Eric Boettcher Survivalist BushCraft and Outdoor Cooking Volume 2.

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© Copyright 2017 by Dry Creek Outdoors LLC Bottcher


The Cook Book Written and illustrated by Eric B Boettcher


About the Author

Eric Boettcher is the owner and president of Dry Creek Outdoors LLC. Since 2012 he has specialized in the creation and distribution of survival and outdoor equipment. He also teaches outdoor classes ranging from fire Starting to outdoor cooking. Cooking and foraging in the outdoors is a passion. Growing up in the heart of the Utah mountains influenced his love of nature.

From an early age he studied and practiced primitive survival techniques. His father taught him horsemanship and hunting from an early age. An avid rock climber and hiker he practices what he teaches and lives what he knows. Eric studied Criminal Justice and Spanish at Utah Valley University. He has also been trained and certified as an EMT and has undergone continuous training and study in wilderness medicine. A Father of four he enjoys spending time with his family and passing the love of nature onto his children.


I Dedicate this Book to my Rachel Without you this book would not have existed. You have been such a constant support in my life. You push me to be greater than I ever could be without you. I look forward to many years of fun and adventures with you! You are the rock that I count on everyday. Thank you for being apart of my life. Love you forever. Your Eric

I Also dedicate this book to my Mother You have been a constant supporter of my dreams and there for me in both good times and Bad. I truly loved your cooking growing up and to this day your pumpkin pie is truly the best in the world! Thank you for loving me as only a true mother could. Your Son


CONTENTS Introduction & Table of Contents 1-7 Guide to Animal Safety and Food 8-9

Improvised Utensils 10-11 Improvised Cooking 12-13 Guide to Red Meat & Bone Broth 14-19 Dutch Oven Cooking 14-19 Cooking Fish 28-49


CONTENTS Large Game Cooking 50-69 Upland Game Cooking 70-87 Awesome Bug Recipes 88-99 Foraging Recipes, Spices, Edibility Test 100-115 Water Purification & Safety 116-121

Camp & Kitchen First Aid & Daily Calories Need 122-129 Conversion Chart and Measurement tools 130-131


Proper Camp Setup How to hang food Properly 5ft 200ft 200ft

12ft

Attach to Separate tree

While you are out

Bug Spray

It is important to remember that an animal’s entire day is spent in search of food. It will take an easy meal when it can get it and often that will include the food that is left out for them by careless campers. While it may seem harmless to feed wildlife it can cause major problems and even dangerous ones. Never feed a wild animal for your safety and the safety of others.

Food containers

Cooking materials

Pet food and containers

Anything with a strong odor

Items that will attract animals

Camp set up

Food should be hung up as diagramed above. The following items should be stored in duffle bag or To avoid endangering yourself and the animals a backpack while gone from your campsite or during proper set up for the campsite should be set up as the evening. seen above. Cooking areas, washing areas and food storage areas should never be closer than 200ft from  Food your sleeping areas. If a animal comes into the camp  Trash at night to investigate the attractive smells, this will keep them at a relatively safe distance. Never bring  Beverages food inside your tent or sleeping bag. Before bed  Mess kits and dishes verify that the tent is food and odor free.

Cleaning supplies


Guide to Dangerous Animals  

 

Do not leave food and other odor bearing products unattended. Report any and all dangerous or aggressive interactions with animals to the proper authorities. Problematic animals can be removed and relocated to avoid future incidents. If approached by a Predator DO NOT RUN! This will entice the predator to chase you. Even non predatory animals are dangerous such as Bison, Moose and Elk . These animals should never be approached! Give these animals their space, only viewing them from a safe distance. Avoid hiking and camping alone

attacks it is because it feels threatened. If a predatory animal is hungry then it’s behavior is generally obWhen in a survival scenario hunger can drive servable. a person to be careless. There are animals that may If an animal has selected you as a potential seem like an easy meal but that can be a good indimeal it is of the up most importance to not show cator that they are dangerous. Some animals have evolved to show in an outward manner that they are outward signs of fear. Make yourself appear bigger using your coat or pack. Talk confidently and never dangerous and even inedible. This list above is a good guide to follow in determining whether an ani- turn your back to the animal. Above all never run mal can be considered a potential meal or if should from a predator as this will almost always trigger the animal to chase you. be avoided altogether.

Be Aware

Pay Attention to behavior

Know before you go

Most animals will get out of the way and will not act aggressively unless provoked. Many believe that when a rattlesnake coils up and rattles it’s tail it is a sign of aggression, however it is simply a warning not to touch them.

The best way to avoid dangerous or poisonous animals in the wild is to be aware of them beforehand. Study the wildlife before an outing and read about animal behavior and habitat. This allows you and the animals to enjoy the outdoors together.

The same cannot be said about other animals especially predators. Most of the time if a bear


Improvised Utensils

Tools required

Stick Fork

Woodland Spoon

It is fairly simple to create the stick fork. It is best to find a dried hardwood stick that can be easily turned into a excellent tool for eating. Look for a stick that is roughly 1 inch in thickness. Also select a stick that forks naturally which can quickly be shaped into the desired tool.

The woodland spoon can be made out of wood. However it will require a bit more work to create the desired shape to create it. Using a shape knife one must find a piece of wood at least 2 inches wide. Flatten both sides with the knife. Then shape the spoon more narrow on one side to create the handle. Then scrape out a indentation to form the classic spoon shape.

Desired wood for utensils

Maple

Willow

Maple

Walnut

Willow

White Oak

Walnut

Camp Chop Sticks

Desired wood for utensils

White Oak

This concept is fairly simple and can be quickCommon Reed Straw ly created. Find two straight sticks that are roughly Common reed occurs in disturbed to pristine a .50 inch in width. Strip the outside of bark and smooth the sticks to achieve comfort. These are very wet areas including tidal and non-tidal wetlands, handy with proper technique. So brush up on your brackish and fresh-water marshes, river edges, Chinese food eating skills for survival. shores of lakes and ponds.


Improvised Plates

Log Plate

Rock/Skillet Plate

At Least 12 Inches

At Least 12 Inches

Log Plate

Rock Plate/ Skillet

This is a fairly simple item to make. Take any Generally Slate is the best kind of rock to look log that has at least 12 inches of width. Slice with a for when using one as a plate. This rock is metamorsaw a 2 inch cut completely through the log. One phic and breaks apart in large flakes. can create quickly as many plates as needed. It can easily be used as a plate but can also be Using a hard wood will take a bit longer to cut used to cook directly over or by a fire. Be sure to sethrough however the plate will be stronger and last lect a rock that has at least 2 inches of thickness. longer. The only downside of the log plate is that it This will help ensure that there is sufficient strength may not be used to cook on. However it is still a very to handle being heated and cooled rapidly with out useful way to keep food off the ground and on your breaking. lap. It may be better to leave the plate when mov-

Tools needed

ing campsites. This is due to the fact that the rock will be fairly heavy and replacement rocks are easily found.

Slate Rock is a fine-grained, metamorphic rock derived from an original shale-type sedimentary rock composed of clay. These kinds of rocks are generally found in great abundance on mountainsides throughout the world and are also used for flooring.


Swedish Fire Log Stove Cooking Platform 1.

At least 12 inches wide

Add Tinder in the center and ignite

2.

4.

Stop Cutting at 6 inches

Cooking Pan Compatible

2 1/2Ft

3.

Swedish Fire Log Stove is a great way to set up a fire as it uses only one log, has a flat cooking surface and is self feeding, meaning it can burn for several hours without any attention. The torch is made by taking a reasonably sized log, which has a flat top and bottom, and splitting it into four quarters. It takes up a small amount of space and is also a good fire to make in snow, as the main part of the construction is kept off the wet ground. The kindling for the fire is made of smaller pieces of wood, in this case branches which have been split into smaller batons. The kindling is placed at alternating angles, in a crisscross fashion, between the gaps. Once the kindling has caught fire it will burn on its own for some time due to its ability to reach oxygen the entire time . This is done with the 4 splits that go down the length of the log.

Tools Required

Preferred Wood •

Pine - High Fuel Consumption

Maple - Moderate Fuel Consumption

Aspen - High Fuel Consumption

Hickory– Moderate Fuel Consumption

Ash– Low Fuel Consumption

Spruce– Moderate Fuel Consumption

Poplar– High Fuel Consumption


Fire Types to Cook over

Dakota Pit Fire The Dakota Fire Hole will burn hotter than any other type of fire method. This is due to the sheltering effect of the hole and thus the heat is concentrated. Heat loss due to wind and other factors is greatly reduced thus making it ideal for cooking.

Long Log Fire It is also an effective method to use for cooking on especially because the coals and heat are held in place. Made by taking two large logs and placing them parallel to one another. Then adding smaller sized sticks in between the length of the logs. This is a great method to use when in the snow and large groups.

Log Cabin Fire

The Log Cabin Fire is less vulnerable to Collapse and these qualities make it an excellent cooking fire. The Fire is slower burning and the structure is able to support cookware. It is important to use thick green branches for the parts of the fire that ultimately support your cookware.


Butchers Guide To Meat Tools Required

3.

7.

1. 2. 6. 5. 4.

8.

8 Primary cuts on game meat 1. The hindquarter- Roasts, Steaks, Sirloins, Stew meat

Edible Organs to save •

Heart– Remove the ventricles and slice it up into quarter inch slices. See page for recipe.

Liver- Full of iron and other vitamins, liver is a desired delicacy by many hunters. See page for recipes.

Bone Marrow– Not quite an organ but still a desired portion of the animal often over looked. Typically removed from the femur and other large bones. See page for recipe

Kidney– Less desired due to adverse taste however in a survival situation it shouldn't be wasted due to its nutritional value. Roast, broil and or stew it to help conceal taste.

2. Flank– Burger, sausage, stew meat 3. Loin / Back strap– Tenderloin, Steaks

4. Shank– Stew meat, Burger, Sausage 5. Rib– Prime rib, Burger, Stew meat 6. Chuck- Pot Roast, Jerky, Stew meat, Burger 7. Neck– Pot Roast, Jerky, Stew meat 8. Shank– Stew meat, Burger, sausage


Guide to Cooking Steaks

Cooking Temp By Thickness 1/2 in thick

425 to 450 °F

3/4 to 1 inch thick

360 to 400 °F

Steps to Cooking Steaks 4 mins each side

1. Fire up the grill

2. Prep the steak 3. Sear the steak and flip 4. Move to the warm side 5. Check for doneness

Medium Pink Center

6. Remove and Rest

5 mins each side 2 mins each side

Medium Well

Rare

Slightly Pink Center

Very Red Cool Center

6 mins each side

3-4 mins each side

Medium Rare

Well Done

Warm Red Center

No Red Cooked throughout


How to make Basic BBQ Sauce

BBQ

15 mins Prep time 20 Mins Cook time

Basic BBQ Sause Recipe • • • • • • • • • • •

• • • • • • •

Directions

1. Heat the oil in a large Pan on medium heat. Add 3 tablespoons vegetable oil the onion, garlic, and bell pepper and cook until 1 medium-size onion, minced softened but not brown, about 5 minutes. Stir in 1 clove garlic, minced the ketchup, tomato sauce, cider vinegar, 1/4 green bell pepper, cored, seeded, and Worcestershire sauce, lemon juice, pineapple minced juice hot sauce, liquid smoke, molasses, brown 1/2 cup ketchup sugar, prepared and dry mustards, black pepper, 1/2 cup tomato sauce 2. Add 1 cup of water and bring to a boil. Reduce 3 tablespoons cider vinegar, or more to taste the heat to low and let the sauce simmer, uncov3 tablespoons Worcestershire sauce ered, until thickened, about 15 minutes, stirring 3 tablespoons fresh lime juice often to prevent scorching. If the sauce becomes 2 tablespoons pineapple juice too thick, add a little more water. 1 teaspoon of your favorite hot sauce, or more to 3. Remove the barbecue sauce from the heat and taste taste for seasoning, adding salt to taste and more 1/2 teaspoon liquid smoke, or 2 tablespoons cider vinegar, hot sauce, and/or brown sugar as meat drippings necessary; the sauce should be highly seasoned. 2 1/2 tablespoons molasses 4. Place in a serving bowl or jar and keep refrigerat3 tablespoons dark brown sugar, or more to taste ed and this should keep the sauce good for sever2 tablespoons prepared mustard of your choice al weeks. 1 1/2 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper Salt to taste


Cast Iron Steak & Eggs

10 mins Prep time

10 mins Prep time

15 Mins Cook time

15 Mins Cook time

Steak and Eggs • • • • • •

2 1/2 Tbsp. Vegetable oil 1 lbs. sirloin steak Salt and Fresh Ground Pepper 2 tbsp. Salted Butter 6 Large Eggs Lemon or lime (optional)

Directions 

Heat the cast iron to medium heat roughly 375 degrees. Once you have raised the temperature add the oil to the pan.  Add the steak and cook until browned on one side and rotate. Salt and pepper to taste and sprinkle lime/ lemon juice over the top. Cook to desired doneness.  Place the steak aside to rest and add the eggs to the pan for cooking. Maintain the temperature on medium heat. Add the seasonings according to taste and enjoy!  Cutting the Steak into thin slices and mix with the eggs will makes it much more enjoyable.

Cast Iron Bacon and Eggs • • •

4 eggs 1/2 lbs. bacon Salt and Pepper

Directions 

Place the bacon in a cold pan and bring it to a medium heat. Bring bacon to a sizzle and cook to desired doneness.  Place eggs into the pan and cook them in the residual grease left in the pan. Typically the bacon grease has more than enough salt in it to flavor the bacon.  If desired hash browns can be a great addition to your outdoor breakfast.

Backpacking Bacon It is much easier to pack in precooked bacon to allow the food to last longer and not be required to be kept cold. A carrying case for the eggs will help and prevent them from cracking however dehydrated eggs can reduce your pack weight significantly.


Bone Broth recipes

15 mins prep Time

10 mins prep Time

48 Hours Cook Time

2 days Cook Time

Elk Bone Broth • • • • • • • • • • •

3 1/2 pounds Elk bones with marrow 2 carrots, grated 5 celery stalks diced 1 medium onion quartered 5 garlic cloves, peel on and smashed 1 1/2 teaspoon Sea Salt 1 teaspoon whole peppercorns 1 bay leaf 3 sprigs fresh thyme 5-6 sprigs parsley 22 cups cold water

Directions 1. Place all ingredients in a 10 plus quart capacity crock-pot. Add in water. Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface periodically. 2. Simmer for 24-48 hours. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. 3. Let stock cool to room temperature, cover and chill. Use within a week or freeze up to 3 months.

Sage Grouse/Wild Turkey Stock • • •

2 pounds Sage Grouse/ Turkey bones Water 2 sprigs of fresh rosemary

Directions 1. Wash Grouse bones and place them in a crockpot. Add enough water to cover the bones and fill ¾ths of the crockpot. Tear the leaves off the rosemary stalks and add to the crockpot. 2. Simmer on low for 2 days. Once the crockpot cools, place it in the refrigerator until the fat solidifies and rises to the top. Skim off the fat with a ladle or pour the broth through a strainer to strain the fat.


Bone Marrow recipes

15 mins prep Time

15 mins prep Time

15 mins Cook Time

30 days Cook Time

Roasted Bison Marrow

Roasted Moose Marrow

• 8 to 12 center-cut Bison marrow bones, 3 inches long, 3 to 4 pounds total • 1 cup roughly chopped fresh parsley • 2 shallots, thinly sliced • 2 teaspoons capers • 1 ½ tablespoons extra virgin olive oil • 2 teaspoons fresh lime juice • sea salt to taste

• • • • • •

2 pounds Moose bone marrow Salt Cracked black pepper 6 shallot rings, sliced 200g flat-leaf parsley 1 baguette, cut and toasted Method

Directions 

Pre-heat the oven to 425 Degrees. Sprinkle the bone marrow with salt and cracked black pepper, Directions then place in the oven 1. Preheat oven to 425 degrees. Place bones, cut  Roast for eight to ten minutes, until cooked. Once cooked, place the bone marrow on a servside up, on foil-lined baking sheet or in ovenproof ing dish, skillet. Cook until marrow is soft and has begun  Cover with sliced shallots and parsley and serve with toast. to separate from the bone, roughly 12-15  You may want to leave fat and bits of meat left minutes. on the outside this can be eaten as well. 2. Combine parsley, shallots and capers in small bowl. whisk together olive oil and lime juice and drizzle dressing over parsley mixture until leaves are just covered. . Serve by scooping out marrow, spread on toast, sprinkle with salt.


Dutch Oven Handle

Lid

Lid Lifter

Oven

Legs A Brief History on Dutch Oven Origins In 1704 a man by the name of Abraham Darby traveled from England to Holland to inspect a Dutch casting process by which brass vessels where cast in dry sand molds. Upon returning to England Darby experimented with the process and eventually patented a casting process using a better type of molding sand as well as a process of baking the mold to improve casting smoothness. Darby eventually began casting pots and shipping them to the new colonies and throughout the world. It is believed that the name "Dutch Oven" may have derived from the original Dutch process for casting metal pots. However other stories as to the naming have differed. Dutch Oven Uses A Dutch oven is a piece of cookware that can be used in a myriad of ways. It has a thick bottom and sides with a heavy and tightly fitting lid that locks in moisture and flavor. The thick bottom prevents hot spots and retains heat, while the heavy lid keeps flavors from escaping. The pot can be used stove-top for browning meat, making stews, soups and chili, or

cooking vegetables, rice and other grains. It can also go right in the oven for making roasts. Dutch Oven Maintenance & Seasoning

1. 2. 3. 4. 5. 6. 7.

Prepare your Seasoning Area Wash your Dutch oven, if necessary Use a towel to dry out your Dutch oven Wrap a cookie sheet with aluminum foil Select your grease Grease the Dutch Oven Apply vegetable shortening to the outside and inside of your Dutch oven and lids, if necessary. 8. Place the Dutch Oven in the oven. Then turn the temp to 350F. Be sure to place the Dutch oven upside down. 9. Leave the Dutch Oven in the grill or stove for 45 to 60 10. Turn off the Oven and Clean off any residual seasoning. Dutch Oven Stacking and Volcanoes This method will allow you to cook more than oven at a time with fewer coals or briquettes in use


Preparing Coals For Cooking Briquettes

Fire Coals

Vs.

Charcoal Briquettes Briquette Charcoal, for example, by far the most popular type in the US, is made up of bits of charcoal, coal, starch (as a binder), sawdust, and sodium nitrate (to make it burn better). For the same reason that SPAM is cheaper than a whole ham, briquettes are cheaper to make than all-wood charcoal.

Campfire Coals Campfire coals may in many instances be the primary heat source for cooking with your Dutch oven. These coals will provide plenty of heat to accomplish all of your cooking needs. However they do have a shorter burn time than Charcoal Briquettes. These types of coals can burn at greater temperatures as well.

Burn Time

Burn Time

45 mins — 4 hours

45 Mins—2 hours

Depending on the oxygen Availability

This will depend on Oxygen and fuel types

Charcoal Flavoring This is a great way to add extra flavor through the charcoal smoke. Popular options are as follows: •

Original • Mesquite • Applewood • Hickory

Never Use an Open Flame Only coals It is important that an open flame isn't visible when cooking with a Dutch oven. Too much heat can and will warp the metal itself. Use coals that no longer have flames and are greyish in color but still giving off plenty of hear. It is harder to estimate cooking temperatures with this method.


Dutch Oven Temperature Chart Dutch Oven Diameter Size 8 inch

10 inch

14 inch

12 inch

16 inch

Top

Bottom

Top

Bottom

Top

Bottom

Top

Bottom

Top

Bottom

300°

9

4

12

5

15

7

19

9

21

11

325°

10

5

13

6

16

7

20

10

22

12

350°

11

5

14

7

17

8

21

11

24

12

375°

11

6

16

7

18

9

22

12

24

13

400°

12

6

17

8

19

10

24

12

27

13

425°

13

6

18

9

21

10

25

13

28

14

450°

14

6

19

10

22

11

26

14

30

14

500°

15

7

20

11

23

12

28

14

32

15

Temp °F

Charcoal open air burn time 45 mins

Number of Charcoal Briquettes

Cleaning your Dutch Oven

Olive Oil

1. remove the left over food. You can make the process a little easier if you add water into your Dutch oven, put the lid on and get it over some coals. The hot water should soften up the remaining food. Let it cool a bit and clean, scraping with a plastic spatula to remove the bits of food. Don’t use soaps as this breaks down the seasoned cast iron and can cause your food to be distasteful the next time you cook. 2. Once the food is no where to be found, you want to dry out your Dutch oven. This can be done by putting it by a heat source to open up the pores and get all the moisture out. This shouldn’t take more than 5-10 minutes. Let the oven cool, and then add a nice new coat of olive oil with a lint free cloth. Wipe off the excess oil with a clean paper towel.


Dutch Oven Recipes Favorites

10 mins Prep time

15 Mins Cook time

10 mins Prep time 45 Mins Cook time 1. Dutch Oven Venison Casserole 4 pounds venison tenderloin or steak, cut in one-inch cubes 1/2 cup butter 2 medium onions, sliced 1 pound fresh mushrooms, stems removed 1/2 cup flour 1 cup dry red wine 2 (10.5-ounce) cans condensed onion soup 2 soup cans water Salt, black pepper

4. Dutch Oven Melt in Your Mouth Biscuits • • •

2 cups Bisquick baking mix 1 cup sour cream 1 stick (1/2 cup) melted margarine Directions

Preheat the Dutch oven. Mix all ingredients until smooth. Spoon dough into foil muffin cups, three -fourths full. Bake approximately 15 minutes.

10 mins Prep time 15 Mins Cook time 5. Easy Dutch Oven Cobbler

• 3/4 cup melted butter • 1 cup sugar In a Dutch oven, sauté venison cubes in butter until • 1 cup flour brown on all sides. Add onions and mushrooms; sau- • 2/3 cup milk té until vegetables are wilted. Sprinkle with flour. Stir • 1 large can sliced fruit Directions in wine, soup and water. Stir to blend. Cover and place on coals at edge of campfire. Add coals to the Pour butter into the Dutch oven. Combine sugar, oven lid. Cook 45 minutes for tenderloin, 1-1/2 to 2 flour and milk. Pour over butter. Add fruit. Bake until golden brown. hours for steak. Season to taste with salt and pepper. Directions


Dutch Oven Recipes Favorites

10 mins Prep time

10 mins Prep time

15 Mins Cook time

30 Mins Cook time

Dutch Oven Pineapple Upside-Down Cake

Dutch Oven Baked Apples

• 1 (18-ounce) package yellow cake mix • Eggs, milk or other ingredients needed to prepare cake mix • 3 tablespoons melted butter • 1/2 cup brown sugar • 1 (16-ounce) can sliced pineapple Directions

• • • •

Prepare the cake mix in a large bowl per package instructions. Preheat the Dutch oven. Into a 10-inch round cake pan, pour the melted butter then sprinkle on the sugar. Briefly place the pan in the oven to melt the sugar and create the glaze. Remove the pan and place pineapple slices over the glaze. Pour the cake batter over this until the pan is slightly less than full, and set the pan in the oven atop some pebbles or metal tent pins. Bake until a toothpick inserted in the cake comes out clean. Allow to cool 15 minutes then invert onto a plate.

