PSE’s Emily Anderson Prepares Hunting Camp Meals
By Emily Anderson
In my last post, I talked about preparing your body and gear prior to a hunt. In this post I’d like to talk a little bit about food. Who doesn’t like to talk about food, right?One of the last things I do prior to a hunt is prepare all the food for the trip. I like to do as much food prep ahead of time which makes meal time upon returning to base camp after a hunt easy. I don’t want to be fussing with putting something together after I’ve come back from a long hike, it’s dark and I’m tired. Therefore, I do a lot of thinking and planning ahead of time to make sure that my meals are ready to go and all I need to do is heat them up. I usually prepare them a couple days prior to our hunt and then freeze them solid so they are good to pull out of the cooler whenever we want a meal during our hunting week. (Hint: Use a disposable casserole pan so there are no dishes to be done either)
Here are some meal ideas that I return to year after year because they are non-fuss, plus my hunting friends threaten to harm me if I don’t show up at camp with…
Cook lasagna noodles (el dente)
Prepare sauce – brown 1 lb. ground meat (elk or whatever game meat is in your freezer). Sauté in with the meat, two minced cloves of garlic. Add one can tomato sauce and one can diced tomatoes. Add 1-2 tablespoons of oregano or Italian seasoning. Cover and let simmer for 20 minutes.
Build lasagna – butter the bottom of the pan, and then layer with noodles, then mozzarella cheese, cottage cheese, meat sauce and parmesan cheese. Continue with layers, ending with meat and parmesan cheese until pan is full. Cover with tin foil and freeze.
Cook several chicken breasts, shred and mix in taco seasoning. Prepare a box or two of Spanish rice. Butter the bottom of a 9×13 disposable pan. Build enchiladas with the following ingredients… Black beans, taco chicken, cheese, rice, Pico de Gallo sauce. Roll each enchilada tightly. (I usually fit 6-8 in a pan depending on how big I make them). Cover the top of the enchiladas with a can of cream of chicken soup (Helps to keep them from drying out), and a layer of shredded cheese. Cover and freeze.
Both of these meals can be heated up either on a grill or oven in a camper (if you have one).
I have lots more hunting meal ideas, so stay tuned for future posts!
Emily Anderson’s hunting journey began shortly after she got married. She enjoys the passions for the outdoors, hunting and fishing as a team with her husband. She established www.FromTheDraw.com as a way to share her stories as a female hunter. Emily lives in Colorado and is currently on an Elk hunt. She is now a PSE Staff Blogger and will be posting daily about her experiences and views on archery and hunting.