I guess we’ll play a game today. Why not? I bring you four recipes today. Three are from wilderness books and one is from someone I knew. I won’t tell which recipe fits into the latter category and which are from the books, but I’ll give the answer at the end so you can all guess and see if you were right.
The two books are Wilderness Cooking by Bernt Berglund and Clare E. Bolsby and Outdoorsman’s Handbook by Clyde Ormond. I have added my own notes, commentary, et cetera partly for copyright purposes but also for taste and other cooking purposes.
*2 pounds ground elk meat
*4 slices dried bread
*1/2 teaspoon salt
*2 minced onions
*1/4 teaspoon pepper
*1 cup milk
-place elk meat in large mixing bowl
-crumble bread over meat
-add onions, milk eggs, salt, pepper
-grease pan and add meat in burger shapes
-fry until cooked thoroughly
You can substitute other kinds of meat for elk in the event that you don’t have any (which you probably don’t). If you’re going to cook with beef, consider adding just a bit of meat salt. Not too much because if it’s too strong it’ll cover up the other ingredients.
Skunk Sandwich Spread
*1 cup cooked, ground skunk meat
*2-6 tablespoons onion bits (chopped, ground, whatever your preference)
*1/2 cup salad dressing
*1/4 cup finely chopped cattail shoots
*1/4 cup finely chopped sweet pickle
You could probably leave out the cattail shoots and still have the recipe turn out approximately the same. The same could probably be said for the dressing. On that subject, be familiar with the kind of dressing you use in advance because the different flavors and quantities of sauces and dressings can greatly affect recipes. If you are now thoroughly freaked out by the idea of adding salad dressing, either skip it or just add a dab of it.
*salted water (1 tablespoon per gallon)
-remove head and cut up from throat to detach tongue from base
-begin boiling the salted water as you wash the tongue
-boil tongue for 2-3 hours
-after boiling, remove tongue from water and peel off skin with knife
-slice tongue thinly for sandwiches or chop for tacos (I recommend the latter as cow tongue tacos, when prepared correctly, are super good)
you are now a cannibal
Only joking about the cannibal thing. I was serious about the cow tongue tacos, though. Unfortunately I don’t have the recipe. On a different subject, now that I think of it, you could grind the tongue meat and add it to pasta sauce. The flavor would probably get covered up, but you could try it anyway. Or you could chop it and add it to a salad. It’s full of possibilities.
*2-3 cans whole tomatoes
-“cook stew meat in water [with] salt, pepper [and] onion until meat is nearly done”
-“then add potatoes, carrots, celery, rudabeggers [SIC], 2 or 3 cans whole tomatoes with juice”
For a vegetarian stew, leave out meat, salt, and pepper (well maybe you could still have a bit of salt, but you don’t need the pepper if you don’t have the meat in this case). One may also leave out rutabagas. That has nothing to do with making the stew vegetarian – it’s really more of a taste issue. Actually, you know what else you could do with this recipe? Throw in that tongue meat mentioned earlier and use 2-3 cans of chicken noodle soup instead of the 2-3 cans of whole, undrained tomatoes. Then tell your dinner guests the tongue is really chicken and do not reveal the truth until they have started eating. Lol.
So which recipe was from the person? Did you guess tongue?
Well it wasn’t.
I had to get that recipe from one of the books because my friend is traveling at the moment and therefore unable to ask his mother for the recipe for me.
The correct answer was “Stew”. Thank you for playing and have a nice day. 🙂