Cooking at hunt camp — One-dish style

One thing turkey hunters know how to do other — than chase those elusive toms — is eat. Turkey camp always features filling recipes, hopefully with some wild turkey thrown in. A mid-April hunt in Nebraska that included blizzard conditions certainly called for some robust fuel as hunters geared up to put the chase on wild turkeys amid the blustery conditions. Rick Windham, dubbed “the one dish wonder,” was the camp chef and with his years of camp chef experience, hunters would not go hungry. Windham, an outdoor recreational writer, lecturer and creator of the Outdoor University seminar series, is also the host of the Outdoor Connection radio show on KODY, a North Platte, Nebraska talk radio station.

Windham has five rules of camp:

  1. Never trust a skinny cook!
  2. Never upset the cook day two of a five-day or longer camp … you will go hungry.
  3. If you are looking for anything low fat, low sodium, low cholesterol, low anything … go to another camp. My camps use real food with all the taste God meant it to have!
  4. Never ask the cook what is in the pot! You may not want to know, you may upset him … refer back to Rule No. 2.
  5. Do not be bashful! In camp, bashful generally equals hungry!

Windham was nice enough to share one of his most popular camp recipes, Pasta Pizza. Quick and easy. Also rules of camp cooking.

Pasta Pizza

This is quite a unique way to make a “pizza” in camp. It is a simple recipe, but one that is guaranteed to get a lot of looks and even more compliments. One of the unique things about this dish is that it is all done in one cast iron skillet.

Ingredients:
Whole wheat spaghetti (enough for the crowd you are feeding)
2          Eggs
1          Jar of pizza sauce
2          Large onion
1          Pound of your favorite pizza toppings (you can’t go wrong with pepperoni with kids in camp)

Directions:

  • Cook the whole wheat spaghetti
  • Crack open and whisk up two eggs
  • Add in ½ cup of water to the eggs and mix thoroughly
  • Dip cooked spaghetti into the egg wash and stir it around so that the spaghetti is coated completely
  • Place cooked spaghetti on a 10-inch cast iron skillet and lay it in so that the depth is uniform across the bottom of the skillet
  • Place the skillet in the oven at 350 degrees and bake for 10 minutes or until the spaghetti begins to stiffen up
  • Pour on about ½ of the bottle of spaghetti sauce and spread out evenly
  • Slice up onions in rings and layer them on top of the sauce
  • Place a layer of your favorite topping
  • Add more pizza sauce and topping
  • Place skillet back in the oven for 20-30 minutes
  • When pizza sauce begins to bubble along the edges of the skillet and thickens up across the top, it is done

If Pasta Pizza has piqued your interest and you are looking for more one-dish dishes, look for Windham’s other recipe books at rickwindhamoutdoors.com

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