Most Americans have an aversion to eating dogs, cats or horse meat while they don’t give a second thought to eating a piece of chicken, beef or pork. It’s also a culinary taboo to eat vermin like rats and groundhogs, but many people eat other rodents like rabbits and squirrels. Cultural culinary taboos have nothing to do with nutrition and if you can “unlearn” them a wide variety of new potential protein sources is available to you. If you have trapped a nice juicy rat or if Fido and Tabby aren’t performing a vital task like protecting your food larder, garden or hen house you may find the recipes in this section of interest. When the survival of your family is at stake, you will find that these recipes can be used for another type of proteins as well such as deer, elk, raccoons or marmots your pick. You will be surprised what one will do when life is on the line.
- 1 cat, 2 to 3 pounds
- 1/2 GI canteen cup flour
- 2 GI mess kit spoons paprika
- 1-1/2 GI mess kit spoons salt
- 1/4 GI mess kit spoon pepper 1
- GI canteen cup shortening
Cut cat in serving pieces: blend flour, paprika, salt and pepper in a clean container. Shake 2 or 3 pieces of the cat at a time until well coated with flour. Save any leftover flour for gravy. Heat shortening in a heavy pan place cat pieces in pan and brown slowly on all sides. Cover and cook slowly until the cat is tender. Uncover about 15 minutes to crisp cat.
- 1 small cat
- salt & pepper
- aromatic spices such as bay leaves, juniper berries or lemongrass (use what is available)
- 5 garlic cloves
- 2 oranges, peeled and halved
Dress and clean the cat, leaving the fur on. In the stomach cavity (which should be patted with salt and pepper) place the peeled oranges, peeled garlic cloves, and aromatics. Tie the cavity closed or pin closed with little wooden skewers, threaded in and out of the soft belly skin. Coat the whole animal with clay. Do several coats, so you have a good shell formed. Put in a hole with hot coals at the bottom and pile hot coals on top of the clay cat. Throw a blanket of banana leaves (or other green vegetation) over the hole. Let bake for 2 or 3 hours while you are tending to other things. The fur will come off when you strip the clay away.
Baked Dog DiRocco
- 1 small dog
- 10 bay leaves or any aromatic spice
- 1 onion
- 1 pod hot red pepper
- 1 GI mess kit spoon salt black pepper
- 3 slices bacon
Soldiers who server in Vietnam offers a good tip on selecting the best dog for cooking. He says the Vietnamese judge how tender the dog will be by color; a white dog is best, brown second best and lastly a black dog. Skin and clean dog. Remove the glands from under the legs (they have a strong taste, though they are not harmful if eaten). Cut into sections. Put pieces in a pot. Add bay leaves or aromatics, then onion, red pepper, and salt. Cover with cold water.
Cover pot and boil gently for 30 minutes. Drain meat and discard water and seasonings. Cover again with cold water and boil for 1 hour. Again pour out the water and drain. cover dog with cold water for the third time and cover pot. Boil gently until tender, about 1 hour. Drain. Put the dog in a pan. Season with plenty of black pepper and salt if needed. Cover with slices of bacon or fat pork. Put in a clay oven or a covered pan placed in hot coals and covered with coals. Bake for 1- 1/2 hours. Make gravy with pan juices.
Dress dog, removing any glands from under the legs. Take off all fat, if any. Cut into serving pieces and parboil in salt water for several hours until tender. Place on spit or grill and pour your favorite sauce recipe over the pieces. Grill, turning as needed to brown evenly. Baste with sauce throughout cooking. (improvised sauce: mix a GI canteen cup of tomato sauce or juice with a GI mess kit spoon of garlic powder, two GI mess kit spoons of worcestershire sauce and a dash of pepper)
Bunker Beef Curry
- 2 cups boned bunker beef (any meat on the hoof that you find down in your bunker; usually rats)
- 1/4 cup flour
- 3 large onions, sliced
- 4 tbsp. butter or oil
- 1 cup boiling water
- 1/4 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1 cup tomato juice
Sprinkle the “beef” with seasoned flour. Cook “beef” and onions in butter or oil until brown. Add water and spices and bring to a boil. Cover pan simmer for a couple of hours until “beef” is tender. Stir in tomato juice. Serve with rice. Any condiments such as coconut, raisins, nuts or chutney which are available can be sprinkled on top of Bunker Beef Curry on rice.
Barbecued Bunker Beef
- 4 cups cooked bunker beef, boned
- 1/4 cup vinegar or wine
- 1/4 cup sugar
- 1/2 cup butter or oil
- 1/2 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 2 onions, peeled and sliced
- 1-1/2 cups water
- 4 tbsp. mustard
- 1 tsp. salt
- 2 slices lemon
- 1 cup catsup
- 3 tsp. worcestershire sauce
Steam enough “beef” to make four cups, pulled from the bone. Set aside to cool. Combine vinegar or wine with sugar, butter or oil, peppers, onions, water, mustard, salt and lemon slices in a pan. Bring to a rolling boil. Add catsup, Worcestershire sauce and “beef”. Simmer for 15 minutes. Serve over bread or rice.
- 2 medium rats, dressed (cut off heads, paws and tails)
- 4 slices bacon, diced
- 1 onion, chopped
- 1-1/2 cups toasted bread cubes
- 2 tbsp. minced parsley
- 1/2 tsp. celery seeds
- 1/4 tsp. sage
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup bouillon (1 cup water, 1 bouillon cube)
- 1 8-ounce can tomato sauce
Saute bacon with onion until onion is tender. Mix in bread cubes, parsley, celery seeds, and sage. Season rats with salt and pepper. Stuff each rat with stuffing. Tie rats closed with strings by wrapping around bodies. Place in pan and pour bouillon over roulades. Cover pan and simmer 45 minutes to 1 hour or until rats are tender. Add tomato sauce and cover the pan again. Cook for 30 minutes more.
Jane Fondue or Meat with Red Sauce
- 3 pounds meat (beef, pork, horse, monkey, water buffalo, dog, cat … any red meat)
- 3 cups cooking oil (any kind)
- Red Sauce (see next recipe)
Cut the meat into 1-inch cubes and set at room temperature for about 30 minutes. Fill a pot 1/2 full with cooking oil and heat to 375 degrees (meat will brown quickly when oil is heated properly). Place cubes of meat on sticks and cook in oil for 10 to 30 seconds until browned. Dip into Red Sauce. Note: If fowl is substituted for red meat in Jane Fondue recipe, be sure to use only the left wings of the chicks.
- 1 8-ounce can tomato sauce
- 2 tbsp. brown sugar
- 1/2 cup steak sauce (or your favorite bottled steak condiment)
- 2 tbsp. cooking oil
Combine all ingredients in a saucepan and heat thoroughly.
Hopefully the recipes in this “Militia Cookbook” will give you some ideas on how to prepare meals from your stockpiled staple foods during an emergency so you won’t have to choke down plain uncooked flour and break your teeth on dry.