FAVORITES FROM
MONTANA’S
CAAND MPS
KITCHENS Montana Outfitters & Guides Association Compiled by Kasey Chambers
FAVORITES FROM
MONTANA’S
CAMPS & KITCHENS
MONTANA OUTFITTERS & GUIDES ASSOCIATION COMPILED BY KASEY CHAMBERS
TABLE OF CONTENTS Fish & Wild Game............................................4 Meats & Mains...............................................12 Veggies & Sides..............................................18 Rolls & Loaves...............................................28 Sweets & Treats..............................................35
FISH AND
WILD GAME
Fish Fry
Carol Greenwood, Doonan Gulch Outfitters, Broadus, MT Ingredients: Vegetable oil 1 cup yellow cornmeal 1 cup flour 1/2 teaspoon pepper 1/8 teaspoon ground red pepper 1/2 teaspoon salt 2 eggs, lightly beaten 1 5 ounce can evaporated milk Fish of choice Lemon & lime wedges Parsley
1) In a medium skillet, heat 1/2 inch of oil over medium heat 2) In shallow bowl, combine corn meal, flour, pepper, red pepper, & salt 3) In a separate bowl, beat eggs and milk 4) Roll fish in corn meal mixtures, then dip in milk mixture 5) Roll again in corn meal mixture, until thoroughly coated 6) Fry in oil, turning once and drain 7) Plate and garnish with lemon and parsley
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Grouse Supreme in Vermouth Judy McAfee, McAfee Outfitting, Troy, MT Ingredients: 6 grouse breasts 1 teaspoon cinnamon 1/2 teaspoon garlic powder 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/4 teaspoon white pepper 1 tablespoon butter 1 tablespoon oil 2 tablespoon chives, chopped 2/3 cup heavy cream 1/2 cup dry vermouth
1) Wash and dry grouse and place on wax paper 2) Mix seasonings together and pat into grouse 3) Heat butter and oil in skillet 4) Saute breasts over medium low to low heat for 1 minute per side, just until opaque 5) Place grouse in shallow baking dish, baking uncovered at 300 degrees for 10 minutes 6) Using same skillet, saute chives for 1/2 minute 7) Add cream and vermouth, stirring with a flat whisk 8) Increase heat to medium and let simmer several minutes to thicken 9) Serve grouse by pouring sauce over top
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Venison Salami
Sherry Cargill, Whitehall, MT
1) Mix ingredients together 2) Refrigerate for 24 hours 3) Wrap in foil rolls 4) Cover with water and boil for 1 hour, then let cool
Ingredients: 2 pounds ground venison 3/4 teaspoon garlic salt 1/3 teaspoon mustard seed 3/4 teaspoon cracked pepper 3 tablespoons quick salt 1 cup water
Wild Breakfast Sausage
Carol Greenwood, Doonan Gulch Outfitters, Broadus, MT Ingredients: 1 cup sage hen breasts, ground 1 cup lean venison, ground 1/4 cup bacon drippings 1 1/2 teaspoon salt 1/4 teaspoon ground pepper
1) Mix all ingredients together 2) Shape into patties 3) Cook in skillet on medium heat
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Roast Loin of Venison
Margaret Copenhaver, Copenhaver Outfitters, Ovando, MT Ingredients:
1 loin roast 1/2 pound salt pork, cut into strips 1 onion, chopped 1 garlic clove, minced 1 tablespoon parsley, chopped 1/2 bay leaf, crushed 1/2 teaspoon celery seeds 1/2 teaspoon dry thyme 4 cloves, whole Pepper to taste 1 teaspoon beef extract
1) Cut slits in roast and stuff with pork 2) Mix seasonings and spread on roast 3) Stick cloves in top of roast 4) Wrap tightly in foil 5) Roast at 300 degrees for 3 hours or until tender 6) Add beef extract to drippings and thicken for gravy
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Rocky Mountain Sheep Stew
