Stuffed Hare

You'll never wonder how to spice up your wild rabbits again!


Dried Bannock 1 l 4 cups
Chopped Onion 425 ml 1.5 cups
Chopped Celery 250 ml 1 cup
Butter 60 ml 4 tbsp
Pepper 5 ml 1 tsp
Italian Herb Seasoning 2 ml ½ tsp
Basil 2 ml ½ tsp


Mix the bannock, onion, and celery. Melt and drizzle the butter over the mixture, then add the spices. Toss all of the above ingredients until well mixed. Stuff the rabbits and bake  covered for 45 minutes.  Make sure to have a good thick bed of coals and pile the coals under and around the pan. Uncover and baste as desired.

Sweet and Spicy Whitefish

 

Brown Sugar 100 ml 1/3 Cup
Red Pepper Flakes 5 ml 1 tsp
Coarse Salt 5 ml 1 tsp
Lemon Juice 5-10 ml 1-2 tsp

First mix the brown sugar, red pepper flakes, and course salt, then slowly stir in the lemon juice until the mixture becomes a paste. Store in the fridge until the camping trip.

When the fish is almost fully cooked, begin spreading the paste on thin. The sugar will quickly melt and caramelize on. Keep turning the fish until both sides are coated.

Mango Salad

 

I thought I should add a lighter camping recipe. 

For a lighter, yet tasty meal out on the trail, prepare this salad ahead of time and pack it in a cooler bag until you are ready to enjoy.

2 c cubed pork
2 c diced mango
1 c sliced onion
1 c chopped celery
4-6 c chopped lettuce

Dressing:
¼ c lime juice
3 Tbsp cooking oil
1 tsp prepared mustard
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
2 Tbsp basil

Cook pork, add first 5 ingredients to large bowl and toss. Stir together the dressing ingredients in a cup, pour over salad as desired. For a vegetarian salad, replace pork with cooked kidney beans.

S'mores

 

S'mores are a great way to top off any camping meal. They are fun to make and who can resist this delicious combination.

Graham Crackers 16
Large Marchmallows 8
Milk Chocolate Bar 1

Toast a marshmallow over the fire. When it is ready, place it with a piece of chocolate between 2 graham crackers and smoosh. It does not get any simpler than this! Just be careful not to burn your mouth on the hot marshmallow.

Mustard Cornmeal Fish Fry

 

This has got to be one of the simplest yet most delicious recipes for frying fish out on the trail!

Spread 1 cup of cornmeal on a plate, generously cover the fish fillet in mustard then roll in the cornmeal. Melt some butter in a frying pan and then add the fish. Fry until nice and crispy on both sides. Makes about 6 fillets

Chicken Parmesan

 

This is one of my favourites, and it is one of the simplest too.

1 cup pasta sauce (whatever is your favourite kind)
15 precooked chicken nuggets
2 cups cooked penne rigate pasta
1 tomato, diced
¼ cup grated parmesan cheese
4 slices mozzarella cheese

Stir all of the ingredients, except for the mozzarella cheese, together in a covered frying pan or sauce pan and heat over a low fire or coals, stirring occasionally, until the chicken nuggets are heated all the way through. Remove from the heat and place the mozzarella cheese slices on top of the mixture and replace the cover until the cheese is melted. Serve and enjoy!

Grilled Perch

 

If you like pan fish, you'll love this recipe.

Margerine/Butter 60 ml 1/4 Cup
Soy Sauce 15 ml 1 tbsp
Pepper 1.5 ml 1/4 tsp
Favourite Spice Mix 5 ml 1 tsp

I am a huge fan of being prepared ahead of time. So I simply mix the butter, soy sauce, pepper, and spice mix and store in the fridge until the camping trip.

Grease the grill with a bit of butter or margerine, lay on the fillets and brush on the mixture. Turn the fish after about 2 minutes and spread on more of the mixture on the other side. In a couple of minutes turn the fish again and they should be done, depending on the thickness of the fillets. I usually top it off with whatever happens to be around. In the picture above I used some onion, lemon, and some sprigs of alfalfa. Alfalfa flowers are very sweet. This makes a quick and tasty shore lunch, so I can get back out fishing.

Appreciating People

Are you taking care of your spouse?
Or, are you more concerned if your spouse is taking care of you?

Campfire Pancakes

 

These delicious pancakes are a real treat out on the trail, but they need to be made early in your trip as the wet ingredients need to stay cool until they are used.

Dry Ingredients:
All purpose flour 125 ml1/2 cup
Whole wheat flour 125 ml1/2 cup
Baking powder 5 ml1 tsp
Baking soda 1 ml1/4 tsp
Salt 1 ml1/4 tsp

Wet Ingredients:
Beaten egg 1
milk 220 ml7/8 cup
vinegar 30 ml2 tbsp
cooking oil 30 ml2 tbsp

Becoming Legends

Duck Rice

 

This is perhaps the most tender wild duck I have ever eaten. I realize that it is only spring, and usually it is in the autumn when our thoughts usually turn to duck hunting, and duck recipes, so I guess I am a little early. I stumbled upon this recipe long ago when planning a menu for a mountain climbing expedition. Because of the high altitude and the task of carrying fuel, the use of a pressure cooker pot became an indispensable addition. I quickly realised that food cooked in a pressure cooker, cooked faster and became very tender, so I adapted several wild game recipes to the pressure cooker, and it worked magnificently. Some wild game birds like duck can be extremely tough and chewy, but when cooked over a fire in a pressure cooker, it becomes as tender as a thanks giving turkey and falls right off the bones.

Simply dress your fresh shot ducks and stuff them into the pressure cooker, add a couple of cups of water, and cook for half an hour, then let cool. Take the meat off the bones and cut it against the grain. Put the meat back into the pressure cooker and add your favourite spices. (do not oversalt) Cook at full pressure for another half hour. Pour it over your favourite side dish, like rice, and enjoy. The meat will be extremely tender and delicious.

Classic Beef Stew/Caldereta

Nothing warms the belly while out on a cold trail like a nice hot, steaming bowl of beef stew!

2 c cubed beef
2 c diced potatoes
1 c diced carrots
1 c sliced onion
1/2 c chopped celery
1/2 c Worcestershire sauce
1/2 c tomato paste
1/2 c water
1/2 tsp salt
pepper to taste

Combine all of the ingredients in a cast iron dutch oven and place over medium coals. Let simmer for 1 hour or until beef and vegetables are fully cooked. Serve and enjoy. This stew can also be cooked and frozen and then just thawed and heated on the trail!

Grilled Ham and Cheeze

I have a bunch of recipes that I would like to share.

This is a classic campfire standby.

I think it has been used by anyone from the Boy Scouts to Royalty. And the best part is that it is so simple that children often enjoy the task of cooking their own.

There are so many variations that it would be very difficult to write a favourite recipe, so everyone just makes their Ham and Cheese sandwich the way they like it best. Butter the outside and pop it in the iron, or on the grill. Flip it often and soon the cheese will melt and the sandwich is ready.