Welcome to SusieQ and Trophy Travel Camp Cook's Recipes.  Keep checking back for new updated locations with new recipes from the Camp Cooks.  Now for Trophy Travel's expertise and that is creating quality adventures for the discriminating sportsmen worldwide.  As the hunter/huntress you select the the area, activity and dates.  Then let Buck Taylor, President of  Trophy Travel set up the special hunt of a lifetime for you.  At each of  Trophy Travel's locations you will be treated to some of the finest meals  from a Chef or a Camp Cook.  I am honored to receive a special recipe and info about each location that Buck uses.  I will keep the latest addition at the top SusieQ has teamed up with Buck and will be going on a bear hunt in October to visit the Harts Lake Lodge in New Brunswick, Canada. 

In blender or food processor, crumble bread into crumbs.  Stir in cheese and parsley.  Arrange fish in a single layer on a greased baking sheet with a rim.  Stir yogurt, mayonnaise and mustard together.  Spread over fish.  Sprinkle evenly with crumb mixture.  Bake in a 450º F (230ºC) oven for 10 to 15 minutes or just until fish flakes easily when tested with a fork.  Broil for 1-2 minutes or until crumbs are crisp.  Makes 2 servings.

Trim all fat from moose.  Dredge moose in seasoned flour.  Brown in oil in frying pan.  Then place in a casserole or baking dish.  Pour sauce over meat.  Bake at 325º F for 2 hrs.

Prepare cake mix.  Pour into 3 greased 8 inch floured pans.  Bake at 350º F for 30 minutes.  Cool slightly.  Pierce cake with fork.  Drizzle Kahlua over layers. 

Prepare chocolate mousse in large bowl using package directions.

Break cake layers into pieces.  Layer cake pieces, mousse, crushed candy bar, whipped topping 1/3  at a time in a large bowl.  Shave milk chocolate candy over top.  Serves 12-24.

Swiss/German guests usually enjoy this dessert or chocolate lovers from the New York area.

Here are a couple of dishes which consistently get praise from our guests:

Combine and form into balls.  Brown in frying pan. Dice 1 onion in bottom of casserole dish.  Add meat balls and cover with sauce:  3 Tbsp brown sugar
  ½ cup ketchup
  ½ cup water
  4 Tbsp vinegar
  4 Tbsp Worcestershire sauce
Combine the above and bring to a boil.  Pour over meatballs in casserole dish.  Bake meatballs for 1 hour at low temperature.

Cook broccoli as directed on package.  Combine soup, chicken and seasonings; heat through.  Add cheese and stir until melted.  In a large, greased casserole, place half the rice, then half the broccoli and then half the chicken.  Repeat the same layers with remaining ingredients.  Optional: sprinkle more grated cheese on top.  Bake in moderate oven, 350 degrees for 25-30 minutes or until thoroughly heated.

Sauté:  ½ cup chopped onion
  ½ cup chopped celery
   ½ green pepper chopped
Brown 1 to 1 ½ lbs ground beef
Combine above in large pot and simmer 4 hours.

 1 cup Icing sugar
 1 (8oz) package cream cheese
 1 cup Cool Whip
Blend together and spread over first layer.

 1 small Instant Pudding (any flavor)
 2 cups milk
 2 tsp lemon juice
Mix and put over second layer.

Place one layer on top of other.  Cut into two-inch squares and top off with more Cool Whip.

Here are a few of Chester’s favorites for outdoor cooks:

Remove skin from goose breast.  Cut meat into ¼ inch thick slices.  Place in large bowl, cover with cola, and marinate overnight in refrigerator. 

Put flour, lemon pepper, cayenne pepper, and seasoning salt in a plastic bag.  Shake to mix.

Drain goose breast slices and put them into bag with flour mix, shaking until all pieces are well-coated.  Use a large, deep pan with long handle.  Fill the pan about half full with oil and place over open fire.  Let the oil get real hot, then add goose breast.  Fry until golden brown.

Slice onions l/4 inch thick, then pop out the rings.  Put all rings in pot of cold water to keep moist.  Place seasoning salt and flour into a bag.  Shake well to mix.  Add moist onion rings to dry flour and shake in bag (do not pour water into flour).  Once coated, add onion rings to hot hot Canola oil.  Use a pan large enough to hold all rings at once.  Let fry until bottom layer of rings turn golden brown (do not stir rings) then flip the whole pile and let the rest fry until golden brown.

Cut steaks into ½ inch cubes and brown them in a lightly oiled pan with salt, pepper and enough garlic powder to suit your own taste.  Remove from heat and let cool.  In a medium-size bowl, combine pancake mix with 7-up until you have a thin batter.  Place browned venison cubes into batter.  (A slotted spoon or fork works well for removing cubes from batter.)   Add cubes one at a time to hot oil and deep fry until batter turns golden brown. 

Serve hot with a supply of toothpicks and some warm plum sauce for dipping.

