Winter Time is the Right Time for a Simple, Sweet, Hot Fry Bread
Whether an outdoor enthusiast is engaged in winter wingshooting (clays, doves and quail are the triple treat this time of year) or has a goal of enjoying a tasty hot dish to combat chilly temperatures; a good rule is to Keep it Simple.
Putting a shot pattern in the right place at the right time to knock down both clay and live targets is rarely a complicated maneuver. As one veteran shooting instructor was fond of saying: “Shotgun shooting is a simple game played by complicated people.”
Don’t over-think it, just make it happen and when the shot is done right a shooter’s subconscious will file that in the memory banks for use in the future.
The same Keep it Simple advice works for many recipes enjoyed by outdoor folk, especially in the winter time when good food helps keep a body in high gear for future wingshooting adventures.
Just like too many cooks make a mess of a meal, too many steps can ruin a tasty treat.
The following recipe is an adaptation of the camp staple popular in South Texas when cowboys working cattle did not have access to the neighborhood grocery store for a quick sweet treat.
Utilizing just a few ingredients and a couple simple steps, this treat is normally devoured with relish by any group of camp compadres.
This bread is best served warm right after it is fried and sugared.
Hunting Camp Sweet Treat Fry Bread
2 cups unbleached flour
1 tablespoon baking powder
1 teaspoon Kosher salt
1 can (12 ounces) evaporated milk
Crisco vegetable oil or lard, for frying
Sugar and cinnamon mixture
In a large mixing bowl, stir together flour, baking powder and salt. Slowly add evaporated milk, a little at a time, until flour mixture holds together in a ball (it will be a little sticky). Roll out the flour mixture on a floured cutting board and divide bread into six small balls. Flatten each ball into the shape of a thick, small tortilla (about four inches across). Heat Crisco or lard in a deep skillet over medium heat. Hot oil should be about one-inch deep. Gently drop the flattened bread into the hot oil, turning several times until each side turns golden brown. The bread browns very quickly and the hot oil will pop, so closely and carefully monitor the frying process. Drain cooked bread on several layers of paper towels. While the bread is still warm, drop the pieces one at a time into a resealable plastic bag containing the sugar and cinnamon mixture (about three tablespoons of white sugar for each teaspoon of cinnamon is about right). Shake to coat and serve warm.
Now, let’s get cooking and be on the lookout in 2021 for Old Boot’s latest offering of sage wisdom assembled in “Bustin’ Clays & Cookin’ Game with Old Boots & Bacon Grease II.”
The collection of both shooting tips and cooking tips melds both outdoor activities together with fun tales; tasty recipes; and just a little veteran wisdom that will benefit outdoor enthusiasts of any skill level. If smacking targets with authority and enjoying the bounty of the great outdoors is your goal, “Bustin’ Clays & Cookin’ Game with Old Boots & Bacon Grease II” is a must have for your gear bag.
Watch for further details after the first of the year.