Getting startex on making elk camp food to freezr and take on my wifes bull hunt first part of November.
Today's meal is a cross between oxtail stew and beef burgoyne made with oxtail and venison neck.
Brown and braise for a couple hours then ill add veggies and cook till there almost done. Ill freeze this and reheat it in camp finishing the veggiez for a tasty quick hot meal.


Thats a 14 inch dutch oven

Your going to be eating well

We eat really well make it easy to recruit packers to help get one out. This years highlight will be a bunch of grilled albacore tuna we caught labor day weekend.

Way to plan ahead.

Eating a beef tail. Honestly, I don't recall ever hearing anyone talk about eating a beef tail before. A friend is having a beef butchered before long, I'll have her get the tail too.

When i worked in the slaughterhouse and butcher shop we'd give them away now like alot of the other cuts that we ground up people pay as much if not more then a good steak. Hanger steak is diagram flank steak was cheap . Oxtail makes a great stew

Ttt.

Sounds good. There's no shortage of bay leaves in that pot..I like bay spice too

Oxtail is a classic European dish. Google osso bucco and you'll see the recipes.

Nvwrangler I agree about the old butcher's cuts. My mom grew up in a butcher shop in Montana during the depression. She always knew about skirt steaks and flank steak before they were expensive.

Here they charge almost the same for skirt steak as a New York.

Pete

Pete, is this oxtail grass fed or grain fed?

So i let it cool and pulled the meat off the bone to give me room in the pot. Added baby red spuds, baby carrots and after 45 mins more onions celery and jalapenos. Wife won't eat anything with green bell peppers so i always substitute jalapenos.. cooked for another 1/2 hour then mushrooms and turned off. Pick is when i added the mushrooms.

Sorry it took me awhile to add this but i went fishing yesterday lol.

Just made ham and bean soup sorry no pics

Its doesn't look pertty but tastes goos so far

Here we keep a big kettle on the wood stove with a veggie-meat mixed stew in it. Always warm grab and go. I add whatever I think it needs each night before bed so things are cooked in by the next day.

Osky

Osky
Thats kinda what we do with the bean soup

I’m headed to Montana this week for rifle opener. I made chicken and sausage gumbo yesterday, beef stew today and chili two days ago. Put in quart bags and frozen. Getting my meals lined out so when I get back at camp in the evening my meal preparation is just heating up.
I like these meals a lot better than dehydrated meals.

Netman thats exactly what I'm doing , we freeze everything in the ziplock tubs that stack better in the cooler. Take out that nights dinner every morning and heat in the dutch oven onnthe camp stove. I make a few things in camp too.
This years menu

All frozen

Antelope chilli Colorado
Oxtail and venison stew
Ham and bean soup
Pulled pork

Made in camp

Corned beef and cabbage
Tri tip and freash tuna steaks
Burgers and brats

We will make corned beef hash one morning
And more then likely freash chocolate chip cinnamon rolls a couple of times

a quart of canned venison with a dozen eggs scrambled in makes a great,quick,easy breakfast.

Some Reuben sandwiches with the leftover corned beef would be nice too.

Good luck and be safe.

Pete