Phyllis Friesen, 7F Quarter Circle Ranch, Sula, MT Ingredients: 3 pounds sheep meat (*note: can be made with pork or lamb) Flour 1/2 pound butter 2 onions, sliced 1 quart of water 1 teaspoon cracked pepper 6 dried juniper berries, crushed 1 dried hot red chili pepper, crushed 1 tablespoon salt 2 garlic cloves, crushed 1/2 cup parsley, chopped 6 green peppers, chunked 2 cans yellow hominy, including liquid 2 teaspoons oregano
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1) Cut meat into 1 inch pieces, dredging in flour, shaking off excess 2) Melt butter in dutch oven, adding meat, browning well, set aside 3) Add onions and saute 4) Pour in water, bringing to boil 5) Add rest of ingredients 6) Bring to boil and add browned meat 7) Cover and cook for 2 hours, stirring often
Wild Ducks & Greens
Arlene Silva & Gordon Patton, Willow Springs Outfitters, Cameron, MT Ingredients: 4 ducks Apples, quartered Onions, quartered Oranges, quartered Mustard or turnip greens, enough to fill roaster) 4 slices of bacon, uncooked 10 ounce can oysters 1 cup orange juice 1/2 cup white wine Salt, pepper, & red pepper to taste
1) Fill roaster with greens 2) Place ducks on top of greens with cavities filled with apples, onions, and oranges 3) Top each duck with 1 slice of bacon 4) Add seasoning 5) Add oysters with juice, orange juice, and wine 6) Bake in oven at 250 degrees for 5 hours or until ducks fall apart
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MEATS AND MAINS
Fried Chicken with Lemon Sauce Kerry Gardner, Powder River Outfitters, Hammond, MT Ingredients: 4 chicken breasts, boned and cut in 1/2 inch strips Fry oil 1 large egg, beaten 3/4 cup water 1 cup flour 1 cup chicken broth 1/4 cup white wine 1 tablespoon soy sauce 1 tablespoon honey 1 lemon rind, grated 3 tablespoons lemon juice 1 tablespoon cornstarch
1) Combine egg, water, and flour, and let stand for 1 hour to make batter 2) Make sauce 3) Dip chicken in batter and fry in oil at 400 degrees 4) Cover chicken in sauce and serve Sauce: 1) Combine broth, wine, soy sauce, honey, lemon, and cornstarch 2) Stir constantly and bring to boil over moderate heat 3) Simmer for 1-2 minutes
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Chicken Romano
Carol Greenwood, Doonan Gulch Outfitters, Broadus, MT Ingredients: 3 chicken breasts 3 tablespoons seasoned flour 1/4 cup shortening 1/4 cup onion, minced 2 cups tomato juice 2 tablespoons Romano cheese 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon garlic salt Oregano and basil to taste 1 tablespoon vinegar 1 3 ounce can mushrooms, sliced 1 tablespoon parsley
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1) Shake chicken breasts in a bag with seasoned flour 2) Brown chicken in shortening 3) Mix rest of ingredients together 4) Cover and simmer 45 minutes
Pasties
Sherry Cargill, Whitehall, MT Ingredients: 4 potatoes, peeled and diced 1 1/2 cups onion, chopped 1 1/2 pounds meat in 1/3 inch cubes (recommend beef) 2 teaspoons beef gravy base Butter Salt & pepper to taste 3 cups flour 1 teaspoon salt 1 cup lard Water 1 egg, beaten
1) Make pastry crust 2) Mix potatoes, onion, meat, gravy base, salt, and pepper together 3) Divide mixture into 1 cup per pastry and fold over 4) Bake at 350 degrees for 45 minutes, brushing with butter during the last 10 minutes to help brown, serve with brown gravy Pastry Crust: 1) Stir flour and salt together, cutting in lard until crumbly 2) Combine egg and enough water to make 3/4 cup liquid 3) Add by tablespoons to dry mixture until dough clings together 4) Chill 1 1/2 hours or overnight
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Pork Chops with Apples
