Tag Archives: campfire cooking

An Old Fashioned Campfire Cookout

When you’re in the mood for great campfire cooking here is a great menu for a night of classic cooking! Break out the dutch oven and all your great cast iron cookware and partake in a cooking tradition that is generations old. Cast iron cooking is an age old tradition and the way that all cooking was done when settlers traveled hundreds of miles through rough terrain to settle out west.

Cast iron cookware came about around 513 B.C. when furnaces that could heat iron to its melting point were discovered in China. After this the idea of cooking with cast iron pots and pans began to grow. The great thing about cooking with cast iron was that even though it took a bit to heat up, once heated it cooked its contents evenly, even or uneven heat. Cooking with cast iron can often give the body a healthy and much needed dose of you guessed it, iron. So cook up a great meal with a method that has been passed down for centuries.

Here are some great campfire recipes to share with your family, and a great reason to start a tradition of cast iron cooking as well.

Marinated Beef Tenderloin

  • 1 whole beef tenderloin
  • ½ cup red wine
  • ½ cup soy sauce
  • 1 Tbsp seasoning salt

Combine marinade ingredients in small bowl. Pierce tenderloin several times with fork, place in plastic sealable bag and add marinade. Leave in refrigerator or cooler overnight. Grill over 400 F coals for about 15 minutes per side. Remove carefully and serve.

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Stuffed Venison Flank Steak

Here is a great recipe to utilize all that delicious Venison from that big buck you just brought home.


  • 1 Large Flank Steak – Tenderized
  • 1-Teaspoon Sea Salt
  • 1/2-Cup Sliced Chives
  • 2 Tablespoon Minced Parsley
  • 1/2 Cup Red Wine Vinegar
  • 4 Slices White Bread
  • 1/2-Cup Whole Milk
  • 2 Cups Finely Chopped Fresh Greens
  • 4 Tablespoon Grated Cheddar Cheese
  • 6 Slices Bacon – Fried and Crumbled
  • 4-Tablespoon Olive Oil
  • 1/2 Cup Chopped Walnuts or Pecans
  • 1 Bay Leaf
  • Pepper and Thyme to Taste

Rub the steak with salt, pepper, and thyme. Place in a large dish or platter; add chives, parsley, and red wine vinegar. Marinate in the refrigerator overnight, basting and turning a few times. Soak the bread in whole milk, drain and mash until smooth. Mix the bread with fresh greens, cheese, bacon, and nuts. Pull the steak out of the refrigerator and drain well. Spread the mixture on the steak and roll it up. Tie the roll with butchers twine. Heat the olive oil in a casserole dish. Lightly brown the roll, turning frequently so that all sides are browned. Cover the roll with boiling water and add a bay leaf. Cover and simmer for 3 hours, drain, chill, and slice thinly before serving.

Fresh beets, green salad, or corn on the cob, and hot rolls makes a complete meal fit for a king.


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