From the Matthew Standridge channelThe stories were told around the fire. Here's what was cooking on it.
70 old camp recipes for the skillet, the Dutch oven and the campfire, written for the man who hunts, fishes and cooks his own supper. The coals are counted and the safe temperature is printed on every page.
Get all 3 cookbooks — $19 →
Most tough venison wasn't cooked by a bad cook.
It was cooked from a recipe written for store-bought beef. Beef is marbled with fat. Venison has almost none, so the heat that makes a juicy steak turns deer meat into leather. Every tough, gamey plate is meat you worked all season for, and it comes down to three things.
The Cut
Backstrap cooks hot and fast. Shoulder and shank cook low and slow. Mix those up and either one turns to shoe leather.
The Heat
Lean meat cooks fast and its color lies. Venison is safe at 160°F, and every meat recipe prints the number.
The Fire
How many briquettes go on the lid and how many go underneath, counted for every Dutch oven recipe.
The old camp cooks knew all three by heart. They just never wrote them down. These books do.
Here's what the old-timers never wrote down.
Two of the charts from the book, word for word, and three real pages.
Coals for a 12-inch Dutch oven
Safe internal temperatures (USDA)
Three cookbooks. Seventy recipes. One price.
The main book and both bonus books, delivered together the minute you check out.
Deer Camp to Kitchen Table
Plus Backstrap to Burger and Birds, Bushytails & the Friday Fish Fry
Less than a box of rifle cartridges, and it never runs out.
- 70 old camp recipes, each on its own full page
- Every dish two ways: at home and over the fire
- Coal counts for every Dutch oven recipe
- The USDA safe temperature on every meat recipe
- A 14-page field guide: cast iron, the venison cut map, the cooler rules
Everything inside, book by book.
Matthew Standridge
On the channel I tell the stories of the American backcountry: the camps, the hard winters, the old rules that brought people home, and the things our grandparents knew without being told.
Almost every one of those stories has a fire in it, and something cooking on that fire. That's the part the stories always leave out.
This collection puts it on paper. Old camp recipes in plain words, U.S. cups and degrees Fahrenheit, with the safe temperature on every meat recipe, so you can read them in your chair tonight and cook them at camp this season.
Everything you get today.
Picture the first cold morning at camp this season. Coffee on, the Dutch oven sitting in the coals, and you know exactly how many briquettes go on the lid, because it's right there on the page in front of you.
That's what this is. The kitchen half of everything the old-timers knew, set down so nobody has to guess anymore. How to keep venison tender. How to tell when the bird is done. What to do with a freezer full of ground deer.
It won't make anybody a chef. It'll make sure the next deer you bring home ends up on the table the way it deserves to. Cook these for somebody.
Cook from it, or pay nothing.
Get all three books and cook from them for 7 days. If they're not for you, reply to your receipt email and you get every dollar back. No forms, no questions, no hoops.
Questions folks ask.
Does the $19 really include all three books?
Yes. The main book and both bonus books arrive together in one email the minute you check out. There's nothing else to buy.
I'm not good with computers. How do I get the books?
Press the orange button and pay with a card or PayPal. In about a minute an email arrives with a button that opens all three cookbooks. Read them on your tablet, computer or phone, or print the pages you want and keep them by the stove. If anything goes wrong, reply to that email and a real person answers.
Do I need a Dutch oven or a campfire?
No. Every recipe works on an ordinary stove and oven. The camp directions are there for when you want them.
There's no game in my freezer this year. Is it still worth it?
Yes. Every recipe has a "Can't find it?" swap, and most of them work just as well with beef, pork, chicken or store-bought fish.
Is the food safe? What about jerky?
Every meat recipe lists the USDA safe internal temperature, and the field guide covers the cooler, the freezer and handling game. The jerky recipe heats the meat to a safe temperature before it dries, the way the USDA recommends.
What if it's not for me?
You have 7 days. Reply to your receipt email and every dollar comes back.
The next ruined backstrap is optional.
The recipes are right here.
