Panic Buying in US

[GaRp58]

Hasenpfeffer stew!

Now that is worth talking about!! Can't wait to get back and visit the family in Serbia, a cousin raises rabbits and makes something very equivalent to that! GP

 

[Brent S]

I try to stay away from processed food to but I recognized the convenience. I keep a small supply of ready to eat meals along with my stash of non processed ingredients.

All of our standards are likely to be much different before this is all over...

 

[DrHenley]

Now that is worth talking about!! Can't wait to get back and visit the family in Serbia, a cousin raises rabbits and makes something very equivalent to that! GP

RECIPE!!!

 

[GeorgiaPeachie]

All of our standards are likely to be much different before this is all over...

Oh yeah. When a human is truly hungry most things taste good!

 

[Brent S]

I still have about 6 dressed rabbits in the freezer. Was going to get rid of them but am kind of glad I didn’t now. Just in case....

 

[GaRp58]

RECIPE!!!

Rabbit Stew

• 1 rabbit dressed and cut into serving pieces
• ¼ c flour
• Salt and pepper
• 4 T Butter
• 2 onions chopped
• ¼ c chopped carrots
• 1 c potatoes chopped
• Mixed Herbs

Mix flour and seasonings together. Coat the rabbit pieces with the mixture. Melt the butter and fry the rabbit pieces until browned. Put the pieces in a large pan and add the onion, carrot and potatoes. Cover with water and season with salt, pepper and herbs. Cover and cook slowly for three hours.

Just don't forget the moonshine to wash it down! Gary

 

[DrHenley]

Thanks!

 

[GeorgiaPeachie]

I still have about 6 dressed rabbits in the freezer. Was going to get rid of them but am kind of glad I didn’t now. Just in case....

You should try that recipe GaR talked about! Hesenpfeffer I think. Never made it, but perused a recipe and it looks yummy!

 

[Brent S]

You should try that recipe GaR talked about! Hesenpfeffer I think. Never made it, but perused a recipe and it looks yummy!

My wife says she can’t stand the smell in the house when I cook rabbit. Definitely being a little over dramatic, likely due to the cuteness of rabbits... either way, I wouldn’t get rid of any food or ammo with the state the world is in. If I have any friends that are getting hungry, well if I’m going to share some of the stores I’d likely start with the rabbit.....

 

[Jayson]

Oh yeah. When a human is truly hungry most things taste good!

Many times my mother-in-law asked me if I liked what she had cooked for dinner. My standard response was “A starving man will eat anything.”

 

[Brent S]

Many times my mother-in-law asked me if I liked what she had cooked for dinner. My standard response was “A starving man will eat anything.”

Lol

 

[GaRp58]

Raccoon Fricassee

• 1 Raccoon
• 1 onion, sliced into rings
• 1/2 C vinegar
• 1 1/2 C water
• 2-3 Tablespoons lard or other fat
• 1 bay leaf

Skin the raccoon, remove the musk glands and dress out the carcass. Soak in salt water overnight to draw out the blood. Baking soda can be added to the water to remove any gamey smell. Cut raccoon into serving pieces and dredge in flour seasoned with salt and pepper. Brown in hot fat. Add remaining ingredients. cover and simmer 2 hours or until tender. Thicken the juice with flour and water mixture for gravy. Serve hot with cornbread.

Pemmican

Equal quantities jerky or other meat dried to total lack of water and cracking dryness, and animal fat. Dried berries, raisens to taste (optional)
Pound jerky to break up fibers. In a skillet, melt fat, making sure it does not boil or smoke. Stir pounded jerky into fat, along with dried berries, if desired. Let fat cool and cut pemmican into candy-bar-sized chunks. Store in plastic, cloth or rawhide bags in cool, dry place.

