Kingfisher - Here is a link to cook up just about anything you catch in your traps, except your fingers, of course.
http://www.wildgamerecipes.org/
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Kingfisher - Here is a link to cook up just about anything you catch in your traps, except your fingers, of course.
http://www.wildgamerecipes.org/
Tried both, and I can't say much about them except you don't have to chew. They have enough grease to kinda slide down your throat. Possum is decent if you bake them for 4 hrs on a fresh pine board, throw away the possum and eat the board.
That is too funny! Clearly, the fresher the pine board the better.
haha, ive heard the same recipe for dogfish (bowfin).... its delicious.
Yes, Racoon is edible. Though I've found the meat most satisfying when hunger is creeping in. Not that they arent good any other time but because of the grease. 3 or 4 days on the trap line and the grease is more than welcome and the drippings makes a great oil candle to light your immediate surroundings on a cold winter night. All mammals are edible.
I catch myself looking for mayapples whenever I'm squirrel hunting. Sometimes finding them before the deer get to 'em is a chore though. Snapping turtle is another tasty treat though a lot of work to get to. Crawdads....oh boy.
Rosehip syrup is very easy to make and tastes delicious. It also contains 20 times more vitamin C than oranges. When the supply of oranges dwindled during the second world war, many schoolchildren picked rosehips which were then turned into syrup. :)
Rosehips produce their wonderful berries much later than many other plants and Jeremy picked these on the last day of October. Don't pick all of them on the bush as birds rely on them for food during the winter.
1. Wash about a kilo of berries and break off the stalks
2. use a juicer and chop up the rosehips
3. The chopped rosehips should be put into 1.75 litres of boiling water as quickly as possible as the vitamin C begins to break down as soon as the rosehips are damaged.
4. Once the chopped hips are boiling, turn off the gas and allow to stand for 15 minutes. Then pour the mixture through a jelly bag - or, if you don't have one, you can use a pairr of tights, or, a clean tea towel.
5. The syrup that comes out looks remarkably like tomato soup. Add about 750g of sugar and bring to the boil again. Put the chopped rosehips back in the pan, add another litre of water and repeat the straining process. You could probably do this three times and still get goodness out of the rosehips.
6. Bottle the syrup in sterlized bottles. Best to use small ones as the syrup will go off if the bottle is open for too long. Store in a dark place and refridgerate after opening.
I take one of these bottle when i go camping for some time and dont bring much food, Its very good for warding off clinical scurvy (On shorter trips you have a next to nothing risk of getting this) Also it tastes pritty good to :D
On another note as this was something i was going to mention in another post Honey is everlasting survival food, even when it goes hard you just warm it or break it into little chunks and suck on it (very good for sore throats)
that's awesome
Quick question though, what quantity of honey...if you know...can I use to replace the sugar? Or is it a good idea?
I've noticed a couple of responses here, that well....all furbearers/mammals are edible, but some of them taste like s**t, I've never tasted possum, I find raccoon greasy, otter is tough and tastes fishy, because that's an otter's diet. Beaver is greasy, muskrat's kind of spicy and not as greasy as beaver. None of them taste like chicken, lol. Anything those animals ingest is going to affect the taste of their meat. If I shoot a moose or deer in southern Manitoba it's going to taste different than one shot in northern Manitoba or northwestern Ontario or Minnesota etc, the difference in their diets is that great.
Just my two cents worth.
Ive never tryed to replace the sugar, However if you want to try i suggest that you see how man tabelspoons of sugar it takes to get the ammount then add that ammont of tabelspoons of honey. Thats just an idea tho and it might not work
yeah, I think you'd probably use less honey than sugar, but maybe there's some chef on here who knows a conversion formula.
Well, honey....er..a....What I mean is:
According to:
http://www.realfoodliving.com/sugars.htm
1.2. What are the substitution ratios for the different sugars compared to regular table sugar?
Honey: Substituting honey for sugar seems to be a matter of taste. Some people use it cup for cup, others prefer 1/2 cup - 2/3 cup of honey per cup of white sugar. Reduce the amount of other liquids by 1/4 cup for every cup of honey used. Lower the oven temp about 25 degrees F to prevent over-browning and add 1/4 teaspoon of baking soda for each cup of honey to your batter.n (Honey is naturally acidic and the baking soda tempers it.)
Gee thanks Rick, that was sweet
Bee nice, Trax. Don't want any rumors to start buzzin'.:rolleyes:
Yeah, especially in a thread about syrup and honey....don't want things to get sticky....
