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NORTHWOODS COOKS: Tasty, easy recipes for deer camp

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.

beef jerky and spice
Homemade beef jerky is a protein-packed snack that may be taken to the deer stand or served in deer camp.
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This weekend and next, many families and friends will be gathering at deer camp. Allrecipes.com has a wide variety of menu items to bring along or cook at camp in their page “Camping Recipes and Meal Ideas.”

Homemade Beef Jerky

3/4 cup Worcestershire sauce

3/4 cup soy sauce

1 Tbsp. smoked paprika, or to taste

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1 Tbsp. honey, or more to taste

2 tsp. freshly ground black pepper

1 tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. onion powder

2 pounds beef top round, thinly sliced

Whisk together Worcestershire sauce, soy sauce, smoked paprika, honey, black pepper, red pepper flakes, garlic powder and onion powder in a large bowl. Add beef and mix until completely coated with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.

Preheat the oven to 175 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.

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Bake in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-sized pieces.

Dutch Oven Mountain Man Breakfast

1 pound mild pork sausage

1 onion, chopped

1 clove garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

2-pound package frozen shredded hash brown potatoes

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12 eggs, beaten

16-ounce package shredded Cheddar cheese

Build a campfire and allow the fire to burn until it has accumulated a bed of coals.

Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.

Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Chex Muddy Buddies

3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Chocolate Chex cereal

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 tsp. vanilla

1-1/2 cups powdered sugar

Combine all cereals in a large bowl and set aside. Place chocolate chips, peanut butter, and butter in a 1-quart, microwave-safe bowl. Microwave, uncovered, on high for 1 minute, then stir. Continue warming the mixture until smooth and combined, about 30 seconds longer. Stir in vanilla.

Pour chocolate mixture over cereal and stir until evenly coated. Transfer to a 2-gallon resealable plastic bag. Add powdered sugar to the bag and seal. Shake until well-coated. Evenly spread cereal out onto waxed paper to cool.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.

Related Topics: NORTHWOODS COOKSFOODRECIPES
Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
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