If done right, pemmican can be kept for up to 50 years. Adding nuts, dried fruits and even dark chocolate if wished to taste. I remember of cowboys saying that if it dried too much and was hard for them to chew with too many teeth missing, they would wrap the pemmican in a linen or cotton cloth and put it under the edge of their saddle. The movement, warmth and moisture of the horse would soften it enough for them to eat...yummy. GP

 

[GaRp58]

Iron skillet buttermilk biscuits

Ingredients:

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 1/4 teaspoons kosher salt
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, frozen
• 1 3/4 cups buttermilk

Directions:

1. Preheat oven to 450 degrees F. Lightly oil a 10 1/2- inch square cast iron skillet or coat with nonstick spray.
2. In a large bowl, combine flour, baking powder, salt and baking soda.
3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
4. Add buttermilk and stir using a rubber spatula until a soft dough forms.
5. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet. Or, just roll out to size and shape of your skillet and pre-cut to size and shape desired directly in the pan...
   
6. Place into oven and bake for 16-19 minutes, or until golden brown.
7. Serve warm.

 

[GaRp58]

Thanks!

Here is an original for those planning on bugging out into the prarie or the tundra of canada where many little creatures are found::
Mouse Pie

• 5 fat field mice
• 1 cup macaroni
• 1/2 thinly sliced medium onion
• 1 medium can tomatoes
• 1 cup cracker crumbs
• Salt and pepper

Boil macaroni 10 minutes. While it is cooking, fry the field mice long enough to fry out some of the excess fat. Grease a casserole with some of this fat and put a layer of macaroni on it. Add onions, then tomatoes, salt and pepper well. Add field mice and cover with remaining macaroni. Sprinkle the top with cracker crumbs. Bake at 375 degrees about 20 minutes or until mice are well done. Works with any little animals...sparrows, martins, weasels, etc. GP

 

[KateMTx]

Here is an original for those planning on bugging out into the prarie or the tundra of canada where many little creatures are found::
Mouse Pie

• 5 fat field mice
• 1 cup macaroni
• 1/2 thinly sliced medium onion
• 1 medium can tomatoes
• 1 cup cracker crumbs
• Salt and pepper

Boil macaroni 10 minutes. While it is cooking, fry the field mice long enough to fry out some of the excess fat. Grease a casserole with some of this fat and put a layer of macaroni on it. Add onions, then tomatoes, salt and pepper well. Add field mice and cover with remaining macaroni. Sprinkle the top with cracker crumbs. Bake at 375 degrees about 20 minutes or until mice are well done. Works with any little animals...sparrows, martins, weasels, etc. GP

I don't know about this one.

 

[lonewolf]

I love rabbit stew, but then I love most meat, beef, pork, goat, venison, mutton, don't like lamb much.

 

[Frozen Tundra]

Here is an original for those planning on bugging out into the prarie or the tundra of canada where many little creatures are found::
Mouse Pie

• 5 fat field mice
• 1 cup macaroni
• 1/2 thinly sliced medium onion
• 1 medium can tomatoes
• 1 cup cracker crumbs
• Salt and pepper

Boil macaroni 10 minutes. While it is cooking, fry the field mice long enough to fry out some of the excess fat. Grease a casserole with some of this fat and put a layer of macaroni on it. Add onions, then tomatoes, salt and pepper well. Add field mice and cover with remaining macaroni. Sprinkle the top with cracker crumbs. Bake at 375 degrees about 20 minutes or until mice are well done. Works with any little animals...sparrows, martins, weasels, etc. GP

I'm going to have to be awfully damn hungry before I try this one! Then again, it might be worth it just to see the look on my wife's face when I tell her what I'm making for dinner! I suppose you'd eat the bones and all. I can't imagine trying to quarter and butcher a mouse!

 

[Proud Prepper]

Here is an original for those planning on bugging out into the prarie or the tundra of canada where many little creatures are found::
Mouse Pie

• 5 fat field mice
• 1 cup macaroni
• 1/2 thinly sliced medium onion
• 1 medium can tomatoes
• 1 cup cracker crumbs
• Salt and pepper

Boil macaroni 10 minutes. While it is cooking, fry the field mice long enough to fry out some of the excess fat. Grease a casserole with some of this fat and put a layer of macaroni on it. Add onions, then tomatoes, salt and pepper well. Add field mice and cover with remaining macaroni. Sprinkle the top with cracker crumbs. Bake at 375 degrees about 20 minutes or until mice are well done. Works with any little animals...sparrows, martins, weasels, etc. GP

It would be great to post these in the food thread, otherwise they will be lost.

