Gourmet recipes perfect for camping and hiking trips

When you plan an outdoor adventure, you usually expect to “rough it” a little — or maybe a lot — but instead of surviving on nothing but freeze-dried meals or hot dogs — try a few new tasty gourmet recipes this time. Let your next outdoor adventure test your culinary skills outside of the kitchen and over a fire — you might surprise yourself, in a good way. So whether you’re pitching a tent creekside for a weekend of fishing or staying in a secluded cabin for a week of hiking or hunting — these gourmet camping recipes are sure to keep you well-fed as well as impress your fellow campers.

man cooking gourment campfire meal

Gourmet camping recipes

Trout Crostini

Serves 4

Just because you’re ‘roughing it’ doesn’t mean you have to eat like you are. Instead you can whip up an impressive trout crostini appetizer using the fresh fish you caught during the day–all while waiting for the main meal sizzle up!

Ingredients:

  • 4 wide slices French bread
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • 10 to 12 cherry tomatoes, quartered
  • 3 leaves fresh basil, finely chopped
  • 1-1/2 cups flaked cooked trout, skin and bones removed
  • 4 ounces crumbled feta

Directions:

  1. Toast bread on a grate over the campfire.
  2. In a bowl, combine olive oil, garlic, salt, pepper, tomatoes, basil and trout, tossing lightly to combine.
  3. Top toasted bread with trout mixture and sprinkle with feta. Eat immediately or place in aluminum foil packets and warm over the fire.

Duck and wild blackberry salad

Serves 6

For a tasty salad, try dandelion greens, which grow wild and are not likely to have been treated with pesticides in wooded areas. Not only are they edible, they are nutritious and convenient because you can pick as much as you need. Wild blackberries are also available in the summer months–just be sure to watch out for the sticky brambles. Duck, whether wild or store bought, is a tasty substitute for beef and chicken.

Ingredients:

  • 4 cups dandelion greens
  • 2 cups baby spinach leaves
  • 3 cups cooked diced duck meat
  • 1/4 cup thinly sliced red onion
  • 2 cups fresh wild blackberries
  • Balsamic vinaigrette

Directions:

Combine all ingredients in a large bowl and serve.

Herbed campfire bread twists

Makes 8 twists

Bread twists are a fun and easy campfire treat. You can bake bread in a Dutch oven or wrap the crescent roll dough around sticks and bake them over a fire. For a sweet and delicious breakfast or dessert twist, dip rolls in butter, brown sugar and cinnamon.

Ingredients:

  • 1 tube refrigerated crescent rolls
  • 3 tbsp butter, softened
  • Mixed herbs, finely chopped

Directions:

Wrap crescent roll dough around sticks and toast over the fire. Remove and dip them in butter and sprinkle with herbs.

Venison stew

Serves 6

Venison is another cookout favourite. Venison stew is filling, savoury and comforting after a hard day of hiking, fishing or hiking. It is especially delish when the temperature drops and the sun goes down–perfect for keeping you warm through the night.

Ingredients:

  • 6 slices bacon
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 large carrot, chopped
  • 1 jalapeno, seeded, minced
  • 3 garlic cloves, minced
  • 1 pound venison, cubed
  • 2 cans kidney beans, drained
  • 1 tbsp Italian seasoning
  • 1 (28-ounce) can roasted diced tomatoes
  • 16 ounces vegetable broth
  • Salt and freshly ground black pepper
  • 1/4 cup flour

Directions:

  1. In a Dutch oven over coals or a camp stove, cook bacon until crisp. Remove bacon and crumble. Set aside. In the bacon fat, cook onion, celery, carrot, and jalapeno, stirring often, until softened. Remove vegetables and set aside.
  2. Add venison to drippings and cook, stirring often, until browned. Add bacon and vegetables back to pot, stirring to combine. Add kidney beans, Italian seasoning, tomatoes and broth. Bring to a boil. Set Dutch oven to the side of coals or turn down the stove top heat, cover pot and simmer for 45 minutes.
  3. Taste and season with salt and pepper. Stir in flour. Cook for another 10 to 15 minutes, stirring occasionally. Serve hot.

Seared pork tenderloin

More Delicious Recipes for your next Camping and Outdoor Adventures

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