Here are a few recipes shared by owner/outfitter Paul Pospisil:

Remove breast meat from the bone.  Slice each half of the breast into strips approximately l/2” wide, 3” long.  Very lightly dust the strips with flour.  Melt l/3 cup butter (real butter, no substitutes!).  When butter has melted, you can start to fry the strips at low heat until a slightly golden color.  Salt & pepper while strips are cooking.  The cook must sample the strips as he cooks them to ensure proper texture (also if he doesn’t sample, he would never get to enjoy any, because once these are put on the table, the plates only come back empty.) 

Be extremely careful not to overcook this meat.  Cooking too long will result in a chewy meat, which you do not want.  When cooked correctly, Ruff Grouse has the most unique flavor you have ever enjoyed.  This dish can be served in camp with evening cocktails, or prepared in the field during trailside lunches over an open fire.

three tablespoons garlic powder
three tablespoons onion powder 
three tablespoons lemon pepper 
two teaspoons cayenne pepper 
one tablespoon salt 
two tablespoons ground thyme 
three tablespoons dry mustard 
one tablespoon ground pepper 
l/3 cup chopped garlic 
l/2 cup brown sugar 
3 oz. Worcestershire sauce and a few dashes of Tobasco sauce
16 oz Italian Salad Dressing 
12 oz Bacardi white rum 
12 oz Red vermouth 
3 oz lemon juice 

Stir and mix until well blended.  Place sliced meat into mixture and let stand.  Be sure meat is totally covered.  Refrigerate for a minimum of 24 hours or more, turning and re-mixing meat with marinade several times during this time.

When you are ready to begin cooking,  melt l/3 cup butter (no substitute) in a large skillet.   Cook venison over low heat.  Flip over once.  Cooking time per slice is 3 minutes.  When cooked, serve hot as a hors d’oeuvre.
 

Here is an all-purpose marinade recipe which will turn any ordinary cut of moose, caribou, venison or elk into something really special:

1. Trim all fat from meat.  Add small amount of salt pork if desired.
2. Place into a large glass, porcelain or enamel bowl.
3. Combine marinade ingredients.  Mix well and pour over meat.
4. Cover container.
5. Refrigerate for 24 hours for small cuts, or for two or three days for large cuts.  Turn  meat several times during this time if marinade liquid does not cover it completely.
6. Remove meat when ready, drain and pat dry before cooking in whatever manner you choose.  As with any wild game, do not overcook!

Here are two favorites shared by Nancy Hamilton:

In a small bowl, combine soya sauce, cornstarch, ginger and bouillon.  Add water and set aside.  Using a skillet or wok over medium high heat, stir fry grouse strips in 1tbsp oil until meat is no longer pink (about 3 or 4 minutes only).  Remove and keep warm.  Add remaining oil to pan.  Stir fry broccoli and carrots for 2 minutes.  Add celery, onion and peas.  Stir fry until vegetables are crisp and tender (about 4 to 5 minutes).  Stir the soya sauce mixture and add it to the skillet of vegetables.  Bring to a boil, cook 2 minutes.  Add meat, mix well.  Serve over rice.  Serves four.

In a skillet, brown the steak in oil.  Transfer to a greased 2 ½ qt baking dish.  Top with tomatoes, onion and carrot.  Cover and bake at 350 degrees for 1 ¼ to 1 ½ hours, or until meat is tender.  Serve over noodles if desired.  Serves 4 to 6.
 

On Oct. 3 - Oct. 10 Danny and I will be flying to New Brunswick’s Harts Lake Lodge for our first bear hunt. Be sure to check out the live reports that week at Bowhunting.Net

Here are two delicious recipes shared by Union Bay’s Activities Director, Cro Lucas:

Heat brown sugar, soy sauce, water and lemon juice in a fry pan large enough to hold the salmon steaks snugly (but don't put steaks in the pan yet).  Boil, uncovered, stirring occasionally until the sugar is melted.  Now add salmon steaks.  Reduce heat and cover.  Simmer salmon steaks for 5-6 minutes per side.  Remove and keep warm.

Boil the sauce until thickened (about four minutes).  Serve salmon drizzled with sauce and garnished with lemon slices.

To Barbecue:
Prepare sauce as shown above.  Marinate steaks in sauce for 10 minutes.  Cook on a well oiled barbecue over medium-high heat for 4-5 minutes per side, basting occasionally with remaining sauce from pan.  Do not baste during final few minutes of cooking before serving.

Preparation time: 10 minutes  Cooking time: 15 minutes   Serves 4

Chop garlic cloves finely, sprinkle with salt and grind together with the flat end of  a knife.  Combine with parsley, tomatoes and olive oil and store, covered, in refrigerator overnight.
Oil the barbecue grill to prevent sticking.  With a sharp knife cut two lengthwise slits in the filet, carefully cutting to the skin but not thru it.  Spread half the garlic mixture over the filet and into the slits.  Place filet skin down on the grill and cook at low temperature.   Close the lid on the grill and cook for 10-15 minutes.
Spread remaining garlic mixture over the filet, close the lid, increase temperature to medium, and cook another 15 minutes or until flesh separates into natural, moist sections when pressed with a fork. 

Preparation time: overnight  Cooking time: 20-30 minutes    Serves 4