Hunting Traditions Start in the Kitchen
By Toby Trigger

Posted: November 14, 2015

When I was a youngster following my Dad around through the woods we always carried doughnuts made by my mother. In the fall she would make dozens of doughnuts on the stove top covering some in sugar and cinnamon and leaving others plain.

As the years went by I continued to carry doughnuts anytime I went hunting and they have become a good luck charm of sorts.  It seems that whenever I carry doughnuts I see more game and enjoy the woods more.  Perhaps it is because of the fond memories calming my otherwise wired mind.

I can only reminisce about those days of my youth now that my parents have passed on but hunting season just doesn’t seem like hunting season until my mom’s doughnut recipe takes shape in the kitchen and all those memories come flooding back.  The anticipation of new memories pulls me out the door with every full bag of doughnuts.

doughnuts 2

For an improved hunting experience ** try this recipe from Better Homes and Garden Cook book (its pretty close to Mom’s recipe…)



3 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2/3 cup milk

1/4 cup melted butter

2 beaten eggs

2/3 cup sugar

1 teaspoon vanilla

shortening or cooking oil for deep-fat frying

  1. In a large mixing bowl combine 2 1/4 cups of the flour, baking powder, cinnamon, nutmeg, and 1/4 teaspoon salt.  In a medium mixing bowl combine milk  and melted butter. In another large missing bowl combine eggs, sugar and vanilla; beat  with an electric mixer until thick.  Add fry mixture and milk mixture alternatively to egg mixture, beating just till blended  after each addition.  Stir in remaining 1 cup flour.  Cover dough; chill 2 hours.
  2. Turn dough out onto a lightly floured surface.  Roll dough to 1/2 inch thickness.  Cut dough with a floured 2 1/2 inch doughnut cutter, dipping cutter into flour between cuts.  Reroll as necessary.
  3. Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees) about one minute on each side or till golden turning once with a slotted spoon.  Drain on paper towels.  Repeat with remaining doughnuts and doughnut holes. If desired cover doughnuts with something sweet like sugar or glaze.
  4. Carry doughnuts in your hunting pack for improved hunting success.  **

What’s your favorite hunting season food item?  Let us know!

**comment not scientifically proven however, anecdotal evidence suggests this is true.

Doughnut recipe largely taken from Better Homes and Gardens Cookbook {Copyright 1996 by Meredith Corp. Des Moines Iowa} it’s basically just like Mom used to make.


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