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3 Ways to Use a Roasting Pan for Wild Game

Even a moderately-sized roaster can allow you to cook a lot of food for a lot of people at once.
Even a moderately-sized roaster can allow you to cook a lot of food for a lot of people at once. (Cuisinart/)

Feeding a full camp of hungry hunters requires not only culinary know-how, but also the right cookware. A roasting pan isn’t something you need every day, but for certain camp tasks, you’ve gotta have one. Here are a few ways that a bona fide roasting pan can expand the repertoire of any camp chef.

Making Bone Broth

Roast wild-game bones before dumping them into water to create a soup stock.
Roast wild-game bones before dumping them into water to create a soup stock. (Granite Ware/)

If you do your own game processing, making bone broth is the final step in using the entire animal. Crack the bones to expose the marrow, coat with a little tomato paste, and roast uncovered for about twenty minutes. Then add water, celery, onion, salt, pepper, garlic, and a bay leaf or two, and simmer covered for several hours. The result is a nutritious and delicious broth great for sipping or for use as a stock in preparing other meals.

Camp Casseroles

A rectangular, shallow roasting pan can do more than just cook casseroles and cakes.
A rectangular, shallow roasting pan can do more than just cook casseroles and cakes. (Cuisinart/)

A shallow roasting pan can easily do double duty as a casserole or lasagna dish. With a shallow wire rack, it can be used for everything from preparing roasts to drying and smoking small batches of jerky or fish.

Game Birds and Roasts

A rack inside a roaster makes it easier to get even heat all the way around whatever you’re preparing.
A rack inside a roaster makes it easier to get even heat all the way around whatever you’re preparing. (Cuisinart/)

Low and slow is the way to go for many game birds and cuts of venison. A roasting pan with a dedicated rack makes it easy to get even heating all the way around your bird or roast, while keeping the dish moist without the bottom half stewing in its own juices.

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