What Did Mountain Men Eat?

The mountain men of the American frontier—fur trappers and explorers active from roughly 1800 to the late 1840s—were renowned for their rugged independence, survival instincts, and deep knowledge of the wilderness. These men spent months, often years, deep in the Rocky Mountains and other remote regions, far from settlements and supply posts. Consequently, their diet was shaped by necessity, availability, and adaptability. While they lacked the luxury of consistent or balanced meals, they developed a deep reliance on the land and developed strong preferences for certain foods when available.

Buffalo, Elk, and Venison

Meat formed the core of the mountain man's diet, with bison (buffalo) being among the most prized game. A large animal like a buffalo could provide hundreds of pounds of meat, fat, and organs, which were essential for sustenance during the harsh winters. Elk and deer (venison) were also favorites due to their abundance and taste. These meats were often roasted over open fires, boiled in kettles, or dried into jerky for storage.

Mountain men valued the fat of these animals just as much as the meat. In fact, many preferred "boss" buffalo (older males with heavy fat deposits) because the fat could be rendered into tallow or eaten directly. Fat was a rare and necessary source of calories, especially during cold months.

Beaver Tail and Other “Delicacies”

Beaver was not just the cornerstone of the fur trade; it was also on the menu. While the meat was edible, the tail was considered a delicacy. When cooked properly, beaver tail provided a gelatinous, fatty treat that mountain men cherished. Other unusual but favored items included the marrow from animal bones and the liver, which were consumed fresh after a kill.

Pemmican

Perhaps no food was more iconic or universally appreciated among mountain men than pemmican. A legacy of Native American ingenuity (especially the Plains tribes and the Métis), pemmican was a mixture of dried meat (usually buffalo), rendered fat, and occasionally berries. Lightweight, calorie-dense, and shelf-stable, it was ideal for long treks and winter storage. Mountain men often acquired pemmican through trade with Native tribes or Hudson’s Bay Company posts.

Wild Foods and Foraging

When meat was scarce or while traveling through less game-rich regions, mountain men foraged for wild edibles. Berries (such as chokecherries, serviceberries, and wild strawberries), nuts, and roots like camas or wild onions supplemented their diet. They also learned from Native American tribes how to identify edible plants and medicinal herbs.

Coffee, Sugar, and Alcohol

Despite their rugged lifestyle, mountain men had strong cravings for a few luxuries. Coffee and sugar were top priorities when visiting trading posts. A pot of coffee, even made with river water and boiled over a smoky fire, was a daily ritual. When available, flour was turned into simple biscuits or “ash cakes” baked in coals. Alcohol, especially whiskey, was consumed in large quantities during rendezvous or when accessible, though it was a luxury rather than a staple.

In short, the mountain man's favorite foods were rooted in practicality: meat, fat, and whatever the wilderness—or a fur trade post—could provide. Their culinary preferences reflected a life of endurance, improvisation, and appreciation for the rare treat.

To learn more about the lives of the mountain men, check out the link to the History At The OK Corral episode "Mountain Men vs. Blackfoot Warriors : The Montana Ambush”, linked below: