Hunting is an active sport that involves plenty of walking, hill climbing, carrying gear in, and packing meat out. To be successful, hunters need to maintain peak physical fitness and that means eating properly before, during, and after the hunt. But the very nature of the hunting lifestyle also offers unique challenges when it comes to meal preparation, as it often takes place a long way from a fully stocked residential kitchen. In this article, we provide 7 tips for better hunt camp cooking, as well as a few simple recipes you can cook up in the field with ease.
We thought that you really couldn’t beat a good beef in black bean sauce from the local Chinese restaurant. It turns out you can. If you can get your hands on some prime venison backstrap (AKA back steaks if you’re a kiwi or eye fillet if you bought it from a shop), we promise you that you’ll struggle to justify ordering it with beef ever again.
Make a delicious, fragrant Thai curry using yellow curry paste and rabbit.
Learn how to make bacon wrapped hare fillets. We used the Anova Sous Vide before finishing off on a hot grill.
Do you tend to discard deer ribs? With this easy recipe, you’ll realise they can be just as juicy and tender as pork or beef ribs.
Learn how to make a delicious slow-cooked, winter casserole using fresh rabbit or hare meat from your hunt.