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  • 11/10/2003
  • WildlandFire.com Team
  • 0 Comment

Awww, Aaaab! You’re squashing my creativity. Okay:

Brown two pounds of red meat (beef, venison, elk) cut into 1 1/2 to 2″ chunks.
Blanche two cups of pearl onions
Cut four carrots into largish chunks.
Cut 1/2 pound of pepper bacon into 1/2 strips, shortwise.

Put all of the above plus 1 cup of mushrooms and 2 cups of red wine in a large pot, and cover with 1/2 beef broth and 1/2 water.

Additional options: Red chile powder, garlic, potatoes, black pepper, a bay leaf, tarragon, Northwoods seasoning.

Stew until meat falls apart when poked vigorously with a fork (Nerd is a firm believer in the drama of cooking). Then refrigerate over night, and remove solidified fat off the top with a slotted spoon, reheat and eat.

Here’s one that actually came into being on the fire line: 100% Slope Posole

1 can hominy
1 can or package whole kernel corn
1/4 pound teriyaki beef jerky (trust me!)
Red chile to taste

Put corn and hominy in a GI mug or camp pot, with enough water to keep it from burning. As it heats over the nearest burning stump-hole, shred jerky into the pot, then allow to stew until jerky is soft. Add red chili until guinea pigs (I mean crewmate taste-testers) complain…with good chili, this should take about four table spoons. When tasty, scarf. It should be sweet-salty and spicy enough to wipe out the taste of charcoal, and it’s got the carbs and the protein for long nights…plus whatever crawled into it while it was cooking.

Nerd on the Fireline

Thanks Dudette. Added them to

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