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Recipes from Camp
The downloadable PDF on the right includes recipes for:
Baked Bass in a Cream Sherry Caper Sauce w/ Beet Greens
Goose Leg Pâté
Kick-Ass Venison Chili
Easy-Peasy BBQ Venison Ribs
Roast Partridge
Brook Trout Amandine in Burdock Leaves
Venison jalapeno shish kabob
Caramel Apple Crisp
Rosemary Garlic Rolls
Bean Hole Beans
Charley Bread
Chicken in a Pot
Open Fire Barbecue Salmon
Pheasant w/ Mushrooms and Capers in Cream Sherry Sauce
Poached Salmon w/ Leeks
Teriyaki Bear
Venison Loin Cubes w/ Jalapenos and Bacon
Venison Tenderloin w/ Plum Pepper Sauce
RECIPES
File Size:
601 kb
File Type:
pdf
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Home
About
Instructors
Board
>
Board of Directors Bios
Get Involved
Support VOW
Events
Fall Camp
Winter Camp
Gallery