There are times when your camp will be for an extended time period and you will have the means to carry food that is not dried, jerked, or other wise preserved, or if you are lucky you will have fresh meat and foods. This section is for those shinning times.



Yield: 2 Servings

4 lbs Moose or Deer steaks; 1/2 lb each
4 lg Onions; sliced
1/2 c Wine vinegar
1 cn Tomato paste; small , 5 1/2 -fluid oz, 156 ml
-Water, equal amount to -the tomato paste
Salt, pepper & paprika
1/2 c Butter; or oil
2 Garlic cloves; minced
1 tb Pickling spices; tied in a -bag
3 Bay leaves
Place steaks in cold water overnight. The next day, pat dry and season with salt, pepper and paprika. In a skillet, quickly brown steaks with butter or oil. Remove meat from skillet and set aside. Saute onion and garlic until transparent and add remaining ingredients. Place meat in heavy roast pan and pour onion mixture over it. Cover and cook in a 350F oven or a medium hot dutch oven for 2 hours or until meat is tender. Remove spice bag and bay leaves. Thicken liquid with flour and water. Serve.

SOURCE: _The Rural and Native Heritage Cookbook_ by Lovesick Lake Native Women's Association

Dutch Oven Stuffed Game Hens

**1 Game hen per person **
enough cooked wild rice or bread dressing to stuff them.
2 Tblsp. bacon grease or oil
seasonings ( salt, lemon pepper, cayenne pepper, sage are what I use )

First stuff the hens with the rice or bread dressing. Then sew them closed. Heat your Dutch oven over medium high coals with the lid on. Put bacon grease into oven when hot and add hens. Season to taste. Brown hens on all sides, then add 1/2 to 3/4 cup water. Place the lid back on the oven and cook over slow coals. Put the majority of hot coals on the lid and keep a few under the oven. Cook for 45 minutes to one hour or until tender to the fork. Make sure you keep enough water in the bottom of the oven to keep from burning and sticking. A 12" oven will cook 5 to 6 birds. You can make a gravy from the pan drippings. Enjoy !

** this is good using quail, pheasant, cornish hen, grouse, or any game bird.**
If you use waterfowl I would recommend pareboiling first to remove most of the grease.

Smothered Muskrat and Onions

Yield: 4 servings

1 Muskrat

1/2 c Flour

1 tb -Salt

3 tb Fat

1 qt -Water; Canadian qt=5 cups

3 lg Onions; sliced

1 1/2 ts -Salt

1 c Sour cream

1/4 ts Paprika

Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour.

SOURCE: The Northern Cookbook, Ministry of Supply and services, Canada


Stovies, the popular name for Stoved Potatoes from the French toufe - to stew in a closed vessel, is a beloved Scottish dish eaten by all classes. Floury potatoes are best, especially new. The dish is markedly better if sea-water is used. Like all "classic' Scots dishes method and ingredients vary. Serve alone or with cold meats.

Method 1:
peeled potatoes
1/2 inch water in pan
(pinch of salt)

Put potatoes and water in pan; add salt if not sea-water, dot lavishly with butter. Cover tightly, simmer very gently until cooked. Shake occasionally to avoid sticking. Check after 1/2 hour.

Method 2:
bacon or meat dripping
2 medium onions, sliced
potatoes cut in thick slices
1/2 inch water in pan
(pinch of salt)
(handful fine oatmeal)

Melt bacon or meat dripping in pan. Fry onions until golden, not brown. Add potato slices, water, add salt if not sea-water. Cover tightly, simmer very gently until cooked. Shake occasionally to avoid sticking. Check after 1/2 hour. If potatoes are new, add oatmeal when done. Cover, shake well, leave 10 minutes off heat.
Serve hot.

Turkey presents three problems; the length of time needed to cook it; getting it to taste of anything; and preventing the white meat from drying out while cooking the dark meat thoroughly. This method solves all those problems but creates a new one; it involves cutting the turkey into four large pieces, which means you cannot present the bird in its traditional form at the table. However, it is easier to cut up and the major difference is that the results are extremely juicy and flavourful. Many families to whom this method has been shown now use it and children definitely prefer it. You should try it at least once.


