Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: Zuma on May 24, 2014, 11:18:56 pm
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When we moved to the country from the city dad learned to plant and taught me.
He never harvested wild animals for food. He farmed animals but I have hunted ever since I could.
Edible wild plants were never mentioned. For good reason as I recall. We were totally ignorant of them. Actually a good thing because in my thinking we were not genetically acclimated. I don't think I still am.
No matter. I collect seeds from plants that agree with me and always plant and try others ( a little at a time).
Well that's a lot of yada yada.
Here is what I would like the thread to be about because I know you folks KNOW.
Do you have recipes from your garden veggies and your hunting triumphs? A little store bought too!
Throw in edible wild plants as well.
I never have documented the content of the meals I have cooked and enjoyed, until being retired recently.
Here is one I liked yesterday.
Dice 1/2 onion, into oiled pan, while fine chopping greens. Kale, collards spinach (broccoli leaves or heads) too. Rosemary, thyme, sage and oregano go in pan to wilt with the greens..
Set the pesto aside while you fry the steaks in butter and double black pepper.
When you flip the steak, add the pesto and let it reduce a little.
A dash of wine or beer as things dry a bit. Sprinkle in some corn starch or flour to re-thicken and add texture. Chefs fold, rednecks stir a bit.
A tomato when they come in would be last.
Serve when blended.
Zuma
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Take one 6-8 inch section from the large end of a venison backstrap. Dig two wild onions, wash 'em up good. Take the narrowest, pointiest boning knife you got and slide it tip end first about 1/3 of the way into either end of the roast. Stuff the wild onions in. Wrap with a few strips of fatty bacon and roast in the oven at 450 degrees F until interior temp hits 135 degrees MAX.
Pull from the oven and let it rest ten minutes on a warm plate with a loose tent of foil over it.
Slice 3/4 inch thisk slices. If your slice gets the onion, discard the onion. Unless you rrrrrrreally like the taste of onion.
Alternately, feed the wild onions to your neighbor's milk cow. Snicker all the way home.
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I knew I could ferret you out JW.
I had an idea it was you messin with my stock.
No matter I rrrrrealy like onions.
Your neighbor,
Zuma
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Large venison roast, backstrap or rump, and butterfly it open. Take some olive oil and add fresh sage, rosemary, marjoram, chives and garlic all chopped up fine and mix well. Butter the roast well with the mix, roll it up and cook till tender.
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Thanks Marc
Slow cooked Goose,
Take two breast filets marinate in refrigerator with a beef type marinate for a day. Place in crock pot with cubed fresh onion, potatoes and carrots. Add some spices that you like and some beef gravy. Put crock pot on slow cook for approx. 7 hrs. Salt and pepper only after being served on plate.
Bon Appetite from Claire`s Kitchen.
Zuma
This works well for Sandhill Crane too.
You cook your dinner while you are hunting more birds.
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Here's one from about 40 years ago while out on a weekend duck hunt.
Take one Coot, stuff with Wild Raisins (Witherod Berries) and cook in a large can half full of water for about 3 hours, keep adding water as needed. Once done throw away the Coot and drink the broth and eat the berries :)
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My wife and I swore off beef and pork several years ago. Eat mostly venison, turkey and chicken.
Large venison roast in a slow cooker with two cans of cream of mushroom soup. Cook all day until it is falling apart.
I bought some Breakfast Saugsage mix from the Sausage Maker Company. I buy a pound of ground turkey and mix the breakfast blend and add plenty of ground sage along with ground cayenne pepper. Makes a good breakfast.
Try slicing a cabbage into 1/4 inch slices and put in a large skillet. Cook it until all the cabbage wilts and browns all over with some butter and pepper added. Fantastic.
Last one, we put kale, broccoli, celery, 1/2 avocado, 4 dates, 1 banana, 1 apple and spinach into a Vitmix and blend it into a slurry. Great and healthy breakfast drink. It will be green as grass but good.
Okay one more; I got a meat tenderizer that you can put tenderloin butterflies through and it makes a sort of Salsbury Steak. Drag it through some flour and fry it in a skillet, then add water and more flour to make a gravy. Cook on low for hour or two and enjoy.
