Originally Posted by Elkwonder
I will be returning to wyoming this elk season, and am ready for the most part. One thing that I have yet to figure out is since we will be backpackhunting this time, instead of haveing a large base camp, how do we cook the grouse and rabbits that we usually shoot while on the hunt. I would like to cook them over the open fire, but am unsure of the lightest thing to pack in to cook them over the flame. I guess I need like a heavy duty aluminum or stainless shiskobob stick or something. Does anyone have anything specific that they pack along with them for this?
What I like is to Carry a doubled Zip lock bag with some Fiesta Fajita seasoning for a dry rub
(It is lighter than a jar) and after skinning sprinkle some on the fresh meat and allow it to set
a little while.
Find a willow,Aspen or an Alder with small limbs(Green) scrape the bark off with your knife
and "slow" roast it over an open fire.
If done right it has a wonderful flavor and will be tender, And as they say will make you slap
I also carry a dry bread or biscuit mix and cook it the same way. (Without the fajita seasoning).
Lots of carbs and protein.
J E CUSTOM