Cut turkey into four large pieces, or have it cut at the market.
The best cuts are:
(1.) Along the breastbone to separate in halves, then
(2.) Diagonally down and forward on each half, following the line of the breast meat to separate the breast from the leg part.
Follow your traditional turkey recipe, omitting salt, using the new times below and adjusting cooking times for accessory dishes, such as stuffing, vegetables, etc.
1 dressed turkey, 15 - 20 lb.
6 - 8 tbs. of salt, heaped

Two days before serving day, rub salt all over the pieces.
Let stand in a pan or tray in cool place, but not refrigerated for 30 hours.
On the serving day, wash turkey lightly with clear water. Place turkey in deep pot with cold water to cover. Boil tender turkey for 20 minutes; older turkey for 30 minutes. Preheat oven to 325F (165C) Place turkey pieces in oven (Dutch oven at medium heat, keep the majority of coals on the lid). If using stuffing, add at same time. If not, consider Bread Sauce.
Roast at least 7 minutes per lb if turkey weighs less than 16 lb. Roast at least 6 minutes per lb if turkey weighs more than 16 lb. If cooking with a meat thermometer, turkey is ready when: Breast registers 170F (77C). Thigh registers 185F (85C). Test by piercing with fork to see if juices run clear. When done, remove from oven; cover loosely with towel or foil. Let rest 15 minutes before carving.

If you wish to eat the turkey unroasted, it is equally good hot or cold and much juicier and more savoury than regular left-over turkey. Prepare it as follows: Two days before serving day, rub salt all over the pieces. Let stand in a pan or tray in cool place, but not refrigerated for 30 hours. On the serving day, wash turkey lightly with clear water. Place turkey in deep pot with cold water to cover. Boil tender turkey for 40 minutes; older turkey for 60 minutes. Serve sliced, hot or cold.
Keep the boiling liquid for soup.


The word 'stovies' is from the French 'toufe', meaning 'stewed in a closed vessel'. This popular Highland dish, posslbly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.

1 young chicken or 2 game birds per person about 3 lbs
2 large sliced onions, or
(better) 12 small, whole shallots
2-1/2 lbs old potatoes
2 heaped tbsps butter
2 cups stock made from the boiled giblets
salt and pepper to taste
3 tbsps. chopped parsley garnish (optional)

1. Cut chicken into serving pieces.
2. Slice old potatoes in medium thick rounds.
3. Melt 1 heaped tbsp of butter in a saucepan.
4. Brown chicken joints lightly on both sides, remove.
5. Layer saucepan or dutchoven bottom as follows, dot each layer with little knobs of butter.
6. Sliced potatoes, sliced onion or whole shallots (all well seasoned), chicken.
7. Continue until all food is used up, end with a layer of potatoes.
8. Pour stock over, cover with buttered greaseproof paper, then with lid.
9. Either simmer, or cook in dutchoven at medium low heat for about 2-1/2 hours.
10. Add a little hot stock or water at half cooking time if liquid dries up too much.
11. Sprinkle generously with chopped parsley 5 minutes before serving.

Serves 4.


From the French 'escalope'; also used to mean veal or small slices of any meat. Equally good meats to use for this dish are hare, venison or other game, seasoned with allspice; cooked in stock composed of half regular stock and half port wine.

1 lb minced steak
1 cup stock
1 tbsp mushroom ketchup or
1 tbsp mushroom relish or
1 tbsp Worcestershire sauce
1 tbsp oatmeal
2 small finely chopped onions
1 tbsp butter or oil
salt and pepper to taste

1. Heat butter or oil in shallow saucepan until hot.
2. Add onions, fry gently until lightly coloured.
3. Add steak, fry until brown on all sides.
4. Seaon to taste, stir in oatmeal (for a nutty taste), add stock.
5. Cover, simmer very gently for about 1/2 hour.
6. Add mushroom ketchup, mushroom relish or Worcestershire sauce, to taste.
7. Serve with triangles of toast or a border of mashed potatoes, or
8. Serve with a garnish of hard-boiled egg slices, or
9. Serve with poached eggs.

Serves 2.

Shepherd's Pie is a Scottish classic made with lamb (venison works well also), of which like Greeks, Scots eat a lot. Because it so simple to make, its success depends on the ingredients; use only the freshest and best. Simply bear in mind T. L. Peacock's sage advice for stealing sheep!