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Marc,
We let the coots fly by. If one gets a pellet intended for an eater, the dogs are trained not to retrieve them, or bring them to an others blind.
nc
Yummm, I was saving the cream of mushroom and deer for later. lol
I have given up modern beef as well. We must be blessed to have access to good meat. I for some reason have had bad luck here with cabbage, will try again.
Zuma
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I should have mentioned Pond, lake, river bay and ocean in the op. Not just the woods and garden.
Catch a Striped Bass. Filet it. Take as much as you want to eat 1"-1 1/4" thick and season to taste.
Tear up some greens and or whatever is ready in the garden. Broccoli is good this time of year. I add sliced peppers I have frozen from last year.
Nothing wrong with some jalapeno or hot sauce.
Fresh mushrooms if you are lucky enough to find some.
Heat up the wok or big skillet, medium/high. Slice up some onion.
Tops from the garden will do. Oil the pan well and drop in the veggies to wilt a bit. Clear a space in the center for the fish and add a pad of butter to it.
Put in the filet when the butter melts. Cook for about two and a half minuets on each side. slide half the greens under the fish and cover the fish with the rest. Lower to medium heat.
Pour in a half cup of white wine. Steam with a lid on for 3-4 minuets.
Goes good with a chilled Muscato or Pinot Grigio if you are old enough.lol
Zuma
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Get a good big fire going and let it burn down to a thick bed of coals.
Rake the ash off the coals.
Lay a 1.5 inch thick venison steak on the coals and give it 60 seconds. Lift off the steak, stir up the coals, return the steak for another 60 seconds.
Plate, let rest 3-5 minutes, and serve.
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OOOH, la la!, Then dig a couple early potatoes out of the coals.
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Don;
If you go to the Dade City Knap-inn next year you can cook. ;)
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Pheasant soup . BBQ the pheasant (not too long) then add some strips of bacon on top and cook in the oven on low heat . BBQ some corn on the cob as well.What doesn't get eaten , saute with a little red wine , garlic, sweet onion, thyme , parsley, sage, carrots, parsnip . Add some water and let it simmer untill it smells good enough to eat.
The smokey flavour of the BBQ and bacon really comes out in the soup . The sweet onion and corn give it a nice hearty flavour for a cold Fall day.
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Monday I had FRESH Walleye fillets from Saginaw Bay - perfect eatin' size,17" to 20". Pan sauted with butter & garlic - no breading ! MMMMMMMMMMMMMM !
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Many meals are caught in the bay for us . Last night was fresh spotted trout,green beans and cucumber salad from the garden and a nice ripe mango off the Nom Doc Mi tree in the front yard.Could have had some homemade wine but opted for a beer(store bought) I grill my trout with a little lemon and Everglades Heat. I don't mind cookin' and I really like eatin'
Roger
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Don;
If you go to the Dade City Knap-inn next year you can cook. ;)
Sounds good Ed. We could do Sandhill breast ( I saw some on a lawn) and gator tail.
NY guy builds the fire in Rog's weber. Maybe Rog will bring some tasty trout. Yum.
lostarrow, Pheasant your way beats cooking them in the bathroom of Motel 6.
like we do in ND. lol
Chamookman, Walleye is tops.
Try this sometime-- Summer dish.
Boil a pot of water add a beer, bring back to boil.
Drop in two cups of 1 " cubes of Walleye fillets for 90 seconds.
Drain and chill overnight, serve cold with an omlette in the morning.
Zuma
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:o Wow.....You guys, know how to eat!...... and cook!..............
Had some mighty good smoked pork this past weekend, not sure if it was wild but, very tasty. ;D
DBar
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I don't really care for fish as a food but I do remember, when I was many years younger, cooking a Pike I had caught by wrapping it up in tin foil with some butter and onions then cooking it on a fire. It was actually pretty good, for fish :)
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Well let's hope the smoke came from the woods Dan. lol
Marc while pike, musky and pickerel can be very bony they are really sweet meat.
We usually just brought Italian dressing on canoe fishing/camping trips.
