One element of survival is nutrition. There are instances when food is fuel, and the only concern is ingesting more calories than you burn up. (That even sounds unappetizing!) But there are ways to prepare basic, staple TASTY foods using off-the-grid methods: i.e. over a campfire, in a Dutch oven or by using aluminum foil wraps. Learn how to cook over a single heat source, using simple, tried-and-tested cooking methods!
Tuesday, April 9, 2013
Squirrels are the second-most harvested small game animals in the United States, next to rabbits. Here's how to make a delicious spaghetti dish out of squirrels. by Leon Pantenburg
Squirrel hunting is a great way to introduce newcomers to hunting. This
squirrel recipe is good for stretching food resources. (Pantenburg
photo)
One the most common questions from beginner squirrel hunters is "How do I skin one?" Probably the number two question has to do with cooking the animals.
Peel the hide off an older squirrel and you'll notice a bodybuilder musculature. The animals spend all their time doing gymnastics in the trees and a fat squirrel is really rare. Subsequently, the older animals can be downright tough when you try to cook one.
Here is a recipe that solves that chewiness issue. It works well with both old and young squirrels, and is readily adapted to a mixed bag of leftover game animals in the freezer. Try it - it's great! Squirrel Spaghetti
8 squirrels, each cut into sixths
2 cups oil
2 cups flour
4 pounds onions, chopped
1 12-ounce can tomato paste
1 8-ounce tomato sauce
2 cloves garlic
1 bay leaf
Water
Separate the older squirrels from the younger ones; parboil the older squirrels about one hour, and the younger ones about half an hour. Remove
from the water, and save the broth. In a heavy pot, make a roux with the oil and water, stirring constantly over low heat until golden brown (When it gets to be the color of peanut butter, it is about right.)
Add onions and stir and cook until they are limp. Add tomato sauce and three quarts of squirrel broth. Add other ingredients and cooked squirrel. Simmer with lid on about one hour. Salt to taste.
Serve over spaghetti with grated Romano cheese, French bread and a green salad.
It was a perfect setting for a tailgate party: We were parked next to the Lochsa River in Idaho's Clearwater National Forest. My brother Michael Pantenburg, hunting buddy Phil Walker, and I had just emerged from a several-day backpack elk hunt in the backcountry, and everybody was hungry.
This Dutch oven, some simple ingredients and a source of heat, is all you need to make "High Speed Venison."
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by Leon Pantenburg
We were somewhere between the "Food is Fuel" and "Use the Dutch Oven to Cook Something Wonderful" philosophies of wilderness campfire cooking.
So this recipe, named "High Speed Venison" because of its speedy preparation, was chosen. Mike set up the stove and Dutch oven on the tailgate of my pickup; Phil sliced up some backstrap from a deer he'd killed, and I sliced onions. All this preparation took less than five minutes.
Ingredients for this dish go on every hunt. All you have to do is add venison, and you have a great, tasty meal that doesn't require a lot of preparation. We've cooked this same dish in the parking lot of the motel in Orofino, Idaho; outside of a motel room in Lowell, Idaho, and at home, when a quick meal was in order.
A great, easy side dish is to slice potatoes and onions, add butter, and wrap everything in foil. Toss this package in the coals, turn occasionally and cook until done.
While the other two went down to the river to swim and clean up, I watched the food. Phil came back up to the truck, so I could go take a swim. By the time everyone was cleaned up, we were ready to eat.
HIGH SPEED VENISON
2-3 lbs venison steaks 1 pkg beefy onion soup mix 1 can cream of mushroom soup 2 beef bouillon cubes 2 onions, sliced 3/4 C milk salt and pepper
Trim fat off steaks and brown in skillet or cast iron Dutch oven. Mix together the mushroom soup, beefy onion soup mix and milk. Pour over steaks. Add onions and bouillon. Simmer one hour. Serve over rice.
