse were really good. They had been sitting for a while in the cooler…

Anyway – other than that meal, the staple back strap and chilled deer heart. todd

If I’m camping and cooking I hate major preparations and hate even more the clean-up. So my favorites are (a) stuff my wife has made ahead and frozen that I can simply heat in a pan, and (b) Hatch green chili stew from a can. Of course, when a kill is made then fresh backstrap steaks that night are mandatory! Yum …

donthomas wrote: One of my most memorable meals also came on a sheep hunt. Doug Borland and I had hiked 25 miles from the gravel bar where we landed to our base camp and were hiking back out after a week of hunting. We’d already lost about 15# apiece and were out of food except for a dab of olive oil and a little pancake mix. As we crossed the last creek, we noticed that it had filled up with arctic char. I’d thought to pack in a few flies and a spool of monofilament line. We cut willow switches, caught a whole bunch of fish (on flies no less), rolled them in the pancake mix and fried them in the oil. Never had a better meal in my life! Don

Ah Don! I thought Dad and I had a secret! In a fly in camp in Manitoba some years ago we were ravenous, myself, Dad and two guides…rummaging throughout our stores for breakfast my father came up with the brainstorm of the left over fried walleye fillets from the previous evening broken up and mixed into the pancake batter…fried crispy on large iron skillet over open fire…sun coming up over the lake all around the island we were camped on….we still do it to this day at our camp in the Adirondacks…but that initial discovery was something special 😀

I can see right off that I dont hunt with the right folks.:lol:

Everything tastes better in the outdoor but after a month of chasing elk, I am happy for anything that isnt peanut butter.

Bill

Man I was going to say peanut butter and strawberry jam on whole wheat with hot coffee but..

reading all the great food I’ll keep it to myself 😳

Todd Smith and I were in the Idaho backcountry last month. There was a burn ban on, and we had a cold camp. Cold sausage, Todds beef jerky, and a cold pre cooked baked potatoe were my meal one night…..I was hungry, and loved it:D