CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-02-23
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- Eel 1
- Pepper 3 1/2 tbsp
- Salt 1/2 tsp
- Bannock 1
- Lard 1/4 cup
- Paprika 2/3 tsp
Instructions
First you must catch an eel. They are usually found at the bottom of fresh water rivers, streams etc. After you have caught the eel skin it and gut it. Then slice it up into long fat pieces, about 2 inches wide each. Fry the eel in deer fat- or any other kind that you have-until it’s a light brown color. Then season it with the pepper and salt. Now take the eel off the fire and wrap it up in the bannock. Melt the butter, then add the paprika and poor it over the Eel.
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