Margaret Copenhaver, Copenhaver Outfitters, Ovando, MT Ingredients: 6 thick pork chops Salt & pepper to taste Butter 1/4 cup apple slices 3/4 cup brown sugar 6 teaspoon raisins 1 cup warm water 1 teaspoon vinegar 2 tablespoons flour
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1) Season chops with salt and pepper, browning with butter in skillet 2) Once browned, place chops in baking dish, topping each one with apples 3) Sprinkle each chop brown sugar and raisins 4) Mix water, vinegar, and flour together and pour over chops 5) Bake at 325 degrees for 1 hour
VEGGIES AND
SIDES
Potato Trail Cakes
Phyllis Friesen, 7F Quarter Circle Ranch, Sula, MT Ingredients: 1 potato for each person, chopped fine 1 teaspoon onion, chopped 1 egg 3 tablespoons flour Salt & pepper to taste
1) Mix all together, frying on griddle until brown on both sides
Wild Rice Casserole
Carol Greenwood, Doonan Gulch Outfitters, Broadus, MT Ingredients: 1 cup wild rice, raw, washed, & drained 1/2 cup onion, chopped 2 tablespoons butter 3 chicken bouillon cubes Water (1/4 hot water & 1 soup can water) 1 can cream of mushroom soup 1 can mushrooms, drained
1) Saute onion in butter 2) Dissolve chicken bouillon in hot water 3) Combine all ingredients in casserole dish 4) Bake at 325 degrees for 1 1/2 - 2 hours
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Cabbage Hash
Barb McDonough, McDonough Outfitters, Wolf Creek, MT Ingredients: 6 cups cabbage, shredded 1 1/2 cups celery, chopped 1 cup sugar 1 cup vinegar 1/2 cup water 1 teaspoon mustard seed 1 teaspoon celery seed
1) Combine cabbage and celery 2) Boil sugar, vinegar, water, mustard seed, and celery seed together 3) Cool and pour over cabbage, tossing together
Sweet and Sour Cucumbers
Kerry Gardner, Powder River Outfitters, Hammond, MT Ingredients: 1/2 cup white vinegar 1/3 cup oil 2 tablespoons sugar 3 cucumbers, thinly sliced Salt & pepper to taste 1/4 teaspoon oregano
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1) Combine all ingredients, tossing together 2) Cover and chill for at least 45 minutes, stirring occasionally
Marinated Corn Salad
Judy McAfee, McAfee Outfitting, Troy, MT Ingredients: 1/4 cup virgin olive oil 6 shallots, peeled 2 bell peppers, sliced 1 garlic clove, minced Salt & pepper to taste 1/2 teaspoon black peppercorns, crushed 4 ears corn 1/2 teaspoon thyme 1 1/2 teaspoon parsley, chopped 3 tablespoons dry white wine 2 teaspoons red wine vinegar
1) Heat 2 tablespoons olive oil over medium heat for 30 seconds in skillet 2) Reduce to low and add shallots and cook until translucent 3) Add peppers and season with salt and pepper, cooking until tender with remaining oil, removing to bowl when done 4) Add corn kernels to skillet, cooking until tender 5) Add garlic and peppercorns 6) Transfer corn mixture to bowl 7) Add thyme, parsley, white wine, and vinegar, stirring to combine 8) Serve chilled or at room temperature
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Mixed Summer Vegetables
Carol Greenwood, Doonan Gulch Outfitters, Broadus, MT Ingredients: 1/4 cup oil 1 1 pound can tomatoes, stewed 1 beef bouillon cube 4 cups zucchini, cubed 1 1/2 cups green pepper, chopped 1 cup corn, whole kernel 1 cup peas 1 cup carrots, pared and sliced 1 cup potatoes, pared 1 cup onion, coarsely chopped 1 teaspoon oregano Salt & pepper to taste
1) Simmer all ingredients in skillet for 25-30 minutes or until tender-crisp
Oil-Vinegar Mushrooms Pam Zikan, Elkhorn Ridge Outfitters, Conner, MT Ingredients: Button mushrooms, cleaned 16 ounces Italian dressing 2 tablespoons vinegar 3 garlic cloves
