Tuesday, 17 October 2017

Roadkill apples

We collected some apples from a few roadside trees the other day, it was a fairly motley assortment; some looked like russets, some were crab apples and there were a few other varieties too. We juiced them up and spiced them with some cinamon, cloves and star anise, sweetened with honey and drank it by the fire. We'll be making more for Christmas.

Sunday, 15 October 2017

Sunday dinner

As well as the pheasants prepared in yesterdays post we had some other birds to prepare, the goose breasts have gone into the freezer ready for Christmas while the rest was reserved for todays dinner. 
Carrots, swede, onions, green lentils and pearl barley along with the meat which had already been fried in a dusting of flour went into the slow cooker with a couple of pints of stock.
A few hours later it was ready to dish up

Saturday, 14 October 2017

I am not a pheasant plucker...

It's pheasant season now, it opened on the 1st of October so a lot of the meat we eat between now and February will be dependant on the succuess of the various shoots Im involved with. Duck, goose, partridge and other game will put in an appearance too. Plucking birds though is a terrible bore so we have a better method. 

Expose the breast of the bird, the skin isn't strong and can be split over the breastbone with just your thumbs.
Then take a sharp knife and remove each breast. The legs are next; dislocate at the knees before going through the skin and tendons with a knife then dislocate the hips and peel off the skin. You might not get a picture perfect roast bird but it saves a lot of time and all the feathery mess of plucking. 

Check back tomorrow for details of a pheasant based Sunday meal.

Thanks to Martin Guy for the pictures and for teaching me to prepare birds this way when I was a lad.

Monday, 9 October 2017

Foraged Sunday Dinner

The parasol mushrooms, and sweet chestnuts that acompanied some recently harvested venison (see the recent butchery post) for yesterdays Sunday dinner were harvested less than two hours before they were eaten. Delicious; and the children love helping with the foraging.

Thursday, 5 October 2017

Jams and jellies

Rosehip and blackberry jelly all ready for our winter stores and some for sale soon.

Tuesday, 3 October 2017

Butchery

One red deer haunch and one backstrap yielded all this meat. Thats why you have to be a 'hunter-gatherer', gathering on it's own just isn't enough sometimes. There are many, many delicious meals here for my family.

Tuesday, 26 September 2017

Teetotal fungi

This time of year sees the ink caps starting to spring up. I had a few shaggy ink caps for supper one night last week. The topic of this post is the common ink cap, a gray conical shaped fungi rather than it's pure white, shaggy and more domed cousin. Both decay into inky black mess after just a day or two and need to be spotted and plucked quickly if they are to be eaten.

The funny thing about the common ink cap is that it can't be eaten with alcohol so no drink with your meal or used in cooking the meal, some would recomend abstaining for three days before and after eating these particular mushrooms. I don't drink so I can eat as many of them as I want. The poison they contain is called coprine and actually gives its name to the fungi which bares the binomial name Coprinopsis atramentaria. Due to is poisonous effects on those with alcohol in their system it is also known as tipplers bane.

Now that I have started releasing content onto the Bushcraft Education blog again you can expect a post in the bush science series on the common ink cap.