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The Outdoor Enthusiast's Resource for Preparing and Serving Fish & Game with Style.
http://recipes.sportsmanstable.com/

Doe Camp Recipes

Recipes Contributed by Bradley Carleton

Easy Gourmet Class


Baked Bass in a Cream Sherry Caper Sauce w/ Beet Greens

Ingredients:
4 bass fillets, Lemon pepper seasoning, 2 cups vegetable stock (bouillon or powdered is fine), ½ cup cooking sherry, ½ cup of mushrooms (fancier the better), 3 tbsp capers, 1 cup light cream, 1 bunch of beet greens (or kale), 4 Roma tomatoes, diced Parsley

Fillet bass and remove all bones

Rub lemon pepper seasoning on fillet, set aside

Over med-high heat - bring 2 cups of vegetable stock to a light boil in large sauce pan

Add ½ cup sherry cooking wine

Add mushrooms lightly boil for about 6 min or until mushrooms are soft

Add 3 tbsp capers

Reduce by half over med-high heat

Reduce heat to medium

Gradually stir in 1 cup light cream – whisking constantly until very light brown color

Add fillets and cover, poaching for app. 8 min. depending on thickness

Plate fish, pouring sauce over fillets

Add steamed beet greens

Garnish with diced Roma tomatoes and parsley

***

Goose leg pate’

Ingredients: 2 lbs cubed legs and thighs of Canada or Snow geese, ½ lb of pork fat, 8 cloves of garlic, diced - 4 large onions, diced - 4 stalks celery, diced  - ½ cup cooking sherry, Juniper berries, 8 pkgs of Knox gelatin, 1 cup Jack Daniels


Grind all meat and pork fat in grinder into hamburger consistency

Put in large mixing bowl

Add garlic, onions, celery, juniper berries and sherry

Mix well by hand (this is really just fancy meatloaf - but call it pate’)

Pack into mini-loaf tins ½ full

Place in water bath and cover with foil

Bake at 350º for 45 minutes

Set aside to cool – adding weight if available to compress loaf

Mix 2 pkgs of gelatin with 4 cups water

Add ¼ cup Jack Daniels

Bring to boil whisking constantly

Check consistency by using spoon and cold cookie sheet to check for “sheeting”

Pour gelatin mixture over loaves and set in refrigerator

Remove when gelatin is solid and covering meat

Serve on water crackers with Dijon mustard and cheddar cheese

***

Kick-Ass Venison Chili

Ingredients: 2lbs cubed venison roast, chili powder, 4 dried chili peppers- diced, 4 lrg onions, 3 rough cut, 1 finely diced, - 3 lrg green peppers, rough cut - 4 jalapenos, 3 seeded and cut in rings, 1 finely diced - 4 lrg cans of tomato sauce, 2 lrg cans of whole tomatoes, ½ cup Jack Daniels, 1 small can tomato paste, balsamic vinegar, olive oil, butter, bay leaves

Coat large shallow pan w/ olive oil

Melt butter on med-high heat

Brown venison cubes

Add ¼ cup Jack Daniels

Deglaze pan

Remove venison and set aside with juices

Saute’ finely diced onions in oil in deep pan over medium heat

Add 2 diced chili peppers

Add 1 tbsp chili powder

Add 1 sm can tomato paste

Stir mixture (this is your base for chili)

Add 1 tbs Jack Daniels

Add 1 jalapeno, diced

Cook mixture for 3 min over medium heat stirring frequently

Add tomatoes and sauce

Add rough cut onions and green peppers

Reduce heat to medium low and bring to light boil

Add remaining 2 diced chili peppers

Add remaining 3 jalapenos cut into rings

Add venison and juices

Add 3 bay leaves

Cook over low heat for 3 hours

Add 2 tbs balsamic vinegar and mix into chili

Serve with sour cream and cilantro garnish in bowl

***

Open Fire (or grill)


Easy-Peasy BBQ Venison Ribs

Ingredients:

Deer or moose ribs cut into sides that can fit into smoker, Stubbs BBQ rub, Creole rub, Sweet Baby Ray’s BBQ sauce,

Smoker or grill that can accept wood chips and run very low for 7 hrs.

