Some Camp Rip-N-Tear recipes

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#1
Camp Bucktail Lazy Man’s Chilli Recipe

Ingredients:
1 lb. venison burger (even better with ground bear meat)
1 chopped onion
2 large cans kidney beans
1 chopped green pepper (if Larry is not present)
1 tbsp. garlic powder
2-3 tbsp. chilli powder
1 Jar/can Aldi’s spaghetti meat sauce
1 can crushed tomatoes

Brown the burger with onions and garlic powder. Drain excess water and fat. Add the other ingredients and bring to boil, then reduce heat and cook on medium heat on stovetop for 20-30 minutes +/-.
Simple, isn’t it.

Double amounts if you have a hunter like my buddy Dave in camp ;D

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#2

Fish Chowder

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds salmon, diced into 1/2 inch cubes
1/8 teaspoon Old Bay Seasoning, or to taste
salt to taste
ground black pepper to taste
1 cup clam juice
1/2 cup all-purpose flour
2 (12 fluid ounce) cans evaporated milk

In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms, and celery in butter until tender.
Add chicken stock and potatoes; simmer for 10 minutes.
Add fish, and simmer another 10 minutes.
Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.
Serves 8

Note: This was adapted from a recipe Loggy's daughter (the chef) sent to me through Loggy.

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One more lazy man's recipe;
Camp Rip-N-Tear venison noodle soup

Ingredients:
2 lbs venison sew meat
1 large scoop of beef soup starter
3 diced carrots
1 chopped onion
1 package of ribbon noodles


In a two gallon stock pot, add one gallon of water and bring to a boil. Add a large scoop of beef soup starter. Add the stew meat, chopped to pieces of 1 inch or less in size, the carrots, the celery, the chopped onion, and bring back to boil. Reduce heat and cook for 15 to twenty minutes, then add the package of noodles and additional water to bring up to within four inches of the top of the stock pot. Once the mess has returned to a boil, reduce heat to simmer/low andcook for awhile, the longer the better. Dave and Larry allowed as how this was a pretty good soup, and finished the pot off in less than two days. ;D