Wash and core apples, preparing one or two per serving. Sprinkle sugar and cinnamon inside the hole, then add a pat of butter. Put apples in a greased pie pan and add some water. Place the pan in a preheated Dutch oven, elevated to prevent burning. Cover, add coals on top and beneath, and bake for about 30 minutes.

Several apples Sugar Cinnamon Butter Directions

Easy Recipe for beginners


Dutch Oven Recipes Favorites

10 mins Prep time

10 mins Prep time

30 Mins Cook time

30 Mins Cook time

Dutch Oven Omelets •

1 tablespoon minced ham

1 tablespoon minced sausage

1 tablespoon shredded cheese

1 teaspoon minced celery

2 tablespoon milk

1 egg pinch salt pinch pepper

Directions In Dutch oven foil about 1/2 way with waster and bring to a boil. Combine all ingredients into zip bag, remove as much air as possible. Using hands combine all ingredients well. Lower bags into boiling water. Using a spoon or ladle move bag around turning ever minute. Takes about 4 minutes depending on how many bags are in the kettle. they are done when the eggs look like omelet. you can eat right out of the bag or on plate

Sage Grouse and Mushroom Soup •

1 pkg. Oodles of Noodles Chicken Soup

Two Sage Grouse Breasts & Legs

1 sm. can mushrooms ( Not Wild Mushrooms)

Directions Bring 3 cups water to a boil in a 2 qt. pot. Add Chicken and mushrooms and bring back to boil. Cook for 2 minutes. Then add noodles and spice pack. Cook until noodles are done. This will take roughly 30 mins. Use Salt and others spices to season to taste.


Dutch Oven Popcorn

10 mins prep Time

10 mins prep Time

15 Mins Cook Time

15 Mins Cook Time

Salted Dutch Oven Popcorn • • •

1/3 cup Canola oil 2/3 cup Popcorn Salt (to taste)

Directions

Dutch Oven Kettle Corn • • • •

1/4 cup vegetable oil 1/2 cup popcorn kernels 1/3 cup sugar 3/4 teaspoon salt

Directions

Pour the oil in the oven which should be less than  Pour the oil in the oven which should be less than a Quarter inch. Begin to heat the oil at medium a Quarter inch. Begin to heat the oil at medium heat see page 22 To achieve the desired temperheat see page 22 To achieve the desired temperature. ature.  Begin to heat and add two to three test kernels  Begin to heat and add two to three test kernels of corn. They should pop within about 10 mins. of corn. They should pop within about 10 mins. This will indicate to you when the rest of the corn This will indicate to you when the rest of the corn is ready to be added. Pour in the sugar with the is ready to be added. kernels to be cooked together.  Shake the pan gently periodically to allow all of the kernels to pop. Be sure to leave the lid slight-  Shake the pan gently periodically to allow all of the kernels to pop. Be sure to leave the lid slightly ajar about an inch. Once the popping has ly ajar about an inch. Once the popping has slowed down remove it from the oven to prevent slowed down remove it from the oven to prevent it from burning. Note that it is normal for 3% on it from burning. Note that it is normal for 3% on average of the kernels not to pop. average of the kernels not to pop.  Add butter and salt to taste and enjoy you Dutch  Add butter and salt to taste and enjoy you Dutch oven popcorn. oven popcorn. 


Dutch oven Birthday Cake

10 mins prep Time

10 mins prep Time

1 Hour Cook Time

15 Mins Cook Time

Dutch Over Cobbler

Cinnamon Peach Crumb Cobbler

1 can Sliced peaches, large

4 cans sliced peaches in heavy syrup, drained

1 can Fruit cocktail, large

2 Tbs. tapioca

1 can Crushed pineapple, small

1 box cinnamon crumb cake mix

1/2 c Instant tapioca

1 egg

1/4 lb. Margarine

2/3 cup water

1 c Brown sugar

1 pk Cake mix

Directions Directions

In 12 inch foil lined Dutch Oven, combine fruit and tapioca. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over cake mix. Dab butter all over top of brown sugar. Place lid on oven. Bake 45 minutes to 1 hour. Use 6 to 8 coals on the bottom and 14 to 16 on the top. Cake is done when top is brown and cake has absorbed juices and is no longer dry.

1. Mix tapioca with peaches and let stand 15 minutes. Mix batter as directed and add 1/2 crumb mix 2.Pour peaches in 12" Dutch oven Spoon batter over peaches and sprinkle remainder of crumb mix on top. 3. Bake 45 minutes with 8 coals on bottom and 17 coals on top. Allow to cool for 20 minutes.


Cooking Fish

Brook Trout

Striped Bass

Rainbow Trout

Crawfish

Brown Trout

Small Mouth Bass

Cutthroat Trout

Walleye

California Golden Trout

White Bass

Lake Trout

Perch

Artic Grayling

Blue Gill

Tiger Trout

Crappie

Sockeye Salmon

American Eel

Northern Pike

Catfish

Tiger Muskie

Carp

Large Mouth Bass

Frogs


Improvised Fish Cooking Methods Greenstick Charcoal Grill Once the fire has built up a good coal base do not place anymore fuel on it. Once all flame has gone out then create a grilling platform on top of green logs or rocks. The food can then be placed on top of this and will cook quickly. Be sure to use very green branches that will not ignite.

Plant Cooking Pinning up food and placing it within a foot of your fire will cook the food with the radiant heat that the fire gives off. This can be an excellent method to use when cooking meat and fish. You also do not run the risk of losing the food

Skillet Cooking

This method can be used to cook food by hand over the fire or to leave in the ground upright to cook on its own. This is a very simple and easily constructed method to allow for fast cooking with no cookware. An entire animal can be cooked at once using this method. Simply make the skewer/ rack the appropriate size to match the food.

Stick Kabob This method can be used to cook food by hand over the fire or to leave in the ground upright to cook on its own. This is a very simple and easily constructed method to allow for fast cooking with no cookware. An entire animal can be cooked at once using this method. Simply make the skewer/ rack the appropriate size to match the food.


Basic Fish Anatomy

Spinous Dorsal

Caudal Peduncle

Nape Soft Dorsal Eye

Tongue Preoperculum

Caudal Lower & Upper

Operculum (Gill Cover) Pectoral

Lateral line

Anus

Anal

Pelvics

Basic Fishing Tackle

Where to look for Fish

Extra line 8 lbs. test at least

1. Head of Pool

Extra hooks size 8 or bigger

2. Tail of Pool

Bobbers Clear wood or plastic

Sinkers A variety of different sizes

Plastic worms and flies

A couple of lures

Needle nose pliers

Small first aid kit

Current Fishing Licenses

Fishing Crile

11.In Front of rock or gravel bar

Stringer

12.Downstream of gravel bar and rocks

3. Current Seam 4. Tributary 5. Overhanging vegetation 6. Undercut bank 7. Depth Change 8. Riffle 9. Bank Obstruction 10.Still water near gravel bars


Cleaning/Gutting a Fish

Tools Required

Cleaning a Fish 1. Use a small knife to make a small incision into the anus with the knife blade facing toward the head. 2. Cut just under the skin until you reach the pectoral fins. 3. Separate the tongue from the jaw by cutting the thin skin that connects them. 4. Next place the pointer finger in-between the tongue and jaw. Pull down towards the anus and this will separate the lower Gill cover. Continue pulling and all of the inner guts will be pulled out as well.

5. Inside running along the spine is the intestinal vein. Place the thumbnail facing the head on vein. Then scrape it out using moderate pressure. 6. Do not throw the guts into the water (this can spread disease among fish). Keep all guts away from your camping area. It is best to place them under a rock or in a hole. 7. Wash the fish out (This is fine to do in the body of water).


How to Fillet Fish Fillet Knife

1.

2.

Fish Fillet 1. Start by laying the fish with it's back toward you near the edge of the cutting board. Start just behind the head 1. and begin to cut toward the tail with the knife blade in contact with the vertebral column and at a slight incline to cut as much meat as possible along

2.

2.

the back 2. 2. You will be cutting through the ribs as you perform this process. Continue cutting until you reach the tail end. Place the newly cut fillet aside. The next task is to remove the rib bones. Start by slipping the fillet knife gently between the rib bones and the flesh. 3. You'll want to keep the fillet knife as close to the ribs as possible, making sure not to cut too deeply or you'll be removing more flesh than necessary.

Organ Cavity

Fillet Knife

Complete Fish Fillet

A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is very flexible boning knives that are used to filet and prepare fish.


Air Drying Fish

Airflow

Diced Fish fillet

Airflow

Airflow

Directions •

There are many techniques for cutting fish. Everyone has their own method. The main thing is to cut the fish so it can dry quickly by exposing as much surface area to the air.

Imagine two wet towels. One is rolled up and hung on the clothes line. The other one is spread wide and hung on the same line. Which one will dry faster?

The one that is spread out will dry faster because it has greater surface area exposed to the breeze. The same is true for fish. The more surface area we can expose, the faster it dries.

The traditional way is to cut the flesh away from the backbone and ribs, and score the fish many times to create folds of flesh that hang exposed to the smoke and breeze.

In Southeast Alaska, the weather is so damp, fish is cut thin and often put on wire mesh racks and smoked strongly with considerable heat. It is more of a kippering process than drying.


Smoking Fish Recipes

3-5 Hours Prep 2-4 hours Cook

3-5 Hours Prep 2-4 hours Smoked Trout 1. Salt both sides of the trout liberally. Use the whole 1/2 cup for a fish that, when it was alive, weighed between 3 and 14 pounds. Scale the salt up or down if your fish is larger or smaller, but don’t get all hung up on it — this is an approximation. Sprinkle the chopped spruce tips all over the meat side of the trout. Fold the trout over on itself so it’s “back to normal.” Put the fish in a closed container and set in the fridge for as many hours as the butterflied fish weighs. 2. Rinse off the cure under cold water and pat the fish dry with paper towels. Let it sit out in a cool, breezy place for a few hours, or you can set the trout on a cooling rack in the fridge for up to a day. This dries the fish out enough to form a pellicle; if you skip this step the smoke will not adhere to it as well. 3. Smoke the trout over any seasoned non-resinous wood you want. Fruit woods and oak are other good choices. Smoke over low heat — no higher than 225° F and ideally closer to 180°F — until the fish has been cooked through, which can take as little as 90 minutes or as long as 4 hours, depending on how thick your trout is and how hot your fire is. Either eat the trout on the spot or let it cool and eat it cold. It should keep for a solid week to 10 days if kept cool.

Smoked Salmon 1.Place fish in a large bowl. Combine oil, lemon juice, sugar, dill weed, and salt. Stir until sugar dissolves and pour over fish. Refrigerate for 1 hour, turning once. 2. Build a slow fire in a covered bbq. Remove fish from marinade, reserving marinade. Place fish in a single layer in a lightly oiled baking dish or foil pan. 3.Place baking dish on heavy duty foil on grill. Sprinkle dampened chips over coals. Close hood and bbq, turning fish once and basting with marinade several times, 30 to 40 minutes or until fish flakes easily with a fork.

Ingredients' 6 salmon steaks 2 tablespoons vegetable oil 2 tablespoons lemon juice 1 tablespoon brown sugar 1 teaspoon dried dill weed 1⁄ teaspoon 2

salt

hickory chips


Smoking Fish / Meats Rising Smoke

Tripod Lashing

Whole Fresh Fish

Smoking Rack Fresh Fillets

Smoking Rack

Charcoal smoker Hot-smoking (also called barbecuing or kippering) requires a short brining time due to the higher temperatures and smoking temperatures of 90°F for the first 2 hours and 150°F for an additional four to nine hours. Hot-smoked fish are moist, lightly salted, and fully cooked, but they will keep in the refrigerator for only a few days at best.

gardless one must use seasoned non-resinous woods: hickory, oak, apple, maple, birch, beech, or alder. Avoid: pine, fir, spruce, etc. or green woods. Salmon is usually smoked with alder, Add sawdust for more flavor 1. Mix brine over low heat until salt and sugar dissolved. Let cool completely. 2. Submerge fish in brine. Let rest in the fridge for 6-10 hours, or overnight. 3. Remove fillets and lightly rinse before smoking. Pat dry and sprinkle with paprika. Preheat smoker and add wood chips.

Cold-smoking requires a longer brining time, lower temperature of between 80-90°F and extended smoking time of one to five days or more of steady smoking). Cold-smoked fish contain more salt and less moisture than hot-smoked fish. Once the fish has Brine Mixture: Brine salt per 1 quart (4 cups) of water. been sufficiently cured by smoke, it will keep in the refrigerator for several months. Smoking can be done without salt however it will not Wood types to use: Aspen, alder or fruit woods. Re- last as long as the salted.


Trout Recipes

10 mins prep Time

20 mins Prep time

10 Mins Cook Time

13 Mins Cook time

Whole pan Fried Trout

Breaded Italian Trout •

4 trout fillets (about 8 ounces each)

• • • • • • • • •

1/2 cup grated Parmesan cheese 1/2 cup bacon-flavored crackers, crushed 1/2 cup cornmeal 1/4 to 1/2 teaspoon garlic salt Pinch pepper 2 eggs 1/2 cup milk 1/2 cup canola oil Lemon wedges and/or minced chives or parsley, optional Directions

• • • • • • • •

Place 5 whole 12 ounce trout cleaned with the heads and tails on. 1/2 Cup all purpose flower 1/2 Cup Cornmeal 1/8 Teaspoon Cayenne pepper 1 teaspoon Salt 1 teaspoon ground black pepper 3 Tablespoons Olive Oil 2 lemons cut into wedges for the garnish

Directions

1. Remove gills from fish and discard. Rinse fish under cold water. 1. Rinse fish in cold water; pat 2. In a large skillet heat oil over medium heat. In shallow dish, combine the flour, cornmeal, salt dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on In another bowl, beat eggs and milk. Dip fish in each side or until meat flakes with a fork. Serve garthe egg mixture, roll in the crumb mixture. 2. In a large skillet, fry fish in oil for 3-4 minutes on nished with lemon wedges. each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired. Yield: 4 servings.


Trout Recipes

10 mins prep Time 30 Mins Cook Time

Garlic Trout with Lemon Butter Herb • • • • • • • • •

1.5 pounds trout (or salmon, or arctic char) - 2 large fish fillets with skin on the bottom 2 tablespoons olive oil (more, if needed) 1 tablespoon Italian herb seasoning (dried thyme, oregano, parsley, combined) salt, to taste 4 garlic cloves, diced 3 tablespoons lemon juice, freshly squeezed 2 more tablespoons white wine 2 tablespoons butter, softened

rating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan. 4. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

10 Mins prep Time 20 Mins Cook Time

Baked Fresh Rainbow Trout

2 tablespoons parsley, chopped

Directions

2 Teaspoons olive oil, or to taste

1. Season the top of fish fillets with Italian herb seasoning and salt. 2. In a large skillet heat 2 tablespoons of olive oil on medium heat until heated. To the hot skillet with olive oil, add fish fillets Cook side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets

3 whole rainbow trout , gutted and cleaned, heads and tails on.

1/4 teaspoon dried dill weed

1/4 teaspoon dried thyme

Salt and freshly grind pepper to taste

1/2 large onion

2 thin slices of lemon

over to the other side. (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning). Remove the skillet from heat, close with the lid, and let the fish sit for 5-10

2 tablespoons hot water

minutes, covered, in the skillet, until flaky and cooked through completely. 3. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, sepa-

1. Preheat the oven 400 F° Grease the 9x13 pan 2. Place the trout in the pan. Season the inside and outside of fish with dill, thyme, and salt. Stuff each Stuff each fish with onion slices, grind pepper over the top. Place 1 lemon slice in each fish 3. Bake in the oven for 20 mins. Until fish flake.


Pan Fish Recipes

10 mins prep Time

10 mins prep Time

8 mins Cook Time

8 Mins Cook Time

Pan Seared Pan Fish • • • • •

4 to 8 Pan fish fillets Salt & Pepper to taste 1/2 cup all purpose flour 1 tablespoon olive oil 2 tablespoons unsalted butter, melted.

Directions 1. Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.

2. Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

Broiled Bass with Hot Melted Butter • • • • • • • •

1/2 lb. white or yellow bass fillets 1 cup butter or margarine 2 tsp. Worcestershire sauce 2 tsp. prepared mustard 2 tbs. chili sauce 2 drops Tabasco sauce 4 tsp. lemon juice 2 tbs. chopped parsley

Directions 1. Melt butter and stir in the last six ingredients. Pour enough of the butter mix into the bottom of a large glass baking dish and swirl around to coat the dish. 2. Place the fish fillets in a single layer in the dish, then pour the remaining butter mix overtop. 3. Broil, 4 to 6 inches beneath the heat source, for 10 minutes, or until the fish flakes easily with a fork.


Pan Fish Recipes

10 mins prep Time 10 mins Cook Time

Perch Cakes • • • • • • • • • •

1 lb. fillets, cooked, flaked 1 egg, beaten 1 onion, minced 1 tbs. lemon juice 1 tsp. parsley flakes 1/4 tsp. pepper 1/4 to 1/2 cup cornflake crumbs 2 tbs. Mustard 1/2 tsp. salt Vegetable oil

Directions: 1. Mix egg, onion, mustard, lemon juice, parsley, salt and pepper in a bowl; toss with flaked fish. 2. Add enough cornflake crumbs to shape 4 to 6 fish cakes.

blespoon of lemon juice over the fillets. 2. Sprinkle with the herbs. Slice the remaining lemon half into thin slices, and arrange the slices on top of the fish. 3. Bake in a preheated 450-degree oven for 12 minutes or until fish flakes easily with a fork.

10 mins prep Time 12 mins Cook Time

Pan Fried Crappie • • • • • •

2 lb. crappie 1 cup cornmeal 1 cup flour 3 eggs, beaten Salt, pepper Peanut oil Directions:

1. Mix corn meal and flour in a large zip-seal 3. Roll each cake in extra crumbs to coat the plastic bag. outside. Heat the oil in a skillet, and fry cakes until crisp and brown. 2. Salt and pepper each fillet, dip in egg, then

10 mins prep Time 12 mins Cook Time

Pan fish with Herbs • • • •

1 lb. Pan fish fillets 1 lemon 1 tsp. each chopped parsley, chives, and rosemary 1 tbs. butter

Directions 1. Melt the butter and pour into a shallow baking dish. Arrange the fish fillets in the dish. Cut the lemon in half and squeeze about one ta-

shake in bag until coated with meal/flour mixture. 3. Drop fillets in hot oil poured 1 to 2-inches

deep in a cast-iron skillet. 4. Cook fillets 1 to 2 minutes each or until

they flake with a fork.


Salmon Recipes

• • • •

10 mins Prep time

10 mins Prep time

10 Mins Cook time

10 Mins Cook time

Grilled Kokanee Salmon

Kokanee Salmon with Coriander and Lemon

4 pounds salmon ( kokanee, whole ) 8 ounces butter 4 tablespoons lemon pepper 1 teaspoon garlic ( minced, optional )

Directions

• • • • • • • • •

6 thin salmon fillets 2 Tbsp. crushed coriander Juice of 1 lemon ¼ tsp ground cumin 2 garlic cloves ¼ tsp Kosher salt 10 grinds black pepper (~1/8 tsp) 2 tsp olive oil Soy Sauce

1. Warm up the grill to medium heat. Butterfly the kokanee by slicing down the backbone from the inside and laying the fish skin-side down. 2. Place the fish on tin foil with the skin down. Cut Directions butter into slices and place evenly on the fish. Sprinkle lemon pepper generously over the 1. Preheat the oven to 400 F° butter. 2. Mix coriander, lemon, cumin, olive oil, garlic, salt, 3. Add garlic if desired. Place on grill. Grill 5 to 7 and pepper in a bowl. Let sit for 15 minutes. minutes, being careful to not overcook. Use spatula to peel the meat from the skin. 3. Place fillets onto a baking sheep. Pour/brush cori4. Remove the bones and serve with your favorite ander mixture onto each salmon fillet. vegetables an rice! 4. Bake for 13 minutes. (Baking time will vary depending on thickness of fillets.) 5. Drizzle fillets with soy sauce.


Salmon Recipes

10 mins Prep time

15 mins Prep time

20 Mins Cook time

15 Mins Cook time

Balsamic- Glazed Salmon Fillets • • • • • • • •

6 to 8 Salmon fillets 4 cloves garlic, minced 1 Tbsp. honey 1 Tbsp. white wine 1/3 cup balsamic vinegar 4 tsp Dijon must Salt and Pepper to taste 1 Tbsp. chopped fresh oregano

Directions 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. 2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. 3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.  Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Marinated wild Salmon • • • • • • • • • • •

4-5 Salmon fillets 1 Tbsp. Onion powder Salt and pepper to taste 1 Tbsp. Crushed red pepper flakes 1/4 cup olive oil 1/4 fresh lemon juice 5 cloves garlic, minced 3 Tbsp. white balsamic vinegar 2 Tbsp. white sugar 2 Tbsp. chopped green onions 2 Tbsp. Chopped cilantro

Directions 1. Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish. 2. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours. 3. Preheat oven to 450 degrees F (230 degrees C).  Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.


Catfish Recipes

• • • • • • • • • • •

10 mins Prep time

20 mins Prep time

10 Mins Cook time

13 Mins Cook time

Cajun Blackened Catfish

3. When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

1 tsp ground black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp dried parsley 1 tsp ground cayenne pepper 1 tsp kosher salt 1/2 tsp dried oregano 1/2 tsp dried thyme 4 (4 ounce) catfish fillets, skinned 3/4 cup unsalted butter

Directions 1. Mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat. 2. Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.

10 mins Prep time 15 Mins Cook time

Boiled Crawfish side • • • •

5 lbs. of live or freshly caught crawfish 5 Tbsp. of sea salt Garlic Butter

Directions 

Clean the crawfish of any dirt and rinse thoroughly  Add Crawfish into a large pot then add water  As the water begins to warm add ingredients  Cook until crawfish are bright red and add them to your amazing Catfish meal


Catfish Recipes

15 mins Prep time

15 mins Prep time

10 Mins Cook time

10 Mins Cook time

Diced Catfish Soup

Oven Baked Catfish •

2 Tbsp. minced fresh parsley

1 Tsp. salt

3/4 Tsp. paprika

2 Cups Dashi

2 Tbsp. Thinly sliced lemongrass

1 Tbsp. Julienned Ginger

1 habanero pepper, seeds removed and thinly sliced

1/2 Tsp. dried thyme

1/2 Tsp. dried oregano

1/4 Cup fish sauce

1/2 Tsp. dried basil

1/4 Cup freshly Squeezed lime Juice

1/2 Tsp. ground black pepper

1 1/2 pound Catfish fillets, diced into one inch pieces. 14-16 ounces coconut milk

4 whole catfish fillets

Juice of one lemon

Directions

2 Tbsp. melted butter

Bring the dashi to a simmer in a 4-quart saucepan • over medium heat.

