Deer Camp Recipe: Dutch Oven Spaghetti
Last season, as we try to do every year, editors and staff at Game & Fish magazines went on a deer-hunting trip to spend time together and chronicle our experiences. In this article, Terry Jacobs shares his deer camp recipe for Dutch oven spaghetti.
One of the best aspects of our hunt was the chance for all of us to camp together. For the most part, deer hunting itself is a solitary pursuit.
But the camping — and cooking — at the end of the day involved good food and a great chance to compare notes over the course of the three-day hunt.
Cooking and eating together was a high point of the evenings. Luckily for us, one of our crew, Terry Jacobs, loves to cook and is pretty good at it.
Most of the rest of us would never consider making a pasta dish for a deer camp meal, but a solid contingent of Terry’s family are Italian Americans, so pasta took its turn with more traditional grilled meals.
Turns out, good pasta is great (see recipe for dutch over spaghetti below).
At the end of the day, talking around the camp table and the fire gave us time to plan the next day’s hunt. Because we had spread out over a wide area, we could exchange information about conditions (unusually warm, and dry, with many area streams little more than isolated pools of water) and habitat (very little soft mast, but enormous quantities of hard mast in the form of acorns everywhere).
DUTCH OVEN SPAGHETTI DINNER
- 1 lb Ground Meat (Venison, Beef, Italian Sausage)
- 1 Sweet Onion
- 1 Pack of White Mushrooms
- 1 Bell Pepper (Any color will work fine)
- 1 20-oz Jar of Pasta Sauce
- 1 Clove of Garlic (Minced)
- Italian Seasoning, Salt and Pepper to Taste
To make the sauce you will want to use a Dutch oven. Dutch oven is preferred because you will be cooking over an open fire. Place the oven over hot even coals.
Add the meat and cook until browned. If using beef or ground Italian sausage you should drain the grease.
Venison is so lean there will be no need to drain.
While the meat is cooking, you will have time to cut the onion, mushrooms and pepper into desired sizes.
After the meat is cooked add the vegetables and cook until tender.
Lastly add the jar of sauce and spices to taste.
Stir everything together and then place the Dutch oven lid on top and simmer for 15-20 minutes.
- 1 lb of Your Favorite Pasta
Making pasta is the easy part. Just boil the water and add a little salt for taste. Add the pasta and cook to the desired tenderness. After draining, toss with butter or olive oil.
- 1 Loaf of any Bread
- 1 Stick of Butter
- Garlic Powder
- Roll of Aluminum Foil
To make the Garlic Bread spread the butter over one side of the bread, then sprinkle the buttered side with the garlic powder. Gently wrap the bread in the foil and place on indirect coals. Check periodically until cooked to a golden brown. Cooking time may vary depending on the heat from your fire.
After the sauce is complete serve over the pasta. Dip your garlic bread in your sauce and enjoy a home-cooked dinner that’s different from grilling or frying while deer hunting. — Terry Jacobs
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November 2, 2017 at 12:12PM