Smoked dove breast wraped in bacon !
Crappie (fried) W/hush puppys and "taters" !
Striper on the grill !
There is no #1, Question is " WHEN DO WE EAT " !

Fresh ramps (for yall who do not know, a very strong onion like wild edible fameous in WV) with fried potatoes, grilled trout, fried morel mushrooms with a side of tenderloin. Ramps also go well with scrambeled eggs...and just about anything.

fresh ramps are good just dont eat them raw or your wife wont be sleeping with you for about 3 days.

Now, of course, if it MUST be a fish dinner, I'd say the smallmouth bass we used to catch in New Hampshire. Bass, gutted, with butter and bread crumbs, roasted in foil. Served hot hot hot.

Of course, this being the "Fly Talk" thread, I'm surprised to hear anyone talking about eating the catch. The only dedicated fly guys I know would all look at you as though you were a cannibal if you were to suggest eating the family totem.

A hot dog in camp is better than a steak at home. Those snook filets look good. It's hard to pick a fovorite, but one of my most memorable was on the boat--not really "in camp" but close--lobster ceviche--so fresh, the meat started twitching when the lime juice hit it.

My most memorable meal, after a truly grueling day, was hot Campbell's chicken soup and a bologna sandwich on plain white bread. Most memorable because, being as simple as it was, it was so satisfying.

The depth of my culinary appetite in camp is very shallow. Anything someone else cooks is always the best. Add beer, better. If I'm really hungery better still. Somedays the fresh walleye shore lunch hits the spot then somedays I'd kill for a poptart.

The top camp meal? My fear of picking a number one would mean many a good meal would have to take the number two spot. It's going to be between fresh walleye on the banks of a remote Canadian lake and a sub from a Sheetz gas station in West Virgina. Just something about those Sheetz's sub I can't resist or maybe it's just being in West Virginia.

Either fresh backstraps or my dad's home made venison chili.

As a Mexican,ceviche is my firts atempt,then sushi,smoky grilled,tahitiana strips etc. I always carry salt,lemon and escabeche (vegetables in vinagre)
If don't fish the escabeche makes the deal.

I'll second the nomination on the LL Bean cookbook.

Also, if you can find an older edition of an old standard, "The Joy of Cooking" by Rombauer and Rombauer-Becker has some game recipes but more importantly has alot of "about dove" and "about rabbit" type discussions that can move you from following a recipe to confidently coming up with your own ideas. But don't get a recent edition of it. Look for a beat up, stained old copy in some used book store or flea market. The older the printing the better. Mine's from the early 1980s and it still has the old tricks that work.

I put a little lime on my salmon before seasoning it with butter, dill, salt and pepper. Delicious.

For car camping, it has to be Dutch oven pizza, made w/ hand-tossed sourdough crust. Backpacking, it has to be Wind Rivers brook trout, fried in a high-alpine lake of olive oil, whose flame-orange flesh was doused w/ Old Bay seasoning, and served w/ rice.

That sounds great. Sourdough biscuits baked in a dutch oven smothered in country gravy and washed down with campfire coffee. The feeling of being out in the woods.