1/4 Tsp. garlic powder



Directions



Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a 1. Preheat the oven to 350 degrees. simmer. 2. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl.  Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 3. Sprinkle over both sides of catfish fillets. minutes. 4. Place the fillets in a 9x13 baking pan that has been coated with non-stick cooking spray.  Remove from the heat, ladle into soup bowls and serve immediately.

5. Add the melted butter, lemon juice and garlic powder to a small bowl. Mix well to combine. 6. Drizzle the butter-lemon-garlic mixture over the fillets. Bake uncovered for 15-20 minutes or until the fish flakes easily.


How to Actually Cook Carp

• •

15 mins Prep time

60 mins Prep time

10 Mins Cook time

15 Mins Cook time

Skillet Fried Carp

Jamaican Jerk Carp

1 pound boneless carp fillets (cut into 5-inch-long • pieces) •

4 cups frying oil (vegetable or peanut oil) 3 cups of your preferred fish coating (Andy’s is recommended) • 3 tablespoons Cajun seasoning (optional) 1 gallon zip-close bag Directions 1. Preheat cast-iron skillet with oil to 375 degrees. Combine fish coating and Cajun seasoning in a gallon-sized, zip-close bag.

• • • • • • • • •

1 1/2 Tsp Paprika 1/2 Tsp Cayenne 1/2 Tsp White Pepper 1 Tsp Salt or to taste 1/2 Tsp Onion Powder 1/2 Tsp Fresh ground black pepper 1/2 Garlic powder 1/4 Tsp Thyme 1/4 Tsp Oregano 2 1/2 lbs. Carp Fillets 1 Whole Lime Juiced

Directions 2. Drop each fillet into the fish coating mixture and Combine first 9 ingredients in a small bowl. Rub filshake bag. Place the fillets into the hot skillet (do lets generously with spice mix, then place them in a re-sealable plastic bag. Add lime juice to the bag. not overcrowd). Seal the bag and shake to combine all ingredients. 3. Cook 4 to 5 minutes until crispy and golden Marinate 20–60 minutes. (Do not exceed a 60brown (should flake easily with a fork). Place minute marinade time. Grill over a hot fire until fish cooked fillets on paper towel lined plate. is opaque and flaky. Separate and remove bones from fish with a fork.


How to Actually Cook Carp

60 mins Prep time

2 Hours Prep time

15 Mins Cook time

1-2 Hours Cook time

Smoked Asian Carp

Silver fin Carp Cakes • •

1 pound Asian carp fillets

1 T lemon juice

8 T unsalted butter, melted

2 T bread crumbs

1 T Dijon mustard

• • •











• • • •

5 pounds Asian carp steaks or fillets (skin on) 1 cup kosher or pickling salt 1 cup brown sugar Charcoal for smoker Wood chips (cherry or apple)

Directions 

Mix salt and sugar in a bowl. Roll fillets in salt/ sugar mixture until coated. Seal fillets in a re1 cup seasoned flour sealable plastic bag and place in the refrigerator for 2 hours. Flip bag over and refrigerate for an 1 egg, beaten additional 2 hours. 4 T vegetable oil  Remove fillets and rinse under cold water. Place Directions fillets on a cooling rack until water dries. Soak wood chips in water one hour before smoking. Poach or steam fillets until fully cooked, then Light charcoal and let it burn until covered with a break into pieces and remove all bones. light ash. Fill smoker’s water pan to create steam Place the meat into a mixing bowl. Add butter, in smoker and keep fish from drying out. Lightly mustard, half the egg and lemon juice; mix well. oil the grill and position brined fish skin-side Add bread crumbs and season to taste. Form down on the rack. small cakes with the fish mixture. Coat with re Add a handful of wood chips to charcoal and maining egg and seasoned flour. close smoker. Replenish chips every 20–30 minutes. Most fish will be cooked in 1–2 hours, Pan fry in cooking oil over medium-high heat 4–5 but times will vary with the outside temperature minutes or until golden brown. and the number of coals. To make seasoned flour add salt, pepper and  Finished fillets will have a golden honey to mayour favorite spices (for example: dry mustard, hogany color, depending on the type of wood dried basil, garlic powder, paprika, celery salt, chips used. Cooked fish will flake easily and be etc.) to 1 cup of flour. opaque on the inside. Allow fish to cool and serve “as is” or use in recipes that traditionally call for smoked salmon.


Frog Legs Recipes

30 mins prep Time

1 Hour prep Time

20 Mins Cook Time

12 Mins Cook Time

Fried Frog Legs • • • • • • • • • •

3lbs frog's legs 3eggs, beaten 2tablespoons mayonnaise 1 1/2 tablespoon cornstarch 1 1/2 tablespoon lime juice 1/3 Teaspoon baking powder 1/2 Teaspoon salt 1/2 Teaspoon pepper 1/3 cup all-purpose flour 1 cup dry Italian bread crumbs

Sautéed Frog Legs • • • • • • • • •

14 Pairs of Frog legs 1 cup flour Salt to taste Pepper to taste 14 Tbsp.. Butter salted 3 cloves garlic minced 2 Tbsp. fresh lime juice 1 tbsp. parsley 2 cups milk

Directions

1. Soak frog legs in milk for 1 hour, turning every 15 minutes. 1. In a small bowl, mix together the eggs, mayon2. Remove from milk and salt and pepper them naise, cornstarch, lemon juice, baking powder, lightly, and coat them in flour. Add butter to pan. salt, and pepper; whisk until smooth. Pour mixture over frog legs; cover and chill for 30 3. In a skillet bring the butter to a sizzle and add minutes. frog legs. Add lime juice squeezed over the top. Also 2. Add flour and breadcrumbs to a heavy-duty plas- add the minced garlic at this point. tic zip-lock bag; shake to mix. Remove legs from Sauté legs uncovered until they're golden brown on marinade. both sides (turning as needed). 3. Put 2-3 legs in bag at a time; close bag and shake until legs are coated. Add oil to a Dutch oven to a depth of 3-4 inches; heat to 375 degrees. Fry frog legs for 1-3 minutes or until dark golden brown; drain on paper towels.

Directions


Frog Legs Recipes

15 mins prep Time

10 mins prep Time

12 Mins Cook Time

10 Mins Cook Time

Spicy Frog Legs • • • • • • • • • • • •

3 eggs 14 pairs of frog legs 2 tsp cayenne pepper 1 1/2 tsp salt 2 tsp tabasco sauce 1 tsp baking powder Corn Starch 4 oz. Fresh Beer 2 Cups all purpose flour 1 cup yellow corn meal 1 Lime 1 quart peanut oil

Directions 

In a bowl, add the egg whites, your favorite spicy seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and mix. Next, dissolve 3 tsp. of cornstarch in a small amount of cold water and add it to the mixture. Again, blend all of the ingredients together. Coat the frog legs.  In a separate bowl mix 2 cups of all-purpose flour and 1 cup of yellow cornmeal together. After dredging the frog legs in the beer batter, add them to the bowl of flour and cornmeal and shake until they are well coated on all sides. A large plastic-type bag can also be used for this.  Heat peanut oil or vegetable oil to 375°F. and fry the legs for about 2 - 5 minutes on each side (flip 1 time) until they have turned brown. Sprinkle lightly with lime juice.

Grilled Frog Legs • • • • • • • •

12 large frog legs 1/2 c. vegetable oil Grated peel & juice of 1/2 lemon 3 T. minced purple onion 1 tsp. salt 1 tsp. dried basil leaves 1 tsp. dry mustard 2 T. chopped parsley Vegetable oil 1/4 c. butter or margarine 1 clove garlic 1 lemon

Directions 1. Arrange frog legs in baking dish. Combine oil, lemon peel & juice, onion, parsley, salt, mustard and basil. Measure out 1/3 cup marinade, cover with plastic wrap and chill. Pour remaining marinade over frog legs, turning to coat. Cover with plastic wrap and chill, for 3 hours. 2. Grill with vegetable oil. Drain frog legs and discard marinade. Grill frog legs at medium heat, covered, for 3 minutes. Turn frog legs, cover, and cook for an additional 3-4 minutes or until meat is no longer pink and begins to separate from the bones. 3. Combine reserved marinade with butter and garlic in saucepan. Cook over medium heat for 1 to 2 minutes or until hot and butter is melted, stirring frequently. Pour over cooked frog legs and serve.

Where to find frogs

Frogs are a very diverse and widely spread group of short-bodied, tailless amphibians. Largely carnivorous they eating mostly insects. Frogs have been around for over 265 million years. Most Frogs are edible but if they are brightly colored it is best to avoid them. This will often indicate that toxicity. Most meat worth eating is found on the legs of the frog.


Crawfish Recipes

10 mins prep Time

15 mins prep Time

10 Mins Cook Time

1 hour Cook Time

Crawfish Boil • • • • • • • • • • •

2 bags crab boil 1 tablespoon liquid crab boil 3 lemons, halved 1 pound small red bliss potatoes 4 garlic bulbs, halved horizontally 2 onions, quartered 3 pounds live crawfish (seasonally available in some places 12 ounces link Andouille sausage, cut into 2-inch pieces 2 ears corn, cut into 2-inch pieces 1/2 pound button mushrooms Salt and cayenne

Directions

Creole Crawfish Boil • • • • • • • • • • •

2 Lemons halved 3 Bay Leaves 2 Teaspoons Salt 1/4 cup Shrimp Boil 4 medium onions 1 head Garlic 3lbs red potatoes 4 ears corn 2lbs smoked sausage 2 to 3 lbs. crawfish Hot pepper sauce

Directions

Fill a huge stock pot, with about 4 quarts of water.  In a very large pot heat 3 1/2 gallons of water un- don't fill the pot up more than 1/2 way. Squeeze the til nearly boiling. Add dry and liquid crab boil, lemon juice into the water, tossing in the halves too. squeeze in lemons, then throw in potatoes, garlic Add the bay leaves, salt, seasoning, onions, and garand onions. lic; bring the broth to a boil over medium-high heat  Boil 10 minutes. Add everything else. Cover and and simmer for 10 minutes. Add the potatoes to the boil 5 minutes. Turn off heat. Uncover, sprinkle in pot to give them a head start and simmer for 10 1/4 cup salt and 1 tablespoon cayenne, stir it up, minutes. Now add the corn and sausage; cook anothcover again and let sit for 10 minutes. er 10 minutes, making sure everything stays covered • Drain off liquid. Line table with newspaper and with the liquid. Toss in the crawfish and shut off the dig in. heat. Cover the pot and let the crawfish steep in the flavor for 15 minutes. Drain and spread the crawfish,


Crawfish Recipes

10 mins prep Time 20 Mins Cook Time

Crawfish Etouffee • • • • • • • • • • • • • • • • • • •

6 tablespoons butter 4 tablespoons flour 2 cups chopped onions 1/2 cup chopped celery 1/2 cup chopped bell pepper 6 cloves garlic, minced 2 bay leaves 2 sprigs fresh thyme 2 1/2 cups fish or shrimp stock 1 cup peeled, seeded and diced tomatoes 1 1/2 teaspoons salt 1/2 teaspoon crushed red pepper Hot pepper sauce 2 teaspoons Worcestershire sauce 2 pounds crawfish tails, with the fat 1/2 lemon, juiced 1 cup chopped green onions 1/4 cup chopped parsley Cooked white rice, for serving

Directions 

In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.  Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.



Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally. Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

Tips on where to find Crawfish Average Weight: 2-3 ounces Average Length: 7 inches Range: Western, Southern and South Eastern regions of the United States. Habitat: Large Lakes with plenty of cover, brackish waters, Ponds, and slow moving rivers. Description: Essentially a small lobster. Large cephalothorax and two crablike claws. Curved and segmented tail. World Record: 1.2lbs Look for areas which may provide cover for the crawfish such as rocks, roots, etc. Not only do these areas provide cover for the crayfish but the algae which grows in these areas is also a food base for the crayfish. These areas also give the crayfish a good place to hide while hunting for fish fry and any other moving critter they can capture and eat alive.


Elk/Wapiti Recipes

• • • • • • • • • • •

15 mins Prep time

15 mins Prep time

10 hours Cook time

20 Mins Cook time

Elk Slow Cooked

Elk Ribs in Port

Elk back strap (loin) or roast salt and pepper 1/2 cup Apple sauce 1 bottle of wheat beer 1 can of beef broth 4 tablespoons of butter 1 to 2 leek onions, finely sliced 2 garlic cloves, sliced thin 1 teaspoon of fresh sage 1/2 cup of flour Lemon

Directions

• • • • • • •

1 tablespoon olive oil 2 elk rib chops seasoned fresh ground pepper 1-ounce shallots, julienned 1/2 pint fresh blackberries, not frozen 8 ounces ruby port wine 2 ounces brown sauce 1 ounce brown sugar

Directions 

In a very hot pan add the oil then the chops, brown evenly on one side, turn over and place in a preheated oven 475 F°degrees Roughly 7 to 9 minutes or until medium rare.

1. In a Dutch oven or heavy skillet melt 2 tablespoons of butter and sauté leeks and garlic until they become soft and translucent. Remove and set aside. 2. Dredge elk in a little flour shaking off excess oils.  Remove from the oven, place on high heat, remove the chops, add the shallots and the berries, Add remainder of butter to the skillet and brown the sauté slightly add the port and let reduce by half. elk on all sides. Remove from heat. 3. Turn your crock-pot on to low. Add elk, leeks,  Then add the sauce and the sugar season with a sage, beer, and beef broth. Be sure that there is little salt if necessary, sauce should be a little enough liquid to cover most of the elk. If needed, thin, serve sauce on the side. add more beef broth. Cook on low for 8-10 hours. Remove elk from the crock-pot


Elk/Wapiti Recipes

10 mins Prep time

15 mins Prep time

20 Mins Cook time

10 Mins Cook time

Elk & Broccoli Asian • • • • • • • • • • • • •

1.

2.

3.

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1/4 cup cornstarch 3 tablespoons sherry 2 cloves garlic, minced 2 tablespoons brown sugar 1 tablespoon minced fresh ginger 1 pound flank Elk steak, trimmed 3 tablespoons peanut or olive oil 1 pound broccoli florets 1/4 cup beef broth 1/4 cup oyster sauce Salt to taste 1/2 cup low-sodium soy sauce Chow Mein, for serving

Bacon Elk Burgers • • •

1 container of crumbled blue cheese 2lbs Elk Ground Burger 1 tablespoon each thyme and oregano, finely chopped 1 tablespoon ground black pepper 1/2 small red onion, chopped 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 1/2 tablespoons chopped garlic Salt to taste Red pepper flakes to taste 5 strips bacon, cooked and chopped

• • • • • • Directions In a bowl, mix together the soy sauce, cornstarch, • sherry, brown sugar, ginger and garlic. Pour half • Directions the liquid over the sliced meat in a bowl and toss 1. Start with two pounds ground elk meat, and try with your hands. Reserve the other half of the one of these three ingredient lists to make them liquid and set aside. special. Heat the oil in a heavy skillet over high heat. Add the broccoli and stir for a minute. Remove to a 2. Just add all the ingredients to the ground meat in plate for resting a large bowl and divide into burger-sized patties. Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out  They can be grilled over medium-high heat, or the meat as you add it to skillet, but do not stir cooked on the stove in a pan with some butter or for a good minute. (get the meat to get as brown oil to keep it from sticking. as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate. Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over  Serve high heat until it starts to thicken. Add the beef them with and broccoli back into the skillet and toss to coat. Season with salt if needed Try Serving over Chow Mein or other Asian noodle types. buns


Mule/Whitetail Deer Recipes

15 mins Prep time

15 mins Prep time

9 Hours Cook time

9 Hours Cook time

Deer Back strap • • • • • •

1 lbs. venison tenderloin or backstrap 1 cup dry red wine 3 tbsp. Dijon mustard 2 cups chicken stock 3 tbsp. Blackberry jam Salt/pepper

Directions 1. Make the marinade by mixing the wine and the mustard. Salt and pepper the venison and cover and marinate with mustard mix. Put it in the refrigerator for at least six hours. When ready, remove the meat from marinade.

Venison Medallion • • • • • • • • • • •

1 pound venison backstrap or loin 3 tablespoons lard or butter Salt Pomegranate seeds for garnish 1 shallot, minced 1 shot of gin 1 lemon 1/4 cup venison stock 1 teaspoon ground juniper 2 teaspoons chopped fresh rosemary 1/2 cup sour cream

Directions

 Salt venison; set aside for 30-60 minutes 2. Heat a skillet with some two tablespoons of  Heat butter or lard and sear venison three-five butter and one tablespoon of olive oil. Brown the minutes on each side; medium rare venison is tenderloin over medium-high heat until medium best. Add shallot and sauté; turn the heat off and rare, five minutes on each side. add gin  Cook alcohol down with high heat and add 3. Cover tenderloin with tin foil; it will still be cookcrushed juniper, rosemary and demi-glace or ing. beef/venison stock  Turn off heat and whisk in sour cream. You 4. Deglaze the pan with chicken stock; reduce by should be able to make a trail with the spoon for half and add the jam. Cook until the marinade desired thickness. Serve over venison medallions thickens and serve over sliced venison. and garnish with pomegranate seeds


Mule/Whitetail Deer Recipes

15 mins Prep time

15 mins Prep time

9 Hours Cook time

9 Hours Cook time

Deer Steak & Rice • • • • • • • • • • • • •

2 lbs. venison steaks Salt to taste 1 1/2 cup white or wild 3 1/4 cups venison or beef stock liquid 1/3 pound mushrooms 5 1/2 tablespoons unsalted butter, divided 1 onion, chopped 1/4 cup chopped hazelnuts 1 cup cranberries, or 1/4 cup raisins 1/4 cup chopped parsley Black pepper to taste Squash seed oil 1 lime over the top

Slow Cooked Deer Roast • • • • • • • • • • • • •

Directions

3 Tbsp. butter 4lb venison roast (or beef shoulder roast) 1 Tbsp. salt 1 tsp pepper 2 large onions, cut in half and quartered 6 large potatoes, cut into 1” cubes 10 medium carrots, cut into 1” chunks ¼ c flour (plus an additional ¼ c if necessary, added at the end) 2 (12 oz.) bottles of beer 2 c vegetable or beef stock 1 Tbsp. tomato paste 2 Tbsp. brown sugar 1 Tbsp. mustard powder 1 tsp thyme

Directions

1. Cook wild rice in the beef broth. add a cup of water or so, depending on how old your rice it, use 2 cups broth and 1 cup water. Cook the rice until tender and drain. 2. Put the mushrooms in a large frying pan or sauté pan and turn the heat to high. Dry sauté the mushrooms, shaking them frequently, until they sizzle. When they do, boil off this water. Add 2 tablespoons of the butter and sauté until the mushrooms begin to brown. Salt them as they cook. Remove and set aside. 3. Add the chopped onions to the pan as well as another 2 tablespoons of butter. Sauté on medium-high heat until browned on the edges, about 6 to 8 minutes. Remove the onions and put them with the mushrooms. 4. Add the remaining 2 tablespoons of butter to the pan. Dry the venison with paper towels and add it to the pan. Sear the venison medium-rare. Depends on how thick the venison to determine how done you want your meat. Take the meat out and let it rest. Turn the heat to medium-low and add back the mushrooms and onions to the pan. Add the remaining ingredients except for the squash seed oil and toss . Heat this just until everything is warm, then divide it onto people’s plates. Grind. Slice the venison thickly and serve, drizzled with the squash seed oil.

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Season roast with salt and pepper. In a 2 gallon or larger Dutch oven or soup pot melt 1 Tbsp. butter. Add the roast and sear on all sides over medium-high heat, 1-2 minutes per side. Remove the roast from pot. Reduce heat to medium and add the remaining 2 Tbsp. butter. Melt butter and add onions. Sauté until golden brown, 3-5 minutes. Add potatoes and carrots, sauté 1-2 minutes. Add flour and stir until moistened. Stir in beer, stock, tomato paste, brown sugar, mustard powder, and thyme. Mix well. Add the roast back to pot, nestling it among the vegetables. Bring the mixture to a simmer. Reduce the heat to maintain a simmer and cover the pot. Simmer for 3 hours. Thirty minutes before serving, remove the lid from the pot. place ¼ c of flour in a small bowl. Ladle ½ – ¾ c of broth from the pot into the flour and whisk until no lumps remain. Pour mixture into the stew and stir to incorporate. Continue to simmer, uncovered, until sauce thickens slightly.