Some recipes, like this one, are old friends. by Leon Pantenburg
Recipes trigger memories sometimes, and that's what happened when I came across this mulligan recipe. The date on it is December 16, 1989, it has a 3.5 star rating out of a best possible four and I remember why I cooked it.
Squirrel hunting is a great way to introduce newcomers to hunting. (Pantenburg photo)
At the time I lived in Washington D.C., and I frequently hunted at Quantico Marine Base, south of the city.
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For a country type such as me, weekend hunting trips helped me keep my sanity amid the Beltway hustle and pressure associated with a stressful job.
Shotguns were required to hunt on the base, but there was a loophole that allowed blackpowder rifles for small game hunting. Blackpowder is my favorite method of hunting anyway, and my .40 caliber flintlock was my ticket to small game heaven. All hunters were required to check in at the gate before dawn, and each was allotted 160 acres to hunt on for the day. I had scouted the land, and knew where the hickory and oak groves were, and I usually got my favorite spot.
There is something about drifting through a hardwood grove just after dawn, wearing a powder horn and shot bag and hunting with a genuine longrifle that is makes it impossible to worry. The smell of the damp leaves, and ker-flu of the flintlock firing, followed by the fog of powder smoke were part of an incredible experience and harvesting a squirrel was a bonus.
On this particular day, I was shooting well, and had killed three squirrels with three headshots. I hiked out to my car, and ran across two other squirrel hunters. My flintlock usually gets some looks and comments and this day was no different. I explained the complexity of loading and firing the rifle, and the feel I got hunting with it.
All this was lost on one of the hunters, who was packing a Remington semi-automatic shotgun.
"But it's got to be a handicap, hunting with that thing," he said. "What do you use when you want to kill some squirrels?"
"I got three squirrels with three shots," I answered. "How are you guys doing?"
They both laughed.
"Not that good!"
Later that week, I was looking for a recipe to use three squirrels, and found this one. It's a winner! Squirrel Mulligan
3 squirrels, dressed
2 onions, chopped
1 green pepper, chopped
2 russet potatoes, diced
4 Tbs chili pepper
salt to taste
pepper to taste
dash of Louisiana hot sauce
1 c cooked rice
Stew squirrels in water until tender. Removed meat from bones. Place meat into broth, and bring to a boil; add remaining ingredients except rice. Cook 45 minutes, or until vegetables are tender. Add rice and serve. For more survival gear information, click on making your own survival kits!
With my German roots, and a name of Pantenburg, I consider sauerkraut a food group. Here is how to combine that traditional long term storage food, and some other staples into a delicious cake.
Dutch oven competitions can be intense, but at the end, everyone sits down to eat dinner together. (Pantenburg photo)
by Leon Pantenburg
Sauerkraut is one of the original storage food staples. For my ancestors in Germany, the fermented cabbage was one of the only sources of vitamin C during the long winters. Sauerkraut, bratwurst and a beer are comfort food for me and my relatives.
But as much as I love sauerkraut, anything can get dreadfully boring if that is all there is to to eat day after day. This sauerkraut cake recipe came from an old cookbook, and could have been cooked on the Oregon Trail, or in any number of places along the frontier.
Here is the sauerkraut cake recipe my brother, Mike Pantenburg, and I used successfully in several Dutch oven competitions, including the 2007 International Dutch Oven Society World Championships. In addition to being delicious, it is also a guaranteed conversation starter! Chocolate Sauerkraut Cake
2/3 c butter ( can use canned)
1-1/2 c sugar
3 eggs (substitute dried or dehydrated)
1 t vanilla
1/2 c unsweetened cocoa
2-1/4 c all purpose flour
1 tsp baking powder
1/4 t baking soda
1/4 t salt
1 c water
1 c sauerkraut, rinsed and drained
Thoroughly cream margarine with sugar. Beat in eggs and vanilla.
Sift together dry ingredients: add alternately with water to creamed mixture. Stir in sauerkraut. Grease and flour a 10" Dutch oven, line with parchment paper. Bake at 350 degrees for 30 to 40 minutes.
