Wilderness Recipes for The Hunting Camp

Trapper Banoque (Makes 4 servings) 1 pound of flour, 2 teaspoons of baking power, vegetable oil, salt and water. Mix together flour, baking power and a little salt. Add water and mix with a to get a nice smooth dough, not too stiff, not too liquid. Heat 1/4 inch of oil in a pan, add lemon size dough, bake one side then return. Once done, let it cooling off for a few minutes. Banoque can be made in many ways; with sugar and fruits or bacon, mushroom, onions (whatever you have, but be sure to pre-cook it before mixing with dough). Banoque can be fried but can also be cooked over a wood stove or over a camp fire.

Buckskinner Stew  (Makes 4 servings) 2 pounds of red meat (way better when using big game meat) cut into cubes, 2 tablespoons of butter or fat, 10 dried plums, 1 cup of plum juice, 1 cup of water, soy sauce, vinegar, salt and pepper, half a cup of brown flour Roast meat with butter in a large kettle of a few minutes. Add water and plum juice. Cover and simmer for an hour or until the meat is tender, stir occasionally. Add plums, a little bit of soy sauce, 1 tablespoon of vinegar, salt and pepper. Mix brown flour with a little bit of water and add to the stew. Cook for few more minutes. Serve at once with green beans, carrots, potatoes or whatever you have.

Bear Dough Regal  (Makes 4 servings) 4 cup of blueberries (works also well with cherries or blackberries), sugar, milk, flour. Cook berries in a saucepan, add sugar until sweet enough. Cooking takes usually only about 10 minutes. Stir in warm milk. Mix flour and milk and stir in as well. If the final result is not thick enough, mix in a little more flour. It's ready, can be eaten hot or cold.

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