Sourdough Bread Recipe – 100% Whole Wheat

I highly recommend the following items: - Heat resistant gloves (can withstand up to 500 degrees) - Heavy Duty Baking stone - Lodge Cast Iron Dutch Oven (this is critical in my opinion) Making Sourdough Starter Makes 4 cups What You Need Ingredients Whole wheat flour Water, preferably filtered Equipment 2-quart glass or plastic container (not metal) Scale Mixing spoon Clean kitchen towel Instructions Making sourdough starter takes about 5 days. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, [...]

By |2017-12-26T11:52:52-05:00December 26th, 2017|Food, Recipes|13 Comments

Venison Loin Fondue

After a successful big game hunt, the choicest cuts of meat are often consumed almost immediately. Besides the organs, which are often eaten on the day of the harvest, the obvious choices are the tenderloins or the backstraps. These are so tender that they don't require ageing, and as such, almost any cooking method renders this meat succulent and memorable. And since it doesn't require long, slow cooking to tenderize it like some cuts require, I really like to eat it fondue style. Though some people may associate fondue with fruit and chocolate, the term fondue refers to dipping meat or [...]

By |2016-12-23T19:44:42-05:00December 23rd, 2016|Recipes|0 Comments

Venison Liver Paté Recipe

I have to admit, liver from wild game or domestic animals is not my favorite meal, but venison liver paté is another story entirely. Paté served on warm bread or on  crackers with some old cheese and a glass of red wine on the side is one of the great pleasures in life. I like just about any kind of paté, but the recipe below is one of my favourite. Feel free to substitute deer liver with liver from any animal. I have made it successfully with beef, pork, chicken and others, - my favorite is probably duck liver paté Ingredients [...]

By |2016-12-21T18:29:32-05:00December 21st, 2016|Recipes|0 Comments

Stuffed Trout: Trail Food Recipe

Stuffed Trout The recipe below can be used for any type of fish or game.  I have used it here to stuff rainbow trout, and on a trip to Algonquin Park, to stuff perch, brook trout and fallfish.  This recipe is enough for 2 fish and serves 4 people. Stuffed Trout Recipe 2 - 2lb fish, scaled and deboned 2 cups - bread, cubed in 1/2" pieces 1 cup - diced mushrooms 1/2 cup - diced onions 1/2 cup - diced sweet and hot peppers 1 cup - chopped spinach or arugula 1 - medium tomato, cubed 2 tablespoons - Braggs [...]

By |2016-11-16T22:13:49-05:00July 27th, 2016|Food, Recipes|0 Comments

Peanut Butter Energy Bites Recipe

I'll be bringing these on my next trip rather than Clif bars, which are fine in small quantities, but I find the preservatives a little much to consume every day for 7 days in a row. I may even substitute my oatmeal breakfast with these for a few days. Ingredients 1-1/2 cups quick cooking rolled oats 1 cup shredded coconut flakes 1 cup dried cherries ½ cup dark chocolate chips 1 cup cashew butter or all natural peanut butter 1/4 cup honey ¼ teaspoon pure vanilla extract Instructions In a large mixing bowl, combine oats, shredded coconut, dried [...]

By |2016-05-03T08:50:19-04:00May 3rd, 2016|Recipes|1 Comment

Homemade Energy Bars

Fruit and Nut Energy Bars The following energy bars are approximately 300 calories and cost less than $2.50 each to make, depending on actual ingredients used.  I usually make substitutions for some of the fruits and nuts after checking to see what I have in the pantry and fridge. 2 eggs 1 large ripe banana, mashed 1 cup quick-cooking rolled oats 1/2 cup pepitas (pumpkin seeds) 1 tablespoon of honey with cinnamon 1/2 cup nonfat dry milk powder 1/4 cup powdered almonds 1/2 cup chopped dates or prunes 1/2 cup chopped dried cherries 1/2 cup dried cranberries, raisins or blueberries 1/2 cup chopped [...]

By |2016-11-16T22:14:02-05:00March 30th, 2016|Food, Recipes|0 Comments

Dehydrated Meals at Home – Chili Con Carne, Pasta and Quinoa

Making your own dehydrated meals at home is so easy that I'm surprised that the freeze-dried, pre-packaged food industry is as big as it is.  I do purchase dehydrated meals on occasion if I don't already have something on hand for a last minute trip, but that's very rare.  Even in that situation, I'm more likely to reach into the pantry for a cup of pasta, quinoa, rice, couscous or a bag of trail mix. My go-to dehydrated meal is chili con carne, mainly because I love it fresh as much as I like it on a backcountry trip.  It's [...]

By |2016-11-16T22:14:04-05:00March 10th, 2016|Food, Recipes|3 Comments

Roast Goat Loin

Goat meat is sweet and delicious, and is a lot more popular in other countries than it is here, which is a shame.  It is lean and therefore should be cooked like other lean meats – low and slow and braised with a flavourful stock.  This recipe is simple and allows the unique, sweet flavour of chevon to shine through.  Substitute venison, lamb or beef loin for goat if you prefer. Prep time: 15 minutes Cook time: 1-1/4 hours including resting time. Ingredients 2 – 600gm boneless goat loin roasts (chevon) 4 cups - Root vegetables, coarsely chopped (carrots, celery, [...]

By |2016-11-16T22:14:49-05:00February 8th, 2014|Food, Recipes|0 Comments