Thread: Dinner at Deer Camp

Gonna go help a friend with some work at his deer camp this weekend, of course I volunteered to fix dinner for Saturday night.

I'm sure that some work and piney woods fresh air will make for a good an appetite!

So I precooked a batch of Stuffed Moinks and some Bacon Wrapped Onion Rings and have a big bag of Tater Tots to throw in the oven.
The Moinks just need to be reheated and glazed with BBQ sauce.
I did NOT glaze them because it make the bacon soft once they go in the fridge.
Yes the fridge softens it too but not as bad, nothing a warm up in a 400° oven won't fix.

For those who didn't catch my first batch of my Jeff inspired Onion Rings, here's another couple of pics of the process and end products.

Bacon Wrapped Onion Rings
Slice large onions into 1/2"+ slices, pop out interior leaving outer 2-3 rings.
Coat rings with BBQ sauce and Rub, I combined the two and painted it on all at once, more efficient.
Wrap in thin sliced bacon, it'll take at least two slices on average.
If you like, add more sauce/rub to outside.
Smoke, grill or bake at 250°-275° till bacon is rendered and has a nice bite through consistency, 1.5-2 hours.



Stuffed Moinks
Start with a baseball sized ball of seasoned ground chuck and flatten it out.
Place a nice mound of your favorite soft cheese on it, and close it up into a big meatball
Wrap with 2-3 slices of bacon, these had 3 slices.

Smoke at 250°-275° till bacon is rendered and has a nice bite through consistency, 2-2.5 hours.
Glaze with BBQ sauce during the last 30-45 minutes.





I figure a hot Moink with a Ring on top, surrounded by Tater Tots should have some bellies satisfied.

Sweet baby, er, Jessie.

Good eats right there....dang.....my deer camp has nothing like that
I am happy with toasted roast beef and cheese sandwiches

I've been in some camps that I thought had some good eats......Now I know better...Dang you could make a good living by just hiring out as Camp Chef on weekends

Moinks were good... But.
I found out that the Stuffed Moinks don't reheat very well in the oven.
They dry out and get a lil'tough.
Not nearly as good as hot-n-fresh, but there were no complaints.

Today I still had some leftover and found a way to make them yummy.
Slice stuffed moinks 1/2"-3/8" thick
In a saute pan melt 2T butter, add one can of Rotel and 1T minced garlic
Saute over med high heat for a few minutes and then add slices
Lower heat and saute till nice and hot
Serve with Rotel sauce spooned over slices

A view from the main room overlooking the 'Front Yard' of the cabin.
These are Cabin Deer, they're almost like pets.
No pressure on them anywhere around the cabin and they know it.

The sanctuary .....I believe it's refereed to