| Below are a few
of the recipes we've used on the show
over the years. Feel free to try them
out and see what you think. If you have
a recipe you think we might be interested
let
us know or if you would like more
game and fish recipes, buy the the Department's
cookbook. |
| |
| Dutch
Oven Pot Pie |
| •Cooked
chicken or turkey – cut
up |
| •1
can of broth |
| •Potatoes
– chunked |
| •½
jumbo onion – sliced |
| •Carrots
– sliced |
| •1
can of peas |
| |
| Directions: |
| Heat oven
with about 12 coals on the bottom.
Pour in broth. Add chicken when
hot. Simmer a couple of minutes
while stirring. Add potatoes,
onions, carrots & peas. Stir in
seasoning: garlic salt, celery
salt, poultry seasoning. your
desire. Cover & place 20-24 coals
on the lid. Stir occasionally.
It's done when the carrots are
soft. Thicken. Simmer a few more
minutes. Cover with biscuits or
crescent rolls. Serve when biscuits
or rolls are golden brown. |
|
| |
| Grilled
Dove |
| •Go
dove hunting… |
| •If
you miss… Get dove from
pal |
| •Field
dress the dove |
| •A
hot BBQ |
| •Teriyaki
sauce |
| •Seasoning
salt |
| |
| Directions: |
| Season your
dove breast with seasoning salt
or marinade in teriyaki sauce
for 3-4 days (in the fridge of
course). Get your grill very hot.
Put the dove breasts on the top
rack, with the rib side down.
Turn off your grill and close
lid. Leave in grill until it is
warm to the touch (about 15 min.).
The dove will cook from the outside
and be moist on the inside. |
|
| |
| Stir
Fry Dove |
| •Dove
breasts |
| •Chopped
mushroom |
| •Chopped
zucchini |
| •Chopped
potatoes |
| •Chopped
onions |
| |
| Directions: |
| De-bone &
fillet the dove breasts. Sauté
ingredients with olive oil & sauce
of your choice (soy, teriyaki,
sesame, etc.). Simmer for about
10 minutes. Spoon it up on your
favorite rice. (Try jasmine rice
for a change. It's really tasty!)
|
|
| |
| Crock
Pot Dove |
| •Dove
breasts |
| •Chopped
mushroom |
| •Chopped
zucchini |
| •Chopped
potatoes |
| •Chopped
onions |
| |
| Directions: |
| De-bone &
fillet the dove breasts. Mix all
the ingredients together. Put
in all in a crock pot with ¼ cup
of water. Cook for 6 hours on
Hi or 12 hours on Low. Take a
nap. Add cornstarch or arrowroot
to thicken. Spoon it up on your
favorite rice dish. |
|
| |
| Dutch
Oven Stew |
| •Cubed
round steak or game meat |
| •1
package of stew seasoning |
| •½
jumbo onion – sliced |
| •Carrots
– sliced |
| •And…
a Dutch oven of course! |
| |
| Directions: |
| Heat oven
with about 12 coals on the bottom.
Cover bottom of the oven with
cooking oil. Flour meat in a bowl
or shake in a zip lock bag. Brown
meat. Stir in water & stew seasoning.
Stir in potatoes, onions & carrots.
Cover & place 20-24 coals on the
lid. Stir occasionally. It's done
when the carrots are soft. Thicken
& simmer for a few minutes. Serve
it up to your hungry camp buddies.
Make sure theirs some left for
you! |
|
| |
| Cured
Meat |
| •Game
meat – whatever you have |
| •Sugar |
| •Tender
Quick curing salt |
| •Bay
leaf & peppercorn or pickling
mix |
| •Garlic |
| •Lemon |
| |
| Directions: |
| Mix 1 cup
of Tender Quick with 1 cup of
sugar, add spices & pour in heavy-duty
freezer bag. Put up to 4 lbs of
meat into the mixture. (If you
have a large piece of meat, you'll
need to inject some of the mix
into the tissue.) Keep in the
fridge for 3-5 days. Simmer meat
in water & covered pot until cooked.
White meats will taste like ham
and dark meats will taste like
corned beef. Grab some bread &
condiments. Throw 'em together.
You got yourself a wild game meat
sandwich! |
|
| |
| Fried
Carp Nuggets |
| •Carp
fillets – cut into nuggets |
| •Salt
or seasoning salt |
| •2
freezer bags |
| •Bisquick |
| •Cayenne
seasoning |
| •Lemon
based seafood seasoning |
| |
| Directions: |
| Put 4 to
5 tbs of salt or seasoning salt
& fish nuggets in a freezer bag
filled with water. Put the bag
in the fridge for 1 - 2 hours.
