Recipe of the Week
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Recipe of the Week
All content, pictures, text, formats, etc is protected under copyright law.  ©  Arctic Toboggan 2010
Five Spice Roasted Grouse

An easy butter sauce made with convenient and delicious ingredients.  A great way to season fresh grouse. 

Butter, gently melted                  75 ml
Brown Sugar                              15 ml
Sesame Seeds, toasted              30 ml
Sesame Oil                                 15 ml
Chinese Five Spice seasoning    10 ml
Salt                                              5 ml

Grouse                                        2

Slowly melt butter and brown sugar in a small camping spice container.  Add the next four ingredients, cover and shake well.  Store in the fridge until the camping trip. 

Quickly pluck the grouse and carefully eviscerate and clean it.  Loosen the skin, being careful not to rip it.  Spoon half of the butter sauce under the skin and in the grouse cavity. 

Have a thick bed of coals ready, with very little or no flame.  Put the birds on a spit or grill and turn occasionally, keeping them blocked from the wind while cooking.  When almost fully cooked, slowly spread the remaining half of the butter mixture over the skin, allowing it to caramelize on. 

There is nothing quite as tasty as a delicious, gourmet meal, served up on a tin camping plate. 

©  Arctic Toboggan July 4, 2010
Strait From the Dog's Mouth


"Spending a week with an experienced woodsman is worth a lifetime of trial and error."
Sweet and Spicy Whitefish

Brown Sugar                              100 ml    1/3 Cup
Red Pepper Flakes                        5 ml     1  tsp
Coarse Salt                                   5 ml     1  tsp
Lemon Juice                             5-10 ml    1-2  tsp

First mix the brown sugar, red pepper flakes, and course salt, then slowly stir in the lemon juice until the mixture becomes a paste.  Store in the fridge until the camping trip. 

When the fish is almost fully cooked, begin spreading the paste on thin.  The sugar will quickly melt and caramelize on.  Keep turning the fish until both sides are coated. 

©  Arctic Toboggan July 4, 2010
Grilled Perch

If you like pan fish, you'll love this recipe. 

Margerine/Butter                           60 ml    1/4 Cup
Soy Sauce                                    15 ml     1  tbsp
Pepper                                         1.5 ml     1/4  tsp
Favourite Spice Mix                       5 ml     1  tsp

I am a huge fan of being prepared ahead of time.  So I simply mix the butter, soy sauce, pepper, and spice mix and store in the fridge until the camping trip. 

Grease the grill with a bit of butter or margerine, lay on the fillets and brush on the mixture.  Turn the fish after about 2 minutes and spread on more of the mixture on the other side.  In a couple of minutes turn the fish again and they should be done, depending on the thickness of the fillets.  I usually top it off with whatever happens to be around.  In the picture above I used some onion, lemon, and some sprigs of alfalfa.  Alfalfa flowers are very sweet.  This makes a quick and tasty shore lunch, so I can get back out fishing. 

©  Arctic Toboggan July 20, 2010
S'mores

S'mores are a great way to top off any camping meal.  They are fun to make and who can resist this delicious combination.

Graham Crackers                          16
Large Marchmallows                      8
Milk Chocolate Bar                         1

Toast a marshmallow over the fire.  When it is ready, place it with a piece of chocolate between 2 graham crackers and smoosh.  It does not get any simpler than this!  Just be careful not to burn your mouth on the hot marshmallow.

©  Arctic Toboggan August 8, 2010
Campfire Pancakes

These delicious pancakes are a real treat out on the trail, but they need to be made early in your trip as the wet ingredients need to stay cool until they are used.