When cool, frost with homemade chocolate frosting.
Sunday, December 30, 2012
Few dishes evoke the passion of chili, and you probably either love it, or don't care for it at all. by Leon Pantenburg
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The freezing wind whipped around the pickup tailgate, and it was snowing sideways. It was the worst possible conditions for a chili contest, but the Boy Scouts Fremont District usually has a cookoff at the annual Freezeree Winter campout in January.
One of the best things about chili is the variety of ingredients that can be used.
I was elected to represent the Troop 18 scoutmasters. While the batch was simmering, the snowfall increased to the point where we had to rig up a blue tarp to keep the snow off. But everything came out well, and I ended up with bragging rights.
In chili competitions, as in many other obsessions, environmental challenges are just part of the journey. And a blizzard at the cookoff just makes the story better. Few dishes evoke the passion of chili, and you probably either love it, or don't care for it at all.
There are probably as many chili recipes as there are chili cooks and an enthusiast will probably have strong opinions about how and what it is made of. Then, you have to decide which camp you're in: do you prefer your chili beanless or with beans; spicy or mild? Should it be soupy or so thick you can eat it with a fork?
What is the best meat to use: Beef, venison, buffalo or some other type of wild game? And what is the best utensil to cook it in? Cast iron seems to be the standard, but enthusiasts usually have a favorite pot. The official state dish of Texas, the origins of the spicy meat stew are obscure. The only thing certain is that it didn't come from Mexico.
San Antonio writer Charles Ramsdell claims: "Chili, as we know it in the U.S., cannot be found in Mexico today except in a few tourist spots. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation, or even from one century, to another."
There are many legends and stories about where chili originated and it is generally thought, by most historians, that the earliest versions were made by the very poorest people. The first chili mix was concocted around 1850 by Texan adventurers and cowboys, according to the International Chili Society, as a staple for hard times. The cattle drovers and trail hands popularized the dish throughout the southwest.
Legend has it, that one famous range cook made chili along all the great cattle trails of Texas. He collected wild oregano, chile peppers, wild garlic and onions and mixed it with whatever meat he had at hand to feed the cowboys. To make sure he always had a supply of native spices, he planted gardens in the path ofcow drives. These were put in the middle of mesquite thickets to protect them from the cattle.
There was another group of Texans known as "Lavanderas," or "Washerwoman," that followed around the 19th-century armies of Texas making a stew of goat meat or venison, wild marjoram and chile peppers. Today, chili is served all over the world in various incarnations, and it has never been more popular. The annual International Chili Society's World Championship Chili Cookoff in California pulls in competitors from all over the world, and draws more than 30,000 spectators.
The popularity probably has something to do with chili's extreme versatility. For comfort food, few dishes beat slow-simmered chili and cornbread after a day spent hiking, snowshoeing, skiing or being outside in the cold. Making chili may be the easiest way to turn a tough piece of meat into a tasty meal. For big game hunters, chili is a perfect way to use the tougher pieces, such as meat from the neck or lower legs.
Many cooks claim chili is best made the day before, and then refrigerated. Then, all that remains is to warm it. This makes a quick, easy meal for busy nights.
No matter how you like it, there is just something about a bowl of chili! This chili recipe has been evolving over the years. It has been a hit at hunting camps all over the country. Mississippi Chili Chunk Style
3 lbs venison, coarse ground or chunked
1 - 16 oz can of red kidney beans, red beans, Mexican style pinto beans
1 - 16 oz can stewed tomatoes
3 - diced green peppers
2 - medium onions, diced
1/2 c celery, diced
3 T oil
2 Tbs bacon drippings
1/2 t garlic powder
2 Tbs parsley flakes
2 Tbs chili powder
1 t pepper
1 c water
Saute meat in hot oil. Cook peppers, onions, celery in oil. Add tomatoes and other seasonings. Cook very slowly for one and one-half hours in covered pan. Add beans and cook for 20 minutes.