Caribou Recipes

3 Day Prep time

15 mins Prep time

1 Hour Cook time

20 mins Cook time

Caribou Hamburgers

Braised Caribou • • • • • • • • •

4 lbs. Caribou roast 4 Strips salt pork or bacon Salt and pepper 1/8 tsp. Cloves 2 Bay leaves 2/3 c Claret 1/2 c Water 1 Onion; sliced 1 c Water 1 c Cranberry juice

• • • • • • • •

1 lbs. Ground caribou 4 oz. Ground pork Salt Fresh ground black pepper 1/2 md Onion; chopped Bread crumbs or other cereal optional Burger spices, herbs and condiments to taste 1 Egg

Directions 

Add Pork fat to the Caribou meat due to the lack of fat in Ground Meat. Direction  Mix all the ingredients handling as little as possible. Heat grill or broiler.  Lard the caribou with salt pork or bacon. Sprinkle  Brush burgers with vegetable oil and grill about 4 with salt, pepper and cloves. Marinate in claret minutes; turn and cook to desired doneness. with the two bay leaves for 2 to 3 days in a cool Serve on rolls with your choice of condiments. place.  Cook Burger to your choice of tendinous  Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour. Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer. •


Caribou Recipes

1 Hours Prep time

15 mins Prep time

1 1/2 Hours Cook time

6 Hours Cook time

Spicy Jerky

Stir Fry Caribou Sauce • • • • • • •

3/4 c Dried black beans 3 c Stock 1 1/2 tsp Fresh ginger; chopped 2 cl Garlic; minced 1 Chile pepper; chopped finely 3 tbs. Sherry wine vinegar 1/2 tsp. Salt

Stir Fry • • • • • • • •

8 oz. Caribou, deer or beef steak 1 tb Sesame oil 1 tb Chopped fresh ginger 1 cl Garlic, finely chopped 2 Celery ribs; julienned 1/2 c Mushrooms; fresh, sliced 1/2 md Onion; sliced vertically into crescent fans 1 c Bean Sprouts

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• • • • •

Stock: 1 c Beef stock 4 tbs. Fresh lime juice 4 tbs. (fish sauce) 4 tsp. Sugar 1/2 c Loosely packed mint leaves* 1/2 c Thinly sliced shallots 4 Scallions, sliced in half lengthwise and cut into 1/4" lengths 2 fresh hot chilies, seeded & finely chopped Marinade: Stock [above] plus 4 tsp. Pepper 1 tsp. Cayenne pepper 4 tsp. Liquid smoke 1/2 c Soy sauce

Directions 

Trim all fat off and cut into 1/4" thick strips. Meat is easier to cut when partially frozen and it will To make sauce: Soak the beans in water overcut evenly. In a saucepan, combine beef stock, night, rinse and drain. Combine black beans, lime juice, fish sauce, sugar; bring to a boil over stock, ginger, garlic, Chile and vinegar in a saucehigh heat. Add mint, shallots, scallions and chilpan and bring to a boil over high heat. ies. Reduce heat and simmer, covered, until beans  Cool and strain. Mix the stock and the other inare tender, about 1 hour. Pour into blender or gredients together in a bowl. Add the meat and food processor, add the salt and blend until cover. Marinade overnight. turn the meat occasmooth. Return to the saucepan and hold over a sionally to ensure that all portions get well low heat. soaked in the marinade. Remove from marinade To make stir-fry: Trim all the fat from meat and and let dry on a rack. cut, against the grain, into quarter-inch strips.  Line a cookie sheet with foil and arrange meat on Place oil in a nonstick skillet or wok over high it in a single layer. Or place meat directly on oven heat. racks, line bottom of oven with foil. Or on rack in Add the meat and stir fry for a few seconds. Add shallow pan Dry for 6 or more hours at 175, turnginger, garlic, celery, mushrooms and onion; stir ing after 3 hours. Continue to dry in warm oven if fry until vegetables are tender-crisp. Add sprouts necessary. and a cup of the sauce, cover and cook a further 30-40 seconds and remove from heat.

Directions

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• • • • • • • • • •


Pronghorn Recipes

15 mins Prep time

15 mins Prep time

2 Hours Cook time

9 Hours Cook time

Antelope Italian

Antelope Spaghetti • • • • • • • • • • •

1 Box Spaghetti noodles 1 lbs. Ground Antelope Meat 1 Lime 1 Cup Mushrooms 2 Onions Salt to taste 2 Cans Tomato Paste 1 Diced Tomato 2 Tsp garlic Powder 2 Tsp Chili Powder 1 Cup Brown Sugar

Directions

• • • • • • • • •

1 Lbs. Diced antelope Steak 1 Cup Mushrooms 1 Diced Onion 1/4 Cup Parsley Your choice Steak Sause 3 tsp. Garlic Salt 1 Lime 1 box shelled pasta. Olive Oil 1/4 cup

Directions 

Add and Brown Antelope meat. Then add all other ingredients using the olive oil to cook it in.

1. Add Antelope Ground over medium heat. Cook  In a separate pan cook the shelled noodles till Until Browned soft. Add salt and oil to taste 2. In a large pot, combine Antelope, salt, sugar,  While cooking add seasonings and begin to add Lime, pepper, garlic powder, onion , diced tomathe steak Sause to the mix. Do not overcook the toes, tomato paste, and mushrooms. Simmer at a pan should have a lot of its own natural Sause. low heat setting for 2 hours, stirring occasionally.  Serve with a deep red wine.  Cook pasta according to package directions. Drain. Serve sauce over spaghetti.


Pronghorn Recipes

9 Hours Prep time

15 mins Prep time

15 mins Cook time

20 Mins Cook time

Grilled Antelope Steak • • • • • • • • • • • •

3lbs antelope steak, cut 1 1/2 inches thick 1/4 cup chopped onion 1/3 cup vegetable oil 1/4 teaspoon vegetable oil 1/4 teaspoon salt 1/4 teaspoon celery seed 1/4 teaspoon onion salt 1⁄4teaspoon thyme (optional) 1⁄4teaspoon rosemary 1⁄4teaspoon oregano (optional) 2 cloves garlic, crushed 1 Lemon/Lime to taste

Directions 1. In plastic bag or large shallow bowl, combine all ingredients except meat. Shake well to combine all the ingredients 2.

3.

4.

5.

Black Bean Antelope Tortillas • • • • • • • • • •

1 pound ground antelope 1 cup black beans 8 ounce cream cheese, softened 1 cup Monterey jack cheese, shredded 1 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon oregano 1/2 cup pickled jalapenos 8-10 flour tortillas

Directions 

Preheat oven to 425 degrees and grease a baking sheet generously with cooking spray. Heat skillet over medium heat and add ground meat. Season Add meat and marinate 6-8 hours. Place in the with garlic powder, cumin, chili powder, oregano refrigerator overnight is the best strategy. It may be a good idea to let marinate for two days. and cook until browned.  Remove from heat and cool. In a large bowl stir Prepare barbeque for cooking. Preheat to over together the ground antelope, black beans, pick400 °F. Charcoal will take 15 mins or more to led jalapeños, Monterey jack cheese and achieve the desired temperature. softened cream cheese.  Lay a tortilla on a flat surface and spoon 3-4 taPlace steak on rack 6 inches above hot coals. Grill 10-15 minutes, Basting when the meat is blespoons of the mixture down the center. Roll rotated. up the tortilla similar to a flute. Narrow on one side and wider on the other. Turn, continue basting, and grill 10-15 minutes  Place the flautas on the greased baking sheet, longer for medium steak serves 6-8. seam-side down. Repeat with the remaining ingredients. Brush the tops of the tortillas with a little olive oil to make them extra crispy. Bake for 15-20 minutes, or until the tortillas are crispy.


Mountain Goat Recipes

15 mins Prep time

20 mins Prep time

4 hours Cook time

4 hours Cook time

Mountain Goat Roast • • • • • • • • •

1 stick of butter 2 cloves of fresh garlic, minced 1 Teaspoon Salt Juice of one lime 1 Tablespoon Soy Sauce 1 Tablespoon Worcestershire Sauce 1 Tablespoon Celery Salt 1/2 Teaspoon each, Rosemary, Basil, Savory and Oregano 1/2 Teaspoon Black Pepper

Directions

Gourmet Mountain Goat • • • • • • • • • •

4 lbs. Goat Meat 1 lb. real butter 1 cup green onion chopped 2 T black pepper 1 tsp. white pepper 1 T salt 1 cup white cooking wine (dry) 3 T lemon juice 4 cloves fresh baked garlic 1 mesquite fire

Directions  Melt butter in microwave and add the garlic, salt and lime juice. Heat thoroughly in microwave.  Simmer butter, lemon juice, wine, pepper, salt, Add the rest of the ingredients. onion and garlic in a sauce pan for about 15  Pour over cabrito and roast for about 3-4 hours minutes, until the flavors have blend well. covered with foil, basting often with the sauce in  Wash the goat with cold water and pat dry with the roasting pan. After 4 hours, uncover and paper towels. Place goat meat in a large pan and baste thoroughly and cook in oven an additional baste with 1/2 to 3/4 of the sauce. 45 minutes to 1 hour.  Cover and cook at 250 F for about four hours, un This will cause the meat to crust over. Baste with til almost done. Then place goat on coals of a the sauce as often as you can. This will keep the mesquite fire. Baste with the butter sauce and let meat from drying out. it smoke until tender and done.


Mountain Goat Recipes

• • • • • • • • • 

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 

20 mins Prep time

20 mins Prep time

4 hours Cook time

4 hours Cook time

2 lbs. of Mountain Goat meat 1 Onion (chopped) 1 Tomato (chopped) 1/4 Jalapeno Garlic Colorific (Paprika for example) Vinegar 1 T Butter Cumin

Mountain Goat Curry

• • • • • • • • • Directions • Wash the goat meat in lemon juice and then put • it in a bowl with boiling water on it to lose the • smell. Put in the pan with all the ingredients • (marinate for one or two hours). • Then turn the heat on until it starts to cook. Add • water to cover it all. Keep checking the water. • You don't want a soup, but you also don't want it • to be without sauce. One tip: if you stick in a fork and see the meat is • soft and there is plenty of sauce, you don't need • to add any more water. 1. Just let it cook and let the sauce get thicker. Serve with potatoes and white rice with the sauce over them

3 lb. goat meat 2 cardamom 2-3 cloves 2-3 cinnamon sticks 3-4 bay leaves 1 teaspoon whole black pepper 1/4 cup oil 4 chopped onions 2 chopped tomatoes 2 tablespoon tomato puree 1 tablespoon garlic paste 1 tablespoon ginger paste 2 tablespoon chopped fresh coriander leaves 1 tablespoon red chili powder 1 tablespoon coriander powder 1 teaspoon turmeric powder 1 tablespoon garam masala salt to taste water for curry

Directions Heat oil in frying pan, add cardamom, cloves, cinnamon stick, bay leaves, whole black pepper and fry for few seconds.

2. Then add onions and fry until light brown, add ginger garlic paste, tomato, tomato puree, coriander powder, red chili, turmeric and salt to taste. 3. When masala is thoroughly fried and oil comes up add mutton pieces and fry until brown. Then add water cover pan and keep it on low flame until mutton is done. Garnish with chopped coriander (cilantro) leaves and garam masala for a delicious flavor. Serve with roti or nan (bread).


Big Horn Recipes

10 mins Prep time

20 mins Prep time

15 mins Cook time

3 Hour Cook time

Big Horn Back Strap

Bighorn Stew

1 Bighorn Backstrap

3 Cloves Garlic

3 Tsp. Butter, Melted

Lemon Pepper to taste

Rubbed Sage to taste

1/2 butter, melted

Directions 

Clean meat and trim the excess fat from the backstrap. In a low heat skillet, brown garlic cloves in butter and pour over backstrap.  Rub Lemon pepper and sage on the backstrap and place in a rectangular dish. Cover pan and cool overnight. Sear both sides of the backstrap quickly on a hot grill.  The longer you cook game the tougher it will be. Game meat should be

• • • • • • • • • • • • • • • • •  

3 lbs. Bighorn stew meat cut into small pieces Vegetable Oil All purpose flour 2 Small cloves minced garlic 1 can tomato paste 3 aby leaves 1 Tsp Salt 1 beef bullion granules 1 1/2 Tsp ground pepper 1 T Sugar 1/2 Tsp Thyme 3/4 dried oregano 10 boiling onions 6 Carrots 6 Celery Stalks chopped 1/2 Mushrooms 7 Potatoes

Directions

Heat 1/4 oil in a large Skillet. Dredge meat in flour and brown in hot oil then transfer into a Large Kettle.  Add the remaining ingredients.  Cook over low heat for 3 Hours or until the meat is tender and ready to eat.


Big Horn Recipes

Overnight Prep time

30 mins Prep time

1 Hour Cook time

45 mins Cook time

Juniper Berry Big Horn • • • • •

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Big Horn Meat Pie

• • 4 tbsp. olive oil • • 2 tbsp. fresh minced garlic • 3-4 tbsp. Juniper berry & Peppercorn Steak Rub • Sea Salt to taste • • • Directions • Trim all the silver skin from the loins. Brush the • loins with the olive oil, rub the meat with the gar- • lic, then dust and rub the meat with the dry rub. • For the best results place in a zip lock bag over• night. This allows the seasoning to penetrate the • meat. cook tender cuts of meat like this is either over a very hot grill or quick seared in a black 1. iron skillet. Leans cuts of meat like this needs to be quickly seared and cooked evenly on all sides until its 2. rare (125° F internal temperature). Always allow your meat to rest. This redistributes the moisture throughout the meat and lets carryover-cooking finish the meat to a juicy medium rare. 1 - 2 lbs. strip of boneless Bighorn Loin (or any 3

1 1/2 pounds ground sheep 1 medium yellow onion, chopped 2 garlic cloves, minced 2 cups carrots, chopped 2 cups zucchini, chopped 2 tablespoons butter 2 tablespoons fresh tarragon, chopped 3 parsnips, peeled and chopped 3 yuk potatoes, peeled and chopped 1 cup sour cream 1 cup shredded white cheddar cheese blend 1 teaspoon kosher salt 1 teaspoon black pepper 2 Puffed Pastries (defrosted) 1 egg yolk beaten with 1 tablespoon water

Directions

Preheat the oven to 425 °F. On floured surface, roll the pie crust out into a 12 inch circle. Put aside for a minute. Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. 3. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges. 4. Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 12 minutes before serving to thicken.


Moose Recipes

15 mins Prep time

15 mins Prep time

9 Hours Cook time

15 Mins Cook time

Moose Roast • • • • • •

Moose round roast 3-4 Lbs. 1 large onion 5 cloves garlic 1 1/2 cups of barbeque sauce Apple Sauce 1 cup 1/2 cup Soy Sause

Directions

Prime Moose Steak • • • • • • • •

4 moose steaks 3 tablespoons butter 3 tablespoons butter (yes, again) 1/4 cup grated onion 1/2 cup beef broth Red wine 1/4th cup Pinch of white sugar 1/4 cup brandy

1. Place in a 8 inch by 8 inch roasting pan and place Directions the moose round roast that you plan to barbeque  steak sauce, just melt the butter and add the onto a thin layer of the chopped onions. Place grated onion; cooking until translucent. Add the the rest of the onions around the roast evenly. remaining ingredients and simmer until reduced 2. Next sprinkle the onions with the sliced garlic and in half; set aside. rubbed the roast itself with the minced garlic..  When the sauce is almost reduce in half... in a Start with a 8 inch by 8 inch roasting pan and heavy skillet, melt the 3 tablespoons of butter place the moose round roast onto a thin layer of over medium heat. Cook the moose steaks to dethe chopped onions. Place the rest of the onions sired doneness. Transfer to a plate and cover around the roast evenly. with foil to keep warm. 3. Next sprinkle the onions with the sliced garlic and  In the skillet, add the brandy and light on fire; rubbed the roast itself with the minced garlic. letting it stand until the flames go out. Add the Place thermometer on the outside maintained a sauce mixture and heat to a boil. Serve this with constant temperature of about 210 degrees °F sautéed mushroom over the steaks. for 9 hours, until the internal temperature reached a minimum of 135 degrees.


Moose Recipes

15 mins Prep time

15 mins Prep time

2 1/2 Hours Cook

15 Mins Cook time

Moose Stew • • • • • • • • • • • • • •

2 1⁄2lbs moose, cut into 1 inch cubes 2tablespoons shortening 1 ⁄4teaspoon cracked black pepper 1 ⁄2teaspoon paprika 1bay leaf 1teaspoon salt 2(10 1/2 ounce) cans condensed beef broth 1cup dry red wine 1large onion, diced 3carrots, sliced 18small whole white onions 12small new potatoes, peeled 2tablespoons butter 2tablespoons flour

Beef Stroganoff • • • • • • • • • • •

1 1/2 lbs. Moose steak 1/2 c Plus 2 tbsp. flour 1 tps. Salt 1/2 lbs. Mushrooms, chopped 2 Onions, chopped 1 Clove garlic 3 tbs. Fat 1 tbs. Worcestershire 1 c Canned beef bouillon 1 c Sour cream Steamed rice (white or Brown)

Directions

 Cut beef across grain into about 2-inch strips.  2 Cook mushrooms, onions and garlic in butter in Directions 10-inch skillet over medium heat, stirring occasional1. Sauté meat cubes in shortening until brown on all ly, until onions are tender; remove from skillet. sides. Add pepper, paprika, bay leaf, salt, beef  3 Cook beef in same skillet until brown. Stir in 1 broth, red wine, onion, and carrots. cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 2. Cover and simmer until meat is tender, about 2 minutes. hours. Add whole onions and potatoes; cover  4 Stir remaining 1/2 cup broth into flour; stir into and simmer for an additional 15 minutes, or until beef mixture. Add onion mixture; heat to boiling, the vegetables are barely tender. stirring constantly. Boil and stir 1 minute. Stir in sour 3. Mix butter and flour into a paste. Drop into sim- cream; heat until hot (do not boil). Serve over noomering stew. Cook, stirring, until stew bubbles dles. and thickens. Serve with rice and wine.


Bison Recipes

15 mins Prep time

15 mins Prep time

10 Mins Cook time

10 Mins Cook time

Bison Ribs • • • • • • • • •

1 slab bison back ribs Barbecue sauce, for serving RUB 1 tablespoon lemon pepper 1 tablespoon garlic salt 1 teaspoon cayenne 1/2 teaspoon ground rosemary 1/4 teaspoon ground thyme 1 cup of your favorite BBQ Sause

Directions 1. Preheat oven to 230° to 250°F. Remove the ribs from the refrigerator Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes 2. Increase the heat to 350° to 400°F. Glaze the ribs with the sauce and cook for 5 to 8 minutes, being careful not to burn the ribs, then turn and glaze again and cook for another 5 to 8 minutes. Repeat 2 or 3 times, 3. let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

Bison Roast • • • • • • • • • •

1 teaspoon ground cumin 2 teaspoons paprika 3 garlic cloves, minced 1 1/4 teaspoon ground coriander 1 1/2 tsp. kosher salt 3 1/2 pounds buffalo sirloin tip roast 4 tablespoons olive oil 2 1/2 tablespoons flour 3 tablespoons tomato paste 2 1/2 cups beef broth

Directions 1. Preheat Dutch oven to 325°. whisk together cumin, paprika, garlic, coriander, and 1 1/2 tsp. salt. Rub roast with 1 tbsp. In a pot, 1 tbsp. oil over medium heat. Brown roast on all sides, about 5 minutes per side, adding another 1/3 tbsp. 3. Transfer roast and wipe pot clean with a paper towel. Add 1/2 tbsp. oil to pot, put roast back in pot, and roast until a meat thermometer inserted in the thickest part registers 135°, about 50 minutes. Transfer roast to a rimmed cutting board and tent with foil. Add remaining 1 tbsp. oil and the flour to pot and, over medium heat, whisk 1 to 2 minutes to cook flour Add tomato paste. Slowly whisk in beef broth and bring to a simmer.


Bison Recipes

15 mins Prep time

15 mins Prep time

10 Mins Cook time

10 Mins Cook time

Bison Chili • • • • • • • • • • • • •

2 1/2 teaspoons vegetable oil 2 1/2 pounds lean ground bison 3 poblano peppers, seeded and diced 2 medium onions, diced 6 tablespoons Mexican chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon cayenne pepper 3 cloves garlic, minced One can whole fire-roasted tomatoes One can black beans, drained and rinsed One can red kidney beans, drained • One can white hominy, Drained

Directions 

Heat 1 teaspoon of the oil in a large soup pot over medium-high heat. Add the bison and cook until browned, break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon. Drain the liquid in the bottom of the pot and discard.  Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes.  Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes.

Bold Bison Burger • • • • • • • • • • • • •

5 ounces reduced or low-fat sharp cheddar 1 1/2 lbs. lean ground bison 2 small jalapeño Chile, finely diced 1 teaspoon grated lime zest 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper Vegetable oil cooking spray 5 sourdough rolls, split 1 Sliced red onion Spinach as desired Pickled jalapeño Light ranch dressing

Directions

 Cut 2 ounces cheddar into 1/4-inch dice; grate remaining 2 ounces cheddar. In a bowl, combine diced cheddar, bison, jalapeño, zest, chili powder, salt and pepper.  Form bison mixture into four 3/4-inch-thick patties. Coat a grill rack or grill pan with cooking spray; heat over medium-high heat.  Cook patties 5 minutes; flip and top each with 1/4 of grated cheddar; grill until internal temperature reaches 160°F, about 5 minutes. Place a patty on bottom of each roll.  Garnish with zest and onion, lettuce, pickled jalapeño and ranch dressing, if desired. Top with other half of roll.


Black/Grizzly Bear Recipes

15 mins prep Time

35 mins prep Time

3 Hours Cook Time

10 Mins Cook Time

Black Bear Stew • • • • • • • • • • •

1 1/4lbs 1/4 cup flour 1 1/2 tsp oregano 1 tsp salt 1 tsp pepper 4 1/2 Tbsps. margarine 2 Tbsps. olive oil 1 onion, chopped 2 1/2 cups beef broth 2 1/2lbs red potatoes, diced 1 1/4lbs mushrooms 7 carrots 3 turnips, cubed

Grizzly & Black Bear Sausage • • • • • • • • •

1/4 Pork Fat 4lbs Bear meat 1 Tsp. Salt 1/3 Tsp. Dried Parsley 1/3 rubbed Sage 1/4 Tsp. Ground Black Pepper 1/4 dried thyme 1/4 crushed red pepper 1/3 tsp. coriander

Directions 

Run meat through grinder to desired consistency. Mix pork fat evenly. In a bowl, combine salt, • 2. Take out some hog casings and set in a bowl of warm water. Make sure the meat and fat are very Directions cold, about 34°F. Grind the meat and fat through 1. In a large mixing bowl combine flour, oregano, salt your coarse die, anywhere from 10 mm to 7 mm. and pepper. Place bear meat in the bowl a little at 3. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and a time and coat well. twisting it, first in one direction, and then with the 2. Heat oil and butter in a large skillet. Fry the bear next link, the other direction. Or you could tie them meat until browned. Let drain on paper towels. off with butcher’s string. Fill a large Dutch oven with 2 to 3 quarts water. Add 4. Hang the sausages in a cool place for at least bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high an hour. This will tighten up the sausages and help them keep their shape in the deep-freeze. heat for 2 to 3 hours. Add more water as needed. •


Black/Grizzly Bear Recipes

10 mins prep Time

1 day prep Time

2 hours 15 mins Cook

7 hours Cook Time

Candied Bear Loin • 1-2 bear loin roasts, 3 to 5 pounds roughly • 1/3 cup soy sauce (optional) • 1 cup Coca-Cola or Pepsi • 3/4cup dark brown sugar • 2 Tbsp. Dijon mustard • 1/4 cup tablespoons olive oil • 2 Tbsp. Worcestershire sauce • 3 cloves garlic, minced • 1 Tbsp. dry mustard • 2 Tbsp. balsamic vinegar • 1 tsp ginger • 1 tsp thyme, crushed Glaze • 3/4 cup brown sugar • 1 Tbsp. cornstarch • 3/4 tsp dry mustard • 1 Tbsp. butter • 2 Tbsp. balsamic vinegar • 1 cup coke soda • Salt and fresh ground pepper to taste 1. Combine all the ingredients for the marinade in a Ziploc bag and mix until completely blended. Set the bear roast in the marinade and seal the bag. Set the plastic bag in a bowl large enough to ensure the marinade covers all portions of the meat. Marinate for one day 2. Mix all glaze ingredients together in sauce pan; simmer and stir to thicken. Remove roast from marinade and discard the marinade. Place marinated meat in roasting pan or dish and insert a meat thermometer into the thickest part. Do not add water or cover at this point 3. Roast in the oven at 300 degrees Fahrenheit until the internal temperature reaches 180 degrees (approximately 2 hours 15mins). During the last 35 minutes of cooking time, brush on the glaze. Remove from the oven or grill and rest for 15 mins before slicing.

