Donny Zarra has headed to deer camp two or three days after Thanksgiving for as long as he can remember — more than 30 years in all, at cabins and with groups both large and small in Centre, Crawford and Forest counties.
“I think I was born with a bow in my hand,” quips the Brentwood resident, who throughout the season also hunts rabbit, pheasant, grouse and other small game with Duke vom Buffeltaler, his champion Deutch Drahthaar hunting dog.
With his father, Johnny, and younger brother, John, Mr. Zarra will head to the family’s camp in Tionesta once again this weekend. Monday, Dec. 1, marks opening day of Pennsylvania’s firearms deer season and heaven forbid the men miss a single minute of the festivities. The single busiest day of the hunting season, it’s like Christmas morning for the estimated 950,000 sportsmen who will take to the woods in hopes of bagging a prize doe or buck.
“It’s a tradition, like a national holiday,” says Mr. Zarra. Then again, he works as a professional hunting guide when he’s not helping out at Zarra’s, the old-school Italian restaurant his father opened in North Oakland in 2000, in the space where he used to run the Electric Banana rock club.
An early start + a long day in the woods walking + the possibility of having to drag a 100-plus-pound deer through the woods = some very hungry orange-vested men and women. (That’s right, girls hunt, too. In fact, women are the fastest growing segment of the hunting and shooting community, counting today for as much as 11 percent of all hunters.) So guns, ammunition and insulated boots aren’t the only essentials the Zarras will load into the back of their truck for the weekend.
The men also will pack massive amounts of food. Enough to feed a small army.
Homemade meatballs, a big pot of chili, a selection of imported Italian cheeses and several sticks of house-made sopressata and other dry-aged salumi are just the delicious start. Also making the trip will be fixins for his mother, Judy’s, garlicky beans and greens and Crafton hunting buddy J. R. Williams’ Salsa Picante, a spicy pasta dish that marries sauteed fresh peppers with wild mushrooms,onions and meatballs or sausage.
Oh, and good coffee to wash down the hot, hearty breakfast they’ll chow down on before heading out into the woods well before daylight.
And good bourbon to warm up frozen fingers and toes upon their return.
“You have to eat good because you suffer in the woods,” says Mr. Zarra, 42, who likes to be in his tree stand an hour before sunrise.
If you didn’t grow up in a family where deer hunting is a way of life, you might be thinking, “They own an Italian restaurant. Of course it’s all about the food.” You’d only be partly right.
For most hunters, good food is as much an expectation at deer camp as bringing home a year’s supply of venison and a eight-point rack. Hunting can be a pretty physical activity, after all, and the days can be quite long. The typical sportsman/woman might hike miles through Pennsylvania’s hilly terrain in his/her quest for the perfect shooting location or as part of a deer drive; there’s also a lot of lifting, bending, stretching, twisting and turning. (To ward off heart attacks along with sore joints and muscles, some states offer “couch to deer hunting” fitness programs.) And if the hunter is successful, he or she has to drag the field-dressed deer back out to the car.
“When they get out of that cold, they’re like wolves, they’re so hungry,” says Johnny Zarra, who has more than 40 years of deer hunting under his belt but these days is perfectly content to remain at camp while everyone else is hunting so he can serve as resident chef.
“We’re ready to eat, for sure,” Donny Zarra agrees.
Also, guys tend to eat a lot when they get together. Especially if playing cards and drinking beer — two favorite post-hunt deer camp activities — are involved.
With opening day coming a mere four days after Thanksgiving, plenty of leftover turkey and candied sweet potatoes will make their way into deer-camp kitchens. Venison meat products from previous hunts — sausage, roasts, steaks and jerky — also are extremely popular.
Eric Schumann, a lawyer with Tucker Arensberg, has a nice stash of spicy deer sausage in his Ross freezer that will make the trip with him to a friend’s farm near Moraine State Park at the start of the rifle season and then to a camp at Ross Mountain north of Ligonier at the end.
“It’s like andouille,” says Mr. Schumann, a Langley High School grad who started hunting in college.