No refrig needed. I would have loved to join you eating that pike.
Zuma
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Zuma - I've been known to cook a few extra Walleye fillets so I have leftovers. The Next day I flake the Fish and make patties like Salmon patties - WAY GOOD with Walleye, MMMMMMMMMMMMMM ! Bob
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Chamookman,
Can you elaborate on the patties? Sound tasty.
Sometimes in the summer I catch some pan fish. Sunnies, Redeye, perch etc.
You know the sweet tasting ones.
Poor mans lobster--
I fillet them bite sized. Quick poach with a dash of salt. Drain and dip in drawn butter.
Just like lobster. Serve with a garden salad.
Zuma
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I just had breakfast and you guys are still making me hungry.... man, some good stuff here.
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Crogacth.
That's what it's all about. Sometimes thinking about it is almost as good as chowin down. lol
I love to cook with red beans (kidney) but I feel impure if I post some dishes with them. I don't grow them.
Anyone here grow these awesome beans?
Zuma
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Zuma, I have grown some Black Eyed Peas that are one of my favorites.
Two favorite fish- fresh flathead catfish cubed and breaded then deep fried and blackened Maui Maui..grilled Salmon is also pretty tasty...just not a big fish eater myself. I am guessing the fish cakes would be smashed and mixed with bread crumbs and cooked like a hamburger, or something similar.
Had fresh salad greens from the garden and elk steaks the other night. That was a Gooder.
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A few years back we were out camping and I decided I was going to make beans. I soaked the dry navy beans overnight. In the morning I built a tripod over the fire, mixed up all the ingredients and started slow cooking. I tended the fire and stirred the beans for eight hours. Long process. We sat down for supper and spooned out the beans. They tasted exactly like Libby's beans out of the can. :( :( I was so disappointed, never used navy beans again. Kidney beans only.
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That's not so bad Don
When I was much younger, I think I was in my teens, I decided I was going to make some spaghetti sauce. I started with a can of Tomato paste and started to add ingredients to it. I didn't really know what I was doing and I certainly wasn't following a recipe. When I was done I tasted my finished product......it tasted just like Campbell Tomato Soup :o
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It would be good with crackers but not spagetti :P
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Zuma - Flake the Fish in a bowl and add the following (all amounts aprx) - half a sleeve of Saltines crushed, half a small Onion diced fine, one Egg, a "splash" of Milk and a heaping Tbs. of Miracle Whip. Mix well and let stand in the fridge for an hour or so. Form the mixture into patties and drop in a hot cast iron - brown well on both sides and ENJOY ! Bob
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I cooked deer ribs yesterday, one whole side cut into serving sized pieces. First I pressure cooked the ribs for 25 minutes which made the meat tender and about the consistency of pot roast. I coated half with a good rib rub and a little olive oil, the other half I planned to use BBQ sauce on.
I put the ribs on the charcoal grill with plenty of hickory chunks for smoke. After the meat browned I slathered on the BBQ sauce and slightly blackened the meat.
Off the gill both the rib rub and BBQ sauce ribs were spectacular. I served them up with white beans with county ham in them, collards out of the garden, peaches and cream corn, a big slice of onion and plenty of pickled jalapeno sauce for the greens. Like Pappy says, " Life is Good"!
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My mouth is watering LOL,
I love tomato soup. The fish cakes sound soooo tasty.
I have had elk burger and want more.
Eric the rib meal is totally pick nick worthy.
My X got into crock pot backbones. Man they are good too!
Zuma
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Zuma - Flake the Fish in a bowl and add the following (all amounts aprx) - half a sleeve of Saltines crushed, half a small Onion diced fine, one Egg, a "splash" of Milk and a heaping Tbs. of Miracle Whip. Mix well and let stand in the fridge for an hour or so. Form the mixture into patties and drop in a hot cast iron - brown well on both sides and ENJOY ! Bob
Old Bay Seasoning peps it up nicely, too. I do the same thing with trout. I grill them over very hot coals until the skin blisters but the meat is just short of "done". It takes practice. That way, the meat pulls off the bones nicely.
