Recipe Some recipes I came up with

Squirrels w/ red beans and rice.

One cup dried red beans, soak for at least 5 hours.
1 cup white rice.
3-4 squirrels.
I keep a spice pack in my BOB and I have a lot of spices in my supply room.
Measure off 4 tablespoons each of season salt and black pepper then 3 tablespoons garlic powder.
Cook squirrels until 3/4 done on open fire. remove from bone and set aside (let sit in drippings of you can cook on a pan)

Cook beans until almost tender
Add in rice and squirrel meat w/ drippings.
Add in season salt, black pepper, and garlic powder
let simmer until all cooked (rice and beans are tender)

 

Roasted goose w/ wild leeks and fiddleheads.

Fiddleheads for those that dont know: Fiddlehead fern - Wikipedia, the free encyclopedia

I canadian goose, 1/2lb leeks, 1lb fiddleheads.

In a dutch oven place your goose (you may need to cut it to fit) with about 1" of water and put in 1/2 of your leeks (1/4 lb). Cook goose with a little black pepper on top. Roast goose until nearly done (fiddleheads cook in about 10 minutes).
Add in the rest of the leeks and add fiddle heads with 5 cups of water. If you dont have a big enough dutch oven, you can cook the leeks and fiddleheads in a seperate cooking pot and add when complete OR you can add the contents of the dutch oven to a larger cooking aparatus (a canning pot for example) cook on a low boil for about 10 minutes. Cook with some salt and some more pepper and garlic powder to taste. If you have flour you can add that to the juice and thicken it up to make a nice hearty gravy.

 

Simple venison chili:

Take the less desirable tough parts of venison or venison jerky you made because you know smoked meat lasts a long time and add to a brine of simple salt water. Let soak for a few hours.
Soak dried beans for at least 5 hours (any bean you like, I use navy beans for this) I use 1 lb of beans.

Drain brined meat and rinse.
Drain beans and put in cooking pot. Fill with water until beans are covered with 1-2" water. Cook beans until 1/2 done and add meat. Cook for another couple hours on a lower heat. Add in chili powder to taste. Add season salt, black pepper, and crushed red pepper.
I like to add in some elbow macaroni to stretch the recipe to feed more folks but you can withhold that if you dont want it. If you choose to go with the noodles, you can add them after you add the meat or you can cook them seperate and add them in when you dine.

 

Rabbit tacos:

1-2 rabbits
corn flour
corn starch
eggs
taco seasoning or chipotle seasoning (or both)
Leeks
dried tomatoes

Dice up rabbit meat into small pieces
Cook on medium heat with some oil (rendered animal fat works well for this)
Add your taco seasoning and hit it with some chipotle seasoning. When done place meat in a bowl and let stand while you make the soft taco shells.

Soak your dried tomatoes until they are rehydrated and kinda tender.

Shred leeks (you may want ot saute them, I like them fresh for this for the crunch.

Shells: in a mixing bowl add 2 cups mesa, 1 tsp starch, and 3 eggs. add in a hit of season salt. If you have some sugar, add in 2 tsp (you can substitute with honey or molasses) pour in water until you have someting the consistancy of a thicker pancake batter.
On a flat griddle or fry pan pour on a little oil (again animal fat works) and fry on each side until a golden brown.

Place rabbit meat on shell, top with leeks and tomatoes. If you have a little tobasco sauce, give it a hit of that.

 

Black beans and meat

Whatever meat you can muster up. Cook on fry pan with some season salt, black pepper and onion powder.

In a pot put in black beans (use dry beans or canned beans, your choice)
Sweet corn may not be available but cow corn is readily available in farm country. While it is not very desireable by itself, added to black beans, it is actually pretty darn good and loaded w/ protein. If all you can get is dried corn, let soak in water for a few hours.

Cook beans in 4 cups of water, corn, and a handful of dried tomatoes (canned or fresh if you can get them) toss in some chili powder or chipotle pepper, garlic powder, and some ground black pepper. As the beans cook down the water will thicken making a great gravy.
Boil up some white rice (1 cup rice to 2 cups water)
When the beans are done place rice on plate with some meat on top. Cover with beans and sauce.

 

How bout Italian tonight?

Duck spaghetti

1 duck
2 or 3 cans tomato sauce or 8 large fresh tomatoes
onion powder
garlic powder
leeks

If starting with fresh tomatoes: Boil tomatoes and have a pot with cold water nearby. After boiling tomatoes for 5 minutes remove and immediately put in cold water. The shock causes the tomatoes to pop out of the skin. Remove skins and set aside.
Mash up tomatoes and return to pot and place on fire. Add in a couple cup of water. Add in leeks (chopped) and add in 5 tablespoons of garlic powder, 3 tablespoons of onion powder. Let simmer and reduce.
Cook duck on open fire setting up a pot or fry pan to catch some of the drippings (you only want about a 1/4 cup of the drippins for the final stage...you can collect the rest to have for animal fat for cooking other stuff).
When the sauce is reduced and of good consistancy pull off heat and let stand while you cook your pasta.
Cook pasta and while thats going pull duck from bone. (Keep bone and the pieces still attached)
Add sauce, drippings, and duck. Put back on heat to simmer down for 5 minutes or so. Place pasta on your plate and cover in sauce.

After dinner put the duck carcass in a pot and boil that bad boy down for a couple hours. Now you have a stock to make soup for tomorrow. 1 duck 2 days worth of food!!

 

Tin cup soup:

1 tin cup
4 pieces of jerky
1/4 cup of rice

fill cup with water, keep over fire till it boils. Add rice and shred the jerky and toss it in. Cook until rice is done. Add in any edible vegitation you may find (leeks, corn, fiddleheads, dried veggies, etc.)
Hardtack and jerky kept many a soldier alive to fight through many wars though.