Bear Roast • • • • • • • • • • • •

1 cup olive oil 1cup merlot or red wine 2 tsp Italian spice mix 4-5lbs Bear roast 1/4 tsp black pepper 1/4 tsp paprika 1/2 tsp garlic powder 5 carrots Potatoes 1 can of mushrooms 1 can cream of mushroom soup 1 can onion soup

Directions 1. Marinate for 24 hours. Place the bear meat in an extra large, heavy duty zip-lock freezer bag. Add the wine, olive oil and Italian spices to the bag and zip it up. Use the bag to rub the marinade all over the roast 2. Place in the refrigerator to marinate overnight, 12 to 24 hours. Once the meat has marinated, remove it from the marinade and pat it dry with paper towels. Season the entire roast with paprika, pepper, garlic powder and lightly flour the roast on all sides. 3. Heat 2 tablespoons of oil over medium high heat in a large cast iron skillet. Carefully placed the floured roast in the skillet and brown on all sides to sear the meat. Pour the cans of mushroom soup, onion soup and the mushrooms into the crock pot. Add water to thin the soup mix if needed. Mix together. Add the roast and baste with the soup mixture. Add the carrots and potatoes to the crock pot. Cook on Low for 6-7 hours until tender.


Coyote Recipes

10 mins prep Time

15 mins prep Time

30 Mins Cook Time

8 Hours Cook Time

Spicy Coyote Pasta •

2 1/3 cups vegetable oil

2 tablespoons Cajun seasoning

2 1/3 tablespoons dried Italian-style seasoning

2 tablespoons lemon pepper

garlic powder to taste

2lbs of fresh thawed coyote meat – pounded to 1/2 inch thickness

DIRECTIONS 1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour. 2. Preheat the grill for high heat. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Crock Pot Coyote • • • • • • •

2-4 lbs. of coyote meat 16 oz. of apricot preserves 1 bottle BBQ sauce 1/2 purple onion diced 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder

Directions 

Add all the ingredients together and let cook on medium heat for at least 8 hours. Serve with mash potatoes.


Coyote Recipes

15 mins prep Time

15 mins prep Time

8 Hours Cook Time

3 Hours Cook Time

Coyote Sausage •

1/4 Pork Fat

Coyote Stew • •

4lbs Coyote meat

1 Tsp. Salt

1/3 Tsp. Dried Parsley

1/3 rubbed Sage

1/4 Tsp. Ground Black Pepper

1/4 dried thyme

1/4 crushed red pepper

1/3 tsp. coriander

• •

Directions 

Run meat through grinder to desired consistency. Mix pork fat evenly. In a bowl, combine salt, 2. Take out some hog casings and set in a bowl of warm water. Make sure the meat and fat are very cold, about 34°F. Grind the meat and fat through your coarse die, anywhere from 10 mm to 7 mm. 3. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string. Hang the sausages in a cool place for at least an hour. This will tighten up the sausages and help them keep their shape in the deep-freeze.

• • • •

1 1/4lbs Coyote Meat 1/4 cup flour 1 1/2 tsp oregano 1 tsp salt 1 tsp pepper 4 1/2 Tbsps. margarine 2 Tbsps. olive oil 1 onion, chopped 2 1/2 cups beef broth 2 1/2lbs red potatoes, diced 1 1/4lbs mushrooms 7 carrots 3 turnips, cubed

Directions 1. In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well. 2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.


Upland Game Cooking

Upland Game Species Small Game

Ring necked pheasant Bobwhite quail Blue grouse Ruffed grouse Sharptailed grouse Sage grouse

Hungarian partridge Chukar Pigeons Jack Rabbits Squirrels

California quail Snipe Woodcock Scaled quail Prairie chicken Mountain quail Doves Cottontail Rabbits Snowshoe Hares


Preparing Upland Game

Tools Required

1. Field dress immediately

to used if a bag is a necessity.

Birds should be field dressed as soon as possible after they are shot. Laying the bird chest upward. Pull the feathers out along the chest. Cut the bird in the soft area below the breastbone to the anal opening. Cut the windpipe and remove the crop. Pulling down on the rest of the organs to clear out the cavity completely.

4. Remove the skin (optional)

2. Drain of blood During the cold weather months allow the cavity to remain open. Hanging from their heads the blood will drain and the meat will be allowed to cool. However during the summer months pack the cavity with grass to absorb the blood and keep bugs out.

3. Maintain air circulation Whenever possible carry the birds exposed to the cool outdoor air. Avoid lined game bags due to limiting circulation. Netting bags or burlap are better

Some hunters prefer to keep the skin on and pluck the bird of feathers soon after the kill, however there are many that opt to remove the skin all together. If that is done place the meat in a zip lock bag to avoid contact with the dirt. However if you plan on plucking the bird do it in the field. Once the bird has cooled then the skin will tear for certain.

5. Hanging game To tenderize game let it hang in a cool dry place for a few days. Ducks and older birds such as mature pheasants will taste better if this is done properly. Generally speaking this wont improve the taste but it will help with the softness of the meat.


Quail / Bobwhite Recipes

10 mins prep Time

10 mins prep Time 10 Mins Cook Time

Pan Fried Quail • • • • • •

6 shaved slices fresh truffle 6 medium sized shallots, peeled 6 whole quails 2 teaspoons kosher salt 1 teaspoon freshly ground pepper 2 tablespoons olive oil

Country Grilled Quail • • • • • • • •

8 quail 2 ounces extra-virgin olive oil 2 cloves garlic, minced 4 to 5 sprigs fresh cilantro 5 to 6 sprigs fresh thyme 2 to 3 sprigs fresh rosemary 2 to 3 sprigs fresh oregano 2 tablespoons Creole seasoning blend



Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.



Remove from the refrigerator and sprinkle Creole seasoning blend on both sides.



Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).



Cook meat to liking

Directions  

Preheat the oven to 400 degrees F. Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.  Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color.  Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes.  Let the quail rest for 5 minutes before serving.

Directions


Quail / Bobwhite Recipes

30 mins prep Time

Overnight Marinade

10-15 Mins Cook Time

3 hours Cook Time

Baked Quail Broil • • • • • • • •











4 quails Salt and freshly ground black pepper 2 tablespoons chopped fresh rosemary leaves, chopped with salt 2 onions 4 skewers 8 bay leaves 1/4 cup extra-virgin olive oil, plus more for greasing the baking pan

Stuffed Quail with Sausage • • • • • • •

2 cans pineapple juice 1 can frozen orange juice, from concentrate 1 cup honey 6 quail, plucked and cleaned 1/2 pound ground hot sausage Cajun Seasoning 6 strips bacon

Directions 

In a large container, mix together the pineapple Directions juice, orange juice, and honey. Marinate the quail Clean out the quails, removing all the gizzards. in this mixture overnight, refrigerated. Divide the rosemary into 4 equal parts and pat 1  Stuff each marinated quail with a small rolled ball part rosemary into the inner cavity of each bird. of the hot sausage. Dust each quail lightly with Slice the onions lengthwise so that each onion Everglades Seasoning, then wrap each quail with opens into large leaves. If using wooden skewers, a strip of bacon and secure with a toothpick. soak them in warm water for 30 minutes before Smoke the quail over indirect heat for 2 to 3 skewering the ingredients. hours. Using 1 skewer per bird, skewer an onion leaf, 1  The quail should not cook over direct heat bebay leaf, and 1 quail, taking care to skewer the cause drippings could spark a fire and overcook bird directly through its inner cavity. Add a secthem. The coals should be to 1 side of the grill, ond bay leaf and a second onion leaf. Repeat the quail to the other side wet wood chips to give with the remaining skewers. a smoked flavor. Place the 4 quail skewers side by side in a wellgreased baking pan. Sprinkle the birds with salt and pepper and drizzle with the 1/4 cup of olive oil. Place birds on lower rack and broil about 10 minutes or until legs are well done and the rest is a medium doneness.


Pheasant Recipes

10 mins prep Time

10 mins prep Time

30 Mins Cook Time

10 Mins Cook Time

Honey Baked Pheasant • • • • •

5 Boneless Pheasant Breasts, approx. seasoned flour (with salt, pepper and paprika) onion powder 1 1/4 cup butter 4 tbsp. fresh parsley, chopped 2 1/2 cups Honey

Pheasant Strips • • • • •

Cut Pleasant Strips into halves 3 eggs 1 package plain bread crumbs 1 – 2 tsp garlic powder 1 – 2 tsp onion powder salt and ground black pepper, to taste olive oil/canola oil for frying

Directions

Directions 

1 inch of canola oil in a deep fry pan to 350 degrees. In a glass bowl, whisk the eggs together and add the garlic and onion powder; add salt and pepper.

1. Preheat oven to 300 degrees F. In medium skillet, melt ½ cup butter. Flatten the breast piece so they are approximately the same thickness; dredge in flour and sprinkle onion powder over  Place the pheasant in the bowl. Meanwhile, each piece. sprinkle the crumbs on a large plate or into a 2. Brown pheasant breasts in melted butter and plastic bag. Roll each Pheasant strip in crumbs move to glass pan. Melt remaining butter in skiluntil covered, until all are ‘crumby’. let and add honey and onion powder  Add the pheasant to the hot oil and fry until a 3. Once warmed through, pour over pheasant breasts and sprinkle parsley on top. Cover pan tightly with aluminum foil and bake for 18-23 minutes at 300 degrees F or until juices run clear.

deep golden brown and the meat is completely cooked; approximately 2-4 minutes per side. Drain on paper towels and serve mustards.


Pheasant Recipes

10 mins prep Time

15 mins prep Time

40 Mins Cook Time

1 hour Cook Time

Roasted Pheasant • • • • • • • •

3 pheasants 1/2 cup orange juice 1/2cup olive oil 1/2 tsp. salt 1/4 tsp. pepper 5 tbsp.. parsley, chopped 2 garlic cloves 1 strips of bacon

Terracotta Pheasant • • • • • • • •

2 pheasants 2 onions 2 garlic cloves 4 pieces celery 1 c. water, wine, beer, or chicken stock Butter or 2 slices bacon Salt & Pepper Choice of vegetables

Directions Directions





Rinse pheasants, trim, & dry. Sprinkle with orange juice then brush with olive oil (inside and out).  Sprinkle with salt & pepper. Divide chopped pars-  ley and garlic cloves, placing inside each cavity. Place pheasants on rack in roasting pan.   Arrange bacon strips on top; bake at 350ºF for 1 hour, basting often.  Remove bacon and continue baking for 30  minutes, or until breasts are browned & cooked through. Let stand 10 minutes before slicing. 



Fill cavity of each bird with an onion, garlic clove, & 2 pieces celery. Place in terra-cotta pot, pan with tight cover or doubled aluminum foil, plastic bags made for pot roasts also work). Butter breasts liberally or use slice bacon on each. Surround birds with vegetables. I use more onions, 1 or 2 tomatoes, peeled carrots, halved white & sweet potatoes, yellow turnips, parsnips, celery sticks. Lightly salt & pepper veggies. Use enough to feed the gang, and 1/2 pheasant per person (unless birds are really small). Add cup of water, wine, beer, or chicken stock. Cover or seal bag according to directions. Roast about 1 hour at 350ºF, or until juices run clear. verify if there is enough liquid half way through. Cook tough older birds a little longer. They will require more time to soften.


Grouse Recipes

10 mins prep Time

10 mins prep Time

2 1/2 Hours Cook Time

45 Mins Cook Time

Bacon Stewed Grouse • • • • • • • • • • • • • • 1. 2. 3.



1-3 grouse 2 tbsp.. flour 1 tps. salt 1/2 tsp. pepper 1/2 tsp. onion salt 1/2 tsp. celery salt 2 1/4 tbsp. bacon drippings or butter 2 medium onions, sliced thin 2 medium carrots, scraped and sliced thin 1/2 pound mushrooms, sliced 1 bay leaf 8 small link sausages 2 chicken bouillon cubes 1 1/2 cup boiling water

Basic Roast Grouse • • • • • •

2 grouse 3 tablespoons salted butter 1 lime finishing salt Pepper Freshly Ground Rosemary

Directions

1. Pre Heat oven to 450 °F pat Chilled grouse dry. Let stand at room temperature for 25 minutes while the oven is heating. 2. Halve the lime and stick each half into the grouse. Smear butter over the grouse, including in the cavity and under. At least a tablespoon per grouse. Directions 3. Place in a roasting pan or a cast iron frying pan and roast for 12-15 minutes. Combine flour and seasonings; sprinkle over 4. Turn the heat down to 325 degrees and turn the grouse. Cut into quarters grouse on one side. Baste it with the melted Sauté over low heat in the drippings or butter. butter in the pan. Roast for another 12 minutes. butter casserole dish with the sliced onions, car5. Repeat by turning the grouse on the other side rots and mushrooms; place browned grouse on And baste again. Roast for 12 more minutes. top of the vegetables. Add the bay leaf, sausages, 6. Remove the birds from the oven and let rest on a bouillon and cubes dissolved in boiling water. cutting board, covered in foil, for 10 minutes. Bake at 315 degrees F for about 2 1/2 hours. Stir well


Grouse Recipes

10 mins prep Time

10 mins prep Time

1 hour 15 Mins Cook

1 hour 15 Mins Cook

Mushroom Grouse Casserole

Slow Broiled Grouse • Olive oil virgin • 3 grouse, cut in half through the breast and backbone • 2 garlic cloves, thinly sliced • 2 onions, sliced • 1/2 bunch of thyme, leaves stripped • sage leaves • 3 bay leaves • 1 1/2 cup fresh chorizo, in large chunks • 2 1/4 cups sherry

Directions 1. Preheat the oven to 315 degrees F. Add oil to a heavy-based glass dish (with a lid) and place over a high heat. Rub the grouse with olive oil, season and brown on all sides evenly. 2. Reduce heat and add a splash of oil to the pan. Add the onions, garlic, herbs and a pinch of salt and fry gently for 15 minutes, until the onions are soft and sweet, adding the chorizo for the last five minutes. 3. Return the birds to the pan and mix well with the onions. Pour in the sherry, bring to the boil, then cover with the lid and place in the oven for one hour, until the meat is falling off the bone. Serve with spinach or chard.

• • • • • • • • • • •

3 tbsp. oil 4 frozen oven-ready casserole grouse, thawed 12 shallots 4 celery sticks, sliced thickly 250 g button mushrooms 25 g plain flour 600 ml stock sprig each of thyme and rosemary 4 tbsp. double cream 2 tbsp. brandy salt and freshly ground black pepper to taste

Directions 1. Heat the oil in a large casserole, add the grouse 2 at a time and brown all over. Remove and set aside. 2. Add the vegetables to the casserole and cook for 5 minutes. Stir in the flour and cook until brown, stirring constantly. 3. Blend in the stock, then add the herbs and grouse. Cover and simmer for 11/2 hours, turning the grouse halfway through cooking and basting occasionally. Cool. 4. To freeze: Transfer to a rigid container, cover, label and freeze. 5. To thaw and serve: Leave in the refrigerator overnight, then return to the casserole and simmer for 45 minutes - 1 hour. Stir in the cream, brandy, and salt and pepper. Serve with roast potatoes and broccoli.


Chuckar Partridge Recipes

10 mins prep Time 10 Mins Cook Time

Roast Chukar with Brine • 2-3 chukars, • Kosher salt • Celery stalks Brine Recipe • 1/4 cup kosher salt • 4 cups hot tap water • 1 bay leaf • 1 teaspoon dried thyme • 2 cloves • 1 small sprig of rosemary • 5 sage leaves, chopped • Juice and zest from lime SAUCE • 1 minced shallot • 2 tablespoons butter • 3 tablespoons demi-glace • 3 tablespoons Calvados or other apple brandy • 1 tablespoon cider vinegar • 1/4 teaspoon cinnamon • Pinch of salt

Directions

 Heat water to almost boiling and pour 4 cups of water over the brine mixture . Let the water cool to room temperature. Then place the birds into

 



 



the mixture and cover with a lid. Refrigerate overnight. Remove the chukars and pat them dry. Allow them to sit at room temp for roughly 20 mins. Begin to preheat the oven to 425°F. Stick quartered limes into each of the birds. Lightly salt the birds but keep in mind that they are already going to the salty due to the brine. So don’t go overboard. Use a cast iron pan. Then place the birds on top of celery stalks. This will keep the birds of the bottom of the pan. Roast in the oven for 30-35 mins. Check for doneness with a thermometer keep it about 155°F. Remove the birds, place foil over the pan. Turn the heat to medium. Melt the butter in the pan and sauté the shallots until the begin to brown. Add the remaining ingredients and stir well to combine. Cook down by half and turn off the heat. Serve the sauce over mashed potatoes or polenta and under the chukars. I prefer a big white wine with this, like a Chardonnay or a white Cotes du Rhone.


Chucker Partridge Recipes

35 mins prep Time

10 mins prep Time

10 Mins Cook Time

5 hours Cook Time

Chukar Stir Fry •

Chukar Stir-Fry

3 chukar breasts

2 egg whites

1/2 teaspoon salt

2 teaspoons cornstarch

1/2 cup peanut oil

1/2 cup cashews or almonds, unsalted

4 green onions, cut diagonally

Chukar Crockpot with Beans •

2 pound package dried great northern beans

1 large onion, chopped

1/3 cup dark molasses

1/3 cup brown sugar

1 tablespoon dry mustard

1 1/2 tsp. ground ginger

1 1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

4 tablespoons rice wine

1/2 pound piece salt pork, scored

2 tablespoons soy sauce

1 chukar

1/2 pound snow peas, stems removed, or 8 ounces of frozen peas, thawed

1. Wash chukar and pat dry. Cut into 1/2-inch cubes. Mix egg whites, salt and cornstarch. Add chukar and toss to coat. Refrigerate for 20-30 minutes. 2. Heat oil in wok or deep-sided sauté pan. Add chukar and quickly stir-fry. Don't let pieces stick together. Cook 3 minutes. Remove chukar to plate with slotted spoon.

Directions 1. Cover beans with water and bring to boil in heavy pot with lid. Turn off heat and let set one hour. 

Drain beans, rinse and place in crockpot. Add onions, molasses, brown sugar, mustard, ginger, salt, pepper, garlic and salt pork.



Add water to cover beans. Turn crockpot to high and cook for two hours. Add chukar to middle of crockpot.

 Turn down to low and cook for 8 hours, stirring 3. Reserve 2 tablespoons oil and pour into clean once. pan or wok on high heat. Add the additional ingredients. Stir-fry cashews or almonds and green onions for 1 minute. Add rice wine, soy sauce and chukar to pan. Stir 1 minute. Add snow peas and stir 1 minute. Transfer immediately to heated platter. Serve with rice.


Preparing A Snake

1.

Grip the snake behind the head firmly

Cut the snakes head off 15mm down the neck

3.

2.

Slit the belly at the anus and cut upwards. Remove the guts starting at the top pulling downward like a trout.

4.

Grasp the skin at the top of the snake and with a separate hand strip the skin off the snake. Side note saving the skin for tanning may be a fun activity.

5.

Chop the Snake into pieces to make it easier to cook. It is optional but at this point removing the ribs can be done, however it can be difficult do to the amount of time it takes.


Snake Recipes

10 mins prep Time 45 Mins Cook Time

Southwest Rattlesnake Pasta • • • • • • • • • • •

1/4 cup olive oil 3 large garlic cloves, minced 1 28 oz. can Italian tomatoes 1 dried hot red chilies, minced 1 tbsp. oregano 2 tsp. dried basil 2 tsp. black pepper 1 tsp. salt juice from 1/2 lime 1/2 lb. rattlesnake meat 1 lb. pasta of choice

Directions 1. Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones. 2. Combine de-boned meat with the rest of the ingredients (except pasta) in large saucepan and simmer for 30 mins. Cook pasta as normal and serve over cooked pasta.

Caution with Bones Being that Rattlesnakes are basically one long torso they naturally have a ton of ribs. That being said they can be difficult to eat around. Try to remove them as much as possible.

Bull Snake with Bacon • • • • • •

1 lb. bacon slices, cut in half 2 c. flour 1 tsp. salt 2 c. (8 oz.) Cheddar cheese, shredded 1/2 c. shortening, melted 1/3 c. milk

Directions 

1 lb. bacon slices in half. Fry until brown, but not crisp; set aside. put together 2 1/3 cups flour, 1 teaspoon salt; stir in 2 cups shredded Cheddar cheese until particles are size of green peas.  Combine 1/3 cup shortening and 1/2 cup milk. Add to dry ingredients all at once. Stir until dough clings together.  Roll out on floured board in 12 x 9 inch rectangle. Cut in 6 x 1 inch strips. Place 1 piece bacon on each strip.  Roll up, fasten with toothpick. Place on ungreased cookie sheet. Bake at 425 degrees for 12 minutes until golden brown. Serve warm.


Cottontail Recipes

1-2 Day prep Time 4 Hours Cook Time

Civet of Cottontail • • • • • • • • • • • • • • • • • • • • • • •

3 cottontail rabbits, Rabbit blood mixed with a little red wine vinegar 2 carrots, grated finely 2 celery sticks, cubed 1 1/2 large onion, grated 4 bay leaves 1 tablespoon dried thyme 1 tablespoon chopped fresh rosemary 1/4 cup Armagnac or other brandy 1 bottle of full-bodied red wine Rye or whole wheat or spelt flour for dusting 1/4 pound bacon 5 tablespoons hydrogenated lard 1/2 ounce dried chanterelle mushrooms 1 tablespoon sugar 1 teaspoon quarte spices 1 pint game stock 1/4 pound fresh mushrooms 1 medium onion, sliced into half-moons 1/2 teaspoon chili paste 1 tablespoon heavy cream 2 tablespoons minced parsley Salt and black pepper

Directions 1. Pour the brandy and the wine into a pot and bring to a boil. Let it boil for a few minutes to burn off most of the alcohol. Cut the hare into large piece Salt it lightly. 2. While the wine-brandy mixture is still warm, pour it into a container. Add the grated onion, carrot and the minced celery, plus the rosemary, bay leaves and thyme. Then marinade it for 1 to 2 days. 3. The next day, remove the hare pieces from marinade, drain and pat dry with paper towels. Set aside the liver of the hare. 4. In a casserole, sauté the diced bacon in a little oil, then remove it; Sauté onions then remove also. In their place, put in the pieces of hare and fry them, browning on all sides. Flambé with cognac .. Sprinkle the flour and stir well to incorporate it.Cover with red wine and some of the marinade (sift it). 5. Add the bouquet garni, bacon and onions. Adjust the seasoning. Cook covered and simmer gently for 2 hours to 2 hours 30 minutes at boiling temperature. Chop the liver of the hare and mix the blood of the animal. Gradually add to this liquid puree, 3 tablespoons of stew sauce and red currant jelly. Pour this mixture into the pan, stir and cook for another 5 to 10 minutes uncovered.