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It is not quite time yet for Taylor Blues or garden potatoes.
Although mine have been flowering for over a week.
But while I am thinking about JW's tasty dish I'll post this--
Dern near like eating trout JW. (no need for old bay) lol
In the fall the young Blue Fish migrate towards the ocean from the bays.
You can cast spinners or other trout type lures and catch a hundred or so
10-13 inch long baby blues. Just gut them and throw them on the Barbie.
Peel them out of their skins and serve with potato salad and a couple brewskis.
Zuma
Can't wait for the peppers to grow.
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Dang - I forgot the seasonings >:( ! I add OldBay, Lemmon Pepper and fresh cracked Black Pepper. No Salt 'cause of the OldBay and Saltines. - Thanks JDub. For side dish, Ya can't beat a batch of good old fried 'Taters in the cast iron skillet! Bob
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Free Lance.
Didn't want meat tonight. Looked in the frig. There was a open can of beans,
Of course the garden is doing well with greens. And I remembered I bought some
wild rice a while ago. Ca ching!
Put the burner on and diced the onion over the wok. Poured in some oil and tore the greens.
Kale, collards and broccoli. Of course rosemary, sage and thyme with a good splash of hot Texas and Jalapeno. I had some romaine that needed to be cooked. Get in the pot Romaine. The pot is hot.
Things are steaming and smelling good. In go a cup and a half of canned Red Kidneys to cook with the rest while I check the posts on PA.. lol Get back and put in a cup of cold water till it boils.
In goes a cup of rice and a top lid for twelve minuets of boil, then lid off to reduce and finish the rice.
No salt, no pepper but tasty as lemonade on a hot summers day.
Zuma
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I save all the trimmings of sinew and gristle from my deer/antelope/what-have-you. They all go in a crock pot on low with a little water for a low and slow overnight. They go thru the grinder when still warm and back into the crock pot for another low and slow session. Keep adding water so that it is just wet to the surface. When this has cooked down into a mess of hide glue and meat grindings, I spread it out on a cookie sheet and pop it in the fridge.
Once it sets up like meat knox-blox jigglers, they get cut into little chunks for dog treats. I used these and trained my dog voluntarily do dishes for me (ok, she naturally wanted to lick the plates clean) but she will do anything for these goodies. No artificial ingredients, all natural, organic, free range dog treats. Just be careful, introduce slowly to your dog because they may cause farts that will peel the enamel off your teeth and lead to divorce.
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JW... thats atleast twice this year you've made me shoot coffee violently from my nose! Funny stuff right there...and...i gotta go catch some stryper and walleye...nothin beats a walleye samich with mayo, onion,and tomato... Brian
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JW... thats atleast twice this year you've made me shoot coffee violently from my nose! Funny stuff right there...and...i gotta go catch some stryper and walleye...nothin beats a walleye samich with mayo, onion,and tomato... Brian
Koan, you need to reinforce your inner locus of control in order to avoid being adversely reactive to the environment around you.
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Easier to just NOT drink coffee while readin your post... lol
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I've started using oat meal as a filler for fish cakes, meat loaf and meet balls. Works and tastes great and slightly more healthy than other fillers.
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Funny guys,
Pat the oatmeal sound good. I eat it with fruit for breakfast.
I have been chowin on the garden greens onions and zuccini's.
The tomatoes are comming on and maybe tonight I bite a couple.
I have cooked it all with ground venison and pasta. Frozen tomatoes from last year. Yumm
I see there is a new Cooking Forum.
Zuma
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Picked a dozen 2# channel cats out of the Belle Fourche River last nite. They are gutted and beheaded and will be going in the brine soon. I intend to have some smoked catfish in the freezer for healthy snacking this summer.
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Smoked catfish? Never tried that, but it should work fine enough. Catfish is fairly mild flavored, so it should take on the flavor induced by the smoke nicely.
Time to mix up some of my dad's patented peanut butter and cow's liver cat fish bait!
OneBow
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Humm ,
My buddy smokes most everything.
I will see if I can get him to smoke the cats I catch.
Don't know if he has rolling paper big enough?
Zuma