Dry Ingredients:
All purpose flour     125 ml1/2 cup
Whole wheat flour  125 ml1/2 cup
Baking powder                          5 ml1 tsp
Baking soda                              1 ml1/4 tsp
Salt      1 ml1/4 tsp

Wet Ingredients:
Beaten egg 1
milk  220 ml7/8 cup
vinegar      30 ml2 tbsp
cooking oil        30 ml2 tbsp

Before leaving on your trip, mix all of the dry ingredients together in a strong Ziploc bag and mix all of the wet ingredients together in a small watertight container.  When it is time to make your pancakes, simply pour the wet ingredients into the Ziploc bag with the dry ingredients, seal the bag and mix well.  Cook the pancakes on a well oiled frying pan over an open fire or try using one half of a campfire sandwich cooker to cook one pancake at a time.  (Kids love cooking their own pancakes, and the long handle of the sandwich cooker keeps them at a safe distance from the fire.)

©  Arctic Toboggan August 12, 2010
Campfire Bannok

All purpose flour     125 ml1/2 cup
Whole wheat flour  125 ml1/2 cup
Baking powder                          5 ml1 tsp
Salt      1 ml1/4 tsp
Milk powder                              1 ml1/4 tsp
Enough water to make a thick dough

Mix all of the dry ingredients together in a Ziploc bag or small container.  When ready to cook, add just enough water to make a stiff but still gooey dough.  Wrap small amounts of the dough around the end of a stick (a short 'Y' at the end of the stick works best) and slowly cook the dough over an open fire.  Be careful not to cook the bannok to close to the flame or the outside will burn before the inside is fully cooked.  Peal the cooked bannok off of the stick and enjoy with beans, soup, or just with some butter or maple syrup.

©  Arctic Toboggan August 19, 2010
Sesame Sole


A very delicious yet incredibly simple recipe that
goes well on any type of fish!


Salad Oil                               60 ml      ¼ cup
Toasted Sesame Seeds         30 ml      2 tbsp
Lemon Juice                         30 ml      2 tbsp
Salt                                         2 ml       ½ tsp
Pepper                                  dash


Mix all of the above ingredients together in a small bowl. Place sole fillets in a wire camp cooker.  Generously spoon sauce over one side of fish, let sit for a moment then place camp cooker approximately 10cm (4”) over hot coals with the sauce covered side down.  Cook over coals for 3-4 minutes then generously cover the top side of the fish with sauce and flip, cooking for another 3-4 minutes (or until fish is done) .


©  Arctic Toboggan September 7, 2010
Photo Contest
Stuffed Hare

You'll never wonder how to spice up your wild rabbits again!


Dried Bannock                         1 l         4 cups
Chopped Onion                    425 ml     1.5 cups
Chopped Celery                   250 ml      1 cup
Butter                                     60 ml      4 tbsp
Pepper                                     5 ml       1 tsp
Italian Herb Seasoning            2 ml       ½ tsp
Basil                                        2 ml       ½ tsp


Mix the bannock, onion, and celery.  Melt and drizzle the butter over the mixture, then add the spices.  Toss all of the above ingredients until well mixed. Stuff the rabbits and bake for 45 minutes at 350 in an oven or make sure to have a good thick bed of coals and pile the coals under and around the pan.  Uncover and bake for another 45 minutes, adding a splash of water if needed. 

©  Arctic Toboggan September 15, 2010
Mustard Cornmeal Fish Fry

This has got to be one of the simplest yet most delicious recipes for frying fish out on the trail!

Spread 1 cup of cornmeal on a plate, generously cover the fish fillet in mustard then roll in the cornmeal.  Melt some butter in a frying pan and then add the fish.  Fry until nice and crispy on both sides.  Makes about 6 fillets.


©  Arctic Toboggan September  25, 2010
Grilled Ham and Cheese

This is a classic standby!  Often used by anyone from the Boy Scouts to Royalty.  It is so simple that children often enjoy the task of cooking their own. 

Just make your Ham and Cheese sandwich anyway you like it best.  Butter the outside and pop it in the iron, or on the grill.  Flip it often and soon the cheese will melt and the sandwich is ready. 

©  Arctic Toboggan October 26, 2010
Duck Rice

This is perhaps the most tender wild duck I have ever eaten.  In the autumn our thoughts turn to duck hunting, and duck recipes.  I stumbled upon this recipe long ago when planning a menu for a mountain climbing expedition.  Because of the high altitude and the task of carrying fuel, the use of a pressure cooker pot became an indispensable addition.  I quickly realised that food cooked in a pressure cooker, cooked faster and became very tender, so I adapted several wild game recipes to the pressure cooker, and it worked magnificently.  Some wild game birds like duck can be extremely tough and chewy, but when cooked over a fire in a pressure cooker, it becomes as tender as a thanks giving turkey and falls right off the bones. 