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1) Toss mushrooms in garlic, dressing, and vinegar 2) Let set for 2-3 days, turning mixture daily
Hot German Potato Salad Patti Curtiss, Kalispell, MT Ingredients: 8 slices of bacon, diced 1 onion, diced 1/3 cup vinegar 3 tablespoons water 4 tablespoons sugar 1 1/2 teaspoon salt 1/4 teaspoon pepper 5 cups cooked potatoes, sliced 1 1/2 tablespoon parsley, minced
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1) Fry bacon until crisp, dicing when done and set aside 2) Brown onion in bacon grease 3) Add vinegar, water, sugar, salt, and pepper, bringing to boil 4) Add potatoes, tossing together 5) Top with bacon and parsley to serve
Stuffed Zucchini
Margaret Copenhaver, Copenhaver Outfitters, Ovando, MT Ingredients:
1 large zucchini, cut in half lengthwise & hollowed out, scrapings put aside 1 pound hamburger Celery, fine cut Onions, diced 2 cups cooked rice or bread crumbs Salt & pepper to taste
1) Saute hamburger, celery, & onion together 2) Add rice or bread crumbs 3) Add zucchini scrapings 4) Stuff zucchini with mixture 5) Bake at 350 degrees for 20 minutes
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Oven-Style Parmesan Potatoes Kerry Gardner, Powder River Outfitters, Hammond, MT Ingredients: 4 potatoes, peeled & sliced 1/4 inch thick 1/4 pound butter, cut into 4 equal parts 1 garlic clove, minced 1/2 teaspoon dried thyme, crushed 1 tablespoon onion, grated 1 tablespoon lemon juice 2 tablespoons Parmesan cheese, grated
1) Heat butter, spices, and onion at 450 degrees until butter is melted 2) Arrange potato slices in butter mixture, coating both sides 3) Bake at 450 degrees for 15 minutes 4) Drizzle with lemon juice and sprinkle with Parmesan cheese 5) Bake for 10 - 15 minutes or until golden and edges are crisp
Butternut Squash and Apples Carol Greenwood, Doonan Gulch Outfitters, Broadus, MT Ingredients: 3 pounds butternut squash, halved & sliced 3 apples, cored & Sliced 6 tablespoons butter 2/3 cup brown sugar, firmly packed 1 1/2 tablespoon flour 1 1/4 teaspoon salt
1) Arrange squash in baking dish, topping with apples 2) Mix butter, brown sugar, flour, and salt, sprinkling over top of squash 3) Cover tightly with foil & bake at 350 degrees for 1 hour
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ROLLS AND LOAVES
Rich Hot Rolls
Carol Greenwood, Doonan Gulch Outfitters, Broadus, MT Ingredients: 1 1/2 cup milk 3/4 cup shortening 2/3 cup sugar 2 teaspoon salt 2 packages active dry yeast 1 cup water, lukewarm 6-7 cups flour 3 eggs Butter, melted
1) Scald milk 2) Combine milk, shortening, sugar, and salt in bowl, cooling to lukewarm 3) Sprinkle yeast on lukewarm water, stirring to dissolve 4) Add 2 cups flour to milk mixture, beating well 5) Beat in eggs and yeast 6) Stir in flour, gradually until soft dough leaves sides of bowl 7) Put mixture onto a lightly floured surface and knead until smooth 8) Place in lightly greased bowl, cover and let rise until doubled 9) Punch down and shape into desired shape 10) Brush tops with melted butter and let rise until doubled 11) Bake at 375 degrees for 12-15 minutes or until golden brown
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French Bread
Bill & Judy McAfee, McAfee Outfitting, Troy, MT Ingredients: 4 1/2-5 cups unbleached flour 1 tablespoon sugar 1 tablespoon salt 2 packages yeast 1 tablespoon oil 1 3/4 cup warm water Cornmeal Sesame or poppy seeds (optional)
