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Saturday, 23 December 2017

A morning stroll

A short walk yielded not only a pheasant for dinner but a big bundle of mistletoe to decorate the house with ready for Christmas.

Thursday, 21 December 2017

Tuesday, 19 December 2017

Guests for dinner

We had family around on Sunday so we shared our surplus of pheasant with them. Not only did we distribute six goose crowns amongst our relatives ready for Christmas dinners but we had a delicious meal of pheasant and pigeon with roast vegetables.

Friday, 1 December 2017

Pheasant and Wild Mushroom Carbonara

Todays dinner with wild ingredients; one pheasant, some spagheti, a jar of carbonara sauce and about 750grams of blewits and horse mushrooms fed the whole family. We've got plenty more mushroons left to cook in the camp kitchen tomorrow as well 😋

Wednesday, 29 November 2017

Monday, 27 November 2017

A Typical Sunday Dinner in Pheasant Season

Roast pheasant for Sunday lunch was delicious.
I'm glad my children appreciate where their food come from and understand the work that goes into putting food on the table. Celophane wrapped, battery farmed chicken can't compete with this.

Tuesday, 21 November 2017

Mushroom Stroganoff

It's that time of year again, todays haul included Oysters, shaggy parasols a single wood blewit and a shaggy ink cap. I got enough to feed the whole family so we made a really simple stroganoff. 😋

Friday, 17 November 2017

Bambi pie

Venison, courgete, carrot and onion in a pie for dinner today. A delicious end to a long day teaching students about deer farming and safe firearms handling.

Friday, 10 November 2017

Huckleberries

I hadn't found all that much black nightshade (also known as huckleberry) this year since moving to a new area but I've had my fill today, and I've got enough to make some chutney too

Tuesday, 7 November 2017

Herb and chilli crusted venison steaks

Big juicy steaks ready for cooking
Crusted with crushed chillies and herbs
The plate is waiting for it's steak
Delicious

Saturday, 4 November 2017

Mushrooms and Venison Chilli on Bonfire Night

My oldest boy; Michael, was very excited about the wood blewits and field mushrooms he found for us today, he brought them home in his flat cap and had them strait away for lunch. While we were making lunch we also got our venison chilli ready for our bonfire celebrations tonight. We'll warm it up on the camp fire thisevening.

Friday, 27 October 2017

Better safe than sorry

Apple-of-peru, shoo-fly-plant (it has insect repelant properties) or nicandra is one of the nightshade family which is often planted as an ornamental in gardens. It is reportedly eaten in some regions of Nepal and it certainly wouldnt be the only nightshade which is edible; tomatoes, chillies, black nightshade (huckleberry) to name a few. But most of what I've read indicates that most parts of this plant are poisonous so this is one I'm going to pass on for now until I get more reliable information.  

Thursday, 26 October 2017

On the coast

Spotted loads of sea-buckthorn today, its a great source of vitamin C as well as fats and although sour to the taste when fresh that can be lessened by bletting. It has a long history of use all over the wold in food products such a juices and jams but also in the preparation of skin ointments and creams.

Sunday, 22 October 2017

Duck for Sunday Dinner

Most of the poultry for this years Christmas dinner is already in the freezer so that meant we could have this brace of ducks for dinner today. 😋

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.