Today, onions are generally thought of as a vegetable accompaniment to a main dish, as a relish or a seasoning. But the vegetable can stand alone as a main dish, and open up new frontiers of culinary exploration by Leon Pantenburg
The basis for an excellent survival recipe is these onions. An onion pie
can allow you to use up a surplus of onions while also using some of
your storage foods caption
The main dish was to be “Izzard County Onion Pie” my friend, Gordon A. Cotton announced as he cooked dinner. I prepared for another Southern assault
Looking for a way to use up surplus flour, or make a cheap trail food or durable survival ration? One answer may be hardtack, a baked, unleavened wheat cracker. As a survival food, hardtack has a proven track record.
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Mark's hardtack recipe is tasty and nutritious!
by Leon Pantenburg
One of the more popular posts on SurvivalCommonSense.com has been how to make hardtack, a basic survival food. I was gearing up for an elk hunt, so I tried this recipe from Mark, who had commented on the post.
"I've been making and enjoying hardtack for years," Mark wrote. "I like to use native pecans in mine." Immediately intrigued, I made up a batch, using Mark's recipe as a base. Using only the ingredients that were on hand, I had to make a few substitutions.
And, as is my wont, I can't resist tweaking a recipe when there is potential to make it more healthy. (I always amend flour: For each cup of white flour, add 1 Tbs of soy meal; 1 tsp of wheat germ, and 1 Tbs of dried milk. This creates a whole protein!)
The result was wonderful! Unlike the traditional hardtack recipes which can be nutritious, but REALLY bland, this recipe is tasty! And it's kind of like opening a bag of chips - you can't eat just one!
Here's the recipe - try it yourself on your next camping trip, or if you have some extra flour you want to put to use. But while hardtack is renowned for its longevity, we're not sure how long this particular recipe will last.
To quote Mark: "I’m not sure of shelf life as they disappear quickly." Mark's Hardtack Recipe
2 cups organic whole wheat flour
2 cups unbleached organic flour
2 cups whole rolled oats (I had to leave this out, since there was no oatmeal, or an appropriate substitute. Next time, I will be sure to add this, since oatmeal's health benefits are off the charts!)
2 cups pecans (chopped) - (I used peanuts, almonds, and some sesame and roasted pumpkin seeds.)
1 cup rasins or any dried fruit that you like (I didn't have raisins, but I did have dried cranberries.)
1 cup organic olive oil
1 Tbs tbl. baking soda
1 tsp sea salt
2 cups buttermilk (I had 2-percent milk, so that's what was used.)
Mix the dry ingredients and the wet ingredients separately , then combine them. Roll out to about 3/8 -inch thick. Cut into squares or rounds, then bake in the oven at about 375 for about 40 minutes. Let cool and enjoy.
In many parts of the country, a fish fry is the conclusion of a successful day of angling. It could be a social gathering when folks bring fish and a quart of iced tea. Really, it's just an excuse for a summer party. Here's how to put on a fish fry. by Leon Pantenburg
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Ronnie Anglin, my neighbor in Mississippi, had a well-stocked pond, and I had a key to the gate. The bream (we called them bluegill, up north) and bass were prolific and in danger of over-populating. I had a standing invitation to remove as many as possible.
At least once a week during the summer, I'd stop by his house, pick up Keith, Ronnie's 11-year-old son, and we'd go fishing. We'd take the catch back to Ronnie's to clean and freeze. Then, about once a month or so, we'd have a fish fry and Bluegrass pickin' party. Talk about great memories!
Frying fish outside is similar to frying chicken.
In many parts of the country, a fish fry is the conclusion of a successful day of angling. With fried fish as the main course, side dishes are generally made of whatever summer vegetables might be in season.
In Central Oregon, where I live, there are several species of prolific fish that are in no danger of overharvest. Always check the regulations, but in some lakes or rivers, there are no catch limits on crappie, large-mouth bass and bluegill.
