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8 Reviews |  By Bergy

This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours.

Recipe #9166

8 Reviews |  By teresas

This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!

Recipe #191808

It can be any pieces of chicken. I tried it with boneless chicken breasts. You may adapt the cooking time. To make it low-sodium you may omit the salt and celery salt. Maybe celery seeds would be great.

Recipe #277491

I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS!

Recipe #65299

11 Reviews |  By KelBel

Layer everything in the crockpot, eight hours later - YUM!

Recipe #310461

Tasty, tangy recipe for rabbit or chicken. Hey, it all tastes like chicken, right?

Recipe #44403

This recipe can also be used with chicken. This comes from a restaurant called "The French Hen".

Recipe #73370

Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.

Recipe #46193

Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining.

Recipe #107369

38 Reviews |  By 2Bleu

Picatta has never been simpler to make. Using cubed chicken makes it easy, economical, and diner friendly. This recipe is great served over pasta along with some garlic bread for a wonderfully elegant dinner. You can use veal or shrimp in place of the chicken if you like.

Recipe #267283

A delicious, fragrant broiled (or grilled) cornish hen which derives its glaze from apple jelly, apple cider and five-spice powder. Recipe from Weight Watchers - 7 points per 1/2 hen and 1/2 tbsp. glaze. You can substitute 1 1/2 pounds skinned chicken drumsticks for the Cornish Hens - just increase the cooking time by an additional 5-10 minutes and deduct 2 points per serving.

Recipe #479984

What to do with all that venison? Here's a great recipe!

Recipe #84865

We always just diced the heart and fried it in olive oil... fried diced potatoes in another frying pan and had at it. No creativity I guess. Hey it's the keyboards fault for misspelled words. Every day above ground is a good day especially when it's one day closer to hunting season.

Recipe #507615

This is in response to a request from Gerry Sans Sanddunes for Conejo Aioli. Like most rabbit dishes, you can substitute chicken--but try the rabbit. The honey adds a wonderful layer of taste, but the dish works well without it.

Recipe #111061

18 Reviews |  By loof

These are terrific for tailgates or football parties! From "5-Ingredient Grilling"...

Recipe #439463

3 Reviews |  By Kay14

This is my Aunt Ginny's recipe. I always wondered how she could whip up homemade biscuits so quickly and finally she let me in on her secret. The key is to buy really great quality flour.

Recipe #265237

Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.

Recipe #505078

I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. These easy eggs can be a successful side dish for any holiday menu and I'm asked to bring them to every family gathering. A Classic picnic food that goes fast.

Recipe #504299

I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty.

Recipe #420398

This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat. I made this marinade and used is on boneless chicken thighs and thin sliced sirloin steaks. Everyone loved it! I soaked both the chicken and steak all day and we ate it without any other seasoning. And the leftovers were even better the next day and even a few days later!

Recipe #502605

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