The mountain sheep are sweeter,
But the valley sheep are fatter;
We therefore deemed it meeter
To carry off the latter.

1 - 1-1/2 lbs. ground lamb or venison
1 medium yellow onion, sliced thinly
1 - 1-1/2 cups mashed potatoes
1/2 cup diced cooked carrots
1 cup brown stock or
prepared onion gravy)
2 tbsps melted butter
salt and pepper to taste

1. Brown onions thoroughly in large skillet or stock pot.
2. Add ground lamb, cook until browned, stirring frequently.
3. Add stock or gravy, make fairly moist to allow absorbtion when baking.
4. Season to taste.
5. Layer carrots, lamb, potatoes from bottom of deep, 5-quart dutchoven.
6. Drizzle melted butter on top.
7. Bake at 350F (180C) medium hot dutchoven.
8. Serve after 40 - 45 minutes or when potatoes form browned, crispy crust .

Serves 2 - 4.

Of the four grouse varieties in Scotland; Capercaillie or Cock o' the Woods, Black Grouse, White Grouse or Ptarmigan and Red Scotch Grouse, the last is thought by gourmets to be the finest game bird in the world. Found only in Scotland and the very north of England in any number, there are a few in North Wales and Ireland. Scots like grouse hung for a week in warm weather and at least 10 days in cold to give them a 'gamy' flavour. The young ones are usually roasted, the older birds being kept for casserole dishes, pies or pts. They are so good that the simplest ways of cooking them are the best. Grouse is not usually stuffed, but in the Highlands small wild mountain raspberries, rowan berries or wild cranberries are mixed with butter and put inside the birds. The fruit almost melts away during cooking, but the spicy, buttery juice seeps through. Outside Scotland, this recipe should spice any grouse you can get your hands on. Accompaniments include watercress, fried oatmeal or Skirlie/Mealie pudding, fried bread crumbs, rowan or cranberry jelly, or pickled peaches. This recipe can be used for pheasant (allow 50 - 60 minutes cooking time), partridge, pigeon or guinea fowl. Wash all birds thoroughly washed in cold running water, dry carefully; do not overcook. Remember, older birds can be quite tough. You may need to add thin sheets of pork fat over the bird if it is very lean; do not overcook.

2 young grouse
6 rashers fat bacon
1/2 cup port or claret
1/2 cup butter
juice of 1 lemon or wild raspberries, etc.
sprigs of heather (if available) or rosemary soaked in 2 tbsps whisky
1/2 lb seeded, peeled white grapes
salt and pepper to taste

1. Wrap birds in bacon rashers and whisky-soaked heather sprigs.
2. Mix walnut-sized piece of butter with squeeze of lemon, salt, pepper (or wild fruits).
3. Place inside body of each bird.
4. Place birds in dutchoven. 5. Add remainder of butter to pan, cook in oven at 400F (205C) Medium hot, for 10 minutes.
6. Add port or claret, baste well, return to oven for 5 - 10 minutes.
7. Remove birds from pan, take off bacon, heather, keep warm.
8. Reduce gravy on stove top, serve separately.
9. Serve the grouse with game chips, bread sauce.
10. Accompany with bowl of peeled, seeded white grapes in their own juice.

Serves 4.
From the Scotcook


For those not lucky enough to live where peaches grow on trees and can be picked fresh; condolences. However, by the time you've made this dish, the difference in taste will be undetectable. To your astonishment, no doubt, this is yet another single malt Highland whisky recipe - but it should make your old grandmother ask for seconds!

8 fresh peaches
1 cup (8 oz) sugar
2 cups water
3 tbsps single malt Highland whisky

1. Soak peaches for 5 minutes in water, skin.
2. Dissolve sugar in 2 cups water, boil.
3. Add peaches, heat gently for 15 minutes.
4. Remove peaches, add whisky to syrup, boil for 5 minutes.
5. Cool, pour over peaches, chill.
6. Serve with whipped cream.

Makes 1 dessert per person.

