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Survival Cooking - How to Cook Wild Game Start to Finish, and Preserve Food!
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- Опубліковано 4 лис 2020
- Survival cooking involves everything a survivor must do once game is procured through trapping, scavenging, or killing. Process and clean the meat so as to make use of all available parts of the kill. The cooking of any food should be done safely and completely to prevent disease or sickness from tainted or undercooked meat as well as to honor the kill by using all of the animal possible. Psychological disgust should be set aside and food consumed even if it is unpleasant. Three methods for cooking to get the most nutrients possible are boiling, roasting, and smoking. Boil all organs and leftovers to include bones multiple times for the most nutrients. Roast whole sections of the kill for a meal and use the bones in another boil. Smoke long thin sections of meat for preservation and trail food. All three demonstrated here with a real kill from the land. Enjoy!
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Thank you for sharing this. I sure hope that none of those people who find processing of hunted animals offensive sees this and report it to UA-cam. It would be a shame if they report this video. We need this kind of video these days. Not everyone had the opportunity to grow in rural areas and know this growing up. What you are showing here is a life skill and everyone should know this.
Yeah, I agree. I thought about it and decided to roll with it anyway. Everything was humanely done so hopefully people see that.
Agreed. Knowledge and skills require more than telepathic communication; particularly those which smaller and smaller segments of ALL western societies are even vaguely familiar with. When AOC reportedly said that farming and hunting skills were not needed because food was available at the grocery and got minimal pushback I knew that 95% of society was doomed.
Check out the Rabbit Speed Run vid.
@@MarkFisher_aka_Gatortrapper AOC never said that. Too much faux news for you.
J
Good one. A big thumbs up.
One thing that needs to be said is that, in predator-country, one should clean the animal as far away from camp as practically possible.
thank you for showing the actual cleaning of game. very few show this and it was very educational for me👍👍
You responsibly used as much of the kill as possible, and used low tech to achieve that. Very graphic and clear video. Thank you for the whole package. Kill, process, cook, eat and store extras for later.
Very good job. Thank you for it all.
Learned more in a few minutes of your video then years of watching UA-cam. Loved the hint about tracking more through the contents of the gizzard. Always deeper lessons to take away from your videos. Even the nod to the old ways
... and Congratulations on your hunt!!!
Yes, it's incredibly impressive to see a man think the way our ancestors must have had to!
I enjoyed the video a lot. Can we take a moment for the effort put forth to make it. I learned a lot. Thank you!
Thank you!
That's a Remington Wingmaster, a very nice shotgun. I inherited my grandfather's.
I'm not a bird hunter so this was really educational. Thanks!
I promise you... I was just thinking about this last week and now look at this!!! Thank you brother. God bless you
Great job. You are an excellent instructor and I appreciate how you keep it moving right along. I just found you a few days ago. Thank you and keep it coming.
If you had a few more ingredients in the field, pheasant meat w/ wild rice & mushroom sauce is outstanding! Have only eaten the casserole and have never processed a bird. Great video, very informative. Thanks for your service & greatly appreciate your instructional videos.
Your videos are excellent...very informative and hands on ,alot of people who view them can see and learn easily as you leave nothing out in between that is necessary in what your teaching.. I live here in Maine I've lived all across the United states been a outdoorsman/trapper/tracker/hunter,fisherman, woodsman since I was 9 yrs old ,spent 90 percent of my life in the outdoors and sadly it's a dying lifestyle with this younger generation and if we don't leave the knowledge it'll be lost as alot has been from our older generations that thankfully taught us what they knew... A quick tip for anyone hunting" partridge " you can stand on the wings grab the legs and pull straight up while the bird is freshly killed and warm and it'll pull the whole breast and legs connected straight out of the bird freshly cleaned and no feathers no insides just plump meat ,wash afterwards and cook or preserve, and rabbits you can grab around the belly by the bottom ribs amd squeeze really hard and the insides will pop amd burst out the end of the rabbit cleaning all the insides out , skin wash and cook. Keep up the great vids.
Glad to see someone finally use the entire bird for a survival situation. It seems that most people these days just show getting the animal, cutting off and cooking the breast, and throwing the rest of it away. In reality though, you got more nutrients from the broth than the rest of the bird combined. Great job.
Brother, your face of satisfaction is priceless. He looks like the child who hunted and ate his first kill! 👍😉
Great content. Surprised you didn’t save the gizzards. Thanks for posting. Have a good one
Omg! The crackling of the wings and feet coming off was unsettling...
Another excellent video. Thank you!
I really appreciate such clear, concise how-to information. New sub!
Excellent "How To" video! Thank you. Keep em coming! Thank you for serving, too.
Love the sere
series of videos , great job, I'm binge watching your videos at work, lol
Cheers keep'em coming , you have dislodged old memories from 20 yrs ago.
Can't believe I forgot those experiences.
Good times..... cheers
I'm grateful for this video. I still watch it at least once a month.