 

[DrHenley]

Here is an original for those planning on bugging out into the prarie or the tundra of canada where many little creatures are found::
Mouse Pie

I moved the recipe for Brunswick Stew using squirrels to the appropriate forum
http://www.doomsdayprepperforums.co...d-world-brunswick-stew-using-squirrels.12542/

 

[lonewolf]

squirrels in the UK are so small they aren't worth the bother.

 

[DrHenley]

squirrels in the UK are so small they aren't worth the bother.

Probably the same size as our urban grey squirrels. Yes, it's a lot of work cleaning them with not much reward, LOL

But if you are hard up for meat, then there is more incentive.

 

[BillMasen]

Probably the same size as our urban grey squirrels. Yes, it's a lot of work cleaning them with not much reward, LOL

But if you are hard up for meat, then there is more incentive.

They are your Grey squirrels, some idiot imported some American greys about 150 years ago, they decimated the native red squirrel population to a point its now endangered. we call the grays " hairy arsed tree rats" theres millions of em .

 

[DrHenley]

They are your Grey squirrels, some idiot imported some American greys about 150 years ago, they decimated the native red squirrel population to a point its now endangered. we call the grays " hairy arsed tree rats" theres millions of em .

They have taken over a lot of the fox squirrels' historical territories here as they are more comfortable around humans than fox squirrels. But they haven't made much of a dent in the Mississippi Delta.

 

[Brent S]

I don't know about this one.

Yeah I’m with you on this one Kate. Would you like a side of Hunta virus on the side?

 

[Brent S]

It would be great to post these in the food thread, otherwise they will be lost.

It’s ok to loose this one

 

[DrHenley]

It would be great to post these in the food thread, otherwise they will be lost.

Sorry, wasn't paying attention to the thread title...you can delete my irrelevant posts.

 

[Proud Prepper]

Sorry, wasn't paying attention to the thread title...you can delete my irrelevant posts.

Not at all, we should repost them in the proper thread is all I was saying.

 

[Mark1107]

I bought 75 of those Hormel white plastic bowl shelf life meals in assorted flavors, turkey with taters and gravy, chix with taters and gravy, and meatloaf with taters and gravy and beef roast with taters and gravy. I heard shelf life is really 3 years! All good but the beef/meatloafs are the best! I have a gennie for the microwave but hopefully they can be heated over hot water.

Also got lots of canned Kirkland beef, chili beef with no actual chili’s, lots of canned white chix , and 20 shelf life Dak hams, and 50 spams, and 100 canned tuna and albacores. Plus another 100 ugghh tasting Dinty more beef stew with veggies.

Meat should be a high value bartering item if shtf.

Hormel makes these nice microwave meals that have meat in them. They come in little white plastic microwavable tubs. Shelf life is a year and a half, which is pretty good for a complete meal, and are only $2 each. They don't require refrigeration. Menards has them on sale all the time. I take them in my lunch a couple times a week, and they are all pretty good.

 

[KateMTx]

I bought 75 of those Hormel white plastic bowl shelf life meals in assorted flavors, turkey with taters and gravy, chix with taters and gravy, and meatloaf with taters and gravy and beef roast with taters and gravy. I heard shelf life is really 3 years! All good but the beef/meatloafs are the best! I have a gennie for the microwave but hopefully they can be heated over hot water.

Also got lots of canned Kirkland beef, chili beef with no actual chili’s, lots of canned white chix , and 20 shelf life Dak hams, and 50 spams, and 100 canned tuna and albacores. Plus another 100 ugghh tasting Dinty more beef stew with veggies.

Meat should be a high value bartering item if shtf.

I have a stash of a lot of these things but not quite that much.

 

[Brent S]

I ordered a chest freezer right before this thing got started. Unfortunately it didn’t make it before the months long backlog. Now I’m just hoping my older one that’s full continues to work. It would be tough to try and cook and can a whole chest freezer full of food at once.