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Discussion Starter · #1 ·
( for most recipes, divide in zip lock bags and label, or if wild-game get creative with wild editable plants)

*Simple Camp supper!

cook 3-4 bacon strips
1 any kind of sausage or game
Add 1 1/2 Tablespoon flour to grease
Mix in 2 cans of sauerkraut in coffee can
Add 2 cubed potatoes or canned
2-3 cubed apples
3TB. brown sugar
1 1/2 tea. caraway seeds
1/2 C water
wrap bacon around sausage add in
cover with foil cook over low fire
7-9 hours, high 3-4
(any kind of meat and stew)
raw beans is great for travel, some of these recipes you can leave out the obvious when camping or ruffing it)


1 lb. dry beans
Wash and pick over beans, removing any stones, broken beans, etc.
In a saucepan, cover beans with water (about 1 inch above top of beans). Simmer beans for 10 minutes. Let cool 5 minutes.

Transfer to CrockPot/dutch oven, along with water they were cooked in. Cover and leave to soak overnight.

The next day add:

1 cup brown sugar, packed
1 additional cup water (if beans are dry)
4 tsp. dry mustard
4 tbsp. molasses
2 tablespoons ketchup (optional)
1 tsp. salt (or to taste)
1 large onion, sliced
onion powder, to taste (optional)
1/4-1/2 lb. salt pork
Mix ingredients (except for salt pork) and stir into beans. Slash salt pork in 1/2 inch slices nearly up to the rind, but not all the way through. Cut across the previous slices until the salt pork is deeply scored. Submerge salt pork in beans. A slice of hickory smoked bacon can be placed over the top of the beans.


Servings: (6 to 8)
Prep: 10 Mins.
Slow Cook: 10 Hours


Roast and Veggies:
1 large yellow onion, cut into 6 wedges
2 generous handfuls of baby carrots
4 cloves garlic, roughly minced
2 stocks celery, cut into 2” pieces
2 tablespoons chopped fresh parsley
3 lb. frozen boneless moose roast (or venison, beef, or pork)

1 (10.75 ounce) can cream of mushroom soup
½ cup *yoshida sauce (See: Tip below)
2 cups low-sodium beef broth


Fiddlehead ferns are one of Maine’s delightful indications that winter has ended. Their season is short, so eat them while you can.

2 lb Maine fiddleheads (fresh asparagus may be substituted)
3 tablespoons unsalted butter
1 large Vidalia onion, chopped
2 ribs celery, chopped
2 garlic cloves, crushed
4 cup vegetable stock
1 tablespoon vegetable bouillon paste or powder
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
Maine sea salt and freshly ground black pepper, to taste
Place fiddleheads in a large bowl, cover with cold water, and drain. Trim any brown ends. Be sure they are cleaned well. Reserve 12 or so small pretty ones for garnish and coarsely chop the rest.

In a large saucepan, melt the butter over medium heat. Add the onion and cook until translucent. Add the fiddleheads, toss to coat them with butter, and cook 2 minutes. Add the remaining ingredients, bring to a simmer, and cook 15 minutes.

Float the reserved fiddleheads in the hot soup and let them blanch. Remove the fiddleheads from the pan and set aside. Dish up the soup and top with the blanched fiddleheads.

*Caramel nut rolls or Monkey bread
Mix 1C. brown sugar
1/2 C chopped nuts
2 10 oz. refrigerated biscuits roll into balls
melt 1 stick butter in a pan
Dip each ball into butter then sugar nut mix
place in a well greased coffee can
add rest of sugar mix on top with cinnamon
cover with foil or lid
low fire!! then pull apart enjoy!;)

Wild plants to eat:
Grass under 6"
Dandelion leafs, or steam whole plant without breaking open
Hen bit-purple flowers
Dead-nettle, eat tops
Plantain- large leaves eat raw
Sow thistle- do same as Dandelions
Wild onion- root and stems cut like chives
Cress-raw small like mustard- large leaves steam
Silver-berry- large leaves and thickets
wild cherry- let it ripe until soft and shrivel
ornamental trees-fall pick berries
Cattail- shoots raw, pollen early summer is flour
Fiddle-heads- April - May
pig weed
lambs quarters-summer flowers cook leaves
wintergreen or pine needle tea
wild blue berry, raspberry, blackberry and strawberry
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