out with my Wohlwend - cooking over a campfire in winter

N

northern

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May 2, 2010
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cooking over an open flame certainly takes a certain amount of finesse and technique, using natural materiels what is your preferred method, for cooking any protein, fish, red-meat, birds and so on.
as i sat by my fire in the bush today. i had a grill i packed in with me, and realized that although i would be fine, i have never really bothered to practice any alternative techniques. if i was going to be in the bush and eating meat, i would take what was needed in with me. i need some advice, and would like to follow that advice up with some trials of these options and a review...

at any rate, here was my day. along a good sized river that, in places, had sheet ice all the way acroos it.
i had a pack, grill, and my wohlwend knife as always.
i cooked a potato (easy enough, but what if i didn't have tinfoil???) and a moose steak (easy enough, but what if i didn't pack the grill???)
in need of some primitive skills help.
ofcourse i could just hold it over the fire with a forked branch, i was hoping something slightly more sophisticated might be an option.
first, the view
SAM_0368.jpg

the raw foods (the moose was slightly frozen in the middle when i left out still, and was thawed upon arrival at my fav little spot
SAM_0371.jpg

had some light buchering to do still
SAM_0372.jpg

open flame cookin! i was too lazy to build sometihng to hold the grill... so i just held it
SAM_0374.jpg

you can see the potato in the coals
SAM_0375.jpg

finished product! no complaints here, that's for sure...
SAM_0377.jpg
 
Wildewinds said:
So how is moose? It looks sorta tough.
Click to expand...

Ya. It's not exactly meant for this style of cooking. But personally I love the flavor of moose and don't mind when I'm out in the bush that it gets a little tough. I didn't have time to prep it appropriately or bring other items.
 
moose is some of the best wild game there is, but it definitely needs to be prepped and cooked right.

looks like a good meal and day out for sure
 
That looks good! I would rather have some tough wild meat than the water filled chicken and beef I get at the store. Tried to cook some beef the other night and had to drain 2 cups of water off! Never had to do that cooking deer meat!
 
Do you build a platform of dry wood to start your fire on? I am guessing the snow is deep!
 
Great stuff buddy, only thing missing is a beer to wash it down with !;):thumbup:
 
m. wohlwend said:
Do you build a platform of dry wood to start your fire on? I am guessing the snow is deep!
Click to expand...

That's exactly what I do. By the time all was cooked and I was getting ready to head out the fire had revealed that I was on a bogue and the base of myfire was soaked.
 
northern said:
cooking over an open flame certainly takes a certain amount of finesse and technique, using natural materiels what is your preferred method, for cooking any protein, fish, red-meat, birds and so on.
as i sat by my fire in the bush today. i had a grill i packed in with me, and realized that although i would be fine, i have never really bothered to practice any alternative techniques. if i was going to be in the bush and eating meat, i would take what was needed in with me. i need some advice, and would like to follow that advice up with some trials of these options and a review...

at any rate, here was my day. along a good sized river that, in places, had sheet ice all the way acroos it.
i had a pack, grill, and my wohlwend knife as always.
i cooked a potato (easy enough, but what if i didn't have tinfoil???) and a moose steak (easy enough, but what if i didn't pack the grill???)
in need of some primitive skills help.
ofcourse i could just hold it over the fire with a forked branch, i was hoping something slightly more sophisticated might be an option.
Click to expand...

Good thread!

I have fond memories of venison on a stick from many years ago.

Have you tried letting the fire burn down to coals and roasting both the moose and potato directly over coals without the foil or grill? I made some bread directly over coals last summer and it was OK, though it tended to get blackened in spots.

How about making a grill out of green saplings peeled and laid down over coals? Or wrapping the food in green vegetation such as grasses or leaves (tough to do in winter) and plastering with mud to then cook the food over the coals. I wonder if that may tenderize the meat?

Or perhaps lay a flat rock into the fire, let it heat up, clean it off and cook on that, or even use several if you can find them to make an oven and cook in there?
 
Nice. Maybe next time beat the moose meat between two rocks to tenderize it. Should make it less tough.
 
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