Outdoor Recipes

2 pounds Venison round steak(cut in cubes)
1 cup flour with salt and pepper, to taste
Vegetable oil (just enough to brown meat in)
4 cups water
4 tbls. beef soup base
1 can cream of mushroom soup (10.75 oz.)
1/3 cup dehydrated onions
2 cups sour cream
Egg noodles
Heat oil in skillet
Coat venison with flour mixture, brown in skillet
When brown, move to slow cooker
Dissolve beef soup base in boiling water, add to cooker
Add mushroom soup and onions
Cook until meat is tender (about 5 hours)
When done, stir sour cream, into meat mixture
Prepare noodles separately, drain and rinse well to
avoid them becoming sticky
Serve stroganoff over noodles.

Camp Beans

4 slices bacon-cut in pieces
2 cans pork and beans
1 medium onion
1 small bell pepper or jalepeno if you like the fire (all optional)
Ketchup
Prepared mustard
Brown sugar
Salt and pepper-to taste
1.Fry the bacon pieces in a skillet (leaving the bacon grease in is great for taste, but drain if you prefer)    .
2.Add diced onions and peppers and sauté till soft
3.Add beans
4.Give it a couple of good squirts of ketchup and about half that much mustard
5.Add a couple fistfuls of brown sugar (more if you want ‘em sweeter or if you have small hands)
6.Add salt and pepper (to taste)
7.Simmer on fire till they get as thick as you want ‘em, but you'll have to keep
   stirring them or they stick and burn
I've cooked these over a campfire, on a smoker grill, even on the range at home, but most often on a camp stove. Any way you do it, they turn out great.
If you're looking for something to go with them, try grilling (or cooking on a stick over the fire) some smoked or polish sausage.
Wrap some spuds in heavy-duty aluminum foil and bury them in the hot coals for 15 or 20 minutes. When you think they might be done, dig one out and (quickly) poke it with your finger. If it's soft, dig ‘em all up and feast.