1) Mix water, yeast, and sugar to proof, wait until foamy 2) Add 2 cups flour, salt, and oil to yeast mixture, beating until smooth 3) Knead until smooth and elastic 4) Put dough in greased bowl, coating the top with oil 5) Cover bowl and let rise until it doubles in size 6) Grease baking sheet and sprinkle cornmeal 7) Split dough and form 2 long loaves 8) Roll loaves in seeds if desired 9) Slit tops diagonally and place on baking sheet, letting rise until doubled in size 10) Bake at 400 degrees for 20 minutes or until gold brown
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Raised Cornmeal Muffins Carol Greenwood, Doonan Gulch Outfitters, Broadus, MT Ingredients: 2 cups milk 1 cup yellow cornmeal 1/2 cup sugar 1/2 cup shortening 1 teaspoon salt 1 package dry yeast 1/4 cup lukewarm water 2 eggs 5 1/4 cups sifted flour
1) Scald milk 2) Stir in cornmeal, sugar, shortening, and salt, cooling until lukewarm 3) Sprinkle yeast on lukewarm water, stirring to dissolve 4) Add yeast, eggs, and 2 cups flour to cornmeal mixture 5) Beat until smooth, gradually adding flour to thicken 6) Let rise until doubled in size 7) Stir down batter and spoon into greased muffin tins, filling 1/2 full and let rise until doubled 8) Bake at 400 degrees for 15 minutes or until golden brown
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Sourdough Biscuits
Judy McAfee, McAfee Outfitting, Troy, MT Ingredients: 1/2 cup sourdough starter 1 cup milk 2 1/2 cup all-purpose flour 3/4 teaspoon salt 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 tablespoon oil 1 tablespoon butter or bacon grease 2 tablespoon cornmeal
1) Mix sourdough starter, milk, and 1 cup flour, letting stand overnight at room temperature to let rise 2) Beat in 1 cup flour 3) Combine salt, sugar, baking powder, and baking soda with remaining 1/2 cup flour and sift over top of mixture, mixing together 4) Turn out on a floured surface and knead 5) Roll out to 1/2 thickness and cut out biscuits, dipping in oil and butter or bacon grease 6) Grease baking sheet and sprinkle with cornmeal, placing close together, sprinkling tops with remaining cornmeal 7) Let rise for 30-40 minutes 8) Bake at 375 degrees for 30-35 minutes
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Beer Bread
Judy McAfee, McAfee Outfitting, Troy, MT Ingredients: 3 cups self rising flour 2 cups sugar 1 12 ounce beer Butter 1) Mix flour, sugar, and beer 2) Pour into greased loaf pan and let sit for 1/2 hour 3) Bake at 350 degrees for 35 minutes or until golden brown, adding melted butter over the top after the first 15 minutes
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SWEETS AND TREATS
Rhubarb Pie
Sandra Cahill, Sixty-Three Ranch, Livingston, MT Ingredients: 3 cups raw rhubarb, chopped 1 1/2 cups sugar 2 tablespoons cornstarch Pinch of salt 1 egg, beat 2 cups flour 3/4 cup shortening, softened 1 egg yolk 1 tablespoon cider vinegar or lemon juice 1 teaspoon salt 1/2 cup cold water
1) Mix rhubarb, sugar, cornstarch, salt, and egg together 2) Pour into unbaked pie crust 3) Bake at 450 degrees for 10 minutes, then reduce to 350 degrees
PIE CRUST: 1) Sift flour and salt 2) Add shortening, crumbling together until dough is floured� 3) Beat egg yolk with juice or vinegar, adding water 4) Add mixture to flour 5) Mix together without overworking, making it into a ball 6) Roll out on floured surface and set aside
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for 30 minutes
Ranchhouse Oatmeal Cookies Carol Greenwood, Doonan Gulch Outfitters, Broadus, MT Ingredients: 2 cups flour, sifted 1 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon baking soda 3/4 cup butter 1 1/4 cup brown sugar, packed 2 eggs 1/4 cup molasses 1 1/2 cup quick-cooking oats 1 cup raisins 1 cup walnuts, coarsely chopped Granulated sugar