Hickory chips, Dark beer (Otter Creek Stovepipe Porter is terrific!) 2 Chili peppers, rough cut - 2 cloves garlic, halved - 1 med onion, quartered - Whole black peppercorns

Rub ribs with Stubbs and Creole seasonings

Fill water bowl w/ 2 bottles dark beer

Add 2 rough cut chili peppers

Add 2 cloves garlic, rough cut

Add 1 med onion, quartered

Add 1 tbsp whole black peppercorns

Place over hickory chips

Slow cook at 220° - 240° for 6 ½ hrs, adding chips every hour

Baste both sides with Sweet Baby Rays BBQ sauce

Smoke ribs another ½ hr with BBQ sauce

***

Roast Partridge

4 partridge (“ruffed grouse” to the flatlander), de-boned, ½ cup flour, 1tsp fennel seed, ½ head red cabbage, rough cut - Juniper berries, Apple or Cob-smoked bacon, Small travel bottle of chardonnay or sauvignon blanc, Dash of thyme, Lemon or lemon juice, 2tbs butter, Roll of tin foil

Dredge partridge in flour and brown on grill over open fire –

DO NOT OVERCOOK – meat should remain pink

Create tin foil packet using several layers of foil

Lay bed of cabbage on foil

Sprinkle fennel over cabbage

Add 2tbs butter

Add 1tb juniper berries

Add small bottle of chardonnay (appr. 2 oz)

Lay browned partridge on bed of cabbage

Sprinkle ½ tsp thyme on top

Close up foil packet

Place on hot coals – Be sure to have a means of removing from hot coals when done (spatula or fireplace gloves grabbing edge of foil)

Cook for 20 min, then pull off coals and open to reduce heat before serving

***

Brook Trout Amandine in Burdock Leaves

4 - 6 brook trout, Butter, Lemon, sliced thin - Thyme, Sliced almonds, 2-3 Large Burdock leaves


Soak burdock leaves in water for 15 minutes

In saucepan, brown slivered almonds in butter, set aside

In wet leaves smear 2tbs butter on center of 1st leaf

Lay fish on buttered leaf

Lay several pats of butter (2tbsp) on top of fish

Sprinkle thyme on fish

Spread browned almonds on top and close leaf

Wrap remaining wet leaves around 1st leaf

Lay on hot coals (no direct fire)

Cook for 8 minutes, then flip over using gloves or spatula – be careful not to let leaves unravel.

Cook another 8 minutes

Remove, plate and discard leaves

***


Venison jalapeno shish-ka-bob

1lb venison tenderloin, cut into large cubes (ice cube size)

1 8oz package of blue cheese

4 jalapenos, seeded & sliced in rings

Thick sliced bacon, cut in 6” strips

Skewers


Place slice blue cheese on cubed tenderloin

Lay sliced jalapeno on top

Wrap in 6” slice of bacon

Skewer wrapped cubes

Hold over med-high heat (red coals) being careful not to set the bacon on fire with the grease drippings

When bacon is still soft but browned, pull off skewer and serve

Do not burn bacon – this means venison will be overdone

Plate and serve as appetizer

***

Courtesy of Ruth Holloran

Carmel Apple Crisp
Serves: 8

 

Filling

 

Topping

4-5

large granny smith apples; peeled, cored and sliced

1

cups brown sugar

2

Tbs. lemon juice (1 lemon)

1

cups flour

1/3

cup sugar

1/2

cup instant oatmeal

3T

cup flour

1/4

cup chopped walnuts

1

tsp. ground cinnamon

1/2

cup butter (1 stick); melted

1/2

tsp. ground nutmeg

 

 

a

pinch ground cloves

 

 

1/2

tsp. salt

 

 

1/2

(12 oz.) jar caramel sauce

 

 


In a buttered pan add apples and lemon juice; stir to coat apples. In a separate dish combine sugar, flour, cinnamon, nutmeg, cloves and salt; stir to mix. Pour dry ingredients over apples and stir until apples are well coated. Spread out apples and pour caramel sauce over the top.

In a medium bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork mix in melted butter to form coarse crumbs. Spread topping evenly over apples.

Place dish on a trivet in a 12” Dutch oven and bake using 10-12 briquettes bottom and 16-18 briquettes top for 60 minutes (350 degree oven).

Google “Byron's Dutch Oven Recipes”

Rosemary Garlic Rolls Yield: 13 rolls

2

cups whole wheat flour

2-3

cups white bread flour

2

Tbs. fresh rosemary; finely chopped

 

cornmeal

2

1

cloves garlic, minced

Tbs. active dry yeast

 

 

2

tsp. salt

 

 

1 2/3

cups warm water; 120° F.

 

 

2

Tbs honey

 

 

2

Tbs. olive oil

 

 

 

In a mixing bowl add whole wheat flour, rosemary, yeast and garlic. Stir to mix. Add warm water, honey, and olive oil; mix well. Stir in white bread flour 1 cup at a time until a soft dough is formed.