Uncle! I give.
coon is very good eating. Fat rich meat in the fall. One of the best.
there are four basic easily identifiable mushrooms without any look a likes that if ppl take the time to educate themselves you do not have to be an "expert" to id shrooms, isn't the point of us being here is to learn so take the time and read something, buy a book, look it up on the net, find someone with experience, go to a school but always, must i stress this always keep an open mind an an attitude of willingness to learn.
always be prepared..
Okay, and they would be?
1-shaggy mane
2- morrels, easy to tell/learn between the true and the false
3- giant puffball
4-chicken of the woods or sulfur shelf.
look each up on the net or in a book then go out and look. the puffball is the hardest to find, unless you live near farm feilds and cows.
another easy one to learn are the boletes, but would recomend seeking knowledge on those, next year i can walk you thru them easily on the site, with my videos.
Don't you just hate these guys with their well researched, responsible and intelligent answers? Just shut up WE :D :D :D (GAWD I hope someone that tough knows when I'm kidding)
I think one of the important points to bear in mind in these conversations is what exactly we're talking about. If you're starving....seeking out mushrooms is probably not the best way to expend energy. However, if you're outdoorsying around (new word! proud of me? anyone?) and mushrooms are available and you're trying to eat based on what you can harvest in nature then they sure do make a nice addition to the stew.
I've picked and eaten these big-a##ed wild mushrooms up north for years, I've never checked what type or kind they are. One of my mentors showed them to me and if I see some handy, I add them to what I'm cooking....if not...I don't spend a lot of time seeking them out.
The other thing is...you can be doing one of a hundred different chores and come across..wild mushrooms, wild onions, carrots, asparagus....it doesn't take a whole whack of energy to take a few minutes out and pick some. Me? A perfect day would be ..chunking up a ruffed grouse that I just shot and cleaned, throwing it into a pot with some water, stirring in some wild onions and mushrooms and if I have some flour, lard and baking powder, whipping up a bannock that I can cook on a forked stick. OK, I have to go look at a different subject now cuz I'm getting myself hungry.
Who cares!! Just put a mess of them in my omelet!
Don
We should go hiking together Don...If we run into any strange new mushrooms...you can try the omelettes first, LOL
Hey that all sounds great! Gives me alittle pease of mind. I kinda wondered how one would without grease in the sticks. It's encouraging to know that coon may be a resourse other than just something to eat. BTW, you guys gotta ease up on that muskrat, otter and moose stuff. I gotta think in terms of nutria rat(makes good boudan), alligator and hog. All that other suff is (uh-umm) yankee food and would make me sick to eat it. Just kiddin' I know that's racial....wait, is yankee actually a race?? Hummmm.........Kf71
Carp are not native to America they where introduce by the Dutch as a food fish and I've heard the board story about them but carp can be good eating as will . I boil most of my coon first and then BBQ them or bake , this removes a lot of fat
just make sure you cook them good, i remembered today that they usually carry an unusual parasite burden
All recipies that where previously posted can be found at the links below.
http://www.survivaltopics.com/surviv...make-hardtack/
and here:
http://www.survivaltopics.com/surviv...val-power-gel/
and other parts of that website.
All previously posted recipies can be found on the site links below
http://www.survivaltopics.com/surviv...make-hardtack/
and here:
http://www.survivaltopics.com/surviv...val-power-gel/
and other parts of that website.
Trail Bread Mix
2 Cups flour
1 Tablespoons baking soda
2 Tablespoons sugar
2 Tablespoons Cinnamon
Add enough water to form stiff dough
heat small amount of oil or fat in pan
Add dough and fry, browning on both sides
WOJAPE (Wo zha pee) (Lakota berry pudding)
5 lb. fresh or dried berries (blueberry, raspberry, cherry or a mix)
8 cups of water
2 cups of sugar
cornstarch
To a 5 quart pot add all the berries and smash them (If you are at home, you can use a mashed potato masher or a food processor. If using a food processor, stop just short of puree, you want fine pieces throughout.)
To the smashed berries add the water and sugar. Boil (lightly) this mixture
(Approximately 15 to 20 minutes) until everything is cooked. Thicken to desired thickness with cornstarch that has been dissolved in cold water.
Serve warm and eat with Indian Fry Bread or Trail Bread. Dip the bread into the Wojape and eat in this manner.
Mashed squash (serves 4)
1 1/2 lbs butternut squash
1/4 tsp mace
1/4 tsp allspice
1 tsp ground cardamom
1 tablespoon maple syrup
1/2 tsp salt
2 tsp melted butter
Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces. Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds. Fresh-ground black pepper is great on it.
Appleade
Core and cut 2 large apples (don't peel them), and put them in a pan. Meanwhile, bring to a boil 1 quart (1 liter) of water, and pour over the apples. Let the mixture sit for 30 minutes or so. Strain it, and sweeten the drink with sugar. Serve chilled.