Cottontail Recipes

15 mins prep Time

15 mins prep Time

1 Hour Cook Time

1 Hour Cook Time

Campfire Rabbit

Rabbit with Roots • • • • • • • • • • • •

1 1/2lbs rabbit pieces 3lbs red potatoes 1lbs carrots 1 large onion 1/4 cup water 1/4 cup olive oil, extra virgin 1 tsp salt 1/4 tsp ground black pepper 1 tsp granulated garlic powder 1/3 cup soft butter 1/2 tsp sandlewood 3 tbsp. saffron infused oil

Directions 

Preheat the oven to 400°F  Cut potatoes and carrots into bite sized pieces. Chop the onion. Cut the cottontail into 8 pieces  Place all the ingredients into a zip lock bag. Add butter sandlewood, paprika, saffron infused oil, olive, garlic, rosemary, salt and pepper.  Place contents into the oven for an hour. Last 20 mins add 1/4 cups of water and cover the pan.

• • • • • • • • • •

1 Rabbit 8 Carrots 6 small onions 6 small potatoes 2 tsp salt 2 tsp ground pepper 2 tsp salt 3tsp butter 1 sheet appropriate size aluminum foil 1 cup mushrooms

Directions 

Skin & Clean rabbit, then layout aluminum foil placing the meat piece on it. Spread butter all over the rabbit.  Place the vegetables with the meat. Set the rabbit in medium hot coals ( no open flames ) See page.. Cook for roughly 30 mins.

Tips on where to find Hares Average Weight: 1.8-4.4lbs Elevation Range: 0-8,500ft Terrain Type: Mountains, Deserts, Plains, Broken County and Northern Mexico Range: Southern Canada, All lower 48 States and Northern Mexico. Appearance: Red Brown or grey brown fur. They possess long ears and have white underfur. They have powerful hind legs and excellent hearing. The females are typically bigger than the males.


Jack Rabbit Recipes

• • • • • • • • • •

10 mins prep Time

10 mins prep Time

30 Mins Cook Time

30 Mins Cook Time

Fried Jack Rabbit

Jack Rabbit Stew

1/3 cup milk 1/3 cup ranch dressing 1/2 cup flour 3/4 cup corn starch 1 cup crushed cracker crumbs 1 tbsp. paprika 1 tbsp. cumin & Salt Fresh black pepper 1/2 cup canola oil 2 limes, Juice and Zest

Directions 1. In a medium sauté pan add about ¼ inch of oil. Heat the pan for five minutes on medium low heat. Add one section of the coated bunny. 2. Brown the Rabbit sections, about 4-5 minutes & then flip. to turn the heat up to medium. This will allow even browning. When brown on both sides turn the heat down to low and pour off the remaining oil. Grab the largest section of rabbit and cut to the center to check doneness. Continue to cooking if the meat is pink. The internal temperature needs to reach 150 °F degrees to make sure that all food bourn illnesses are destroyed.

• • • • • • • • • • • • •

3–5lbs rabbit 6 potatoes, quartered 8 carrots, sliced 1 medium onion, chopped 1teaspoon salt 1/3Cup beef consommé 3/4 Cup beef broth 3/4 tsp pepper 1/4 tsp. basil 2 bay leaves 1/4teaspoon rosemary 1/4teaspoon thyme 1 lime

Directions 1. Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot. 2. Add spices to the pot. 3. Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth. 4. Cover and cook on low for 8 hours. Thicken gravy as desired.


Jack Rabbit Recipes

10 mins prep Time

cook over low heat for 30 minutes. Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer.

1 Hour 15 Mins Cook Time

Jack Rabbit Rosemary Stew •

• • • • • • • • • •

1/4 cup plus 2 tablespoons extra-virgin olive oil Two 3-pound rabbits, each cut into 10 pieces Salt and freshly ground pepper 1 cup dry red wine 1 onion, finely chopped 1 carrot, finely chopped 2 celery ribs, finely chopped 2 tablespoons tomato paste 4 rosemary sprigs, tied into 2 bundles with kitchen string 4 cups chicken stock or low-sodium broth 1/2 pound Nicosia olives (1 1/2 cups)

Directions 1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch. 2. Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup; clean skillet. Add the remaining 1/4 cup of olive oil to the skillet. 3. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes. Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. 4. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover partially and

10 mins prep Time

30 Mins Cook Time

Braised Jack Rabbit • • • • • • • • • • • • • •

1 whole rabbit (2 1/2 to 3 pounds) Olive oil Salt and pepper Flour, for dusting 2 cups onions, finely diced 2 cups leeks, finely diced 6 garlic cloves, minced 2 tablespoons rosemary, roughly chopped 1 tablespoon crumbled dry porcini mushrooms, 8 ounces cremini or Portobello mushrooms, Pinch of red pepper flakes 1 cup chopped canned tomatoes 1/2 cup dry white wine 1 cup unsalted chicken broth

Directions 1. Cut the rabbit into 9 pieces with a cleaver. Heat .25 inch of virgin olive oil. Season the rabbit pieces with salt & Pepper to taste. Sprinkle lightly a layer of flour over the top of the meat. Lightly brown the pieces in groups of three for roughly 3 mins on both sides. Transfer to a baking dish . Preheat the oven to 375°F 2. Drain the used oil, then add 2 Tbsp. of fresh oil. Heat to medium. Add onions and cook till soft, add leeks, garlic, rosemary and mushrooms. Add Salt & pepper to taste. Cook for roughly 2 min. 3. Add diced tomatoes and wine , reduce for 1 min add broth then simmer. Ladle the mixture over the jack rabbit, then cover the dish. Bake for 1 hour then rest for 12 mins.


Squirrel Recipes

2 Hours prep Time

10 mins prep Time

30 Mins Cook Time

20 Mins Cook Time

Oven Baked Squirrel •

• • • • • • • • • • •

4 cut up squirrels (use only hind legs and meaty back pieces) 1 chopped green pepper 2 Tbsp. butter 4 Tbsp. red wine 1 can cream of mushroom soup 1/4 c. vinegar 1 chopped onion 4 Tbsp. salt 1 tsp. tenderizer 1 tsp. pepper 1 c. flour Crisco and cooking oil

Oven Fried Squirrel • • • • • • •

One squirrel 4 eggs bread crumbs Flour Olive oil Canola oil/ vegetable oil Butter

Directions

 Pat meat dry with paper towel to remove any moisture.  Dip squirrel in egg. Combine bread crumbs with flour, dip egg-covered squirrel in mix.  Cover bottom of skillet with olive oil and canola Directions oil, add butter and brown meat well (about 20 1. Mix vinegar and salt with water to cover squirrel. min). Soak 2 hours in solution.  Put squirrel in baking dish and pour contents of skillet over meat. Bake for one hour at 375°F. 2. Remove pieces and shake on tenderizer and pepper. Roll in flour. Fry in Crisco until brown. Place pieces in baking dish. 3. In another skillet sauté onion and pepper in butter. Add wine and soup. Mix well. Pour over squirrel. Bake at 350 degrees for 30 minutes


Squirrel Recipes

.

10 mins prep Time

30 mins prep Time

1 Hour Cook Time

8 Hours Cook Time

Crockpot Squirrel

Country cooked squirrel • • • • •

2 squirrels Salt & pepper to taste Flour 6 tbsp. vegetable oil 2 c. water

Directions 1. Cut squirrel into frying size pieces, salt and pepper then roll in flour until coated well.

• • • • • • • • • •

1 Onion, cut into large chunks. 2 Cups small carrots baby or cut 4 large potatoes, cut into smaller pieces 1 large green bell peppers cut into pieces 2 cloves of garlic 4 chicken bouillon cubes Salt and pepper to taste 4 squirrels skinned and cleaned Water to cover 2 Tbsp. flour

Directions 

2. Put in skillet of hot oil and fry until golden. Remove squirrel and most the oil, then add water and bring to boil. 3. Place squirrel back into the skillet, turn to low heat, cover and cook for approximately 1 hour.

Tips for Skinning Squirrel 1. Get the squirrel wet then make a small cut about 1 1/2 just underneath the base of the squirrels tail. 2. Holding the squirrel make small cuts through the skin and at the back of the hind legs 3. Holding the squirrel by the tail separate the hind legs from the skin 4. Step on the tail and grasp the skin free hind legs. Then proceed to pull upward. This will separate the remaining skin from the body. 5. Cur off the head tail and legs. Wash the body off with water and use the most appropriate cuts of meat.

Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker.  Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely.  Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours. North American Squirrels Average Weight: 8.8-12Oz Elevation Range: 0-10,000ft Terrain Type: Mountains, Tundra, Forests, woodland, Broken Country, Desert, Plains and urban areas. Range: Everywhere with the exception of Antarctica.


Real Grasshopper Recipes

20 mins prep Time

15 Mins prep Time

10 Mins Cook Time

10 Mins Cook Time

Grasshopper Tacos •

1 lb. Grasshoppers

3 cloves of garlic, peeled and chopped

1 serrano Chile, seeded and diced

1 1/2 lime cut into wedges

1/2 of an onion, chopped

1/2 cup of oil for frying

Chapulines •

• •

1 pound of live chapulines, any size, or small local grasshoppers Several garlic teeth, ground in processor or molcajete with a couple of tbsp. of course salt Juice from a few good size limes A half bunch of (preferably) fresh epazote

Directions

1. Bring water to a boil, then add chapulines. Return to a boil, then simmer a few minutes at least until the chapulines are red Directions 2. Drain chapulines without adding additional water to the sieve. Lay out on a large platter and re Pull the wings and legs off of each Grasshoppers. move any grasses, and foreign insects and what Then heat the oil in a shallow pan and sauté the not garlic, Chile and the onions until the onions are 3. Place drained chapulines in saucepan over meditranslucent. um heat, stirring for a minute or two. Add garlic  With a slotted spoon, remove and discard the mixture and lime juice, returning to a low simmer onions, Chile and the garlic from the oil, leaving 4. Add epazote leaves and thin stems. Continue the oil in the pan. Sauté the Grasshoppers in the over low heat until epazote is no longer green oil until they are brown and crispy. 5. Drain and place in bowl Serve with tortillas or hard shelled tacos.  Remove the Grasshoppers and drain them, on paper towels. Sprinkle salt over the top. Squeeze some lime over them. You can enjoy them as a snack or use as a filling for tacos. • salt to taste plus another all seasoning spice of choice.


Real Grasshopper Recipes

20 mins prep Time

20 mins prep Time

15 Mins Cook Time

15 Mins Cook Time

Grasshopper Stir-fry • • • • • • • • • • • • •

1lb Grasshoppers 1 cup soy Sauce 1/2lbs broccoli 1 cup green beans 3/4 cup mange tout 1 red onion, sliced 2 cloves of garlic, diced 2 fresh red chilies, thinly sliced 1 small piece of ginger, grated 4 tbsp.. sesame seeds 1 teaspoon sesame oil 1 teaspoon coconut oil -coriander (to garnish)

Directions

Chapulines Gringo •

2 tsp olive oil

2 clove garlic finely chopped

1 small white onion

2 tbsp. chopped chipotle peppers in sauce

1 cup grasshoppers

10 corn tortillas

Directions 

Heat olive oil in a skillet, then add garlic and onion. Cook 3-5 min or until onion is translucent. Add chopped chipotle pepper. Cook for another 1-2 min.

1. Pre-heat your oven to 180 degrees before prepar Add precooked chapulines and continue to cook ing the grasshoppers. Take off the wings and legs and for 2-3 min to thoroughly heat chapulines. place on a baking tray. They will need about eight  Heat in 1/2 tsp of oil a separate griddle or large minutes to turn golden brown, but check on them shallow pan on medium high heat and swirl oil half way through as they can burn very quickly. around to evenly distribute. Add corn tortilla and heat each side until browned and bubbled. 2. While the grasshoppers are roasting prepare all of your vegetables for the stir fry and add them to a hot Guacamole Recipe wok with the coconut oil. Cook on a high heat for 1 small red onion four minutes. 3. Once the grasshoppers are roasted add to a bowl 2 pablano pepper and mix with the sesame oil and seeds before adding 1 small jalapeno to the wok with the vegetables. Toss all of the ingre- 2 clove garlic dients to ensure they are well mixed and serve. Gar- 3 tomatoes remove seeds 4 avocado nish with freshly chopped chili and coriander and 1/2 cup cilantro stems removed, serve. packed cup 2 tsp olive oil 1 tsp salt Mix in a food processor and refrigerator and chill for


Termite Recipes

20 mins prep Time

20 mins prep Time

10 Mins Cook Time

10 Mins Cook Time

Termite Salsa Dip

Termite and Rice Soup

• 1( 8) oz. package of cream cheese, room temperature • ½ cup of roasted termites • 1 jar of salsa • 1 (8) oz bag of a shredded Mexican cheese blend

• • • • • • Directions • 1. Spread the cream cheese evenly in the bottom of • a small casserole dish. Next spread the salsa evenly over the layer of cream cheese. 2. Top the mixture with shredded cheese and roasted termites. 3. Bake at 350 degrees for 20 minutes or until dish is heated through.

2 cups of termites 2 cups of cooked rice 8 cups of water 1 cup of chopped carrots 1 cup of chopped celery 10 beef bouillon cubes ½ cup chopped onion ¼ cup chopped fresh parsley

Directions

1. Combine water, carrots, celery, onion, parsley and bouillon cubes in large pot. 2. Bring to a boil and reduce heat to a simmer. Simmer for 45 minutes. 3. Add termites and rice. Simmer for another 10 – 15 minutes and serve.


Termite Recipes

.

10 mins prep Time

10 mins prep Time

5 Mins Cook Time

10 Mins Cook Time

Boiled Termites

Termites Leroux • • • • •

One-half cup termites, winnowed until wingless. One large pinch salt Two pinches black pepper One pinch curry powder Lime Juice

One cup termites, winnowed

One half cup water

2 tablespoons butter

Directions

Directions 

1. Place termites and seasonings in 10 inch frying pan. Turn the heat on low and stir slowly. 2. Termites cook in their own body fat. When they’re golden brown and crunchy

Boil termites in water with a pinch of salt. As water boils off, add the butter.  Simmer the mixture for a few minutes until crispy. Salt to taste and eat.

10 mins prep Time 10 Mins Cook Time

Baked Termites • • • •

One cup of termites, Winnowed Salt, pepper, basil to taste

Directions 1. Spread termites on medium-sized baking tray. 2. Place in preheated oven at 200 degrees for ten minutes.

Where to Find Termites Termites are a popular food in Africa and southeast Asia. They are a source of rich protein and widely available to all. They live in and around large termite hills or trees, and can be eaten raw, roasted or boiled. Termites are also great when added into a meal for added protein.


Snail Recipes

10 mins prep Time 30 Mins Cook Time

Wild Snail Pasta •

5 garlic cloves, minced

1/2 cup white wine

20 or more Wild Snails

2 pinch ground cinnamon

1 tbsp. grated Romano

cherry tomatoes, halved

1 green onion, minced

2 tbsp. virgin olive oil

1 cup ricotta cheese

2 tsp. fresh minced parsley

16 jumbo shells, al dente

Watercress sprigs

1 lemon

Directions  In a covered skillet, cook garlic & onion in wine & oil until tender. Add snails & cook over low heat  10 minutes, stirring often. Remove from heat. Combine cheeses & rest of ingredients.  Carefully stuff shells & push 1 snail into each

shell. Pour sauce over, quickly reheat. Garnish with tomatoes & parsley.

Where to Find Snails Snails and Slugs can be found in great quantities wherever there is moist soil and vegetation. Eaten as a delicacy in many different cultures they can be considered an important survival food. Like Earthworms they must ALWAYS be cooked before consumption to rid them of any parasites that might be on them. These animals are what they eat so use caution where they are gathered from. Roadsides, industrial production areas and mine sites.


Snail Recipes

10 mins prep Time

10 mins prep Time

22 Mins Cook Time

20 Mins Cook Time

Snails in Dandelion Lettice

Wild Snail Tempura

36 Wild Snails

4 tbsp. minced shallots

1 egg

2/3 cup mashed cooked carrots

1 cup cold water

1/3 tsp. salt

1 1/4 cup all-purpose flour

1/3 tsp. ground mace

6 large Dandelion leaves

Beat egg & water well; add flour & beat until smooth. Cover & set aside for at least 1 hour.

1/2 cup olive oil

1 tbsp. olive oil

1 cup chopped fresh wild mint

1 ½ cup marinara sauce

1/3 cup cooked rice creole

30 or more Wild Snails

1/4 tsp. white pepper

Olive Oil for deep frying

2 tbsp. butter

1 lime

1 cup chicken stock

Directions

Directions 1. Heat sauté pan & add olive oil, marinara sauce & snails. Simmer over low heat for 10 minutes or until mix thickens remove from heat.

1. Marinate snails Overnight in 2 tbsp. shallots, ½ cup mint & ½ cup olive oil, covered, toss periodically. Remove snails & strain marinade into a 2. Heat oil to 375. Divide batter in half. Take 1 snail saucepan, heat. at a time from sauce, allowing some sauce to 2. Add snails & cook for 3 minutes; remove to bowl cling. with carrots, rice, 2 tbsp. shallots & ¼ cup mint. Add salt, pepper & mace; blend in butter. Place 3. Place in batter & deep fry until golden brown. Dandelion lettuce leaves on flat surface & put Remove & pat dry and dip into other bowl of snail mixture on each leaf. Roll each leaf, folding batter; repeat frying. Drain and serve. in sides. 3. Place in skillet, seam-side down, fitting snugly. Heat stock & pour over rolls, bring to a boil, lower heat & simmer for 8 minutes, basting often. Melt butter & blend in flour, cook for 3 minutes stirring constantly. 4. Mix stock & cream and gradually add to thicken. Bring just to a boil, adjust seasonings & add lime juice and mint.


Scorpion Recipes

10 mins prep Time

20 mins prep Time

10 Mins Cook Time

10 Mins Cook Time

Deep Fried Scorpion • 8 hairy desert scorpions, or similar species, thawed • 1 pint low fat milk • 1 cup white cornmeal • 2 tablespoons unsalted butter • 1 tablespoon fresh lemon juice • 2 tablespoons fresh flat-leaf parsley, chopped

Sauté Scorpion • 1 lb. Bark Scorpion • 3 cloves of garlic, peeled and chopped • 1 serrano Chile, seeded and diced • 1 1/2 lime cut into wedges • 1/2 of an onion, chopped • 1/2 cup of oil for frying • salt to taste plus another all seasoning spice of choice.

Directions

 Cut the Stingers off each scorpion . Then heat the oil in a shallow pan and sauté the garlic, Chile and 1. Using a sharp knife, remove and discard the the onions until the onions are translucent. stingers and venom glands from the tips of the scor With a slotted spoon, remove and discard the pions tails. Pour milk into a medium-sized bowl; add onions, Chile and the garlic from the oil, leaving scorpions and set aside. the oil in the pan. Sauté the Scorpions in the oil 2. In a 12-inch skillet, melt butter. Remove scorpiuntil they are brown and crispy. ons from milk mixture, allowing the excess to drain  Remove the Scorpions and drain them, on paper off. Dredge scorpions in cornmeal, one at a time. towels. Sprinkle salt over the top. Squeeze some Shake off excess. lime over them. You can enjoy them as a snack or 3. Place scorpions in hot butter and cook until golduse as a filling for tacos. en brown (approximately two minutes), turn and cook a minute more, until done. Drain on paper towels. Once plated, sprinkle with lemon juice and salt

Directions


Ant Recipes

15 mins prep Time

10 mins prep Time

1 Hour Cook Time

5 Mins Cook Time

Ant Fry Bread • • • • • •

3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups warm water Oil, for frying 1 Cup Carpenter Ants

Directions

 Mix flour, baking powder, ants, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On floured surface knead dough. Do not over-work the dough. place in a bowl and refrigerate 1 hour.  Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/3-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 2 minutes depending on oil temperature and thickness of dough.  After fry bread is done top with favorite topping or, Chile and cheese first, then cover with lettuce and tomatoes, onions, green Chile and you have an Indian Taco.

Roasted Ants • • • • •

Catch as many ants as possible. Preferable 1 to cups Olive Oil 1/2 cup Salt and pepper 1 lime Garlic minced

Directions     

Oil pan thoroughly Add all ants that you have collected Salt and pepper to taste lime juice over the top. Cook for roughly 3 mins on medium heat. Careful not to over cook they can burn very easily


Earthworm Recipes

20 mins prep Time

20 mins prep Time

50 Mins Cook Time

10 Mins Cook Time

Baked Earthworm 1 1/2 cups. Earthworms 1 onion, chopped 1/2 cup. water 1 bouillon cube 1 cup yogurt or sour cream 4 tbsp. butter 1/2 cup. mushrooms Whole wheat flour 1 Lime or Lemon 1/4 cup Soy

Directions

 Rinse earthworms and place in boiling water for three to four minutes. Pour off water and repeat the boiling process three times.  Bake on cookie sheet at 300 °F. for Roughly 15 minutes. Roll the worms in flour, brown in butter, add salt to taste.  Add bouillon and simmer for 30 minutes. Sauté onions and mushrooms in butter. Add onions and mushrooms to the worms.  Stir in sour cream and or yogurt if preferred . Serve over rice or noodles. This can garnish the top of a salad as well.

Earthworm Funnel Cakes • 1 box of funnel cake mix • 1 funnel • ½ cup of meal worms • ½ cup powdered sugar • Sliced Bananas • Oil – Either a deep fryer or 2 inches deep in a skillet.

Directions

 Mix funnel cake mix according to package directions. Add in Earthworms.  Drop into hot oil and fry on each side until a light brown.  Remove from oil and drain on paper towel. Top with powdered sugar and fresh Bananas.

Boiled Earthworms

Simply Boiling down a pot full of Earthworms will allow you to add them to almost any meal. The Earthworm is a very good source of protein and is very low in cholesterol. This mush that it will boil down to will be edible on its own but will taste better if salt and pepper is added. A natural way to add flavor to the meal is cooking the worms with pine needles to add a different flavor to the mix.


Grub Recipes

10 mins prep Time

8 mins prep Time

10 Mins Cook Time

10 Mins Cook Time

Fire Roasted Grub • • • • • •

12 Grubs or more 7 tbsps. BBQ Sause 3 Tbsps. Butter 3 Cloves Garlic Olive Oil 1/2 Lime

Directions     

Sauté the grubs in a pan with olive oil and butter Add Garlic and lime juice Paste BBQ Sause over the top of the grubs Cook till the begin to brown slightly Enjoy

Where to Find Grubs

Gross Grub Soup • • • • • • •

1 Cup Grubs 1/4 Cup olive oil 1 red Onion 2 cups chicken stock 4 Tbsp. peppercorns 1 cup milk 4 tbsp. all purpose flour

Directions  

Sauté the grubs in the olive oil till cooked Add the chicken stock. Then add the diced onion, peppercorns and salt  Cook for 30 mins and add the milk  Finally add the flour to make the paste, thicken to preference.