Turn dough onto a floured surface and knead for 5-7 minutes, adding flour as necessary, until dough is smooth and elastic. Set dough in a lightly oiled (with oil, butter or PAM) bowl then turn dough over so the top has a light coating of oil. Cover bowl with plastic wrap or a towel and set in a warm place free from drafts to rise until doubled, about 1 hour.

Lightly grease the edges of a 12" Dutch oven, then dust bottom of Dutch oven with cornmeal.

Place raised dough on a lightly floured board and punch down. Cut dough into 13 pieces. Form pieces into balls and place them in prepared (cool) Dutch oven, 8 around the outside edge, 4 in an inner circle, and 1 in the center. Place lid on Dutch oven and let raise for 30 minutes.

Bake using 10-12 briquettes bottom and 18-20 briquettes top for 20-25 minutes until rolls are golden brown. To ensure even browning make sure to rotate the oven and lid in opposite directions every 5-10 minutes.

Materials:
Cold Dutch oven
Big bowl
4 c measure
Wooden spoon
Cutting board
Knife
Plastic wrap
Butter/oil
Fire: bed of embers
Shovel
spatula

 

Bean Hole Beans
Yield: Serves 6 to 8. (!)

2 lbs of yellow eye beans
Mix:
1 teaspoon dry mustard or prepared mustard
1/2 cup molasses
1/2-1 teaspoon salt
1/2 cup water
1 large onion, cut in half
1 lb salt pork (sliced)
boiling water, enough to cover

1. Soak 2 pounds of yellow-eye beans overnight.
2. Parboil beans until the skin peels away by blowing on a few beans in a spoon.
3. Add the mix to the beans and stir slightly.
4. Slice 1 pound salt pork into sections.
5. Cut each section partly through in a criss-cross pattern and place pieces on top of the beans.
6. Note: Make sure the beans are completely covered with hot water before putting in ground.
7. Cover the beans and set to one side.
8. The beans need to go into the ground hot.

9. The bean hole should be dug into the ground and be half again as large as your Dutch oven or any other tightly lidded pot, and at least 2’ deep.
10. Using seasoned hard wood, accumulate live coals until hole is 3/4 full.
11. Shovel out the coals leaving about 3 inches of live coals in the bottom of the hole.
12. Set the bean pot in the hole on top of the 3 inch bed of coals.
13. Shovel the rest of the coals around and on top of the pot.
14. Cover with dirt and check for escaping steam and making sure none is leaking out. If steam is leaking out, cover area with more dirt.
15. Leave in the ground for 8 hours or overnight.

http://www.kitchenlink.com/mf/17/857

Charley Bread
10” Camp Dutch Oven

 1 c cornmeal
1 c flour
1 T Baking powder
2 T sugar
1 t salt
½ c oil
1 (8-oz) can creamed corn
2 eggs
1 c sour cream

Combine all ingredients and mix well. Pour into a well-greased 10 inch DO.  Bake with 6 coals under and 15 on top for about 20 minutes.  Serve with honey butter. 

From Camp Dutch Oven Cooking 101; from Backyard to Backwoods
Lodge Press (this is the booklet that comes free with a purchases of a Lodge Dutch Oven.)

Chicken in a Pot
Adapted from
The Magic of Fire by William Rubel 

Materials:

large bean pot or small Dutch Oven

cutting board

knife

“steady mature fire with gentle to moderate flames”

Ingredients:
3# boneless chicken, white or dark, cut bite-size
6 med potatoes, quartered
2 onions, quartered
8 garlic cloves, crushed
3-4 fresh tomatoes
2 bay leaves
Fresh thyme sprigs
1 ½ t salt
Freshly ground pepper
Water
White wine

 

In a ceramic pot;
Layer the bottom with half the potatoes, onions, garlic, tomatoes
Add the herbs
Add the chicken
Repeat vegetable layers on top of the chicken
Sprinkle with salt, fresh pepper
Add water and wine together, to cover
Cover with lid
Place the pot 8-10 inches from the fire.  Pile embers at the base of the pot if you think it needs more heat. Simmer 1 ½ hours.  Rotate ¼ turn roughly every 15 minutes.