Sweet and Sour Roses
Put 1 cup rose petals into a canning jar. Dissolve 1 cup sugar in 1-1/4 cups wine vinegar, adding 1/2 teaspoon each nutmeg, cinnamon, and ground ginger. Bring that mixture to a boil, simmer for a few minutes and pour over the rose petals. Seal tightly and store in a cool spot.
Snow Ice Cream
Fresh snow
sugar (add enough for your taste)
milk (add enough for your taste)
vanilla (add enough for your taste)
Mix all ingredients well and serve it right away in dishes.
Apple Pandowdy (Serves: 10)
12 cups apples
1 1/3 cups sugar, brown
1 teaspoon nutmeg
2 teaspoons cinnamon
8 Tablespoons molasses
1/3 cup water
2 Tablespoons butter
2 cups flour (white or all-purpose)
3 teaspoons baking powder
1 teaspoons salt
8 Tablespoons butter
2/3 cup milk
Peel and slice apples. Combine apples, sugar, nutmeg, cinnamon, molasses and water in greased dutch oven. Dot with butter.
Prepare shortcake biscuit dough.
Mix flour, baking powder, salt, and sugar. Cut in butter, blend until mixture resembles cornmeal. Stirring with a fork add enough milk to make soft dough. Continue stirring until all of the flour disappears. Turn out onto a floured board; knead lightly for about 1/2 minute.
Turn smooth side up and roll or pat out to 1/4" thickness to fit dutch oven.
Place on top of apple mixture. Bake in hot oven (350-400) for 35-35 minutes until shortbread is done.
Cicada Granola Chews
15 cicadas
1 cup flour
1 cup brown sugar
1/2 tsp cinnamon
1/2 cup butter
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/2 tsp salt
2 1/2 cups Kroger Granola Cereal with Raisins
First freeze cicadas and break off legs and wings etc. Next boil for 5 min. then bake at 550 F for 10min. Take cicadas out and cut up very finely. Preheat oven to 350 F. In a large bowl stir together flour, brown sugar, salt, cinnamon, and baking soda. Stir in remaining ingredients except cereal; until smooth. Stir in half of the cereal. Form dough into 1 inch balls and roll in remaining cereal. Place 2 inches apart on ungreased cookie sheet. Bake for 12-14 minutes, or until golden brown.
Much of this post was taken from from copyrighted material here:
http://www.survivaltopics.com/surviv...make-hardtack/
and here:
http://www.survivaltopics.com/surviv...val-power-gel/
and other parts of that website.
I suggest you get the permission of the content owner before posting large chunks of other peoples work. The forum could get into big legal problems if content is stolen from the wrong websites in the manner as shown above. I like this forum too much for that to happen.
I think that members of this forum should have available a written policy not to steal content from other sites. A blurb and a link to the original website that has the information is legal but lifting someone elses content could cause many problems for this forum including legal action, big fines, and loss of advertising.
Thank you RobertRogers
so...are there any wild edibles to be found in the winter ?
i never gave much thought into it, because usually when winter hits i forget about wild edibles and turn to trying to get my snares and traps to work. (unsuccessfully i might add.. :rolleyes: )
i know that cat-tail has a bit of it that is edible in all season. i guess the root/tuber would be the edible part in the winter.
And maybe reindeer moss if i can find some kickin' around.
Wintercress
Field garlic
Garlic mustard
Rose hips (pardon me, yuck, patuey)
cattail shoots
arrowhead tubers
Didn't I start a "recipe" thread already?:confused:
Cattails are not good in the winter. . .at least not any I've had in the late fall or winter. The tubers were bitter and the shoots were very woody and tough! :confused:Quote:
Originally Posted by Baxter
Native Dude - I look for the small white shoots that come straight out of the rhizome. Cut very thin, I like them in a stew or gumbo. They are a bit chewy eaten raw.
Pine nuts. They are good anytime of the year!
Don
1 1/2 pounds ground deer
2 eggs
1 can (8 ounces) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoons salt
1/8 tsp pepper
1/2 tsp garlic powder
2 tbsp brown sugar
2 tbsp spicy brown mustard
2 tbsp vinegar
In a large bowl, lightly beat eggs. Add tomato sauce, onion, bread crumbs, salt, pepper and garlic powder.
Add deer meat and mix well. Press into an ungreased 9 x 5 x 3 loaf pan.
Combine brown sugar, mustard and vinegar; pour over meat loaf.
Bake, uncovered, at 350 degrees for 70 minutes.
I've seen deer, they almost never let their meat loaf.
Bad dog! Kennel! Now, go on.