1) Stir together flours, baking powder, cinnamon, and baking soda 2) Cream butter and brown sugar together 3) Beat eggs and molasses together 4) Stir in flour mixture, oats, raisins, and nuts 5) Drop dough into 1/4 cupfuls, 3 inches apart, onto greased baking sheet, flattening each round to 2 1/2 inches, dipping in granulated sugar 7) Bake at 375 degrees for 12 minutes
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Fresh Apple Cake
Margaret Copenhaver, Copenhaver Outfitters, Ovando, MT Ingredients: 1 1/2 cups white sugar 1/2 cup brown sugar 1/2 cup oil 2 eggs 2 cups flour 1/2 teaspoon salt 2 teaspoons soda 2 teaspoons cinnamon 1/2 teaspoon nutmeg Dash of vanilla 1/2 cup milk 1/2 teaspoon butter flavoring 4 cups apples, diced 1/2 cup nuts Powdered sugar
1) Cream white sugar, brown sugar, oil, and eggs together 2) Add flour, salt, soda, cinnamon, nutmeg, vanilla, milk, & butter flavoring 3) Stir in apples & nuts 4) Bake in a greased and floured pan at 350 degrees for 40-45 minutes or until cake pulls from pan’s sides 5) Serve warm sprinkled with powdered sugar
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Coffee Toffee Pie
Judy McAfee, McAfee Outfitting, Troy, MT Ingredients: 1/2 cup buttered, softened 3/4 granulated sugar 1 square unsweetened chocolate, melted and cooled 2 tablespoons + 2 teaspoons instant coffee 2 eggs 1 cup heavy cream 1/2 cup confectioner’s sugar 9 inch pie shell, cooked and cooled Chocolate curls (optional)
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1) Beat butter, gradually adding granulated sugar until light 2) Blend in melted chocolate and 2 teaspoons instant coffee 3) Add one egg, beating it for 5 minutes before adding the second egg 4) Pour into pie shell, covering and chilling overnight 5) Combine cream, 2 tablespoons instant coffee, and confectioner’s sugar 6) Chill for 1 hour, uncovered 7) Beat cream mixture until stiff 8) Spread cream mixture over pie, topping with chocolate curls if desired
Sourdough Spice Cake
Renita Davis, Flying Diamond Guide Service, Livingston, MT Ingredients: 1/2 cup sourdough 1 cup warm water 1/4 cup instant dry milk 1 1/2 cups flour 1 1/4 cups brown sugar 3/4 cup white sugar 1/2 cup shortening 1/2 teaspoon salt 1 1/2 teaspoon soda 1 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon cloves 1/2 teaspoon nutmeg 2 eggs
1) About 3 hours before baking, mix sourdough, warm water, instant dry milk, & flour together, letting stand for 3 hours in a warm place 2) Cream brown sugar, white sugar, shortening, salt, soda, cinnamon, allspice, cloves, nutmeg, & eggs together 3) Add to sourdough mixture 4) Pour into pan, baking at 350 degrees for 35 minutes
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Favorites from Montana Camps & Kitchens Š 2019
This book contains recipes contributed by the members of the 1989 Montana Outfitters & Guides Association. Many of the recipes were influenced by their pioneer ancestors. The camps and kitchens where these recipes originated are as varied as Montana’s vast terrain. Coming from mountain cabins, ranch kitchens, back-country tent camps, lodges, and dude ranches. One thing is for certain, these recipes are tried and true, a delightful blending of the old and the new. The Montana Outfitters & Guides Association was formed in 1975. They are a group of professional guides and outfitters dedicated to preserving the abundant fish and game of the “big sky country”. Montana outfitters and guides are regulated by the Montana Department of Fish Wildlife & Parks and are under the direction of the Department of Commerce.
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