Serves: 8
Best Cooked In a Dutch Oven


5 Pound Beef, round cut as a roast
2 Tblsp Butter
1/2 Cup Water
1/2 Tsp. sage, dry
1/2 Tsp. mint, dry

For the Gravy
1 Tblsp Butter
1 Tblsp Flour
1/2 Cup Water, cold
1/4 Tsp. sage, dry
1/4 Tsp. mint, dry

1 Whole Onion sliced
1 Clove Garlic, minced
1/8 Tsp. seasoned salt
1/8 Tsp. crushed red pepper, hot

Salt and pepper roast well. Place the butter in your pan and melt it over medium heat. Brown the roast on all sides in this butter. After browning add 1/2 cup water to the pan. Put sage and mint on the roast. Cover pan. Roast at medium heat ( 325 -350 ) for 3 hours if you like well done or 2 hours for rare. Every hour or so look to make sure there is at least 1/2 cup liquid in the pan. When done to your liking remove roast to a plate and keep warm.
Melt butter in a clean frypan over medium heat. Add flour to melted butter. Stir until well mixed with the butter. Remove from heat and add 1/2 cup cold water, The water must be cold, not hot, or the flour and butter will become lumpy. Mix until a smooth paste is formed. Place the pan back on medium heat. Add sage and mint. Now add all the liquid from the roasting pan and mix it well. Stir all the time and let it boil slowly until thickend. Remove from heat and serve over roast.
The onion , garlic, seasoned salt and crushed red pepper are added to the roast before cooking. Red wine can be used instead of water while roasting (use water only in the gravy).

This has become a favorite of Shelby's Volunteers at their Fall gathering.


Serves: 4
2 Cup Dry Pinto Beans
1 as req Water To More Than Cover
1/2 Pound Meat *
1 each Large Onion Chopped
1 each Clove Garlic
1 tbsp Red Chili Powder
1/4 tsp Ground Cumin
1/2 tsp Oregano

* Meats should include only one of the following: Saltpork, Ham Hock, or diced bacon. *
Add salt to taste if other than Salt Pork is used. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.


8 Golden Delicious apples with stems
2/3 cup packed light brown sugar
1/2 cup dark rum
5 tablespoons unsalted butter
8 (2- by 1/2-inch) strips fresh lemon zest
8 whole cloves

Preheat dutch oven to 450F (hot). Cut off top third of each apple and reserve. Scoop out seeds and some of flesh from apples using a melon-ball cutter or round teaspoon measure to form a cavity (do not puncture bottoms). Stand apples in dutch oven tightly. Heat remaining ingredients in a small saucepan over moderate heat, stirring, until sugar is dissolved. Pour some of syrup into cavity of each apple and remainder into dutch oven. Return apple tops to apples and cover oven.
Bake in oven until apples are tender, 25 to 30 minutes (place the majority of coals on the oven lid).
Makes 8 servings


6 medium red or white onions (3 1/2 lb)
3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)
10 fresh thyme sprigs or 1 teaspoon dried thyme
Fine sea salt to taste
1/2 cup Chianti or other dry red wine
1/4 cup water
Oil and Preheat dutch oven to 400F (hot). Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter. Arrange onions, trimmed ends down, dutch oven. Drizzle with oil. Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions. Bake, with majority of coals on lid, basting with pan juices twice during baking, 40 minutes. Add water to oven and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.
Makes 6 (first course) servings


1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil (this can be done ahead of time at home). Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes. Preheat dutch oven to 450F ( hot ). Add remaining teaspoon oil, tilting oven to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total. Roast venison ( majority of coals on lid ) until an instant-read thermometer inserted diagonally into center registers 125F, 7 to 10 minutes. Transfer meat to a plate and keep warm. Add wine and cherries to oven and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to oven. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste. Cut venison into 1/4-inch-thick slices and serve with sauce.
Makes 4 servings.


This soup is one of the most famous Scottish dishes and is called Cock-A-Leekie without the addition of the word Soup because every Scot knows it's a soup. It has been part of Scottish cooking for over 300 years and is thought by many to be the finest Scottish soup of all. The origin of the name is presumed to be from cock a male hen and the leeks which give the dish part of its delicious flavour.

