Saturday, 10 February 2018

And a partridge in a... PIE

Well the last partridges of the season didn't stay in the freezer long. Six partridge breasts, a pound and a half of sausage meat, a large onion, half a pint of gravy and some puff pastry made a lovely sausage and partridge pie for dinner today.

Monday, 29 January 2018

Game Curry Recipe

4 pairs of partridge legs and thighs
2 pairs of pheasant legs and thighs
1 pair of duck legs and thighs
1 pair of goose legs and thighs
1 jar aldi thai green curry sauce
250g natural yoghurt
2 big handfulls of spinache
2 large peppers sliced
250g Baby sweetcorn

With rice this was plenty for a dozen people yesterday.

Saturday, 27 January 2018

Breakfast in the woods

Roe deer liver, bacon and eggs a proper start to the day.

For those interested in wild food I've started posting foragers diary post on the bushcraft education blog again. Each month there will be an update on the wild food available at that time of year, how to ID it and how to cook it. Check it out

Thursday, 18 January 2018

Converted to wild food

Foragers diary started as a regular series on the Bushcraft Education blog and you will find monthly wild food posts there which will provide a bit more detail than these 'micro posts' as well as ID tips and foraging advice. The bushcraft education blog also features posts from other writers but the posts here on the foragers diary are all by me except today, Martin Guy a regular contributor to the Bushcraft Education blog talks about a recent convert to wild food:

If there is one thing I enjoy more than almost anything, it’s teaching someone about living in the countryside and harvesting food from a carefully managed and renewable source. So when a friend and colleague Alex expressed an interest in trying some venison, I was only too pleased to deliver a sample pack of Muntjac loins, along with a few thoughts on how it could be prepared. I needn’t have bothered! Alex is no novice to kitchen experimentation and he prepared a sumptuous looking dish if Muntjac loins cooked, in his own words; “like a good steak”, not overdone and served with some new potatoes cooked in pork fat. This man knows how to live! As it was his birthday treat to himself, he didn’t feel the need to share but looking at those pictures, you just know there would have been a queue to try this culinary master piece, look at the pictures and judge for yourselves, my taste buds went to automatic standby mode just looking at the pictures.

Enjoy the countryside!
MG

Wednesday, 10 January 2018

Scarlet elf cups

A bit of foraging in a damp mossy woodland yielded some scarlet elf cups and winter cress leaves. Combined with a bit of cream cheese or pickled beetroot or chutney they make a delicious treat. My daughter thinks they might be the kind of thing fairies would eat so she loves them.

Monday, 8 January 2018

Christmas is gone and the goose has been eaten

I gave away a few goose crowns to family members in the lead up to Christmas. This is one of the meals that was made from them.

Friday, 5 January 2018

Scarlet Elf Cup Reconnaissance

I've spotted a good patch of scarlet elf cups in the woods nearby earlier today but it's too dark to go and pick them now. I'll post un update next week once I've had a chance to pick some and show you what I've made with them. I'm looking forward to it they are tasty.