Squirrel Hunt - Primitive Cooking

Description

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Mitch, Mitchell, Alone, History, Channel, Survival, Nativesurvival.

Tags: outdoor,hunting,fishing,outside,hobbies,outdoor recreation,shooting sports,shooting tips,hunting tips

Video Transcription

Oh

Oh

this is missionary survival today when enjoy some squirrel stay tuned you

all right so I'm just pull up the fire I'm gonna get the stone nice and hot I'm gonna fry some squirrel oh yeah this is one nice and hot that's a nice back strap right here oh yeah

turn us around you

looking good

you know I really like frying on rocks because the fat any juices that come out stay right here you can see it underneath the meat helps it stay a little bit more moist improves the nutritional value and it also improves the taste of course now cooking on stones is very easy it's very intuitive the meat cooks that's touching the stone and the meat cooks what's facing a fire so you got two surfaces that cook this is nicely cooked right here this is slightly cooked you can see in front this isn't cooked at all so sometimes you have to rotate through the sides and you have to just work with the with the meat see what it needs so this is what this looks like here this is one of the back straps definitely on its way oh yeah this was real close I'll cook it a little more make sure that the thickest part of it is cooked all right so before I finish it off I put some seasoning on it this is some salt but I made from boiling down some ocean water Atlantic take a little bit of this speckle it on there same with the other rub it all in Nice before I put it up there I finish I'm putting the cut side the middle towards the fire let's check this one out oh yeah no it's amazing you guys gotta get a look at that oh it's beautiful alright I'm gonna put a little salt in there as well finish it off all right get these pieces just finishing up as well Roger we need still a lot of work still needs a lot of cooking right there so I'm going to cook this a little bit more let's start partitioning the meat off of it the smaller pieces all right time for the taste test grab a little bit of those backstrap

here we go nice beautiful piece mmm

Wow

thank you for your sacrifice brother so tender

mmm

that's up a natural seesaw really brings it to whole new realms Wow grab some more

on the backstrap - you a little too hot to eat I'll grab different one a little back strap

I mean just look at us bees bite into it it just it just falls apart oh man look at that

put a bit of crispy on the side Wow mmm hmm

that's delicious

that's real good what what

I'm braving it hmm

yep

get the salt in there yep just juicy tender white meat that just has its own flavor I definitely like that part of the chicken that is amazing all right just cut this guy up I'm going to loosely follow the muscle patterns that are already there

it's a nice little chunk see I just went with the grain on the side now this is pretty thick in the middle so I'm going to cut it in half there we go that's ready to be finished off and you can see it's slightly undercooked right in the middle so that's why I do that put that aside I'll put them all up at the same time so they all finish around the same time so I'm not interrupted while I'm doing this they'll finish in less than a minute probably alright so there's the bone right there that's what I cut along okay so I'm at the bone again where's what

here we go very undercooked on the inside cut down half as well see the problem is when you have thick pieces of meat the outside ends up getting way overcooked black and burnt and all that crispy way over closed before the inside cooks so fire tends to cook things pretty fast pretty hot just try to follow the bones I can it's right there

you can see I'm just following the bone another nice piece remove that bone I have another bone down here to fall I can call I meet out of Center

okay

cut that in half as well see I don't like to just put my animals up on a little spit and roast them over the fire everything gets dry and hard and crispy and then the insides really undercooked and then just kind of like pick at it and you try to eat you can on the outside as it cooks and I really just don't enjoy that it just seems like there's a lot of meat wasted that way and and it's just not all ready at the same time and and all of that you know so this is how I like to do things and that's the reason why so I'm just going on the bone the best I can it's not a good chunk I'll leave that just the way it is okay I'll go along the bone again on the other side just pulling meat away as I cut I like a chunk I'll cut that in half not too shabby tell us what I'm left with is the thigh to bones a third bone right there it's like one little snippet of meat right there that's left pretty much everything else is gone that's how I like it that was a little bit right here a little bit hiding from me haha got to get it all to do anything else is unacceptable because in a survival situation you don't want every scrap you can however just in a respectful way you have to do this you have to get every scrap you can because the animal died for you the least you can do is eat them take the pieces out of the thickest put them up front now I'm purposely keeping my fire small so that it will go out easy when I'm done it's on a big to-do it's on a big bonfire and on this big full foot tall problem to deal with it's just enough for the task I need it for my cooking a lot of meat not cooking for a long time so I've been keeping it small keep feeding it little twigs and that way it also turns into ash when it's done I don't have these big honking chard logs when I'm done it's all powder that way I can pour some water on it mix it up throw it around make sure it's safe make sure it's out and it leaves the smallest amount of trace as possible check this one up this is actually the first piece I cut off by side piece all right try it out mmm incredible

it's me just off the hook so good wow so missionary survival enjoy the rest of my squirrel appreciate views come to new sport see you guys a next one