A Mountain Man's Recipes

Can you smell the Savory Smoked Fish, Delicious Bird and Game already! Well you’ll be happy to find out I've mastered the art of cooking using locally picked herbs with fish filets and wild game in the great outdoors. In this delicious blog, I'll share practical and mouthwatering recipes, including smoking techniques, that will elevate any camping or hunting experience. Enjoy the flavors of the Rocky Mountains and discover the herbs and flavors that complement these rustic dishes. To the Trading Post or get your Camping Recipes Book

1: Pan-Seared Trout with Wild Herbs

(tag: outdoor cooking, trout recipes, wild herbs, pan-seared trout)

• • Catch a fresh trout from the nearby Rocky Mountain streams.

  • Clean and gut the trout, leaving the skin intact for added flavor.

  • Rub the trout with a mixture of wild herbs like sage, thyme, and rosemary.

  • Heat a cast-iron skillet over the campfire and add a drizzle of olive oil.

  • Place the seasoned trout in the skillet and cook for 3-4 minutes per side until crispy and golden.

  • Serve with a squeeze of lemon and a side of roasted potatoes for a satisfying meal.

2: Smoked Venison Tenderloin with Mountain Spice Rub

 (tag: venison tenderloin, mountain spice rub)

• • Harvest a tender venison loin during your hunting expedition.

  • Create a mountain spice rub using herbs commonly found in the Rocky Mountains, such as juniper berries, garlic, and black pepper.

  • Rub the spice mixture generously onto the venison, ensuring it coats the meat thoroughly.

  • Prepare a smoker by preheating it to 225°F (107°C) and adding hardwood chips for smoky flavor.

  • Place the seasoned venison in the smoker and cook for 1.5-2 hours until the internal temperature reaches 135°F (57°C) for medium-rare.

  • Let it rest for 10 minutes before slicing. Serve with roasted vegetables and a tangy berry sauce.

Tangy Berry Sauce Ingredients:

• 1 cup mixed berries (such as raspberries, blackberries, or blueberries)

• 2 tablespoons honey

• 1 tablespoon fresh lemon juice

• 1/4 teaspoon cornstarch (optional, for thickening)

Instructions:

• In a small saucepan, combine the mixed berries, honey, and lemon juice.

• Stir well to coat the berries with the honey and lemon juice.

• Allow the berries to cook for about 5 minutes, stirring occasionally.

• Once the sauce has reached your desired consistency, let it cool.

• Taste and adjust the tanginess by adding more honey or lemon juice, if desired.

3: Slow-Cooked Rabbit Stew with Root Vegetables

(tag: rabbit stew, slow-cooker, root vegetables)

• • Begin by jointing the rabbit into smaller pieces, removing the backbone and cutting the legs into sections.

  • Season the rabbit pieces with salt, pepper, and a sprinkle of dried thyme.

  • Heat a cast-iron Dutch oven over the campfire and add a drizzle of olive oil.

  • Sear the rabbit pieces in batches until browned on all sides, then set them aside.

  • In the same pot, sauté diced onions, carrots, and celery until softened.

  • Return the rabbit pieces to the pot and add chicken or vegetable broth, a bay leaf, and a splash of red wine.

  • Cover the Dutch oven and let the stew simmer over low heat for 2-3 hours until the rabbit is tender and the flavors have melded together.

  • Add cubed potatoes and parsnips to the stew and continue cooking for an additional 30 minutes until the vegetables are fork-tender.

  • Serve the rabbit stew piping hot, garnished with fresh parsley and a chunk of crusty bread.

4: Cedar Plank Smoked Salmon with Lemon-Dill Butter

(tag: smoked salmon, cedar plank, lemon-dill butter)

• • Soak a cedar plank in water for at least 1 hour to prevent burning.

  • Season the salmon fillets with salt, pepper, and a sprinkle of dill.

  • Place the seasoned salmon fillets on the soaked plank and lay it directly on the grate in the smoker.

  • Smoke the salmon for approximately 20-25 minutes until the flesh flakes easily.

  • While the salmon is smoking, prepare the lemon-dill butter by mixing softened butter, freshly squeezed lemon juice, chopped dill, and a pinch of salt.

  • Serve the smoked salmon on the cedar plank with a dollop of lemon-dill butter and a side of grilled asparagus.

5: Juniper-Smoked Rainbow Trout with Citrus Glaze

(tag: rainbow trout, juniper berries, citrus glaze, dandelion leaves)

• • Clean and gut the rainbow trout, leaving the scales intact.

  • Create a dry rub using crushed juniper berries, garlic powder, salt, and black pepper.

  • Generously coat the trout with the dry rub, ensuring the flavors penetrate the flesh.

  • Prepare a smoker by adding juniper wood chips for a fragrant smoke.

  • Smoke the trout at a medium temp for approximately 1-2 hours until the flesh is tender and flaky.

  • While the trout is smoking, prepare a citrus glaze by combining orange juice, honey, and a splash of soy sauce in a small saucepan. Simmer until it thickens slightly.

  • Brush the smoked trout with the citrus glaze before serving. Squeeze lemon juice over tender dandelion and fiddlehead salad for a delightful contrast of flavors.