In other areas, such as Central Oregon's John Day River, catfish have been stocked to provide sport- fishing opportunities and good eating. In these instances, wild fish can be eaten without guilt, and there is no better method of enjoying your catch and feeding a lot of people than with a fish fry.
Here’s how you put on a fish fry:
Lean fish works best for frying. The general rule of thumb is that white-fleshed fish is lean, while dark or pink flesh is oily. Good candidates for a fish fry include bass, crappie, catfish, walleye or bluegill. Large, oily fish, such as salmon or trout, aren’t the best choice for frying, because the end result will tend to be greasy and soggy.
It’s possible to deep-fry whole, cleaned fish, but then you must deal with the bones when dining. The best approach is to fillet the larger fish. Once the fillet is cleaned and skinned, cut it into pieces about 1 to 2 inches wide, and no thicker than 1½ inches.
Dip the fillet into a mixture of milk and egg, then dredge it in a flour or cornmeal mixture. If you’re using a batter, all that has to be done is dip the fillet.
Off grid cooking methods, used outside, work best for cooking for a crowd. I use a pair of 12 or 14-inch cast-iron Dutch ovens on my twin burner Camp Chef propane stove for frying. This takes the heat, the smell and any oil spattering outside.
The trick to deep-frying fish is to have very hot oil: 375 to 400 degrees. This is the point where vegetable oil bubbles if a small amount of batter is dropped in. Use a candy thermometer to ensure the correct temperature. Vegetable oils for deep-frying must have a high burning point. Corn, canola, peanut, cottonseed or safflower are popular because they don’t change the flavor of the fish.
Usually, when fish turns out greasy, it is because the oil cooled down too quickly. Start with about 400 degrees, then when the cool fish hits the hot oil, the breading will form a tasty golden crust. The fish will cool the oil when it goes into the fryer, so keep an eye on your thermometer to maintain a steady heat.
Test a piece when the batch is done. Underdone fish is transparent and watery, and doesn’t flake easily with a fork; overdone fish is dry and hard when tested. Just-right fish is opaque and moist and flakes easily. You’ll reach this just-right state by cooking the fish for 3 to 5 minutes or until it floats and is golden brown. Don’t crowd the fish, or the oil will cool too much.
If cooking several batches of fish, let the oil reheat to at least 375 degrees before adding fish.
Ready to cook fish for a large group
If the fish and batter are cold, and the oil is hot, the coating will seal immediately. The cooked fish will be moist and flaky inside, crisp and brown in the outside. Drain cooked fish on a cookie sheet lined with a paper bag.
Serve the fish hot, right out of the oil, with side dishes. Then sit back, enjoy, and be thankful for the good food and fellowship that can come from time spent outdoors. In the South, hush puppies, a type of fried corn bread, and coleslaw are virtually mandatory at a fish fry. Here are some recipes to help you get started: Beer Batter
1 C all-purpose flour
3 TBS cornstarch
1 tsp salt
1/2 tsp paprika
Dash nutmeg
1 C beer
1 TBS vegetable oil
In a medium bowl, mix dry ingredients. Blend in beer and vegetable oil until smooth. Dip fish into batter and deep-fry. Basic Flour Breading
1 egg
1 TBS milk or water
1 C all-purpose flour
1 tsp salt
1/2 tsp pepper
Blend egg and milk. Mix flour, salt and pepper. Dip fish in egg mixture, then in flour mixture. Deep fry. Corn Meal Breading
1 egg
1 TBS milk or water
1 C fine ground cornmeal
3 TBS Italian-flavor bread crumbs
1 TBS flour
Salt, pepper, paprika, Old Bay seasoning or Cajun seasoning to taste
Blend egg and milk. Mix corn- meal, bread crumbs, flour and seasonings. Dip fish in egg mixture, then in flour mixture. Deep fry. George’s Hush Puppies
Hush puppies are the traditional southern side dish to accompany fried fish. (This recipe was concocted by my friend, the late George Halford, one night before a fish fry in the Washington, D.C., area.)
