couple of recipes

[William]

Found this on another site and thought it was good info;

Squirrels

My favorite recipe: Put 3-4 in a pan whole, salt, pepper, mushrooms, onions and apple(apples the key to reducing strong or mild game taste) add them in and bake. Cook wild rice sperate. Pull out squirrel when cooked, remove meat, toss bones. Mix meat with pan drippings, shrooms, onions, apples and mix with wild rice, there ya go, some rebake it a bit more then, but be careful ya don't dry it out to much.
Now, about cleaning. I use my 62 smooth. After the kill, I pick up the rat, slice his belly and remove all guts with a swipe of my fingers, from upper chest to low bowels, one swipe or pull and done, takes maybe 1 minute at tops? If something is "leaking" from perferation, it only leaked a few seconds. When home I pull off the rats jacket rinse in cold water and freeze or cook.

Pemmican

I take beef, lean and dry it, dehydrator, sun, fire, oven whatever. Do this to crack stage, when a piece will snap in your hands when bent. Season it not at all. Pound this up, I pound it with a wooden mallet, I ruined a coffee grinder once doing this mechanically...talk about an upset wife. Man, I had to pound my own coffee with the damn mallet the next morn at the house.
When it is pounded you are about set. Go get some tallow, cube it small cook it down, low heat, if it smokes it is too hot. Strain it, let it cool. It should cool white and tasteless and free of smell, if it is not, you burned it.
Reheat tallow and let cool, when liquid but cool to the touch poor it into pounded meat while stirring. You are going for a "fudge-like consistincy", press into blocks or balls, ...done
Variation; dried berries not always needed, nice change of pace, Maple sugar, adding berries and sugar i do not, I carry it seperately and add when cooking if I do carry them.Marrow fat; this makes Sweet pemmican considered the best, and I agree, it has been years since I have had some. Get some larger beef bones or other kill game and crack bones and scoop out marrow fat and add. LOTS of extra work though for a bit of marrow.

Boiled Beef

Take round steak and place it in a deep pot with half Vinegar half water. Apple cider or Red Wine is fine. Boil for an hour. With a roast, cut in to 4 pieces and soak in the Vinegar over night or more...you want the vinegar to get into the meat to help preserve it. Boil for an hour or more, check the middle of the chunks of meat to make sure it's cooked good. Throw it in a food bag and it will keep for three days in cooler temps. Many Europeans cook several dishes with this pickled meat. Germans, English, Eastern Europeans and several others. I grew up on this type of meat. When you eat it.. take a bite and while chewing it take a swig of water, and the flavor will come to life in your mouth..ahhh heaven. Warning after 2 to 3 days eat at your own risk. After a while it will turn black and I have yet to see it mold up on me. I forgot a piece in my pack one time..interesting colors.

Parched Corn

One of the staples of early American life.  Simply take dried corn (I get sweet corn during the summer, pull back the sheaves and hang it to dry from strings).  Once it is dry, take it off the cob (also called shelling).  Heat a frying pan, some folks will use a little grease or oil, however that can make it go rancid after a while, I prefer to do it dry.  Put a layer of corn in the bottom of the pan and keep moving it till it is browned.  You are ready to trek!

[kybackwoodsman]

how is the parched corn prepared on treks? added to stews ground up or used in certian recipes?

[DandJofAZ]

parched corn====corn nuts..

[russ]

how is the parched corn prepared on treks? added to stews ground up or used in certian recipes?

Yes to all of the above. It is also eaten by the hand full. A hand full of parched corn and a mouthfull of water should last you a good while.

[voyageur1688]

  I always love getting new recipes.
Voy

[DandJofAZ]

My pemmican is a little different and is like a modern energy bar---

1/3 ground jerky or other dried beef strips
1/3 dried fruit (raisins and/or apricots)
1/3 ground nuts (walnut or pecan)
add enough fat (lard or bacon grease) to get to hold together
wrap in parchment (paper grocery bags) and tie with twine

grease seals paper and they keep for years---have some from 1991that though dry still is palatable...better if eaten within 2-3 years...
best if aged at least 2 weeks for flavors to blend...

Doug

[NAULTRICK1]

  Was raised on bannock, pemmican and bush stew and to me pemmican isn't pemmican w/out dried berries, just my opinion, guess we're all used ta different things, thanks fer the recipes 

[Don]

I think I will try the parched corn.  Approximately how long should I heat it?  I guess I could taste every few minutes or so...don't want to break a tooth.

[crazell]

thanks william for the recipes.. i have try them this spring. i have alot to try .

[ErikPrice1@msn.com]

 Really like the recipes. Wish the tree foxes were out a little more right now.

[ErikPrice1@msn.com]

My pemmican is a little different and is like a modern energy bar---

1/3 ground jerky or other dried beef strips
1/3 dried fruit (raisins and/or apricots)
1/3 ground nuts (walnut or pecan)
add enough fat (lard or bacon grease) to get to hold together
wrap in parchment (paper grocery bags) and tie with twine

grease seals paper and they keep for years---have some from 1991that though dry still is palatable...better if eaten within 2-3 years...
best if aged at least 2 weeks for flavors to blend...

Doug I've tried one like this, not only was is good but the energy boost was great. Glad you posted this always wondered how they made it.

[DandJofAZ]

Broken Hawk, glad you tried it...my recipe seems to please most people..and it's fairly easy to come by ingredients.

Doug

[ErikPrice1@msn.com]

 I'm gonna use it this summer when I go trekking.

[DandJofAZ]

yep, carry it every time...

Doug

[William]

Parched Corn

One of the staples of early American life.  Simply take dried corn (I get sweet corn during the summer, pull back the sheaves and hang it to dry from strings).  Once it is dry, take it off the cob (also called shelling).  Heat a frying pan, some folks will use a little grease or oil, however that can make it go rancid after a while, I prefer to do it dry.  Put a layer of corn in the bottom of the pan and keep moving it till it is browned.  You are ready to trek!
[/quote]

Update- There was a vendor at the TX CAS State championship selling parched corn, so after 3 or so cups I believe I like it.  If you are tempted to think that corn nuts either taste or even look the same, think again.  Real parched corn looks a bit like popcorn that has been browned but didn't pop.  I also had some maple sugar candy, also very good.