 

i simmer my beans in seasoned water on the back of the woodstove for 3 days
then i add the meats and whatever
makes a nice bean that has flavor all the way thru and they seem to be less gassy
i wont make chili without my 3 day beans

 

Okay, that will git ya started. I have more stored in this puter but those were the ones readily available. I will have more to come.

 

I agree 100%. Most of these recipes are for primitive cooking, ie. Fire and cast or tin cookware. However, I have slowed down the process and made the same things at home when I have time to actually bring out all the different flavors. However, this is the stuff I plan on eating regularly post SHTF and this is geared towards the preps I have. Anyone can tailer this to suit their needs.

 

Quote by wrc223 "Sweet corn may not be available but cow corn is readily available in farm country. While it is not very desireable by itself, added to black beans, it is actually pretty darn good and loaded w/ protein. If all you can get is dried corn, let soak in water for a few hours."

field corn is quite delishus if you pick it fresh before it dries. ive eaten many many ears of it raw as i walked around the country
if its dry, grind it into cornmeal with a couple suitable rocks
or, soak the whole kernels in lye made from hot water and wood ash, then it can be made into corn flour, corn tortillas or hominy

 

Yup that works pretty good. Round here cow corn is king, there is hundreds of acres growing all around me so I do take advantage of it.

 

Just bought a 50 lb bag of black beans at a good price from the Amish store here ,we usually just have it with rice now ya got me thinking.
Thanks for the recipes.

 

Next to Northerns black beans are my favorite. I love their flavor and consistancy. Plus they go with almost anything rice or meat based.
I will have more recipes posted soon.

 

biscuits n fritters
1 c flour
1 t bakin powder
1 pinch salt

for biscuits: mix dry ingredients thoroughly
add water until needed consistency
(if its runny you can dip a hot rock in the batter for a pocket bread or japita)
(thick n heavy roll dough into balls, flatten and bake for biscuits)
( medium stiff, roll it thin and bake for crackers)
(semi-stiff roll into balls, flatten and fry or deep fry for a fried bread or fritter)
add eggplant or meat or corn or greens or....(you get the picture)
fry, deepfry, bake or whatever
handiest trail bread ive ever found, makes excellent pizza crust too

 

Damn, reading this is making me hungry. Thanks for the info.

 

Bear teriyaki:

Take a bear roast and cut into steaks or stir fry strips.
Sprinkle garlic powder and black pepper over meat and set aside while you make the teriyaki sauce

Sauce/marinade:
2 cups of soy sauce
1 cup of pinapple juice
1/2 cup orange juice.
1 cup of water
2 tablespoons of lemon extract.
2 cloves of garlic pressed and chopped
1/2 cup of granulated sugar

***now, in a SHTF situation pinapple juice, and oranges will probably not be available. So, now that oranges are, toss orange peels in a dehydrator. once dry, shave or break into little pieces and seal them up in a bag (you can do the same thing for lemons). You can pull these out post SHTF and reconstitute them by soaking in water. Pinapple juice can be from canned pinapple if you add it now to your preps. This way you can still get the flavors you want without having the OJ or Pinapple juice available to you.***

Take all ingredients (minus the meat) and bring to a boil on heat source. After it reaches boil, remove from heat and stir.
Let cool to room temp.
Once cool add in bear meat.
Let soak for a minimum of 4 hours.

After soaking put meat and marinade in large pot. Bring to a simmer and let simmer for 30 minutes. Remove from heat and take out all the meat (keeping sauce in pot).
Place meat on a grill to seer the outside of it and give it a little crust. Bring sauce back to a simmer and let simmer while meat is cooking. Once meat is done combine meat with sauce (it will thicken up) and serve over a bed of rice. If you want the sauce to thiken more, add in a little corn starch.

 

Stuffed duck:

Get yerself a nice duck. Do the usual prep work for fresh duck (remove feathers, skin, and innards) and butterfly the meat.

now, you can go one of two ways. If you include instant stuffing in your preps, you can use that. If you know how to make or prefer to make your own stuffing do that.

Once stuffing is made place in the open side of your duck. Close and secure one of two ways, I like to tie them w/ a string but it can also be done with toothpicks, your choice.
Once done sprinkle on some season salt and crushed black pepper.
Cook duck on fire to form a nice outer crust.
Place duck in dutch oven and add in a little chicken stock (about 1 cup, you can dissolve 1 boulion cube in a cup of water if you dont have stock)
Cover and place on heat. let cook for about 1/2 hour to 45 minutes or until duck is cooked through.
Serve with some fried potato slices.

 

Pheasant stuffed peppers:

Kill 3 or more pheasants...pheasants, NOT PEASANTS!!
Remove meat from bones saving the carcass to make stock for soup.
Take the meat and cut it into small pieces (or you can grind it but cutting into pieces works better)
Add in salt-2tbs, pepper-3tbs, garlic-3tbs, rosemary-2tbs, sage-1tbs, and fennel seed-2tbs.
Take a half dozen green peppers and cut the tops off and remove seeds.
Add spices to pheasants and let sit. Cook 2 cups of rice (remove from heat 5-8 minutes before rice is cooked completely)
Mix meat and rice together and scoop into peppers.
Place in dutch oven and cover with crushed tomatoes. Add in a couple cups of water.
Cook until game is done and tomatoes are reduced (about 45 minutes).

 

Fresh ground ginger adds alot to a good teriyaki recipe.
.
I thicken with the corn starch as well. Optionally I like a little bite similiar to General Tso's sauce as well so would probably add 1/2 TBS of finely diced hot peppers to mine. ..... maybe a bit less if your a sore _ss..... lol