His wife, Annette, also will cook up a big batch of spicy chipotle meatballs, while an Italian friend from Cleveland, Jim Arcuri, will bring a selection of meats and cheeses, as well as something to make for dinner in a slow cooker after a lunch of cold cuts, such as his legendary “camp sauce” stew.
One favorite camp dish is a hunter’s version of bulgogi: deer tenderloin or backstrap marinated insoy sauce, olive oil, brown sugar and red wine and then quickly grilled until just cooked through. “People can’t even tell it’s venison,” Mr. Schumann says.
For Farmington’s Ben Moyer, a freelance writer who specializes in nature and the outdoors, deer camp means hauling out the Dutch oven or propane stove for any number of hearty meals cooked under the sun or stars. Kielbasa-and-sauerkraut is a particular favorite, along with pot roast or chili.
In the past, meals were much more elaborate — homemade pot pie, perhaps, or a buttery stroganoff made with a previous year’s venison. “But we’ve gotten away from that,” opting instead for sandwiches while out in the woods and an easy hot dish that can be quickly thrown together for dinner in his crude campsite. (Not wanting company, he declines to give an exact location.) He will, however, bring his famed homemade salsa, which he puts up every summer with veggies grown in his garden.
He shares Mr. Schumann’s enthusiasm for deer tenderloin – so much so, that on several occasions after bagging a deer, he’s cut the highly prized morsels out of the abdominal cavity on the spot, using a pen knife, and cooked it on a stick right in the woods.
“You take some salt, make a pot of tea … it’s a ritual,” Mr. Moyer says.
And if you’re the one who has to prepare meals to send into the woods with your hunter? Here are some general observations about food at deer camp:
It has to be hearty — and hot. After freezing your buns in a chilly tree stand all day, a salad just won’t do. Unless, of course, it is smothered in steak.
Speaking of which, the more meat, the better. And don’t forget cheese and crackers, or in Mr. Zarra’s case, a loaf or two of his wife, Jamie’s, homemade bread.
Meals have to be easy to prepare (not a lot of ingredients or require multiple pots/pans) and quick to get on the table. Think stir-fry and one-pot dishes, eggs and omelets, pre-made casseroles or stews that just require reheating and anything in a crock pot.
Don’t forget about fixins for a “real breakfast.” No one wants to fight off hunger pangs when he has to sit absolutely still for hours on end. Alternatively, scout out one of the many pre-dawn pancake breakfasts put on as fundraisers at churches and volunteer firehalls,
Pack dessert. It doesn’t have to fancy – ice cream, a store-bought pie or even a plate of brownies will do. Sweet dreams lead to even sweeter hunting the next morning.
Beans and Greens
2 ounces extra-virgin olive oil
Heaping tablespoon minced garlic
Pinch hot red pepper flakes
3 to 4 good handfuls fresh spinach
15-ounce can cannellini beans (can substitute navy beans
Bring oil to a sizzle in a cast-iron skillet over high heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes. Add greens and cook, tossing often, until wilted and bright green, 3 to 4 minutes. Add beans and toss gently to mix and warm through. Season with salt and pepper and serve in a bowl.
Serves 1 hungry hunter.
— Donny Zarra, Brentwood
Hearty Camp Sauce (Stew)
2 pounds deer steak or beef top round (or a combo thereof), cut into 1-inch cubes
4 cups of tomato sauce (preferably homemade, but canned is OK)
1 packet of onion-soup mix
2 tablespoons olive oil
2 tablespoons balsamic or red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 bell pepper, cut into 1-inch pieces
1 carrot, cut diagonally into 1/4-inch-thick slices
1 medium onion, chopped
Before heading to camp, combine in a resealable plastic bag the meat, oregano, basil, garlic powder, onion powder, salt and pepper, and shake. Then add oil and vinegar to the bag for a marinade and of course keep cold (Jim says you can also just use a 1/4 cup of your favorite Italian salad dressing if you don’t want to do everything from scratch). Keep the pepper, carrot and onions in a separate resealable bag.