Not much pheasant in my area but plenty of rabbit and other game animals that we cooked over a fire, but most of the time it would be fish. I spent alot of time on the creek bank fishing and camping. The only tent I had when I was a youngster was a sheet of visqueen.
This video brings back some good Ole memories. Now I'm 61 and that's why I like watching your's and other videos like this. Keep up the good work and God bless.
This is invaluable source of knowledge thankyou Ranger from a Royal Marine, "Standby"👍
One of my flavorites; peasant underclass!
My mouth watering as I’m watching. Those pheasants looked wild, unlike our stocked birds in PA.
Keep these vids coming and thank you
Lucky enough that the summer was dryer to get a high bird population this year!
Maybe I missed something but I would never just throw away the entrails or parts of the animal which could be used to bait a primitive fish basket or primitive trap. Something you never mentioned. Still a great video thanks
No, you’re right. I just tossed them away for sake of demo. Depending on situation keeping the entrails may be more work than tossing them, but yes, definitely use them for traps or fishing.
He didn't need those parts for the purpose of the video. Duh!
Also, leaving guts laying around will attract predators. Not an ideal situation.
@@asurasynHe gave them to his CAT.
@@usernamemykelDUH??? How old are you? I stopped saying 'duh' when I was 12.
Liked this. Always enjoy watching another hunter and how you go about preparing things especially in a survival situation. Thanks a lot.
You can use the smaller feathers for insulation in clothing/bedding during cold weather
As a SERE instructor in the army I have a couple of corrections that need addressing. If you stand on the wings, bend forward and grab legs then stand up, the bird splits in 2, much quicker and no need for tools (in your case a knife). The first E in Sere stands for evade, so building a nice smokey fire that needs constant managing for hours... Not so much.!!!
Also basic food hygiene, you cut the bird and replaced knife into the shieth, contaminating both, I'd keep the knife out until cleaned.
That being said, a very good survival video with some great Information. Maybe more of an issue with the SERE part of the title. Jmho. In arduis fidellis.
Fair enough!
When I was a kid I did that with a pigeon one Saturday morning by my house with my pocket knife. I wasn't in the Boy Scouts either. Very nice video.
@Swamp Rat I didn't eat mine. I just wanted to use my knife.
As always Andrew, a damned fine video that covered a whole lot more than I’d originally hoped or expected! Just two quick (newbie) questions for you: when you’re smoking the breast meat, how long is “long enough” to protect you from parasite issues, and do you let it dry out for use as jerky, or just long enough to preserve it for later use?
Thanks in advance (and again, for the exceptional video)!
The rule I was taught was cut it thin and smoking for 6 hours keeps for 24 hours. If concerned about parasites or sickness after, boil the smoke meat.
That's a good day hunting. Three of them great job. This is good stuff oh my ripping the bird he still ripping . oh boy that looks good.love it . great video man. From Glenn CATT in Massachusetts.
Your not a survivalist, true outdoorsman if you haven't tried this, or practiced these techniques. So many lessons in this video, thank you for your time and efforts.
Another great video! You do good work, and provide insight on how to improve our skills. Thanks
So glad you showed the gutting and cleaning process, my Dad taught me how to do this with rabbits, just realized I had never done a wild bird or even a domestic chicken with the feathers on it.. Thanks Andrew!
Excellent demonstration. Thank you.
Really thorough! Thanks.
There are a lot of wild turkeys, where I live in California, though they aren't native to the area. We used to have a lot more pheasant and quail. They only allow 4 turkeys a year, even though they are an invasive species. The same thing with striped bass fish, being invasive, but they limit what you take and make their money from permits. I think they should let people take all the invasives they want so the natives can come back. There is no limit on jackrabbits.
Why not eat the pheasant's gizzard?
Awesome video!
Pheasant are not native they came from China in the early 20th century, on the other hand turkey is native to most of the USA and was over hunted and reintroduced.
Excellent as always!! Thank you!!
Love it! Heck Dave and Kelly hasn’t smoked meat with their blanket. Good job.
Thank you!
Love the video. Gave me ideas to do this coming spring and summer for other game. Please keep up the great and informative videos.
I like your smoker. Well done. The heart and liver are where the nutrition is. A lion will eat the organs and leave the bulk of the flesh for scavengers.
I didn't expect you to just savage that bird on camera but it was pretty badass lmao. I've prepared chicken from the supermarket before but never actually butchered wild game. I appreciated the demo.
Good video, enjoyed it. We dont have ringnecks here but i have done a few ruffed grouse and Wild Turkey in my day. They are awesome. I could tell right away you knew what you were doing in processing the meat. Thanks for sharing.
Love the fact you cover so many topics from different prospective.
Great skills for everyone, especially in today's world, and to think how much you would pay for Pheasant in a restaurant your gonna save so much. Thanks, Andrew.
Great video , a lot of useful information for newbies and the old pro's. Keep'em coming.
Excellent!
Really good info thanks for explaining it so well👍
Truly appreciate the effort you put into these videos. I learn something new every time
This was awesome to watch
Outstanding!!!
