Recipes for critters

[Michael Bennett]

Among those who kill and eat game, what's your favorite recipe(s)? What is your favorite, not-often-found-in-the-supermarket or made-in-the-wild meal?

One favorite of mine is venison cut into cubes, stuck on a stick and simply roasted over an open campfire. No spices needed, or required.

How about native brook trout, wrapped in foil with butter, salt and pepper and steamed over the campfire. Rainbows work just as well of course, and are bigger.

Also, rabbit stewed with salt, pepper, carrots, potatoes and celery with worchestershire sauce and a little flour making the gravy. Don't overload the spices.

And pheasant with salt & pepper, cooked in a conventional oven just like a chicken. Watch the number fours

Mike

 

[psy-ops]

I have 3 ways I cook venison.

one: I roast it slowly as a stew until it falls apart. just like beef stew but venison.


two: I roast them with a curry sauce until it falls apart served over rice.

three: my favorite, barbequed over low hickory fire after it has been marinated in soy-garlic-ginger all night. tastes the best


I want to go hog hunting next year and try wild boar in a true pit. I was discussing with my in-laws. they were saying how you dig a pit and build a big fire then roll the hog in a piece of sheet metal and through wood on top and cook all day long. sounds primitive and juicy.

 

[DanielL]

Here is a good recipe for cooking raccoon. First, field dress and skin. Cool the carcass in some ice water and then remove ALL of the fat. You can remove the fat while the carcass is still warm but cooling makes it a little easier. If you leave any fat it will taste bad.

Then cut into pieces and pressure cook at 10 pounds for 10 minutes. Cool a little and remove the meat from the bone. Bread the meat and pan fry in oil. You can experiment with various breading and oils.

The same recipe works well for ground hog or muskrat. Don't worry as much about removing the fat but be sure to remove the scent glands on the muskrat.

 

[Diligence]

Fresh fish.....cooked over a campfire. We called it "ponasing" (poe-nas-ing) and I think the Cree used it.

Basically, you split your fish along the dorsal fin (spine) from head to tail. Separate the fillets from the rib-cage and leave the belly meat intact. Do not skin or scale the fish, but you remove the spine and entrails. You should have two fillets, connected with the belly meat and skin when you are done

This is going to be tough to descibe, but bear with me.

- take a 5' green sapling (1" dia) and split down the center for about 12"
- peel some green bark off the sapling and wrap the sapling at the end of the split section to prevent further splitting.
- take 2 or 3 smaller green branches, insert perpendicular into the split sapling, one at the top of the split section, one at the middle and one at the bottom
-lay the fish onto these small branches, by inserting the fish into the split section.
- insert 2 or 3 more branches into the split section, on top of the meat
- you may have to tie the two layers of small branches together with more bark to prevent them from bending away from the plane of the larger sapling

You have just built a frame using green saplings. Now roast the meat, skin side down, until it's flaky.....and all you have used is a knife. (and a fire)

If this description isn't clear, I will attempt to sketch it, scan it and post it.

Diligence