6: Grilled Herb-Marinated Rabbit Skewers

(tag: herb marinade, skewers)

• • Prepare rabbit meat by cutting it into bite-sized pieces, ensuring to remove any excess fat.

  • Create a flavorful marinade using a combination of fresh herbs like thyme, rosemary, and parsley, minced garlic, lemon juice, olive oil, salt, and pepper.

  • Place the rabbit pieces in a bowl and pour the marinade over them. Let it marinate for at least 1 hour, or overnight for maximum flavor.

  • Start a campfire to grill at medium-high heat.

  • Thread the marinated rabbit pieces onto skewers, alternating with chunks of bell peppers, onions, and cherry tomatoes.

  • Grill the skewers for about 10-12 minutes, turning occasionally, until the rabbit is cooked through and nicely charred.

  • Serve the grilled rabbit skewers with a side of wild rice and vegetables for a satisfying meal.

7: Grilled Bison Ribeye with Wild Berry Reduction

(tag: bison ribeye, wild berry reduction)

• • Source a tender bison ribeye steak from a trusted supplier or local ranch.

  • Rub the bison ribeye with a blend of ground coffee, brown sugar, smoked paprika, and a hint of cayenne pepper.

  • Preheat the grill to high heat and oil the grates to prevent sticking.

  • Grill the bison ribeye for approximately 4-5 minutes per side until it reaches your desired level of doneness.

  • While the steak is resting, prepare a wild berry reduction by combining fresh or frozen mixed berries, a touch of honey, and a splash of balsamic vinegar in a saucepan. Simmer until the berries break down and the sauce thickens.

  • Slice the grilled bison ribeye against the grain and drizzle the wild berry reduction over the meat. Serve with roasted root vegetables and a hearty quinoa salad.

8: Grilled Elk Burgers with Wild Mushroom Topping

(tag: elk burgers, wild mushroom topping)

• • Gather ground elk meat, which is lean and rich in flavor.

  • Form patties with the elk meat, seasoned with salt, pepper, and dried thyme.

  • Preheat the grill over medium-high heat and oil the grates to prevent sticking.

  • Grill the elk burgers for about 4-5 minutes per side as desired

  • Meanwhile, sauté a medley of wild mushrooms, such as morels or chanterelles, with butter, garlic, and fresh thyme.

  • Top the grilled elk burgers with the wild mushroom mixture, adding a slice of Swiss cheese for extra indulgence.

  • Serve on a toasted bun with your favorite condiments and a side of crispy potato fries.

9: Roasted Porcupine with Savory Herb Stuffing

(tag: roasted porcupine, herb stuffing)

• • Obtain a dressed and skinned porcupine from a trusted source or prepare it yourself.

  • Prepare a savory herb stuffing by combining breadcrumbs, finely chopped onions, minced garlic, fresh sage, thyme, and rosemary. Season with salt and pepper.

  • Stuff the porcupine cavity with the herb mixture, securing it with kitchen twine.

  • Preheat the oven to 350°F (175°C).

  • Place the stuffed porcupine on a rack in a roasting pan and cover with aluminum foil.

  • Roast the porcupine for approximately 2-3 hours, removing the foil during the last 30 minutes to allow the skin to brown and crisp.

  • Ensure the internal temperature reaches 160°F (71°C) for safe consumption.

  • Let the roasted porcupine rest for 10-15 minutes before carving. Serve with roasted vegetables and a side of tangy cranberry sauce.

Tangy Cranberry Sauce Ingredients:

• 1 cup fresh or frozen cranberries

• 1/2 cup orange juice

• 1/2 cup granulated sugar

• Zest of 1 orange

• 1 cinnamon stick (optional)

Instructions:

• Rinse the cranberries thoroughly under cold water and remove any stems or blemished berries.

• In a medium saucepan, combine the cranberries, orange juice, granulated sugar, orange zest, and a cinnamon stick if desired.

• Bring the mixture to a boil, stirring occasionally to dissolve the sugar.

• Reduce the heat to low and let simmer for about 10-15 minutes, or until the sauce thickens slightly. Stir occasionally.

• Taste and adjust the tartness by adding a splash of lemon juice, if preferred.

• Remove from the heat and allow the sauce to cool and thicken further.

• Serve the tangy cranberry sauce alongside the roasted porcupine.

10: Grilled Wild Bird Medley with Forest Mushroom Sauce

(tag: wild bird recipes, forest mushroom sauce)

• • Obtain a selection of wild game birds such as grouse, quail, or pheasant.

  • Season the birds with a mixture of salt, pepper, and your choice of herbs, such as thyme or sage.

  • Preheat the grill to medium heat and lightly oil the grates.

  • Grill the wild birds for approximately 6-8 minutes per side, ensuring they are completely cooked.

  • While the birds are grilling, prepare a forest mushroom sauce by sautéing a variety of wild mushrooms (such as morels or chanterelles) with butter, minced garlic, and a splash of red wine.

  • Cook until the mushrooms are tender and the flavors have melded together.

  • Serve the grilled wild bird medley drizzled with the forest mushroom sauce. Pair with a side of wild rice and grilled asparagus for a gourmet outdoor feast.

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