Really impressed with this. If you decide to open up a course selection please let me know. Very impressed. Cheers, and hope nothing but good things for you and your family in the new year. Guy Speight
I would attend your course, too.
Beautiful vid , just love the way You are showing everything step by step , thank You. 👏🤝💪
Solid video. Great content for the community. Excellent period of instruction
I learned a lot from this video. Thanks for sharing.
Cant stop watching your videos!!!
Excellent video.
thanks for the vid, helpful tips and we all may need these in the near future. 👍
WOW...did this video bring back old memories. I grew up doing exactly what this video is about. if it weren't for those skills I would have to eat a lot of ketchup sandwiches.
I recommend using a Dakota fire pit for all things cooking. It’s wind-resistant, burns extremely hot & clean, and burns less wood. It’s also leave-no-trace and so is great for stealth camping. Make sure the gap between fire hole & air hole is only 1-1.5” wide.
I’ve also used it when making smoking tripods. Put the fire hole inside the tripod and the air hole outside. Use same smoldering fuel as normal.
Another reason to keep a very sharp knife.
Great video as usual 👌
Probably the best video I've seen on processing and cooking wild game. (Something other than rabbit) Thank you for this.
Another great video showing it as it is, well done, no pun intended.
Great video. Thanks
You are a wealth of knowledge Sir.
Great info 👍 thanks for sharing ✌️😎
😊 nice 👍 love this content.
Love your work and your teaching skills.
Excellent information.
Cheers
Good stuff I’m impressed with these videos.
Great video, learn alot
This is awesome. Thanks man 😊
Great video, particularly the smoking set up.
Looks great and tasty! Enjoyed this video a lot.
Thank you not only for this great content but also for helping to cull invasive species. Newly subscribed.
Thanks, I’ll work hard to keep that sub!
A doer, not just a talker!!👍
Another great informative video. 👍👍👍👍👍
Keep these videos coming. I haven’t seen any better.
Great Job- Thanks
Cool 😎 video Andrew. Thanks
Very nice!
Very informative thx
Very informative video, thank you
Well learned something..
Even tho never had Pheasant...
Love content...Love see Awesome video..
Don’t know if you covered this in another video, so: Different types of heat and its effects; high flames, before embers are formed are not for cooking - aim is to build embers. These high heat retaining embers, kept to the side and flattened are best. Embers can then be put on top of the foil to lessen the time/not burn dry. Containers don’t char up also and everything more controllable. Birds always need a marinade if possible to soften them up (1 hr good) - usually milk is used; perhaps powdered milk, from MREs mixed with water could work.
Great video brother! I just subscribed a few days ago and have enjoyed every video I’ve came across! Be safe and keep up the great work
great video Andrew sure took some time to make this video but as you said it was an all day task loved watching it gonna watch the concealed a frame
Ranger you need to get some serviceable jeans no ripped hipster jeans on this mission 😁
I keep them just in case I have to escape and evade from a micro-brewery or retro coffee house!!! lol 😂
@@RangerSurvivalandFieldCraft now that’s funny.. a great ranger CO always has a great sense of humor 👊🏻
Great Videos. Thank you for this good content. :)
Sere protocol isn't always being followed. Smoking takes to long, roasting smells fill the air but boiling takes the leàst time for ready to eat with vitamins. Movement and time are key here.
Thnxs 4 sharing
Andrew... awesome video!! I like the ziplock bag idea, I usually save the empty bread bags and use them during small game season . I used to do the roasting, boil and smoke on trips. I'm glad to see I'm not the only one.
Very good video
After seeing the video of you skinning that rattlesnake I was determined to check out more videos that disgust me to the bone, and this one is an exceptional video!
The aforementioned video was a massive wake up call because I knew for a fact that I have no idea where to start, or how to process animals after capture, and a snake at that was just too much, so taking time and effort to watch such educational videos definitely helped me gain an understanding like no other, and I appreciate the time and effort you put into this one. At least now I can do it too, if I only put on my big boy pants and push the limits I put on myself 😅
Smoked puffadder - nothing like it...
Good Job
I was taught the part you called the 'gizzard' is actually the crop, the part the corn and grain/seeds were in. The gizzard is the solid round chunk by the liver. You can cut the gizzard open (carefully) along the flat side to find a thick membrane. Pull the membrane out, and if it tears open you'll see the ground up food it ate. Throw it into the boil pot with the rest of the leftover meats. As a side note; when eating the gizzard eat the meat only, not the part that was against the membrane. It's pretty darn tough!
I did watch the whole video and as always it is just a great video thank you andrew, another video full of info that is very valuble...💚😊tya
Question i thought of can you smoke fish like you did the quail? Or is the prcess different?
Made me hungry good video nice job.
We always dry plucked dove but I never thought of pheasants .Good Video , Major !
Shawn recommended your chan
nel and it is a solid great. Thank you.
Thank you Sir!
Very good video. Just the field dressing of the bird was worth it. Well done.