Trappers Cabin Season 2 Part 5 Raccoon Meatloaf

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The Pathfinder School,Bush Craft ,Survival skills, Historical Lore, Primitive Skills, Archery, Hunting, Trapping, Fishing, Navigation, Knives, Axes, Fire, Water, Shelter, Search and Rescue

Tags: Bushcraft,Survival,David Canterbury,Dave Canterbury,Pathfinder,The Pathfinder School,Archery,Hunting,Fishing,Camping,Primitive Skills,Fire,Water,Shelter,Navigation,First Aid,Search and Rescue,Signaling,Prepper,Preparedness,Self Reliance,Survivability,The 10 C's,Knives,Axes,Saws,Bow Drill,Ferrocerium Rod,Ferro Rod,Tarp,Hammock,Canteen,Cooking,Longhunter,Trapping

Video Transcription

okay so we're getting ready to harvest some meat off of this raccoon to make food and there's one more set of glands I want to show you and I usually don't even mess with those unless I'm gonna cook the whole Coon because I cut the meat away from those glands all together and I leave the ones we talked about yesterday as well unless I'm gonna harvest those to make gland lower out of and this gland is right behind the knee right here and this calf muscle is over the top of that you don't want that calf muscle anyway

so you can trim the whole ham off of this thing from both sides very easily without ever getting near that calf muscle get most of the file off of it trim some of the fat down off of it especially after its cooled down this thing is hung overnight now so because it's hung overnight the fat is solidified it's really easy to shave it off in layers now we could render that fat down we've talked about that in other videos for everything from waterproofing gear dressing leather and things like that to our boots but what we're looking for is just this meat right here along this leg I want this piece of meat right here I'm gonna cut straight into it here take that and then I want this piece on the outside of the leg and again that gland is right behind that calf muscle so we're gonna stay away from that because down here's the meat we want alright so we're going to come up here on the front side I'm going to cut down into that right where the knees out and go straight down that bone all the way down carving that meat off and we can do that on both sides again stay behind it well behind that knee if I've got any large pieces of fat like this I'm gonna want to get those off the meat so I'll just come in there and basically fillet that down to get rid of most of that fat and just keep that good chunk of meat again this didn't have to be too small because we're gonna grind it up anyway how'd you really keep some hand sanitizer around a nice big bottle of that's what I used to disinfect the tops of things wipe them off really good just dry it with a paper towel or rag it you can wash ready for the next time okay once we get our meat ground up we're going to just take some roasted garlic and herb mix it into the meat needed up in there really good and then we're gonna let this meat sit for a little while while we're making other fixings for the meatloaf stay with it okay the next step in the process here is we're going to heat up about a half a cup of water then we're gonna take and add that 1/2 a cup of water just a couple of spoonfuls and I like to measure things by the spoons I have on hand so I don't say tablespoons teaspoons I'm saying a cooking spoon all right and so I've got a cooking spoon I'm gonna put two of the vegetables think of that water and the owners we're doing that is to hydrate those soup green vegetables once we get them hydrated we're gonna drain them off and then we're going to mix that into our meat okay now we've got our feet here we've got our vegetables rehydrated and now we really want to skim off most of the juice and just mix the vegetables into our meat so I'm just going to take these vegetables out a little bit of time and strain them off on the side put them into meat and this is carrots onions greens celery things like that Oh things you'd find a normal meatloaf really and we don't need to overdo it just give what we need and then we're going to take that and mix that all together okay the next step on this is really gonna throw some people off you've got this bush pot that's got these folding handles on it these larger bail handles on the Gentoo pot and I'm gonna go to the other side of this thing if I can but these bail handles fit right over the top of that burner and lock into it so what you're gonna do is you're going to drop it down inside here and lock those bail handles right onto that burner just like that and that's going to steady your pot so that it won't move on you then you're gonna put your thinking rack in there okay now your pot is going to be steady in there with contact on that burner and contact on this rock then we're going to take our meatloaf we're going to put it right in our oven just like that okay once we've got that taken care of now we can put the lid on our oven just like that okay so what we need to do now is we've had about 40 minutes ish the cook time so what we're gonna do now is I've moved the pot over because I was making coffee a second ago but I think what we're gonna do is check our test just working how many thermometer rounds really good you can obviously stick it through this hole in the bush pot to check the temperature inside your makeshift oven but it's also a good thing to have that available

you see I just pulled that lid off of there and the way those folding handles on that Bush pot flop around that burner on this thing it makes it a perfect little oven for this camp stove so now I'm just gonna pull this thing out a little bit here piece a lot of five stick a thermometer in our sea water we're looking for about 160 we're there we're actually at about 170 right there let's check back in the middle here see we're at

yeah we're hot back there - so we're cooked

we're over 160 degrees in the middle of this thing so we are cooked now for the coop DeGraw what I'm going to do is I'm going to cook this for about 10 minutes longer what I'm going to do is I'm going to add a small glazing for this meatloaf stay with me okay I'm gonna pull this dude out for just a minute here you guys can see what it looks like there and I'm going to put a little bit of honey right on the top just like this to give it a little bit of a honey-glazed I'm going to cook it for about another five minutes in there like that

then we'll be ready heat well I tell ya not the only thing left to do now it's taste test this bad boy see what we got good cup of coffee meat looks good huh get some root stick and food right a lot of people ask you what this tastes like what does raccoon taste like was different animals taste like him really if you cook it right I mean each animal has its own individual flavor but if you cook it right and you cook it with other seasonings it's not gonna you're not gonna go tell them much different from normal table food you chew every day and this has got a little bit more of a grainy texture to it I guess

then a meat look like you'd have in the house it was made from a beef cow but it's a little drier meat aren't you tired right now it's every bit as good if not better and it's really really good for you you know you got to think about lots of people talk about hunting rabbits and squirrels and blah blah blah and who then will don't have that with a battle so if you want to sustain yourself with food you're gonna have to get fatty animals and raccoons have a ton of fat they're nice dark red meat and you're just a great great food animal very very underrated in my opinion

I can always I can even wanna fuck green it's good

we had about 45 minute time on that maybe 50 if you add the glazing time but it's amazing for sure guys I appreciate you a married day for this video on how to make a raccoon meatloaf in a bush pot on a campout lots of lots of combinations of things making do with what you have there but it's easy to do and that's part of smoothing smoothing it is going out in the woods and having fun going out to the cabin having fun if you're roughing it you're doing something wrong you should be smoothing this is what I call smoother I appreciate your views appreciate your support

I thank you for everything we do for our school for a family for business I appreciate anything you do for all of our sponsors instructors affiliates and Friends

I'll be back another video as soon as I can thanks guys