Frontier cooking

You could risk life and limb scaling the steep claustrophobic cliffs of deep cave spelunking to gather freshly built nests to make bird's nest soup from.

Or put a large cauldron on permanent simmer in the town's square and everyone just pitches a bit of luck in as you go along. Euuuwwwhh.
Cafe Stew Corner
Rock soup

Havent ever seen this brought up, but I have read it in a story. What happens to all the zoo animals in the event of a total breakdown. Or what of those african style safaries that we have a few of in the states. Fences go down animals go free. more food supply, also more compotition. The fences that dont go down well ever shot a fish in a barrel.

Squirell makes some pretty good jerky. Par boil it thow. didnt care for the rabbit jerky I made but it may have been a bad choice for marinade. Rabbits are hard to find in my area so Havent had a chance to shoot anymore, to try a new batch. Morning dove is really tasty. ate alot of it as a kid. Now PETA has made it illegal to hunt them in Michigan.

I'm a PETA member: People Eating Tasty Animals !

On a nearly less serious note, it never ceases to amaze me how talk of "killin-n-grillin" nature less aggressive species makes some if not most men giddy as schoolboys with a porno mag. I'll be the first one to admit I haven't fallen too far from the cavedweller tree.

Am I the only one that see this?

Humm, I bet it taste like chicken

Remember in time of survival anything and everybody looks just delicious after a while.

Multiple recipes and preparation for armadillo, rabbit, muskrat, dove, raccoon, frogs, woodchuck, deer, bear, are all listed and more at The Wild Game Recipe Society
.

You can eat alligators and skunks too.

Nothing like some tasty vittles!

Peace

Does anyone have experience making jerky from small game meats? I've tried it with big game like venison, and it came out tasting fantastic. Not only that, but the meat lasted pretty well without any refrigeration.

We've never tried that with small game, but we do make our own jerky out of deer and elk meat. My husband uses a mixture of rock salt, wine, brown sugar, pepper, and I think he uses some sort of hot seeds like tippines (sp?) It's really good. Then he smokes it in his smoker.

I have a recipe I will share with you folks...It's smashing! You can make it with Pheasant, quail or chuckar.

Cut into frying pieces (we only use the breast, but if we were starving we sure wouldn't waste any of it)

1 cup of flour
1 1/2 to salt
1/2 tsp pepper
1 tsp onion powder
1 tsp paprika

Roll meat pieces into the flour mixture, and brown in a large skillet with 4 to 5 tbsp of olive oil.

When the meat is browned on all sides, add about 3 to 4 cups of strong chicken broth and simmer for 1 1/2 to 2 hours. When simmer time is done, add 1 cup of sour cream to the skillet, stir. It's now ready to serve over mashed potatoes. It's so good, and the sour cream makes a wonderful gravy.

I'm positive this same recipe would be excellent made with rabbit meat, probably chicken too?



[edit on 1/23/2007 by jensouth31]

I'm going to try that recipe with chicken this weekend.

If it comes out wrong, I'll have you to blame, Jen

[edit on 23-1-2007 by DJMessiah]

I believe those are the same 4 spices/ingredients used in Kentucky's fried chicken recipe. Cook it in a pressure cooker and let us know if it tastes the same as "original recipe".

And what of it? Huh...huh? I've never made it with chicken, but I think it will be good. Let us know If you hate it, be sure to send me a Ranting U2U