Mix s Bisquick with cayenne& seafood
seasoning in another freezer bag.
Move your carp pieces from one
bag to the other. Shake up. Dump
the carp into a deep fat fryer
at 325 degrees. Let it cook for
about 10 minutes. (When the carp
nuggets float to the top, they're
ready.) Scoop 'em out, and sprinkle
with some more seasoning. You
know you're gonna want some fries
too. Crinkle cut? |
|
| |
| Mushroom
Soup |
| •1
pound Mushrooms of your choice |
| •1
clove Garlic (chopped) |
| •1/3
cup Onion (chopped) |
| •6
Tbsp. Butter |
| •5
Tbsp. Flour |
| •4
½ cup Chicken stock |
| •2
Chicken bouillon cubes |
| •½
cup Heavy Cream |
| |
| Directions: |
| Sauté garlic
& onions with 2 Tbsp. butter.
Add mushrooms and simmer for about
10 minutes, until most of the
liquid is absorbed. Remove from
heat. Melt 4 tbs butter in a pot.
Mix with 5 Tbsp. flour until brown.
Add the chicken stock & a couple
of chicken bouillon cubes. Simmer
for about 15 minutes. Add the
mushrooms. Simmer for another
15 minutes. finally add the cream.
The key to enjoying the flavor
of mushrooms is not to over season.
There are lots of tasty mushroom
to be gathered in Arizona's high
country during rainy season. Make
sure that you positively identify
the mushroom correctly before
harvesting for food. Remember,
many look-alike mushrooms are
poisonous. |
|
| |
| Elk
Sausage |
| •2
lbs elk meat |
| •1
tbs chopped garlic |
| •½
tbs Tender Quick seasoning salt |
| •½
tbs anise seed |
| •½
tbs fennel seed |
| •½
tbs ground chili |
| •1
cup chopped onions |
| •Stuffer |
| •Hog
gut casing (buy at sausage shop) |
| |
| Directions: |
| Mix all the
ingredients in ½ cup of water.
Run your meat through a grinder.
Mix up the ground meat with the
ingredients by working it in with
your hands. Work in a cup of fresh
chopped onions. Run a ball of
water through a couple feet of
the hog gut casing to make sure
that it doesn't leak. Roll the
end of the casing on to the spout
of the stuffer. Have a friend
put the meat in the top of the
stuffer as you're pushing it in
with a tool and loading up the
casing. When filled, tie off the
end of the casing and poke holes
in the casing to let out trapped
air. Give the sausage a twist
about every 4-spread fingers worth.
The casing will shrink when you
fry the sausage. |
|
| |
| Grilled
Fish or Fillets |
| •Whole
fish – dressed or fillets |
| •Italian
dressing |
| •Lemon
pepper |
| •Butter
|
| •Heavy-duty
aluminum foil |
| |
| Directions: |
| Place fish
on a piece of foil that's large
enough to wrap it in. Season fish
inside & out, top & bottom. Add
as much Italian dressing & butter
as you like. Wrap up the fish,
making sure that everything will
remain in the foil as it cooks.
Pre-heat your grill, and turn
down to Low before putting in
the fish. Leave in the grill for
about 20 minutes. (Every grill
is different, so the time is variable.)
Unwrap the fish and serve it up
with your favorite fixins. Try
the fish on some tortillas for
a change. See "Ron's Best Fresh
Salsa" recipe below. |
|
| |
| Ron's
Best Fresh Salsa |
| •1
cup diced tomatoes |
| •1
cup diced bell peppers |
| •1
cup diced onions |
| •2
cloves diced garlic |
| • ¼
cup fresh cut cilantro |
| •1
lemon or lime – juiced |
| •¼
tsp powdered cumin (optional) |
| •Hot
chilies or jalapeno's– to
taste |
| |
| Directions: |
| Mix tomatoes,
onions, garlic, cilantro, bell
peppers & cumin with ½ lime or
lemon juice. Mix hot chilies or
jalapeno's with ½ lemon or lime
juice, and let stand for 3 minutes.
Add the two mixtures together.
