Heres a pic of our 2011 moose camp.
-J
Yupp...def roughing it!!!
More stuff in that picture then is in my fridge currently lol.
Secound Best Thing About Hunting is the food! Lets see pictures of your camp kitchens
- Thread starter Canadian Bush Wacker
- Start date
Yupp...def roughing it!!!
More stuff in that picture then is in my fridge currently lol.
thebuckhunter
CGN frequent flyer
- Location
- Eastern Ontario
We have 2 guys in camp who don't like to rough it too much. It's a great setup and our cook is fantastic, but, I like my hunt camps a little more on the rough side. Here's a pic of this year's setup... it's the "improved" version. We eat well.. LOL! Last year we bought a bigger portable garage (16'x24') and covered it with an insulated tarp, no ceiling condensation. You should see the bunkhouse...
-Jason
-Jason
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We have 2 guys in camp who don't like to rough it too much. It's a great setup and our cook is fantastic, but, I like my hunt camps a little more on the rough side. Here's a pic of this year's setup... it's the "improved" version. We eat well.. LOL! Last year we bought a bigger portable garage (16'x24') and covered it with an insulated tarp, no ceiling condensation. You should see the bunkhouse...
-Jason
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If this was a card game I would fold,lol. Good God, don't tell us you have running water too? But, I bet you got a propane heated shower set up too? You might as well post the pictures of the portable bunk house too now!!! Did you fly in all that stuff? Or did you truck it in? But, I don't see any martini glasses anywhere,lol.
First, I'll agree with the OP and say that indeed, the food can make a hunt. Particularly a multi-member hunt where congeniality is most important. Perhaps the best part of the day is gathering at the table to discuss the day's events over a plateful of food and a glass of wine.
If you're successful, adding some game to the meal plan is great!
Coffee, my own recipe of biscuits, apples for apple sauce and the most important: moose tenderloin wrapped in bacon. This is a hunt my brother and I usually do ourselves in late Nov/early Dec once our deer hunting buddies have go back to Southern Ont at the end of our deer hunt.
.. A look at the cooking area. When there's just the two of us, we set up the kitchen inside the 12X14 tent. We cook more or less exclusively on the woodstove.
Stef
Nice biscuits!! Are you going to share that recipe??
- Location
- Gangcouver, BC
Soooo I was hunting in the Costco region today and killed this rack of lamb....yup. anyway, I cooked it at my hunting camp kitchen in my house errrr I mean cabin, and here is what I came up with. Ya....that's it, roughing it, hunting and cooked this!
I've seen it done, and the idea is good but it can be done wrong. Make sure you use a big enough bag and a big enough pot of water. Don't put too much in the bag or they'll be a ball of cooked stuff with an uncooked centre that the heat from the water couldn't reach.
The same principle was how we prepared the canned "compo" rations when I was in the British Army in the 1980s. We'd heat the tins of food by putting the unopened tin (dent it first to allow for pressure to pop the dent out) in a mess tin of water and bringing it to the boil. Tin of hot food, cup of boiling water for tea, mess tin still clean.
Soooo I was hunting in the Costco region today and killed this rack of lamb....yup. anyway, I cooked it at my hunting camp kitchen in my house errrr I mean cabin, and here is what I came up with. Ya....that's it, roughing it, hunting and cooked this!
Mmmm...I think I want to camp in your driveway! Secret recipe or can you share the ingredients and keep your driveway clear?
thebuckhunter
CGN frequent flyer
- Location
- Eastern Ontario
You win the bet with the propane heated shower. We truck everything in. We drive from the Ottawa area and go up to Long Lac. Everything fits inside 2 trailers. The bunkhouse is a 27' homebuilt that carries 2 ATV's with all the gear and the truck carries 1 of the boats. The other trailer is 18' and carries the Commander and the backup boat. Here's the pics.
-Jason
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- Location
- Gangcouver, BC
Camo tung.........The recipe for the lamb is as follows: Rub the lamb with olive oil, Nomu lamb rub with fresh rosemary and thyme, salt and pepper. Brown the lamb in a med hot cast iron fry pan. Once browned, place the lamb on a bed of sliced lemons in the cast iron fry pan bone side down. Squeeze a pit of lemon on the top of the lamb and place pan and lamb in the oven (15-20 min at 350). After ten minutes pull from oven and splash with a bit white wine, then back in the oven. I take it out when the internal temp reaches 55 C. Let it rest for 5-7 min. Slice and serve with a high grade balsamic vinegar and high grade olive oil. Do not use the cooked lemons used for the bed as they are bitter! Enjoy with a nice red wine!
Enjoy!
Enjoy!
