This Months Recipes:
Stuffed Game Roasted from Canoe and Camp Cookery
Here's another way to make your Wild Game taste GREAT!
June 1st and 2nd, here in the state of Maine, there will be a first time event for women hosted by the National Wild Turkey Federation. I am lucky enough to be the hostess for this event. I am as anxious as most of the women because I have never been to one, either. The planning has been going on for months. I have contacted different outdoors related companies asking for their help and support. So far, it has been pretty successful. The instructors come from all over the state. We will be having courses of instruction on, archery, rifle, compass reading, hunting dogs, outdoor cooking ( I will instruct this one), tree stands( use of and ease of handling), fly fishing, spin casting, hiking and tenting (hopefully) and the camaraderie of having other women to share the fun. If there are any wives, girlfriends, mothers, sisters, aunts, grandmothers out there who would love to come and have a great time, then please contact me, Liz Wiesemann, at 207-935-4300 or 207-935-4560 either one of these numbers will reach me. If you would rather e-mail me then please do so, pmgspmt@nh.adelphia.net. Come you will have a great time. So enough of this, how about some ideas for you to use for an outdoor meal. Camping and summertime fun is just around the corner.
After going through my library for some good outdoor cooking recipes, I came across a book by Bradford Angier "Wilderness Cooking", A quote from him, " About the only cooking odors that even approach the aroma of bread baking outdoors are the sizzling smell of good grilled bacon, coffee bubbling in the heat of a campfire and fat venison sputtering over hardwood coals."
| 1 cup flour | 1/4 tsp. salt |
| 1 tsp. baking powder |
Mix the dry ingredients, you can even do this ahead of time, make individual packages by pouring the mixture into ziploc bags. Have everything ready before you begin. The frypan needs to be greased and placed near the heat so as to keep it warm. Flour your hands ( with extra flour you have brought), and begin to add water to your flour mixture. Stir quickly till it becomes a firm dough. Lightly flour the dough and form it into a round loaf about an inch thick. Place the bannock dough in the fry pan and keep it over the heat( campfire, BBQ or a gas BBQ. As soon as the bottom begins to make a crust and is nicely browned, move the loaf around so as it does not stick. You can keep moving the pan around and around to make a nicely crusted bottom. When this is done, then flip the loaf over carefully with a spatula and let it cook till nicely browned. If your cooking at a campfire, then, rather than flipping the bannock, tilt the fry pan to face the heat and let it cook this way till it is browned. This will probably take about 15 minutes. Test if it is done by using a toothpick or a stick . If there is any dough left on stick, keep cooking, turning it from one side to the other will make sure you have a finished loaf of bannock bread.
Believe it or not, the easiest method of enjoy shell fish when your out and about the campground is to keep a nice bed of hot coals going for a delicious meal of shellfish. Make sure the shells are scrubbed and tightly shut. And by all means know what kind of mussels they are, not all mussels are edible. Now take your shellfish and place them right on top of the coals. It will take no time for them to cook, once they open their shell you are ready to eat. If their shells do not open, discard as they are probably already dead and not fit to eat. You can put the shellfish right on a grill over the heat also There is a recipe called Angels on horseback. Take your oysters, mussels and small scallops and put them onto skewers. Place bacon between each one or wrap each with a slice of bacon so as not to let them dry out while cooking. The time allowed will depend on the size of the shellfish. Use the rule of thumb for cooking shell fish, 10 minutes per inch, as the shell fish are hardly every 1 inch thick, 5 minutes would be appropriate for thorough cooking. This is so delicious on a camping trip over a campfire.
Stuffed Game Roasted from Canoe and Camp Cookery
Small game such as rabbits, hares, turkeys, woodchucks, are terrific when they are stuffed with the following ingredients. Take salt pork that has been minced, soak bread slices in hot water and mash evenly. Add the minced salt pork, some minced onions, salt and pepper and if you like add a little fresh sage. Put the stuffing into the cavity of the animal or bird and then wrap with chicken wire or any appropriate material that will withstand being over a hot bed of coals. You can also, which I have not tried, wet a couple of brown paper bags that have been put inside of one another, and then put in the stuffed animal or bird. Place this right in the hot ashes and let it bake. Hey, take a chance, what can lose. Right?
There are so many ways in which to cook in the great outdoors, why not try the few I have given you. You will be surprised at the success and the raves of gratitude you will receive. Other methods are cooking in clay, reflector ovens, haybox, Dutch ovens, built up ovens, look some up and try it, even if it is in your back yard. Who knows you could be the next James Beard of the Wilds of the Northeast.
( Elizabeth Wiesemann is part owner of Pleasant Mtn. Guide Service based at ChaMaCha Lodge in Denmark, Maine. She is a member of the New England Outdoor Writers Association, writes for 2 outdoor publications and 6 outdoor web sites. She will be hosting the first Women in the Outdoors event in Maine, next June. The National Wild Turkey Federations women's organization. You can email her with questions at her email address pmgspmt@nh.adelphia.net or www.mainelodges.com. )
Here's another way to make your Wild Game taste GREAT!
Liz Wiesemann (Aiming and Angling Recipes)
co-owner of Pleasant Mountain Guide Service and ChaMaCha Lodge, located in Denmark, Maine. Member of
the New England Outdoor Writers Assoc., also columnist for the Northwoods
Sporting Journal, and other sites.
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