The next day (or 2) at camp before you head out for a day in the woods, combine the tomato sauce, onion soup mix, bell pepper, carrot, onion and the marinated meat in a crock pot and cook for 7 to 8 hours on low. If you like, add 6 to 8 medium potatoes cut into chunks to cook with sauce and just serve as a stew with crusty Italian bread.
Serve over your favorite pasta.
— Jim Arcuri, Cleveland
Braised Basque Chicken
So easy. And so delicious served with crusty bread and a green side salad.
1/4 cup extra-virgin olive oil
10 chicken thighs, skin removed
1½ teaspoons salt
1/2 teaspoon freshly ground black pepper
2 medium onions, cut into half rounds
2 cloves garlic, minced
2 medium red bell peppers, seeded and cut into 1/4-inch-thick slices
1 medium yellow bell pepper, seeded and cut into 1/4-inch-thick slices
1 teaspoon sweet paprika
1 teaspoon dried thyme
2 tablespoons sherry vinegar
1 cup chicken broth
4 ounces Spanish chorizo or sopressata, cut into 1/2-inch dice
Heat oil in large skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper.
Add chicken to skillet and brown on all sides. Transfer browned meat to insert of a 5- to 7-quart slow cooker. Add onions, garlic, bell peppers, paprika and thyme to skillet and saute until vegetables are softened, 7 to 8 minutes.
Deglaze pan with vinegar and broth, scraping up any browned bit from bottom of skillet. Transfer contents of skillet to slow-cooker insert. Add chorizo and stir to combine. Cover and cook on low for 7 to 8 hours, until chicken is tender and cooked through.
Skim off any fat from top of sauce and serve stew from cooker set on warm.
— “Slow Cooker: The Best Cookbook Every” by Diane Phillips (Chronicle, $24.95)
Chipotle Venison Meatballs
4 slices raw bacon (or 5 slices if thin-sliced), chopped
3 garlic cloves, minced (one separated from the others)
2 large eggs
1/2 cup dried bread crumbs
1½ pound ground venison
1 teaspoon salt
1/2 cup total chopped parsley, cilantro and/or mint (whatever’s on hand)
28-ounce can crushed tomatoes
1 or 2 small cans chipotle en adobo, with sauce
1 teaspoon dried oregano
Preheat oven to 450 degrees.
Combine bacon, 1 minced clove of garlic, eggs, bread crumbs, venison, salt, chopped herbs in a bowl. Mix by hand, and then form about 16 meatballs, the size of small plums. Spread the meatballs around a glass baking dish lightly sprayed with vegetable oil, and bake until browned, about 15 minutes.
While the meatballs are baking, mix the tomatoes, chipotle peppers (with the sauce), dried oregano and remaining 2 minced cloves garlic in blender or food processor, and puree. When the meatballs are browned, pour the sauce over them, and return to oven to bake until sauce is thickened, about 15 minutes more.
— Annette Schumann, Ross
2½ pounds venison steaks, trimmed of all fat and silver skin, cut into 1- to 2-inch medallions and lightly pounded to tenderize
4 scallions, white and green parts, chopped (reserve 1 chopped green part of scallion for serving)
3 cloves garlic, chopped
1-inch piece ginger, peeled and thinly sliced against grain and chopped
1/4 cup light brown sugar
4 tablespoons sesame seeds, lightly toasted in dry frying pan (reserve 2 tablespoons for serving)
1/3 cup sesame oil (I use dark)
3/4 cup low-sodium soy sauce
2 tablespoons sriracha hot sauce
1/2 teaspoon fresh ground pepper
Combine all marinade ingredients in blender or food processor and puree. Pour marinade over venison in large resealable plastic bag and marinate at least 1 hour.
Put venison on wooden skewers, and grill directly over heat, turning once or twice until just cooked through — just a few minutes each side. Place on serving plate, and sprinkle with reserved chopped green scallions and toasted sesame seeds.
— Eric Schumann, Ross