1 boiling fowl chopped in sections
Large veal or beef marrow bone chopped
water to cover
12 leeks chopped
1 cup cooked prunes pitted
3 slices bacon chopped
salt and pepper to taste
some fresh parsley
1 bay leaf
some fresh thyme
optional beef shank bone

1. Reserve two chopped leeks.
2. Put fowl pieces herbs bacon bone and leeks in large saucepan with water.
3. Simmer for 2-3 hours covered with lid until meat is cooked.
4. If necessary top up sparingly with water.
5. Salt and pepper to taste then strain.
6. Remove optional beef shank bone.
7. Cut chicken meat into serving pieces.
8. Add back into soup along with prunes and remaining two chopped leeks.
9. Simmer very gently for maximum 15 minutes. Serves 6 - 8.

Walks In Shadows


1 Upper jawbone of a moose
1 ts Salt 1 Onion; sliced
1/2 ts Pepper 1 Garlic clove
1/4 c Vinegar
1 tb Mixed pickling spice

1.Cut the upper jaw bone of the moose just below the eyes.
2.Place in a large kettle of scalding water and boil for 45 minutes.
3.Remove and chill in cold water.
4.Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck).
5.Wash thoroughly until no hairs remain.
6.Place the nose in a kettle and cover with fresh water.
7.Add oniongarlicspices and vinegar
8.Bring to a boilthen reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.
9.When cool take the meat out of the broth and remove and discard the bones and the cartilage.You will have two kinds of meatwhite meat from the bulb of the noseand thin strips of dark meat from along the bones and jowls.
10. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.
11. Reheat the broth to boilingthen pour the broth over the meat in the loaf pan.
12. Let cool until jelly has set.
Slice and serve cold.
I must confess I have not yet tried this recipe mainly for lack of a moose nose... But sometime maybe...

"Northern Cookbook"from the Ministry of Indian Affairs Ottawa Canada edited by Eleanor A. Ellis

This recipe is not exactly 18th century, but it draws a crowd to your camp. Joe usually cooks this first night out. Prepare it in advance. Assemble everything but the bbq sauce at home, makes first night in camp great!






P.S. I agree, I have had this several times and it can't be beat! Easy to cook on open fire or braiser.


These recipes are for a grill but can be used over any open fire source

Typically when grilling crustaceans you will want to remove or crack the shells. This not only allows for even cooking but will introduce the smoke flavor into the meat.

Crab comes in a variety of shapes and sizes. The most important difference is between hard and softshell. Softshell crabs can be cleaned and grilled directly. They will be done when the leg meat is opaque. It usually takes about 10 minutes on a medium hot grill flipping once. Hard shell or live crabs need to be similarly cleaned. The best way to prepare live crabs is to first throw them head first into boiling water. To clean a crab, flip it over and pull the triangular tab from the bell and lift off the shell. Clean out the entrails and gills. Wash and drain. Grill shell off. You can replace the shell (thoroughly cleaned of course) after cooking.

Crayfish come in about 400 varieties. These small lobster like creatures are a delicious treat grilled. Throw live crayfish into boiling water headfirst. Remove and cut in half lengthwise, right down the middle. Start at the head with a sharp knife and cut through to the tail. Remove the intestinal track (it looks like a thin vein running the length of the crayfish) and the sandy sac just behind the eyes. Crack the claws and rinse completely. To grill, place the cut side up on the grill. Baste with melted butter or other marinade. Turn when the shell turns bright red and complete cooking. The meat will turn white. It's important to remove when just done. It's best to use an instant read thermometer. The temperature of the meat should reach 165oF. Test in at least two places.

Lobsters are prepared in much the same way as crayfish. Because of the larger size, lobster will take a little longer to cook but should be done in about 10 to 15 minutes. Place halved lobsters shell side down until the entire shell is bright red. Turn and continue cooking until meat is white and the meat reaches a temperature of 165oF.

Prawns and Shrimp are very similar but are different. Many people believe that any large shrimp is a prawn. In fact most stores sell them this way. A prawn is actually very similar to a tiny Maine lobster having claws and similar body structure. However because of the similar sizes you grill prawns and shrimp in much the same way. To get the grill flavor on shrimp and prawns you need to remove the shells (and devein while your at it). Very large shrimp or prawns can go right on the grill but you will want to tread smaller ones onto skewers. These cook fast on a hot grill so keep a close eye on them. When the skin turns pink on the down side flip and continue until they are uniformly pink. Remove and serve. This is another dish that you want to take straight from the grill to the plate.

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