Grubs can be found all on Continents of the world with the exception of Antarctica. The most commonGrubs of North America ly known and largest grub is the Witchetty grub. white grubs, are the immature form of different scarGrubs are large white wood eating larvae of moths. ab beetles, such as Japanese beetles, June “bugs” (beetles) or the European chafers. They are a main staple food for native peoples around the world that are said to have a pleasant almond taste. They are full of calories and protein they can be eaten raw, roasted or boiled. They are most commonly found in or under rotten logs.


Cockroach Recipes

10 mins prep Time

10 mins prep Time

30 Mins Cook Time

30 Mins Cook Time

Roasted Cockroach with Rice • • • • • • • •

12 American Cockroaches hissing cockroaches 1 onion 1 green pepper 6 cups of rice 2 teaspoons of ginger powder Vegetable oil Salt to taste Soy Sause if desired

2.

3.

4.

• • •

1 pound of live American Cockroaches, any size, or small local. Several garlic teeth, ground in processor or molcajete with a couple of tbsp. of course salt Juice from a few good size limes A half bunch of fresh epazote

Directions

1. Bring water to a boil, then add Cockroach. Return to a boil, then simmer a few minutes at least until Remove the wings and legs of the roaches. Boil the Cockroaches are red the rice 2. Drain chapulines without adding additional water In a Pan, add about three teaspoons of vegetable to the sieve. Lay out on a large platter and reoil. Heat the oil, add the vegetables and heat for move any grasses, and foreign insects and what three to five minutes. You will want the vegetanot bles to be crisp. 3. Place drained Cockroaches in saucepan over meIn a separate pan, heat about three more tabledium heat, stirring for a minute or two. Add garlic spoons of vegetable oil and fry the cockroaches mixture and lime juice, returning to a low simmer about 30 seconds to a minute. 4. Add epazote leaves and thin stems. Continue Place cockroaches into the mixture and serve on over low heat until epazote is no longer green top of the rice. With your favorite hot Sause. 5. Drain and place in bowl Serve with tortillas or hard shelled tacos.

Directions

1.

Roasted Cockroach with Garlic


Cricket Recipes

10 mins prep Time

10 mins prep Time

30 Mins Cook Time

30 Mins Cook Time

Crickets Gringo

Roasted Crickets

2 tsp olive oil

2 clove garlic finely chopped

1 small white onion

2 tbsp. chopped chipotle peppers in sauce

1 cup grasshoppers

10 corn tortillas

Catch as many Crickets as possible. Preferable 1 to cups Olive Oil 1/2 cup Salt and pepper 1 lime Garlic minced

Directions Directions

   Heat olive oil in a skillet, then add garlic and on ion. Cook 3-5 min or until onion is translucent. Add chopped chipotle pepper. Cook for another 1   -2 min. 

Add precooked chapulines and continue to cook for 2-3 min to thoroughly heat chapulines.



Heat in 1/2 tsp of oil a separate griddle or large shallow pan on medium high heat and swirl oil around to evenly distribute. Add corn tortilla and heat each side until browned and bubbled.

Oil pan thoroughly Add all Crickets that you have collected Salt and pepper to taste lime juice over the top. Cook for roughly 3 mins on medium heat. Careful not to over cook they can burn very easily


Wilderness Foraging

Warnings, Safety & Regulations The most important rule in wilderness foraging is Positive Identification. There are many plants in the wild that are edible however there are many plants in the wild that are poisonous. Additionally there are many plants that are edible but have a poisonous look a like. If you are not able to positively identify a plant as being edible it should be assumed to be poisonous. Not all poisonous plants will cause death but they can make you very ill. Becoming ill in a survival situation can kill you and thus sticking to what can be positively identified becomes even more crucial. Spend time getting to know the plants in your area and taking classes with experts in the field are very helpful. Having the knowledge and above all the experience will be an invaluable tool in your survival bank. Beginner foragers should spend time learning to identify plants but not eating them. Many edible plant are selectively edible. One part of the plant you can eat and other parts you cannot. Also some plants and animals for that matter are only edible after cooking them or only edible at certain times of the year, like Elderberries. It is highly suggested to cook all plants collected. This will decrease the chances of poisoning and contamination by parasites.

Check your local regulations some plants that are edible are protected. In Utah the highly edible Sego Lilly is the Utah state flower and it is illegal to harvest. Though there is a clause that states you can harvest it in a survival circumstances. In these situations be sure that what you harvest is used and not wasted. Additionally be sure that you only harvest on public lands where foraging is permitted or if harvesting on private lands that you have permission from the land owners. There are places that harvesting should be avoided all together. Avoid foraging along major highways that are typically sprayed with weed and insect killers that can be harmful if ingested. Industrial areas are also areas that should be avoided because plants absorb all that is in the ground around them. Industrial parks and manufacturing areas tend to have a lot of pollutants in the ground and subsequently these harmful pollutants end up in the plants themselves. Finally be aware that it is your own responsibility to be aware of allergies and medical conditions you may have. If you have peanut allergies etc. there are many plants that occur in the wild that contain the same allergens within them. All advice and suggestions are based on healthy adults that do not have allergies to foods. DO YOUR RESEARCH or it could cost you your life and the lives of the people who consume the food that you forage. Foraging is based on experience and sound knowledge and never on guessing/luck.


Edibility Test The First Steps 1. Try to always bring extra food with you on any trip or outing. Once you start foraging you assume all the risks that it brings and raise the likelihood of potential harm that can come to you. “An ounce of preparation is worth a pound of cure�. Benjamin Franklin 2. Never eat a plant or animal that is visibly infested with worms or parasites. There is an exception of some fruit like apples where affected areas can be cut away. Food infested with worms or parasites will almost always tell you that the food is rotten. The parasites will likely find there way into your own system and sicken you. 3. Never eat from plants that have shiny leaves and milky sap this almost always indicate toxicity. Such as the stems of the dandelion should be avoided where the leaves and flowers can be eaten. If there is a almond/peach like smell about the plant then it should not be consumed. This generally will indicate that there are traces of arsenic. If ingested in large amounts it will kill you. 4. Always cook even known food first if you can. Cooking acts like a second stomach and typically lowers the toxicity levels. 5. Mushrooms as mentioned in this book should be avoided all together unless you are absolutely positive about identification. Even experts get it wrong sometimes. There are plants everywhere that can kill you! 6. Just because an animal is eating a plant this does not mean you can. The Survival edibility test is only 3. Rub the plant on a sensitive there is no signs of a reaction intended to be used in long term part of your body like the then repeat two more times. survival situations. If your situawrist, elbow or inner thigh. 6. Swallow a small piece and tions indicates that your particular Wait an hour and check for then wait 8 hours. If there are situation will be weeks or survival visible signs of irritation. Rashno negative effects then feel time verses days then the edibility es, hives dizziness, vomiting free to cook and eat the plant. test will become a viable option. and difficultly breathing. Remember to test more than one 7. The test time should take 1. Test only one plant at a time roughly 17 hours, and should part of your skin. and do not eat anything else never be rushed. Allow for during the test time period. 4. Hold a very small piece on reaction time and proceed Be sure you are strong enough your tongue for 10 mins. Do with extreme caution. This to be without food for that not swallow but wait and see if test is dangerous no matter period of time. there is a reaction. If there is what. no reaction repeat it again. 2. Separate the leaves, roots, Test at your own risk! stems and berries or fruit. 5. Chew a small piece (do not Testing only one part at a time. swallow). Wait 15 mins and if


Foraged Spices

Juniper Berries

Wild Onion

Found almost year round on the Juniper tree, this evergreen shrub is a great seasoning to use in a marinade and is excellent to cook with on game and lamb.

There’s an onion for pretty much every environment, from deserts to forests to streamside to lawns to high above the tree line in Alpine meadows. My favorite is the dusky onion, A. campanulatum

Mint

Cooking with Kelp

This is a common plant that is found throughout the mountains of the west. This can be used as a spice in a variety of different ways. Flavoring fish, lamb and poultry is an excellent choice. Also adding this to fruit and vegetables can enhance bland flavors.

This method will not only add calories to your meal but it will also add lots of sodium to the other food being cooked. There is a lot of salt already found in the kelp and is transferred out upon cooking.

Peppers

Pine Nuts

Pepper can be found growing the southern parts of Small, ivory-colored seeds extracted from the the United States and Mexico. The can add a little cones of the species of pine tree, with a rich, slightly kick to a meal. resinous flavor.

Pine Needles Brewing the pine needles into a thickened tea will create a pine needle oil. Which can be spread over the top of the meat. Also pine needle can be stuffed into and on a fish while cooking which will add flavor as well.

Black Powder In the old days gun powder can be used for seasoning: it was actually made famous by Napoleon's surgeon-in-chief Larrey. When Napoleon's army ran out of food, he served them horse meat seasoned with gunpowder. However only use if you are using traditional black powder other powders can be toxic.

Where to find salt in the wild: • Sea Water – Sea water can be diluted with plenty of fresh water to get the salt your body needs. (Never drink pure sea water, doing so can be dangerous to your kidneys.) • Plants – In America, you can get salt from the root of a hickory tree. Simply boil the roots until everything evaporates; you will be left with salt crystals. • Foods that naturally have salt – Seafood, carrots, beets, poultry and most animals. • Salt Licks – A salt lick is a salt deposit that animals lick to get their intake of salt. You can also find them in farming areas, set out for cattle.


Bullwhip Kelp Recipes

10 mins prep Time

10 mins prep Time

30 Mins Cook Time

30 Mins Cook Time

Candied Kelp

Kelp and Hot Potatoes •

Two to three 6" strips of kelp

1/3 cup honey

1/3 cup water

Roughly 1 1/3 cup sesame seeds

Directions 1. Soak the kelp in water until it is very soft. Cut it into desired shapes, enough to fill ½ cup. 2. Bring the honey and water to a boil. Reduce the heat, add the kelp, and simmer uncovered until almost all of the liquid is gone (1 to 1 ½ hours). Check frequently, adding a dash of water when needed, and stirring occasionally.

• •

4 Tbsp. soy sauce 1 1/2 Tbsp. honey 5 potatoes 2 ½ to 3 Tbsp. olive oil 1 1/2 cup tightly packed kelp (about 1 ounce), lightly rinsed 1 1/2 cup water

Directions 1. Combine the soy sauce and honey in a small bowl. Mix well and set aside. 2. Cut the potatoes into bite–size pieces, and sauté in the oil until golden, stirring often.

3. Cut the kelp into pieces approximately 1 inch long, 3. Preheat the oven to 310° F. Arrange the kelp piec- and add to potatoes. es on the sesame seeds, turning to coat both sides. 4. Add the soy–honey mixture and stir thoroughly. 4. Bake on a clean cookie sheet at 300° F for 25 to 30 Add the water, cover, and simmer for 15 to 20 minutes. minutes.


Yucca Flower recipes

15 mins prep Time

20 mins prep Time

10 Mins Cook Time

12 Mins Cook Time

Deep Fried Yucca Flowers • • • • • • • • • •

Yucca petals from 10-16 yucca flowers 1/4 cup all-purpose flour or rice flour 1/4 cup mesquite flour 1/4 cup corn starch 1 cup water 1 egg yolk 1/8 teaspoon baking soda 1/2 teaspoon salt Oil for frying A chopstick or wooden skewer

Directions 1. Pull the petals from the yucca flowers and snip off any part of the green base of the petal that might still be attached. Heat oil in a fryer or a large, heavy pot to 375°F. 2. Mix all the dry ingredients for the batter together in a large bowl. When you are ready to fry, mix in the egg yolk and then cold water. Mix only enough to combine the ingredients. 3. Put three yucca petals together in a pile, Dip them into the batter. Drop them into the hot oil one at a time, maybe 4-5 stacks per batch. Do not crowd the pot. Once they are all in the oil. Fry for 2-3 minutes, flipping once with the chopstick.

Scrambled Yucca & Eggs • • • • • • • • • •

10 Yucca Flowers 1 teaspoon olive oil 1/4 cup diced onions 1 red pepper chopped 1/2 cup diced tomatoes 5 eggs beaten with a whisk Salt to taste 1 avocado diced 8 corn tortillas 1 Lime

Directions Remove the individual yucca flowers from their stem, and remove the pod from the center of the flowers, soak in water for 10 minutes, then rinse thoroughly. Bring a quart of salted water to a boil. Place the yucca flowers in the boiling water, allow to boil 4-5 minutes, and drain. Heat the olive oil and add the chopped onion. When the onion begins to shimmer add the serrano pepper, stir for a couple of minutes, then add the yucca flowers, stir again, add the diced tomatoes, and then stir a few more minutes. Add the beaten eggs and stir over a medium high heat, until they reach the consistency you prefer. Serve with diced avocado and warm tortillas, for making


Acorn recipes

20 mins prep Time

20 mins prep Time

50 Mins Cook Time

50 Mins Cook Time

Roasted Acorns • • •

30 or more ripped acorns Butter ( optional) Salt to taste

Note: be sure to leech out the tannins found in acorns overnight. Eating too many acorns without leeching them will make you sick.

Directions

Acorn Bread • • • • • • • •

Cup acorn meal 1cup flour 2tablespoons baking powder 1 ⁄2teaspoon salt 3tablespoons sugar 1eggs, beaten or 1 egg substitute 1cup milk 3tablespoons oil

 The simplest way to eat acorns. Place the damp Directions nut chunks on a baking sheet and sprinkle with  Dry your leached acorns a little bit. When they fine salt. are halfway between wet and soft, and dry and  Toast them for 15-20 minutes at 375 degrees in a rock-hard, run them through a blender, food propre-heated oven, or roll them around in a dry frycessor, grain mill, or grind between two rocks ing pan over the camp fire.  Dry the resulting acorn meal in a low temp oven  You can tell they’re done when the color has for a few minutes, or air dry for a few hours. changed a little, and the nut pieces smell like Then grind it again roasted nuts. Eat them out of hand just like pea- 3. Heat oven to 400 degrees. Grease a loaf pan. Sift nuts. together dry ingredients in a bowl. Trick to Cracking Acorns 4. In a separate bowl, combine egg, milk, and oil. Acorns can be hard to crack with traditional Combine dry and liquid ingredients. nut crackers. I have found it easiest to tap them with 5. Stir just enough to moisten dry ingredients. a hammer or a rock. If the acorns are green at all Batter will be a bit lumpy. they will not only not taste good but they  Pour into a greased pan, bake at 400 degrees for 30 minutes.


Pine Nut recipes

10 mins prep Time 30 Mins Cook Time

Roasted Pine Nuts • • •

3 cups of wild pine nuts Olive oil Salt to taste

Directions 1. Preheat your oven to 325°F. Wash them Spread the wet salted or unsalted pinon nuts out one layer deep on a baking pan, and put them in the oven 2. testing after 10 minutes. Some ovens can finish in 10 on the top rack and some take up to 20 minutes. The aroma will tell you when to taste test as this is the only way know. While taste testing watch to see that the color of the pinon kernel meat inside the shell will change from white to translucent. 3. the kernel meat's color will change back to off white then it will continue to change to a light creamy butterscotch. 4. Keep watching the color change of the kernel meat inside the shell. When the turn a creamy butterscotch color they are done. Consider setting them outside to cool in the breeze if you need to.

Harvesting Pine Nuts 1. Wild Pine nuts are ready to harvest about 10 days before the green cone begins to open. 2. The cones are dried in a burlap bag in the sun for 20 days, to speed up the process of drying and opening. 3. The cones are then smashed (as a way to quickly release the seeds) and the seeds are separated by hand from the cone fragments.


Salsify recipes

10 mins prep Time

10 mins prep Time

30 Mins Cook Time

30 Mins Cook Time

Wild Salsify • • • • • • •

12 Salsify roots Chopped 1/2 cup Honey Water Salt to taste Pepper to taste 4 tbsps. Lard 1 lemon or lime if available

Directions

 Prepare roots by washing, peeling, and cutting into 1" pieces. Place chopped salsify root pieces into a pan on medium heat, along with a spoonful of lard, and enough water to just cover the bottom of the pan.  Cover, and let simmer until soft, at which point the water should be evaporated. Remove the lid and let the Softened salsify roots continue to cook in the lard until the take on a brown color.  When the salsify roots have reached a nice brown color, drizzle them with honey, continue cooking for 40 seconds. Season with salt and pepper to taste.

Where to find Salsify Salsify is originally a European native flower that made its way to the United States. It has the appearance of being a haggard dandelion, but with larger yellow flowers. They typically grow to just under 4’ and can be found most often along streambeds. They can predominantly be found in the western half of the United States. The flower heads and steams can be eaten raw, cooked, or dried. They are commonly considered to be a weed by many and can be easily found.


Asparagus Recipes

10 mins prep Time

10 mins prep Time

30 Mins Cook Time

30 Mins Cook Time

Garlic Asparagus • • • • • • •

1/3 cup extra-virgin olive oil 7 cloves fresh garlic, minced 1 1/2 teaspoon onion powder 2 tablespoons fresh finely chopped parsley 2 pounds thin asparagus, ends trimmed Coarse sea salt to taste Ground black pepper to taste

Directions 1. Preheat oven to 375°F. Line a large jelly-roll pan with parchment paper. Put aside 2. In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned. 3. Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlicoil mixture. 4. Roast for 13 minutes, until the asparagus are bright green.

Boiled Asparagus • • • •

Course salt Freshly ground pepper 1 lbs. of Asparagus fresh cut Unsalted Butter

Directions 

Fill a pan with 1 inch of salted water and bring it to a boil. Add all the Asparagus to the pan.  Cook the Asparagus for roughly 8 to 12 mins. Then drain and transfer to a serving platter.  Salt and pepper to taste and drizzle butter over the top of the Asparagus.

Where to find Asparagus Asparagus forms in clumps of thick green spear like shoots with small stunted leaves pressed against the shoot. Asparagus is commonly found along fence lines and irrigation ditches. Patches of asparagus will often grow in the same place year after year. Asparagus has great nutritional value and has been used traditionally as a diuretic used for treating infections. The odor that accompanies this plant is an antiseptic found in the plant itself. It can be cooked, eaten raw, roasted or boiled.


Dandelion Recipes

10 mins prep Time

10 mins prep Time

30 Mins Cook Time

30 Mins Cook Time

Dandelion Salad & Bacon •

• • • • •

1 lb. tender dandelion greens, tough stems removed 5 bacon slices 1 1/2 tablespoons finely chopped shallot 1 1/2 tablespoons cider vinegar 1/4 teaspoon salt 1/8 teaspoon black pepper

Dandelion with Lime • • • • •

1 lb. Young Dandelion Leaves and greens. Be sure to remove all the tough stems 2 limes Salt Olive Oil Black Pepper

Directions 

Cut the greens into 1 1/2 inch lengths and place them into a larger bowl. Directions  Drizzle olive oil and lime juice over the top the 1. Cut greens into 1 1/2-inch lengths and transfer to salad then add the other seasonings according to a large bowl. Cook bacon in a large heavy skillet taste. until golden and crisp, then transfer to a cutting  Other ingredients can be added however this board, reserving fat in skillet. alone is delicious. 2. Finely chop bacon. Whisk together shallot, vinegar, salt, and pepper in a small bowl, Then whisk in 3 tablespoons hot bacon fat. 3. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.


Cattail recipes

10 mins prep Time

10 mins prep Time

30 Mins Cook Time

30 Mins Cook Time

Scalloped Cattails • • • • • •

6 Stocks of Cattails Black Pepper Two Eggs Butter Sugar Nutmeg

Directions

 Take two cups of chopped cattail tops and put them into a bowl with two beaten eggs, one-half cup melted butter, one-half teaspoon each sugar and nutmeg and black pepper.  Blend well and add slowly one cup of scalded milk to the cattail mixture and blended.  Pour the mixture into a greased casserole and top with grated Swiss cheese —optional — and add a dab of butter. Bake 275 degrees for 30 minutes.

Cattail Casserole • • • • • • •

Two Cups Scrapped Spikes One Cup Bread Crumbs One Egg One-half Cup Milk Salt and Pepper to taste One Onion Half Cup shredded cheddar

Directions

 Combine all ingredients in a casseroles dish and place in an oven set to 350 degrees for  25 minutes. Serve when hot. Where Where to find Cattails Cattails are tall narrow-leaved perennials that grow in thick dense stands. They are easily identified by the classic “Hot Dog on a stick” look appearance the flowers have. Almost every part of this plant is edible. Young flower spikes (not brown or hardened), Corms ( Thick Tuber/ bulb), The thick Lateral roots and the lower thicker half of all the leaves. The pollen and seeds are also edible, and can be eaten raw, Boiled or roasted. This Plant should be avoided if you are pregnant because it can induce labor. Cattails can be found in swamps and wet regions throughout the United States . It is typically found at lower elevations.


Bull Thistle Recipes

Bull Thistle SautĂŠ/Boil Bull thistle root can be eaten and is best used when mixed with other vegetables. Young flower stems can be cooked and young leaves can be eaten in a salad or tossed into a sautĂŠ. The taste is somewhat bland but the

Directions Prickles MUST BE removed from the leaves before the leaves can be eaten! The flower buds can be cooked and used like globe artichokes, but they are smaller. Bull thistle seeds can be roasted.

About Bull Thistle & How to find it The Thistle has solitary flowers atop spiny branches. The flowers are purple and white. The Entire plant is covered in spines clear to the base of the flower head. The flowers, buds, leaves, roots, stem, and seeds are edible ,but are considered bland in taste. Mixing it with other foods may be preferable. Be sure to wear gloves and to clear all parts of the plant of thorns before consuming it. Thistles are found in fields from Alaska to Texas. It requires great amounts of sun so it will not be found in the shade. Bull thistle root is rich in inulin.


Wild Teas

Red Clover Tea • • •

Handful of Red clover flowers Sugar and or Honey Milk

Dandelion Tea • • •

Directions    

Bring water to a boil. Add flowers to the pot Boil for roughly 15 mins Add Sugar, milk and honey if necessary.