(Mix in 1 cup of tomato sauce
if you like your salsa thicker
& redder.) I tried this with some
grilled catfish on tortillas.
mmm mmm mmm GOOD! |
|
| |
| Make
Your Own Jerky |
| •London
broil – cut 1/8 to ¼
inch thick |
| •Cajun
seasoning |
| •Black
pepper |
| •Garlic
salt |
| •Sweet
mesquite seasoning |
| •De-hydrator |
| |
| Directions: |
| Arrange the
London broil evenly on your de-hydrator
trays. Season the meat to your
taste. Run the de-hydrator. It's
that simple! You'll save a bundle
of $ by making your own jerky.
To save even more money, keep
an eye out for London broil that's
on sale. |
|
| |
| Make
Your Own Trail Mix |
| •Banana
– sliced ¼ inch thick |
| •De-seeded
apricots |
| •Citrus
– sliced |
| •Apple
– sliced |
| •De-hydrator |
| |
| Directions: |
| To prevent
sticking, spray a little non-stick
oil on the trays you will be using.
Evenly arrange each fruit on a
different tray. Run the dehydrator
until the fruits are to your preferred
dryness. (Don't run as long for
apricots) Cut the apricots into
smaller pieces. Dump all the de-hydrated
fruit in a large mixing bowl.
Add unsalted peanuts, a cup of
raisons, a jar of sunflower seeds,
a big 'ol bag of M&Ms & a half
bag of shredded coconut. Mix all
the ingredients together. Store
the trail mix in an air proof
container. Whenever you're headed
out on a trip to Arizona's great
outdoors, just scoop some trail
mix into a zip lock bag, and you're
ready to go! |
|
| |
| Dutch
Oven Cobbler |
| •Two
30 oz. cans of cherry pie filling |
| •2
cups Bisquick |
| •1
cup sugar |
| •½
cup milk |
| •½
cup amaretto |
| •Dash
of cinnamon |
| •Dutch
oven |
| |
| Directions: |
| To help with
cleanup later, line the Dutch
oven with aluminum foil. To reduce
cooking time, place a steel plate
below your oven to help reflect
the heat back to the bottom. Put
about 10 hot coals on top of that
steel plate. While your oven is
getting good & hot, mix up the
Bisquick, sugar, milk, amaretto
& cinnamon. Pour the 2 can of
cherry pie filling into the heated
oven. Even pour in your batter
mixture. Put the top on the Dutch
oven and add 18-20 hot coals to
the lid. (Wear thick gloves, mitts
or use proper tools when handling
a hot Dutch oven.) Go tell a few
fish stories to your camping buddies.
This is not an exact science,
so you'll have to keep an eye
on how the cobbler is cooking.
When you see a golden glow on
top, it's ready! |
|
| |
| J.W.'s
Flake Bait |
| •2
slices wheat bread |
| •4
cups corn flakes |
| •Small
can of whole kernel corn |
| •1
tsp vanilla |
| •1
tsp honey |
| |
| Directions: |
| Grind up
the bread & corn flakes with a
blender or food processor and
put into a bowl. Grind corn &
add vanilla & honey. Mix the two
parts together & form into a ball.
Add more flour if too runny or
more water if too stiff. Final
dough should feel like putty.
Pinch off just enough to cover
your hook. You'll have the bugle
mouth bass in a feeding frenzy!
The golden torpedoes are edible
ya know! You say you don't know
how to fillet 'ol liver lips?
Watch show #6 of the 2001 series
to learn how J.W. cuts 'em up. |
|
| |
| Big
'Ol Breakfast Burritos |
| •1
dozen eggs (yeah… I said
a dozen) |
| •Black
pepper |
| •Chopped
bacon (a whole mess of it!) |
| •Small
can of cut mushrooms |
| •Small
can of diced green chilies |
| •A
big ‘ol bag of cheese (Not
the fat free stuff) |
| •Onion
(As much as you can stand) |
| |
| Directions: |
| Mix up all
your eggs in one basket. No. Mix
'em in a bowl with some black
pepper. (Don't forget to crack
them) Dump a whole mess of bacon
into a deep pan. mmmmm bacon.
When the bacon's about half done,
sauté in lots of chopped onions.
(Don't worry; you're on a campout!)
Add some baked or boiled taters.
Put the lid on for a while. Take
a sip of beverage. Stir in your
mushrooms and green chilies. Pour
in your eggs. (Be sure to keep
'em movin'. You don't want them
to stick.) After the eggs are
done, top it all off with a big
'ol bag of cheese. Put the top
back on. Take another sip of beverage.
Once the cheese is melted, scoop
some up into a warm tortilla and
enjoy! (I know for a fact that
this is a favorite of big time
celebrity, Homer Simpson) |
|
| |
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