Simply dress your fresh shot ducks and stuff them into the pressure cooker, add a couple of cups of water, and cook for half an hour, then let cool.  Take the meat off the bones and cut it against the grain.  Put the meat back into the pressure cooker and add your favourite spices.  (do not oversalt)  Cook at full pressure for another half hour.  Pour it over your favourite side dish, like rice, and enjoy.  The meat will be extremely tender and delicious. 

©  Arctic Toboggan November 8, 2010
Shrimp Alfredo

A very easy meal for two that brings a touch of gourmet to the trail.

2 Cups cooked bow tie pasta
1 Cup raw shrimp (use cooked if going to keep out of the fridge for more than 12 hours before cooking)
½ Cup cooked broccoli
½ Cup cooked carrots
½ Cup cooked red peppers
1 Cup alfredo sauce

Mix all of the ingredients together in a pot, cover, and place on a rack over the coals.  Bring to a simmer, stirring occasionally.  Simmer for 10 minutes or until shrimp is fully cooked.


©  Arctic Toboggan December 4, 2010
Chicken Florentine

Here is another gourmet meal that can be cooked in minutes and enjoyed out on the trail.

1 Cup white wine and parmesan cheese sauce (you my use a store bought sauce or try this simple
recipe:  3/4 cup cream, 4 tbsp white wine, 2 tbsp grated parmesan cheese, 1 tbsp butter, salt
and pepper to taste)
2 cups cooked farfalle pasta (or bow tie pasta)
2 cups grilled chicken breast sliced
½ cup cooked spinach

Mix all of the ingredients together in a pan and heat over the fire until the sauce comes to a boil.  Remove from the heat and enjoy a hot gourmet meal just about anywhere.


©  Arctic Toboggan December 11, 2010
Chicken Parmesan

This is one of my favourites, and it is one of the simplest too.

1 cup pasta sauce (whatever is you favourite kind)
15 precooked chicken nuggets
2 cups cooked penne rigate pasta
1 tomato, diced
¼ cup grated parmesan cheese
4 slices mozzarella cheese

Stir all of the ingredients, except for the mozzarella cheese, together in a covered frying pan or sauce pan and heat over a low fire or coals, stirring occasionally, until the chicken nuggets are heated all the way through.  Remove from the heat and place the mozzarella cheese slices on top of the mixture and replace the cover until the cheese is melted.  Serve and enjoy!

©  Arctic Toboggan January 15, 2011
Mango Salad

For a lighter, yet tasty meal out on the trail, prepare this salad ahead of time and pack it in a cooler bag until you are ready to enjoy.

2 c cubed pork
2 c diced mango
1 c sliced onion
1 c chopped celery
4-6 c chopped lettuce

Dressing:
¼ c lime juice
3 Tbsp cooking oil
1 tsp prepared mustard
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
2 Tbsp basil

Cook pork, add first 5 ingredients to large bowl and toss. Stir together the dressing ingredients in a cup, pour over salad as desired. For a vegetarian salad, replace pork with cooked kidney beans.

©  Arctic Toboggan February 19, 2011
Classic Beef Stew

Nothing warms the belly while out on a cold trail like a nice hot, steaming bowl of beef stew!

2 c cubed beef
2 c diced potatoes
1 c diced carrots
1 c sliced onion
1/2 c chopped celery
1/2 c Worcestershire sauce
1/2 c tomato paste
1/2 c water
1/2 tsp salt
pepper to taste

Combine all of the ingredients in a cast iron dutch oven and place over medium coals.  Let simmer for 1 hour or until beef and vegetables are fully cooked.  Serve and enjoy.  This stew can also be cooked and frozen and then just thawed and heated on the trail!

©  Arctic Toboggan April 2, 2011