Handful of Dandelion root dried Sugar and or Honey Milk

Directions    

Bring water to a boil. Add roots to the pot Boil for roughly 15 mins Add Sugar, milk and honey if necessary

Where to find Red Clover

Where to find Dandelion

The Red Clover is a small pea like flower that are at the top of the stem. The dense ball like flower tops are reddish, pink, or dark Pink, and will often be lighter colored at the base. They grow between 6”-30” tall. The stalks are hollow and the leaves are hairy. The leaves are separated into three leaflets with a whitish v on each leaf. It is found in sun disturbed ground from 0-8500ft , and even higher. White clover is also edible. Caution there are several toxic look a likes, so positively identify before consumption. It is great in a salad or tea

The Dandelion is a very common perennial found in almost every region of the United States. It grows about 2”- 2’ft High. There are several taproots that sprout from a central root. These taproots are hollow and sturdy and can be very long. The leaves are oblong and have variable edges. The top of the flower is yellow and will be found in groups of 100-300 individual plants. The Leaves, buds and roots are edible. It has a pleasant bitter taste and is packed full of nutrition. It is great in salads, teas, and the roots can be eaten raw or roasted. The Dandelion can be commonly found in fields full of sun and can be eaten from spring to fall


Wild Teas

Rabbit Brush Tea • • •

Handful of tender rabbit brush leaves & Flowers Sugar and or Honey Milk

Directions    

Bring water to a boil. Add Brush to the pot Boil for roughly 15 mins Add Sugar, milk and honey if necessary

Where to find Rabbit Brush Rabbit brush is a sweet smelling perennial shrub that is found commonly throughout the western half of the U.S. Rabbit Brush is extremely hardy and can be found growing in harsh conditions. It typically does not grow taller that 4’ in height and is greyish in appearance. The plant is crowned by hundreds of small bright yellow flowers. The flowers can be brewed into a pleasant tea and the branches can be chewed on as a type of chewing gum to freshen breath or clean the teeth. Rabbit Brush was traditionally used for aromatherapy and is considered to have healing properties.

Mormon Tea • • •

Handful of green stems and seeds Sugar and or Honey Milk

    

Bring water to a boil. Add Stems to the Pot Boil for roughly 15 mins Once the water has turned red it is ready Add Sugar, milk and honey if necessary

Directions

Where to find Mormon Tea Also known as Mormon tea it is found in the deserts of the Western part of the United States. Traditionally it was used by Native Americans as a food source. The seeds were ground into a meal and mixed with flour or corn then fried. In more modern uses the stems are brewed into a tea by boiling them. The tea is then used to treat coughs and asthma, congestion and hay fever. Caution should be used because it is a vasodilator, (stimulant) and a central nervous system stimulate. It is not to be used during pregnancy or by those with heart Disease.


Wild Teas

Pine Needle Tea • • •

Handful of Pine needles Sugar and or Honey Milk

Directions   

Bring water to a boil. Add needles to the pot Boil for roughly 15 mins 4. Add Sugar, milk and honey if necessary

Juniper Berry Tea • • •

Handful of crushed Berries Sugar and or Honey Milk

Directions   

Bring water to a boil. Add Berries to the pot Boil for roughly 15 mins 4. Add Sugar, milk and honey if necessary

Where to find Juniper Berries Where to find Pin Needles Pines are widely distributed throughout the world and can be found in the highlands and mountains of Europe, Asia and North America. Traditional uses of pine needles have been brewed as a tea which is high in vitamin C and A. Pine needles have a mild antiseptic property and can be used to freshen breath and the tea can also be used as a mouth wash.

The Juniper is an evergreen tree that is found from the east to the west coast The Berries are blue and whitish in appearance. They can be collected, mashed and made into a tea. It is also a great way to season meat or water fowl. The Juniper tree is found in dry open forests and in the mountainous regions of the west. Pregnant women should not eat them.


Wild Teas Substitute Sweeteners Lime Juice

Beet Juice

Apple Juice

Honey

Salt

Caramelized Onion Grated Carrot


Daily Water Intake

Temperature

Body Weight

Water in gallons

75°

150lbs

1.32 gallons

160lbs

1.45gallons

170lbs

1.58 gallons

150lbs

1.60 gallons

160lbs

1.85 gallons

170lbs

2 gallons

150lbs

1.80 gallons

160lbs

2 gallons

170lbs

2.40 gallons

150lbs

2 gallons

160lbs

2.32 gallons

170lbs

2.60 gallons

150lbs

2.45 gallons

160lbs

2.65 gallons

170lbs

2.95 gallons

150lbs

2.65 gallons

160lbs

2.80 gallons

170lbs

3 gallons

150lbs

3 gallons

160lbs

3.50 gallons

170lbs

3.80 gallons

80°

85°

90°

95°

100°

110°


Waterborne Dangers Protozoa This the largest potential water borne threat that can be found in almost any water source in the world. Protozoa are small single celled parasites that vary between 1-20 microns. There are two main protozoa that cause illness Giardia lamblia , Cryptosporidium. These small protozoa can survive weeks and even months in cold water. They have protective shells which will make them resistant to iodine and chlorine treatments. Contraction prevention: Filtration/Purification, UV light exposure, Boiling and Bleach. However Cryptosporidium will be resistant to bleach and other chemicals. Symptoms and Treatment: Appearing 2 days to several weeks after ingestion. Vomiting, diarrhea, gas and intestinal discomfort. Symptoms may last 1 to 6 weeks. Treatments are few but hydration and rest are recommended. There is no medication specifically meant to cure infections.

Bacteria Likely to be found in most bodies of water, Bacteria is the most wide spread organism on earth. In each gram of soil there can be in as many as 40 million bacterial cells and per milliliter of fresh water well over 1 million. Collectively bacteria has more biomass than all other lifeforms on earth combined. For this reason it is reasonably assumed that bacteria is to be ever present in almost any water body on earth. Not all bacteria is harmful, but there are several are. Including ; E. Coli, Salmonella, Campylobacter jejuni, Leptospira interregnas and many others can cause severe illnesses in humans and even death. Contraction prevention: Filtration/Purification, UV light exposure, Boiling and Bleach. Symptoms and treatment: Appearing a few days or weeks after contamination symptoms include diarrhea, cholera, gas and intestinal discomfort. Severe dehydration can occur and can result in death if medical attention is not sought quickly. Hospitalization is often necessary to overcome illness.

Viruses Contracted on contaminated surfaces or liquids. Viruses are extremely common in poorly sanitized areas of the world and can be contracted easily. Hepatitis A, Rotavirus, Enterovirus and Norovirus can be commonly contracted viruses associated with water. Contraction prevention: Filtration/Purification, UV light exposure, Boiling and Bleach. Symptoms and treatment: Diarrhea, and vomiting appearing 1 to 7 days after exposure. The effects from the virus can last from several days to several weeks. Stay hydrated and seek medical attention if symptoms worsen.


Purifying Water

No matter where you get water it is always a good idea to purify it and avoid the many serious side effects related to water borne pathogens. Begin the filtration process by removing the larger particles from the water which can be many especially in lakes and slow moving rivers. A hollow log or even better a sock can be used to make a improvised filter. Hang the sock by suspending it from a tripod or tree. Then place fine sand in the bottom of the sock followed by more course sand on top of that. Then place moss and grass filling it almost to the top. Place a water catch basin of some sort directly under the sock and begin pouring water through the sock. This water will still not be 100% safe to drink. It will still need to be boiled or chemically treated before consumption. This technique will filter out a good majority of bio matter and debris. Boiling water for 15 mins is the only sure fire method of purification without a modern filter. Microorganisms such as giardia. Can cause serious and debilitating illnesses especially in a survival situations. If you have a metal container that can be used to boil and carry water it will make purifying water much easier. If you have no basin there are other methods in which water can be boiled.

If you have a plastic container or sheet it can be insulated with green grass to prevent melting. Heat rocks in a fire for 10 to 15 minutes. Use sticks to place the rocks into the basin or container. The rocks heat will boil the water upon contact. Several rocks might be need to completely boil the water.


Spring Water Contamination Scale by Elevation

11,000ft-18,000ft Least likely

9,000-11,000ft Less likely

Purification tablets

7,000-9,000ft Likely

5,000-7,000ft Common

0-5,000ft Very Common

Drinking straight from a cold mountain stream is often the daydream of any outdoorsmen. However even a seemly perfect mountain stream has its risks and Side effects. Waterborne illnesses can ruin any backcountry trip and can make you extremely ill if infected with any number of waterborne pathogens. This does not mean that all springs and water sources are contaminated and unsafe to drink. It does however mean that extra precautions are needed in order to avoid illness. •

It is always necessary to carry purification device regardless of circumstances.

Observe if you are in remote area which is high elevation then more than likely water will be safe to drink. Simply understand that what ever is upstream from your water source will likely contaminate the potential drinking water.

Be respectful and consider others. To avoid contaminating water sources yourself be sure to avoid then following. Do not wash dishes, bath, or defecate within 200ft of any water source. “When in doubt Filter it out”.


Quick Cook times Reference Item

Foil

Fry

Broil

Boil

Fish

15-20

7-15

7-15

5-20

Red meat

10-15

10-15

10-15

8-10

Poultry

20-30

35-40

30-40

35-45

Potatoes

25-35

25-35

25-35

30-40

Vegetables

15-25

35-40

NA

15-25

Eggs

2-5

2-5

NA

5-15

Pork

15-20

20-25

30-40

10-15

Worms/grubs

10-15

10-15

10-15

5-15

Insects

10-15

10-15

10-15

5-15

Hand Thermometer Seconds 6-8

Temperature

Heat Level

250°-350°F

Slow

4-5

350°-400°F

Moderate

2-3

400°-450°F

Hot

1

450°-500°F

Very Hot

Use caution as to not burn your hand when testing the fire by this method! Hold your hand one foot above the coals of the fire and remove it when the heat is uncomfortable. This will allow you to gauge how hot the coals will be for cooking food. It is not advisable to cook over direct flame unless using a pan or pot are being used.


Boiling Point & Altitude Boiling Point °F

Altitude, ft.

Time to boil

212 °F

0

10 Minutes

211.1 °F

500

210.2 °F

1000

208.4 °F

2000

12 Minutes

203 °F

5000

15 Minutes

201.1 °F

6000

197.4 °F

8000

18 Minutes

193.6 °F

10,000

20 Minutes

189.8 °F

12,000

185.9 °F

14,000

25 Minutes

Based on average Camp stove

Water must boil for 15 mins to purify

At higher altitudes the air pressure is lower than at sea level, and there is less oxygen available. Because of this the boiling point is at a lower temperature, and the water takes longer to reach boiling point. Purifying your water takes additional time as well. This time restraint can be combatted by using a lightweight pressure cooker which will overcome any altitude changes. It boils the water quickly no matter your altitude. Without a pressure cooker one must bring extra fuel based on where you are planning an outing.


Common Survival Food Calories Per 1/2 Lbs. Species

Calories

Protein

Rabbit

391

74 Grams

Deer

337

66 Grams

Turkey

368

58 Grams

Grouse

369

53 Grams

Boar

361

63 Grams

Trout

430

64 Grams

Elk

309

51 Grams

Antelope

325

50 Grams

Squirrel

336

48 Grams

Duck

406

52 Grams

Worms

365

234 Grams

Locust

370

224 Grams

Grub

550

230 grams

Cattail

57

23 Carbs

Kelp

97

22 Carbs

Pine nuts

1520

31 grams/40 carbs

Raspberries

146

34 Carbs/11g sugar


Outdoor Daily Diet Amounts

Children

Boys

Girls

Men

Women

Age

Weight

Calories

Protein Grams

1-5

29

1300

32

6-9

53

2100

52

10-15

98

3000

75

15-18

134

3400

85

12-15

103

2500

62

15-18

117

2300

58

18-35

154

2900

70

55-75

154

2200

70

18-35

128

2100

58

55-75

145

1600

58

When in the outdoors the body is burning more calories than it would at home. Activities such as Climbing, Hiking and even setting up camp will burn massive amounts of energy. In the wild it takes almost as much or more energy to obtain food as the food obtained contains itself. Imagine your body like a car full of gas. The more you exert yourself the more gas will burn and without refilling that tank you will run out. Calories are critical to survival. Calories are needed to keep up your energy levels and keep you warm, so the food you have needs to be rationed if there is a limited supply. In addition energy should not be wasted. Look for ways to be more efficient multi tasking is a key survival tool. Plants with the exception of a few (like cattails) are low in food value. Plants in the wild can be much easier to collect than hunting meat, but Hunting and Fishing are essential to ones survival. Even though the thought of taking a life of an animal to some is unappealing, it is better than dying of starvation. Remember killing an animal to survive is not wrong and it can save your life.


Burns & Treatment of the Skin Blisters & Burns

Hair Shaft Epidermis Dermis

Nerves

Hypodermis & Connective tissue

Subcutaneous Fat

Bone

Degrees of Burns & Treatment First Degree Burn Also called a superficial burn this is the mildest form of burn and is generally not necessary to see a doctor. However some first degree burns require on going medical care if they are too large. Mild peeling of the skin can be normal. Foraging aloe and applying it to burns where the skin isn't broke is helpful as well.

Treatment

mins. Taking a over the counter pain medication would help to curb the pain. Aloe and topical burn ointment also is important to apply.

Third Degree Burn This is the worst type of burn to receive in which all three layers of skin are affected. These burns can be painful however the skin can be so severely damaged the nerve endings may not allow the victim to feel pain. The burn appears white and waxy , Charred, browned and leather like in appearance.

Generally burn ointment and a cold compress Treatment can be applied to the burn. A cold compress can also It isn't advisable to self treat a third degree draw out some of the heat and swelling. burn on your own. Treating for shock by elevating Second Degree Burn the legs. Also be sure to remove pieces of cloths that This type of burn looks swollen and moist. may be stuck to the burn. It is imperative that adThis burn affects the first two layers of skin. Blisters vanced medical treatment is sought as soon as possican develop and the pain can be severe. Generally a ble. doctor should be seen.

Treatment Run the affected area under water for 15


Wilderness Soap

Mountain Lilac Soap

Yucca Liquid Soap 1. Chop an herb with a strong and pleasant scent sage, and place in a glass jar filled with 200 mm of or • filtered spring water. Place the jar in the hot sun for 4 to 6 hours to infuse the water with the herb. 2. Grate a block of dried yucca root finely into a dish until you have about 100 grams of yucca powder.

3. Add yucca root powder to 400 mm of distilled water in a pot and bring to a boil for ten minutes. Reduce to a simmer until the root has dissolved. Stir constantly. The root will lather, so watch the mixture • carefully to prevent boil-over. 4. Add yucca liquid to your herbal infusion. Add 15 to 20 drops of essential oil which has a scent you find compatible with the scent of your herbal infusion. Mix in 2 tbsp. vegetable glycerin and stir. Place the mixture in a pump bottle, a reused shampoo bottle, • or a glass jar for storage.

To ensure that you have mountain lilac that can be used as soap simply complete this test. Take a handful of blossoms, add water and rub them between the hands. If you get a rich lather with a mild aroma, you got the right plant! The plant will lose its flowers early summer and it will form some sticky green fruits. The early pioneers used to dry the fruits and used them for soap when needed. Dry the fruits and store them for later use. the fruits will get very hard. You will need to ground them into a fine powder before using it as soap. Once you have the powder, add water and rub vigorously. The soap doesn’t have the same quality as the one made from the fresh fruits. However, it is still a good alternative when nothing else is available. Mountain lilac has good cleansing properties and it’s worth traveling to the difficult terrain to collect its flowers and fruits.


Lacerations, Abrasions & Bindings

Direct Pressure

Medical Tape

This is considered the best option to controlling moderate to severe bleeding. This is done by applying direct pressure to the site of the wound and if necessary apply pressure over an arterial pressure point to help stop or slow bleeding.

Medical tape will make almost any bandaging job easier and can be used in a variety of different ways. It can be used to close a wound directly using it to tape the skin together. It can be used to secure field dressings and gauze in place. Another method of application is to cover blisters on the heel and feet.

Tourniquet

This is to be always be considered a last opAbrasions tion. If direct pressure is not enough to slow serious life threatening bleeding then it may be necessary to Wounds that primarily causes superficial apply tourniquet. However if left in place for longer damage to the layers of the skin but no further. It is than three hours it may be necessary later to ampu- considered to be less serious than a laceration howtate the extremity that is deprived of blood. ever they are considered to be very painful. This is what is what is known as road rash and is very comField dressing/Bandage mon when cyclists fall. These are a must have bandage gauze dressLacerations ing that is a standard issue item for most armed forces in the world. Primarily used to treat gunshot and A type of wound that consists of the skin beshrapnel wounds. They typically consist of a large ing torn or punctured. It can also be caused by blunt absorbent pad and a strip of thin fabric that holds force trauma causing contusions. Generally Lacerathe bandage in place. They are kept in a watertight tions will cut entirely through the skin and into the package which can be torn open when needed to be muscle/cavities. applied.

Bindings

Improvised Gauze Clothing can make a great improvised absorbent gauze pad. However if clothing is very soiled and unclean then there are other natural methods that be used in place of traditional medical gauze. One that has been widely used by native peoples is moss. Be sure when using this method that Moss is cleaned of debris and in a visibly clean environment before applying it to the wound. Bind the moss in place with cord or cloth to ensure it stays.

Methods that are used to cover and protect a wound or break from external elements. It is also used to immobilize the area or limb which helps to reduce pain and discomfort. Depending on the wound it can be tricky to bind some wounds. Large wounds that involve the head and torso can be hard to secure properly. It is important when binding a wound not to cut off circulation completely. Bandages that are applied too tightly can cause further damage.


Lacerations, Abrasions & Bindings

Gauze

Closing a Wound

Medical Tape

Moss

Clean the wound apply antiseptics

Shirt Roll Bandage Close the wound with tape or Bandaging

Apply Gauze or an absorbent material to protect the wound


Food Parasites Giardia: is a genus of protozoan parasite that live Roundworm: also known as Ascariasis which is a in the small intestines of the infected host. This is most commonly contracted though the consumption of unfiltered or untreated water.

disease cause by roundworms. These infections are cause by coming into contact with infected fecal matter.

Signs & Symptoms: Typically one discovers Signs & Symptoms: Symptoms can be felt as soon as 2 days after infection. They can include infection after worms are passed through vomit or violent diarrhea, vomiting, Excess gas, stomach and stools. There are millions of infected persons in the world population that do not know of the infection. abdominal cramps and nausea. In some instances they can cause bowel obstrucTreatment: Once discovered seek immeditions. ate medical attention. Typically treated with a sinTreatment: Once discovered seek immedigle dose of medication and is rapid ally resolved. ate medical attention. Typically treated with a sinHowever most infections can be resolved without gle dose of medication and is rapid ally resolved. treatment in 2 to 4 weeks. However most infections can be resolved without Prevention: Avoid contact with Fecal matter treatment in 2 to 4 weeks Prevention: Avoid contact with Fecal

matter Hookworm: Is a parasitic worm that commonly called a cestode. They are most often contracted infects the small intestines of people. It is commonly contracted by touching fecal matter. through the consumption of undercooked food (mainly Meat). Signs & Symptoms: Symptoms are slow

Tapeworm: Is a Parasitic flatworm

Signs & Symptoms: Most Symptoms will go unnoticed for long periods of time. However Anemia and weight loss can develop. Also most will begin to see pieces of worm in their stools. It is Rare but intestinal blockages can develop and must be surgically removed if present. Treatment: Once discovered seek immediate medical attention. Typically treated with a single dose of medication and is rapid ally resolved. Prevention: Cook Meat Thoroughly and avoid touching fecal matter.

to show but they can include Anemia, Weight loss and localized itching. Which is followed by lesions that look like insect bites that will last for a week or more.

Treatment: Once discovered seek immediate medical attention. Treated with oral medication which will rapidly clear the individual of the infection. Other treatments include the ingestion and bathing in Epsom salt. Prevention: Do not walk barefoot in areas where fecal matter is present. Deworm Pets regularly


Allergic Reactions

Anaphylaxis: is a serious allergic reaction that is very rapid in onset and may cause death. Symptoms can show up over the course of minutes or hours. The average onset time being between 530 mins. The most common areas affected are the Skin, Respiratory, gastrointestinal, heart vasculature and the central nervous systems. Typically two or more of these areas are affected at the same time. Skin reactions and respiratory responses are the most common combination.

Though it is less common.

Treatment: Individuals with known aller-

gies or reactions to any of the above mentioned causes of anaphylaxis should always carry proper medication with them at all times. The most commonly prescribed medication for individuals with anaphylaxis related allergies is epinephrine or an EpipenÂŽ If there are individuals with special allergy needs (like food) meals should be planned ahead of time to avoid any exposure to allergens. The Key is Symptoms to look for: Not everyone will to act fast and be prepared. Seek medical attention quickly at the first signs of Anaphylaxis. Knowing experience anaphylaxis in the same way. However common symptoms include hives, itching, swelling the Anaphylaxis triggers for yourself and others can save lives and prevent emergencies. It is important flushing of the lips, tongue and roof of the mouth. The airway is most commonly affected which starts to remember that Anaphylaxis is a life threating conas tightness of the throat, tightness in the chest and dition. shortness of breath. Other symptoms can include Allergic rhinitis (Hay Fever). Is an allergic chest pain, low blood pressure, dizziness and head- inflammation of the nasal airways. This can occur aches. when one is exposed to allergens, such as pollen,

Cause: There are three main triggers that can cause Anaphylaxis. First are allergies to food. Though there are many types of food allergies the most common for causing anaphylaxis are peanuts, wheat, nuts, seafood, shellfish, milk and eggs.

dust and animal dander. Symptoms and reactions occur after an individual inhales these substances and the sensitized immune systems responds.

Symptoms: Itching, sneezing, nasal congestion and obstruction. Often the symptoms will appear as signs of a cold but are triggered by allergens The second are allergies to medications. rather than a virus. The irritation will almost always Some of the more common medications to cause anaphylaxis are certain antibiotics such as penicillin, create an over production of mucus. Aspirin, Vancomycin, Morphine, x-ray contrast, laCause: Allergic rhinitis is almost always tex exposure, and adhesives. caused by airborne pollen. Common causers are The third are allergies or reactions to venom. Pine, birch, alder, cedar, willow, dogwood, ragweed, cottonwood, mugwort, and many other types of Some of the animals mainly responsible for these reactions are Hymenopteran (bees, wasps and yel- plants. low jackets). Another less common animal known for its part in causing anaphylaxis is the assassin bug.


Conversion Cooking Chart


Improvised Measurement Techniques Diameter Measurement Amount: 1 one-inch diameter in volume Equals: 1.74 teaspoons US (tsp -

8th 8th Quarter

Half

Teaspoon

tsp)

Diameter Measurement

Amount: 1 tablespoon US (tbsp.) in volume

Quarter Half

Equals: 1.72 one-inch diameter

Tablespoon

Quarter 16 tablespoons = 1 cup

Water Bottle Measurement Typically the average Water bottle has 16oz. Since this an item that likely will be with you in the field it can be used for measurements. Looking no the label will tell you exactly what volume the bottle has. See conversion chart on previous page.

Pinch measurements came from the amount of spice on could hold between your fingers. This has now been universalized to be 8th of a teaspoon.

16oz.

Pinch Measurements

8th of a Teaspoon.