This document provides instructions for cooking various recipes over an open fire while camping or living in the outdoors. It begins with a legal disclaimer about not replacing medical advice and includes recipes for bannok bread, salmon, roasted rabbit, porcupine, fish, deer steak, and bacon wrapped ptarmigan. For each recipe, the ingredients and directions are listed. The overall document aims to share bush recipes and encourage enjoying cooking and living in the outdoors.

1. IMPORTANT LEGAL DISCLAIMER
THE INFORMATION IN THIS BOOK
REVEALS THE AUTHER"S OPINIONS AND
IS NOT INTENDED TO REPLACE
MEDICAL ADVICE
Before beginning this or any
nutrition or exercise regimen
consult your physician first to be
sure. It is appropriate for you if
you are unsure of any foods
recommend. they did you should
alway consult your physician
advise first.
The reader assumes all
responsibility for the use all the
information in this text.
Introduction
thank you first of all for
purchasing the book! i have lived in
Canada for five years now and
during my life here I had to
spend most of the time in the woods.
From hunting, fishing, camping
,expeditions, kayaking, rock climbing
etc.

2. So cooking on the fire has become a
life choice. to enjoy these bush
recipes and living the outdoors. for
making the full use all the book
please take one recipe at a time
and the ingredients in to the bush
to cook
enjoy
TABLE OF CONTANT
Bannok Bread with Dried Fruits and nuts...........................1
Salmon Yen...........................................................................2
Roasted Rabbit of Nepal........................................................3
Porcupine Tandoori ............................................................4
Masala Fish ofNorthern Karale.............................................5
The Chief's Deer Steak............................................................6

3. Bacon wrapped ptarmigan.......................................................7
COOK WITH SAFETY

4. Bannok Bread with Dried Fruits and nuts
Ingredients:
-approximately 2 cup of water
-3 1/2 - 4 cups of flour

5. -handle full dried fruits (dates, raisens, etc.)
-handle full of nuts (casheus, peanuts, etc.)
-pinch of salt
-pinch of red chili powder
-tablespoon of yeast
-teaspoon of cooking oil
Directions:
Combine one cup of water, pinch of salt, pinch of chili
powder, tablespoon of yeast, with three cups of flour in a
bowel. Stir all the contents evenly together. Begin to need the
flour and water together with hands. Need the flour and
water into a ball of dough. As you are needing the dough
begin to add up to another cup of water, but only add it in
small increments (keep in mind it may be less than a cup so
pay attention to the consistancy of the dough). Only add
splashes of water at a time until the consistency of the dough
is not sticky any more. While you are adding splashes of
water make sure to add splashes of flour too, approximately
up to 1/2-1 extra cup of flour (it may be less or more
depending on your own taste or how the dough forms for
you). While the dough still feels sticky add your choice of
nuts and dried fruit (add as much or little to suit your own
taste). Once you have formed a nice nonsticky, spoungey ball
of dough, cover and let it sit over night.
In the morning (next day some time) add a teaspoon spoon of
cooking oil to a pan and make sure it covers entire surface of

6. pan evenly to prevent bread from sticking. heat pan over a
bed of embers. Shape dough into a bread shape then and add
dough to the pan, cover with tinfoil or a lid and let it cook for
at least forty minutes. You will know dough is ready when it
is not doughy in the middle and makes a cracking sound when
you break a piece of it open.
Salmon Yen
Ingredients:
-1 steak of salmon
-1/2 onion

7. -teaspoon of salt
-teaspoon of pepper
-teaspoon of red chili powder
-teaspoon of cumin
-2 diced garlic cloves
Directions:
Spread spices over salmon steak evenly. Dice up onion. Place
salmon steak in tinfoil covering it with the diced onion. Cover
onion and salmon steak completely with tinfoil then place
over embers for twenty minutes.
Roasted Rabbit of Nepal
Ingredients:
-1 rabbit
-1 teaspoon of cumin

8. -1/2 teaspoon of paprika
-1 diced onion
-1 diced garlic clove
-half a teaspoon of butter
-add salt and pepper to taste
Directions:
First gut rabbit, then stuff Rabbit with garlic, onions, and
butter. Then rub rabbit with spices, and cover completely
with tinfoil paper. Place rabbit on a bed of embers for at least
45 minutes.
Porcupine Tandoori
Ingredients:
-1 skinned Porcupine

9. -1 teaspoon of cumin
-1 tablespoon of red chill powder
-2 diced garlic cloves
-1 tablespoon of diced mint
-half chopped onion
Directions:
First, gut porcupine. Dice onion, garlic and mint. Stuff
porcupine with mint, onion, and garlic. Combine spices and
then rub spices all over the outside of the porcupine. Rap
porcupine in tinfoil and cover the porcupine with embers.
Cook for at least 45 minutes.
Masala Fish ofNorthern Karale
Ingredients:
-1 kg of chopped sea fish
-1 table spoon of red chili powder

10. -1 tablespoon of pepper
-salt to taste
-1 cup of oil
Directions:
Place fish inside a bowl. Season fish and allow to marinate
for at least one hour. Once fish has been marinated, add oil to
a pan and bring to a boil. Then add fish and cook for 7
minutes. Remove fish from pan and wrap in paper towel to
get rid of excess oil. Then ready to serve.
The Chief's Deer Steak
Ingredients:
-1 deer steak
- 2 diced cloves of garlic

11. -1/2 diced onion
-1 pinch of salt
-1 pinch of pepper
-1 tablespoon of fresh mint
-1/2 a teaspoon of butter
Directions:
Place steak in tinfoil paper. Rub steak with seasonings. Cover
steak with fresh mint, garlic, onion. Add 1/2 teaspoon of
butter to steak. Cover steak completely with tinfoil paper,
cover steak with a bed of embers and allow to cook for 30
minutes.
Bacon wrapped ptarmigan
Ingredients:
-4 bacon slices
-4 breasts of ptarmigan or grouse or partridge

12. -pinch of salt
-pinch of pepper
-1/2 tablespoon of butter
Directions:
Wrap each breast with one slice of bacon. Season with salt
and pepper. Heat butter in a pan over embers, then add bacon
wrapped breasts. Fry breasts for 15-20 minutes and cover.
Flip breast once during this time period.
enjoy