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Thread: backwoods menu/Wild tea.

  1. #21
    Senior Member marberry's Avatar
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    im absolutially addicted to this one kind of berry i found in northern Saskatchewan , i dono what it is but its the best tasting berry evr , its red but you can see through it, its sort of sweet but has a very unique flavor , the best meats are freshly caught muskrat and beaver tails.


  2. #22
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    Wax currants?
    sanity is for the weak

  3. #23
    a bushbaby owl_girl's Avatar
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    what did the plant itself look like?
    Streptopus lanceolatus (twistedstalk) ?
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  4. #24
    Senior Member marberry's Avatar
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    no , they were like resberries but you could see through them , they were on a plant that looks sorta like a wild blueberry plant, there was just one cluster of em there iv nevery seen anything like it in books or whyle hiking

  5. #25

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    Nothing like a bowl of boiled plantain mmmmmmmmmmmm.
    dandylion root coffe is perfect for a cold winter night
    and pigweed porridge

  6. #26

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    Cattails, in particular I'd have to say I am addicted to eating cattail shoots.
    Earth - love it or leave it.

    FireSteel.com

  7. #27
    Senior Member marberry's Avatar
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    hmm cattails i neva thought of that lol, ill have 2 try that next time im out sounds good. lol

  8. #28
    Senior Member Tony uk's Avatar
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    I like most edible wild berrys, my fav is branbils

  9. #29

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    rose hips you make tea with them and there full of vitamine C.birch sap which rises in march in england.all so i like wild garlic.

  10. #30
    missing in action trax's Avatar
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    Default Too many to list them all

    Man...caribou steak, moosemeat, muskrat, walleye, perch.. most wildberries--blueberries are number one, I like using wild mint in beverages, kinikinik tea etc., wild onions are awesome.
    some fella confronted me the other day and asked "What's your problem?" So I told him, "I don't have a problem I am a problem"

  11. #31
    Super-duper Moderator Sarge47's Avatar
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    Cool He-man/She-woman cookin'

    Okay guys 'n gals, post your recipes right here!
    SARGE
    "Two things are infinite: the universe and human stupidity; and I'm not sure about the the universe."
    Albert Einstein

    Proud father of a US Marine....SEMPER FI!

    They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.
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  12. #32
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    I'm getting ready for this weekend.

    Will be smoke'n some; alot of wild boar, wild turkey, and some deer meat.

    I can smell it now.

  13. #33

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    I have over 300 recipes, i use for outdoors.

    Give me an idea for how many and limits! I mean is this just anywhere outdoors or camping or survival? What gear am I allowed to use?

    Don
    No one knows more about a task then the person that does it, Practice makes perfect!

  14. #34
    Super-duper Moderator Sarge47's Avatar
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    Red face Don...

    Quote Originally Posted by dilligaf2u2 View Post
    I have over 300 recipes, i use for outdoors.

    Give me an idea for how many and limits! I mean is this just anywhere outdoors or camping or survival? What gear am I allowed to use?

    Don
    I've been trying to move your "Basic Bannock" recipe over here without any luck, sorry. Could you just re-post it here? Also think about the parameters of who would be using your recipes. Keeping things simple is sometimes the best, maybe.
    SARGE
    "Two things are infinite: the universe and human stupidity; and I'm not sure about the the universe."
    Albert Einstein

    Proud father of a US Marine....SEMPER FI!

    They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.
    Benjamin Franklin

  15. #35
    Tracker Beo's Avatar
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    Sorry Sarge I don't want no She-man cooking for me, maybe a LadyTrapper or Owl, but not a she-man.
    Deer Chili (made at home not in the wild)
    4 pounds ground deer
    20 ounces diced tomatoes
    1/2 cup water
    1 onion chopped
    1 each garlic clove
    2 16 once cans of hot chili beans (more if ya want)
    2 teaspoons chili powder
    2 chopped red peppers
    1/2 cup green bell pepper diced
    1 tablespoon of Dales Seasoning
    1 teaspoon of worechestershire sauce
    Throw it all in a pot and cook till boiling hot and serve with a big hunk of home made sweet cornbread and a frosty mug of beer or soda water. Yum Yum
    There is no greater solitude than that of the Tracker in the forest, unless perhaps it's that of the wolf in the wilderness.