Jay Peak

Recipes Contributed by Bradley Carleton

Open Fire Barbecue Salmon

2 salmon fillets, deboned and deribbed
1 lrg bottle of barbecue sauce
Cut fillets into 8 oz strips
On tin foil, lather strips in BBQ sauce
Place strips in tin foil (or large burdock leaves soaked in water)
Roll up tin foil (or large burdock leaves soaked in water)
Place on red coals
Bake for 8-10 minutes 

***

Pheasant w/ Mushrooms and Capers in Cream Sherry Sauce

2 pheasant breasts, halved
Vegetable bouillon
2 cups fresh mushrooms – fancier the better, wild is best
3 tbsp capers
1 cup sherry
2 cups light cream
1 stick butter
½ cup flour

Prepare 1 cup bouillon in large sauce pan
Add ½ stick butter
Add mushrooms
Cook until chewy and set aside
Dredge pheasant breasts in light flour
In separate pan, sauté pheasant breasts with butter, salt and pepper
Remove breasts from pan and deglaze pan with ½ cup sherry
Add roux to other pan
In first pan, stir in two cups of light cream over medium low heat
Add remaining ½ stick butter
Melt butter and GENTLY boil cream
Add remaining ½ cup sherry
Add capers
Add breasts and bake for 10 minutes at 350 degrees
Serve over bed of fresh greens

***

Poached Salmon w/ Leeks

2 salmon fillets
1 stick unsalted butter
1 bottle chardonnay
2 sprigs rosemary
8 sprigs thyme
2 lrg domestic leeks or 20 wild leeks
1 lemon, sliced thin 

In large pan place 2 cups water
1 cup chardonnay
Cut butter into ½ tbsp pads
Place leeks on butter pads
Poach leeks until tender (6-8 minutes)
Add salmon fillets, placing skin down
Rub rosemary and thyme on fillet meat
Place lemon slices on meat
Cover
Poach for 6-8 minutes or until flesh is not longer opaque in center
Place on bed of rice w/ lemon slices as garnish

***

Teriyaki Bear


1 lb. bear roast
2 cups teriyaki sauce (Yoshida’s Gourmet Sauce is best) 
Marinate bear roast in teriyaki for 3 days
Roast S-L-O-W-L-Y at 250 degrees for 4 hours
Do Not Add spice or herbs.
Salt and Pepper as desired

Optional sauce:
Cranberry craisin walnut chutney
2 cups cranberry juice
2 sliced green peppers
½ cup craisins (dried cranberries)
½ cup walnuts
1 cup currant jelly
1 tbsp cider vinegar

Roast chopped walnuts
In saucepan, add cranberry juice
Saute` w/ craisins until plump
Add 1 tbsp cider vinegar
Add walnuts
Reduce
Add currant jelly
 

***

Venison Loin Cubes w/ Jalapenos and Bacon

Venison Loin
1 lb bacon
4 jalapenos
Blue cheese

Cut loin into medallions about 3/4 – 1” thick, then cube
Slice jalapenos in ¼” thick
Place 1 tsp. blue cheese on top of venison
Wrap with 1 slice of bacon
Place toothpick through center
Place on grill or broiler on high heat for 1 minute
Turn over and repeat

***

Venison Tenderloin w/ Plum Pepper Sauce

32 oz. venison loin or tenderloin (serves 4)
2 cups beef stock - substitute 2 bouillon cubes if necessary
8 oz. damson plum preserves
1/2 cup claret - substitute 1 cup cabernet sauvignon reduced to 1/2 cup
Cracked peppercorns - substitute coarse ground pepper
Avocado, peanut, sunflower oil or any oil w/ smoke point of 450 degrees plus 8 tbsp unsalted butter
Salt

Reduce stock to half over medium high heat
Add plum preserves
Reduce heat to medium and cook for 4 minutes
Add 2 tbsp cracked peppercorns - substitute 1 tbsp. coarse ground pepper
Cook for 4-6 minutes, stirring occasionally
Remove from heat and set aside
Slice tenderloin cross grain 1/2" thick
Salt & pepper both sides

In large skillet coat bottom with oil and increase heat to high
Add 4 tbsp butter in 4 slices
When butter is melted quickly transfer 16 oz. (1/2 of total) venison
Sear venison over high heat
When edges are slightly brown (roughly 1 minute), flip over and sear opposite side
Meat should be kept rare (red in center - pink or brown will taste like liver)
Remove and set aside

Deglaze pan with claret or reduced cabernet
Drain pan drippings into sauce
Add more oil and remaining butter (4 slices)
Return pan to high heat
Repeat searing and deglazing, adding deglaze' to sauce
Reheat sauce on low, stirring in drippings
Ladle sauce over medallions and serve immediately

 

 



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