2 C cornmeal
2 TBS all-purpose flour
2 eggs
1/4 C canola oil in batter
1/4 C honey
5 green onions, finely chopped
1 C buttermilk
4 tsp baking powder
Dash of garlic salt
In a large bowl, combine cornmeal, flour, egg, cornmeal, garlic salt, honey, green onions and buttermilk, stir thoroughly with spoon. Stir in baking powder. Heat oil to 400 degrees in large Dutch oven. Drop batter by spoonfuls into hot oil, and fry until golden brown on both sides. Drain on paper towels. Fried Sweet Corn
6 ears fresh, white sweet corn (yellow sweet corn can be used, but it won’t be as tasty)
1 TBS butter
Salt and pepper to taste
Husk and clean the corn. Using a very sharp knife, cut the tips of corn into a baking pan. Then, use the back of the knife to scrape and milk the cob, letting the juices run into the pan. Pour the corn into a large bowl, and add salt and pepper to taste. Heat a skillet over medium heat and drop in butter. When butter is melted, put the corn and juices in skillet. Cook on medium heat for about 20 minutes until the corn is smooth, creamy and hot.
Anyone with storage supplies of dried beans needs innovative ways to cook them. Here is a favorite starter recipe from the Central Oregon Dutch Oven Society. by Leon Pantenburg
People getting started in Dutch oven cooking are often somewhat intimidated when it comes to participating in a Dutch Oven Gathering or cookoff. One of the fool-proof recipes that is usually recommended to these folks is Buckaroo Beans. This recipe, from Amber Franks, and published in the Central Oregon Dutch Oven Cookbook, Volume One, makes use of several kinds of beans.
Dried or storage foods can easily be substituted for the fresh equivalents. Another nice aspect of this dish is that the beans can be cooked and simmered over a campfire in a Dutch oven.
Check out the recipe - you'll find yourself making it even when you don't need to prepare a meal under
survival circumstances! Buckaroo Beans
1 lb ground beef
1 large onion, chopped
1/2 tsp garlic powder
1 tsp dry mustard
1/2 c ketchup
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2 tsp vinegar
1 tsp Worcestershire sauce
1 tsp each of oregano, basil and dill
2 (14 oz) cans of kidney beans
1 (6 oz) can baby lima beans
1 (24 oz) can Boston style baked beans
In a 12-inch Dutch oven, brown hamburger with the chopped onion. Add seasonings and beans (undrained except for the lima beans). Mix together and add ketchup, vinegar and Worcestershire sauce. Cook at about 325 degrees for about one hour.
A common question among new off grid and/or cast iron cooks is "How do I season cast iron?" Here is the barbecue grill method I use, and it works really well! by Leon Pantenburg
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Cast iron cookware will last forever if you take care of it. But what happens if an implement is neglected and develops some rust? Or what about that crusty, dirty relic of an unsuccessful camping trip you find at a garage sale? At what point does it become unsalvageable?
These garage sale items can be restored to usefulness!
Here is a quick way to re-season any piece of cast iron. Essentially, all you're doing is removing all the rust and residue, wiping down all the surfaces with a cast iron conditioner, and baking the oven outside in a hooded barbecue grill.
I've been using this method for years to periodically re-season and touch up the cast iron that belongs to a local Boy Scout troop. All these camp ovens have been used for several years, sometimes under duress and severe conditions, and they still work to help provide a mouth-watering meal!
Obviously, the more abused and rusty the implement is, the more work will be involved to bring it back into service. In some instances, I've had to take a particularly cruddy piece to an auto body shop and have it sandblasted.
But all this effort is worth it when you end up with a good piece of cast iron that will last indefinitely.
For a more comprehensive look at seasoning cast iron, click on Restoring a Cast Iron Treasure.
