Hunter's Stir Fry

Hunter's Stir Fry

An easy wild game or lean beef stir fry meal to cook and dehydrate at home with quick prep on trail. Totally delicious, nutritious and satisfying!

Serves: 2

Ingredients:

• 1/2 to 1 lb. Elk steak,venison or very lean beef, sliced very thin
• 1 Pasilla chili,sliced in thin strips
• 1 Red jalapeno, sliced in thin rings
• 2 Shallots, sliced
• 2 Cloves garlic, minced
• 1/4 Head broccoli,trimmed to florets
• 1 Carrot, julienned
• 4 Tbsp Olive oil
• 1 Package Stir Fry Seasoning Mix
• 2 Tbsp Kecap manis(Indonesian Sweet Soy Sauce), optional
• 1 Cup Instant rice
• 1 Cup water

At Home:

Brown elk in oil in wok or a large skillet.

Then add all vegetables, stir fry about 5 minutes on high.

Reduce heat, add mix, kecap manis and water.

Bring to boil then reduce heat a cook until sauce thickens and veggies are cooked.

Spread in thin layer on parchment paper in dehydrator.  Dehydrate 8-10 hours until dry.

On the Trail:

To each cup stir fry add 1 cup water. Let stand 10 minutes.  Bring to boil, then remove from stove. Cover and cozy for 10 minutes.

Cook rice separately.  Serve over rice, enjoy.

Additional Comments:

Bring fresh chilis if you want an extra "chili fix".

Oat Bark Recipe

Oat Bark Recipe

Hello ,,

Some backpackers like to wake up and hit the trail without cooking up a pot of oatmeal. It’s easy to cook and dehydrate oatmeal at home and turn it into oat bark. Oat bark is crispy, but still chewy. While you’re chewing it, the flavor of the fruit you added to it releases onto your taste buds. It’s the equivalent of a bowl of oatmeal that you can nibble on while you knock-out your first mile.

Oat bark also makes a tasty ingredient in trail mix with the simple addition of nuts and dried fruit of choice. Some chocolate pieces would certainly round out the mix.

Simple Trail Mix: Oat bark with nuts and cranberries

Oat Bark Recipe

Servings 1

Ingredients:

• ½ Cup Old fashioned rolled oats
• 1 Apple cut into pieces
• 1 Tbsp Raisins
• 1 Tbsp Maple Syrup (or brown sugar)
• ½ tsp Cinnamon
• Pinch Salt
• 1 Cup water

Preparation:

Combine all ingredients in pot and bring to boil for two minutes. Reduce heat to simmer for five more minutes and then turn off stove. Let pot sit covered for ten minutes.

Allow oatmeal to cool and then run through a blender until smooth.

Spread thinly on dehydrator tray covered with non-stick sheet.

Dehydrate at 135° F for approximately eight hours.

After six hours, the bark should be dry enough to flip over and finish drying without the non-stick sheet.

Break dried oat bark into pieces and store in a jar with tight fitting lid until ready to pack.

This recipe yields 1½ cups of oat bark which would be one large serving of oatmeal or could be divided up and added to trail mix recipes.

If desired, oat bark can be turned back into oatmeal on the trail with an equal quantity of boiled water and a little vigorous stirring.

Variation: Works well with a banana instead of an apple. I used sugar in place of maple syrup, omitted the raisins, and added a tablespoon of fresh lemon juice.