Traditional Animal Processing – Workshop Recipes

A meal shared with friends around a campfire is one of  the great pleasures of living in nature.  The recipes included here have been used by us and enjoyed by students at base camps or in Animal Processing Workshops.

Cracklin’s

Cracklin’s is a by-product of rendering fat.  With a sprinkle of salt it is a delightful treat while working hard to process an animal.  This simple dish is addictive.

Organ Meat

When we strive to use all of an animal we process, we typically will consume the parts that will spoil the quickest, the organs.  It is a wonderful bonus that the organs are higher in nutrition than the meat, so the organs allow us  to supercharge our bodies.  This basic recipe is quick to prepare and provides plenty of energy as the first snack from the animal.

Morcilla

This very traditional dish in Latin American cultures, uses the blood from the animal.  Many students find this to be surprisingly good.  As strange as it is to consume blood in the United States,  this serving tray always empties quickly.

Tripe

This recipe also took some time to perfect for the workshop.  The key is a wonderful spice mix.

Deep Fried Stomach

This recipe came to me like a dream.  I was processing an animal during a field based adventure with very little gear and I wondered “what could we do with the stomach?”  An inspiration hit to deep fry it like chips and we feasted.  Who would have guessed.

Anticuchos

Anticuchos is a very popular street food in several Latin American countries.  Deeply marinated and slow cooked on skewers over the coals provides an amazing food-on-the-go.

Spicy Grilled Lung

This recipe came from years of experimenting with the lung to make it exciting to the palate.  Finally success with a real crowd pleaser.

Dutch Oven Stewed Meat

I was introduced to this saucy recipe by Tobias, a very able field instructor I have worked with for many years.  It instantly became a favorite for my Animal Processing Workshops.  It is simple to prepare, utilizes sinewy portions of meat and it is scrumptiously delicious.

Roasted Leg of Lamb

Roasting meat over the fire is probably the oldest form of cooking meat.  And the aroma of the roasting meat gives a mouth watering hint of the deliciousness to come.

Soup Stock

Stock is a nutritious base ingredient made from what is often discarded.  The collagen from the cartilage and connective tissue and the calcium from the bones are vital to our bodies functions.   Long slow cooking of these parts releases these nutrients into the broth and using the broth in soups allows the nutrients to be delivered to our joints and bones.  This recipes page has two versions two try.

Posole

Posole is a very traditional recipe that was prepared in the region now consisting of Central America.  The common ingredient of the soup for thousands of years is corn which is prepared as hominy.

Hominy

Hominy is a base ingredient for various recipes such as posole and tamales.  The process of making hominy dates back nearly 10,000 years in ancient Mesoamerican cultures.

 

Upcoming Workshops

Upcoming workshop are listed on the bottom of the  Traditional Animal Processing Workshop page.

 

Desert DAWN’s Wilderness Pathfinder Adventures

Animal processing is part of our Wilderness Pathfinder – Camper Adventure.  During this field trip, we process an animal with very basic accoutrements – a knife, a few pots, a campfire and if we need anything else we make it in nature.  A true early 19th century experience.  Learn more at Wilderness Pathfinder Adventures.

 

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