  16. #36
    Tracker Beo's Avatar
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    ELK STEAK by Beo
    2 lbs. elk round, cut 1-inch thick
    6 Tablsp. flour
    2 tsp. salt
    1/4 tsp. pepper
    1 teaspoon of crushed red pepper
    4 medium onions
    6 Tablsp. shortening
    1/2 cup chopped celery
    1 clove garlic, minced
    3/4 cup chili sauce
    3/4 cup water
    1 cup green pepper, chopped
    1 can tomato sauce
    Combine flour , pepper, crushed red peppers and salt. Pound into both sides of elk round with side of plate or a mallet or the forehead of your youngest child.
    Cut into seving-size portions. Peel and slice onions.
    Heat skillet. Brown onions lightly.
    Remove from skillet and add shortening.
    Brown elk steak on both sides.
    Place elk steak in greased cake pan with celery, garlic, chili sauce, tomato sauce, green pepper and onions. Pour over steak.
    Cover and bake at 350 degrees for 2 hours or untill done.
    Or throw on the grill or open fire for a damn good meal
    There is no greater solitude than that of the Tracker in the forest, unless perhaps it's that of the wolf in the wilderness.

  17. #37
    Tracker Beo's Avatar
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    Default My Famous Deer Stew Mmm Mmm Good

    Beowulf's Famous Deer Venison Stew

    2 tb Cooking oil
    2 lb Deer Venison stew meat
    3 lg Onions, coarsely chopped
    2 Garlic cloves, crushed
    1 tb Worcestershire sauce
    1 Bay leaf
    1 teaspoon dried oregano
    1 tb Salt
    1 ts Pepper
    3 c Water
    7 Potatoes, peeled and quartered
    1 lb Carrots, cut into 1-inch pieces
    1/4 c All-purpose flour
    1/4 c Cold water
    Bottled browning sauce or liquid smoke, optional

    Heat oil in a Dutch oven. Brown deer venison. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1-1/2 to 2 hours or until deer venison is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Get a big bowl and large spoon with a hunk of sweet cornbread and feast out
    There is no greater solitude than that of the Tracker in the forest, unless perhaps it's that of the wolf in the wilderness.

  18. #38
    Tracker Beo's Avatar
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    Default Good Deer Steaks!!!

    Beowulf's Deer venison Steaks with Mushroom Game Sauce

    Steaks:
    4 Deer venison steaks cut from loin
    Juniper berries; ground
    2 ts Salt
    1/3 c Butter; melted
    2 c Wild mushroom game sauce
    Sauce:
    1 oz Dried boletus edulis
    2 c Water
    2 oz Fresh onions; chopped
    3 tb Butter; melted
    3 tb Flour
    1 c Rich Deer venison stock; * see note
    1/2 c Dry red wine
    Salt and pepper; to taste
    6 Juniper berries; crushed fine
    2 Allspice berries; crushed fine
    1 ts Dijon mustard
    1/4 ts Paprika
    2 oz Dill pickles; diced

    Pound the steaks to 1/2-inch thickness. Sprinkle lightly with the juniper berries and salt. Saute the steaks with the butter for about 3 minutes on each side. The Deer venison should be done no more than medium rare. Heat the wild mushroom game sauce, adjust for salt, pour over the steaks, and serve.
    Sauce:
    Clean mushrooms thoroughly under brisk running water.
    Combine the mushrooms and about 2 cups of water in a saucepan, and bring to a boil. Then reduce the heat, and let simmer for 30 minutes. Remove reconstituted mushrooms from broth, and set aside for later addition to sauce. Prepare a roux: Saute the onions in the butter until they are almost traansparent; add the flour, and stir for 1 minute. Add the simmered mushroom extract, strained Deer venison stock, and red wine to the roux mixture, and stir till blended and slightly thickened. Season with salt and pepper. Add juniper berries, allspice, mustard, paprika, reconstituted mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and pepper. The sauce is now ready to use.
    There is no greater solitude than that of the Tracker in the forest, unless perhaps it's that of the wolf in the wilderness.

  19. #39
    Tracker Beo's Avatar
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    Default Beowulf's Wilderness Deer Chunks

    20 to 30 chunks of deer meat
    1 long a** stick or several sticks about pencil thin
    Open fire

    Spit the meat on the sticks and cook over open fire at your camp site
    until meat is cooked all the way through (or to your liking) and pull off as you wanna eat.
    My favorite way to eat it
    There is no greater solitude than that of the Tracker in the forest, unless perhaps it's that of the wolf in the wilderness.

  20. #40
    Super-duper Moderator Sarge47's Avatar
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    Talking Sorry ..

    Guys, gotta go and fix something to eat, ya'all are makin' me hungry!
    SARGE
    "Two things are infinite: the universe and human stupidity; and I'm not sure about the the universe."
    Albert Einstein

    Proud father of a US Marine....SEMPER FI!

    They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.
    Benjamin Franklin

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