I forgot to take photographs of the food this weekend – we were hungry, it was cold, and there was a lot of prep to do before cooking this meal, all of which contributed to the lack of personal imagery.  Images are attributed to the original website, click on each to go to the source.

From ‘The Impractical Fishermen’

 

Bacon wrapped smoked venison roasts

Wrap a venison roast in thick-cut bacon, in this case I used a basketweave of bacon with a few toothpicks to secure it in place.

Smoke over your favorite wood (we used cherry) for 1-2 hours depending on the size of the roast.

Cost: depends on the bacon you purchase and if you have access to decent wood for smoking. Under $8.00 is a good estimate

From Taylor Farms

California blend mixed vegetables with parmesan cheese

This was a recipe I debated about – really, what I was after was a nice broccoli and cauliflower  dish with some butter, salt, pepper and a crust of parmesan cheese. Easy to make in an oven at home, aggravating to make over a charcoal grill in the middle of the woods.  So I compromised, both for budgetary and labor-intensity reasons, I used a bagged, frozen vegetable mix instead. You end up with small pieces of vegetables instead of grand ‘knife and fork’ sized spears, but it’s MUCH easier to make quickly and still quite tasty.

I large bag of California blend mixed vegetables (cauliflower, broccoli and carrots), 1/2 stick of butter/margarine cut up, salt, pepper, 1 bag of SHREDDED parmesan cheese.

Cut two large squares of tin foil, placing one on top of the other, use a nonstick spray to coat the top, place the vegetables on top with the pieces of cut up butter evenly spread around, sprinkle with salt and pepper, top with the bag of shredded cheese, fold the tin foil up to make a closed packet.  We cooked this on the grill over medium coals for about 25 minutes.

Cost: $8.00 (appx.) breaking it down to $1 for a generic nonstick spray, $1 for Blue Bonnet margarine, $2.50 for the cheese and $3.50 for the vegetables. 

 

From Yummly.com

Butternut squash with apples and cranberries

Cut up one butternut squash into bite-sized cubes

peel and cut up 2-4 apples (depending on size)

Add 1/2 to 1 bag of Craisins (dried cranberries)

1/4 cup brown sugar

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 cup butter (1/2 stick of margarine cut into pieces)

Make another double-square of tin foil, coat with more nonstick spray, take all of the ingredients except the butter and place in a large zip lock bag or anything you can use to toss or mix the ingredients in until the sugar and spices coat all of the pieces.

Add the mix to the tin foil, evenly space the butter around the top, close the tin foil tightly, place on the grill for 25-30 minutes.

Cost: $11 (appx.)  Bag of apples $4.00, butternut squash $2.25 depending on size, bag of Craisins $3.50, butter is shared with the vegetable recipe above, spices were out of my cupboard, but call those $1.00 since very little of each package was used. 

 

So: four hunters were WELL fed for $27 with a meal they wouldn’t have been able to get at most restaurants.  That price does NOT include the beverages. (We were going to have the beverages anyway. 😉 )

Our beverage of choice for the meal was Bass Ale and Vernors Ginger Ale.

 

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