Last Fall, our good friend Randy Newberg invited us out on the hunt of a lifetime in Montana. We were lucky to come back with three hunt camp recipes that’ll up your outdoor cooking game. Grab your ComplEat Cook Set, head out on your trip, and cook up these three hunt camp recipes.
Pronghorn Fajitas
2 green peppers
2 red peppers
1 purple onion
Fajita seasoning (get Kim’s seasoning mix)
Favorite red meat marinade (if desired)
10 torts
Sour cream
Shredded cheese
Cilantro
Soy Sauce
- Trim 2# roast or another large cut of pronghorn into longer strips ¼ to 3/8 in thickness and 3-4 inches long. Cut with the grain of the meat.
- If you want to marinate, place the meat in the marinade for two hours, keeping it cool and moving occasionally to ensure consistent marinating.
- While meat is marinating, cut peppers lengthways and remove seeds.
- Cut onion lengthways into long chunks.
- Combine peppers and onions in a large saucepan with 2-3 TBSP of olive oil, cooking at medium heat until slightly blackened.
- While peppers and onions are cooking, place meat strips on a griddle prepped with olive oil, cooking until medium rare. Add 1-2 TBSP of soy sauce.
- When the meat is done, place it in a saucepan with peppers and onions and add fajita seasoning.
- Cook at low-medium until fajita seasoning is well absorbed by meat and peppers.
- Serve with warm tortillas, adding shredded cheese, sour cream, cilantro, and freshly squeezed lime.
Tenderloin/Backstrap with homestyle potatoes
Yellow onion
Yukon Gold Potatoes
Butter
Extra Virgin Olive Oil
Preferred Red Meat Marinade
- Two hours before cooking, trim the backstrap to 3/8 inch thickness, cutting against the meat grain.
- Place cut pieces in a plastic bag with marinade. Keep cool while marinating. Turn occasionally to ensure all cuts are exposed to the marinade.
- Cut potatoes in halves or quarters.
- Cut onion in half (lengthways), then slice into sections by cutting across the grain to retain the natural rings of onion.
- Put four TBSP of olive oil and ¼-1/2 stick of butter in a large saucepan.
- Raise temperature to 350-ish, but monitor to not burn the butter or oil.
- Place potatoes and onions in a saucepan and cover.
- Stir occasionally to prevent burning, but don’t worry about a blackened texture. Many prefer their potatoes or onions to have a bit of blackened flavor.
- When potatoes are nearly done, griddle with small amounts of olive oil or grill over an open flame.
- Spread meat cuts on a griddle or grill and cook to medium rare (never cook wild game beyond medium).
Pasta and meat sauce
2# of mule deer burger
2 box Penne Noodles
2 jars of Marinara (or Kim’s homemade Marinara)
- Brown burger (ground meat) until medium.
- While the burger is browning, start the marinara sauce at medium temperature.
- Drain any water and fat from the burger.
- Mix the burger into marinara sauce and continue warming while the pasta cooks to create meat sauce.
- For pasta, water should boil as instructed.
- Place noodles in simmering water for 11 minutes or to desired texture.
- Drain noodles.
- Serve noodles while adding meat sauce as desired.
Still hungry? Check out these recipes on our blog.
