Sunday, 24 February 2019
The shooting season for most game is over but due to the damage certain species do to crops, such as Canadian Geese, they were added to the open general licence which allows them to be controlled all year around. I've shot quite a few over the last few weeks and there is of course the added benefit that they make a great meal.
Monday, 18 February 2019
Sunday, 10 February 2019
Friday, 8 February 2019
A brick of partridge breasts for the freezer and some thighs from the last few birds in my little larder.
250 grams of pearl barley, three carrots, two turnips, twelve partridge legs and thighs (they aren't very big) and plenty of seasoning made a lovely broth for dinner.
Wednesday, 6 February 2019
The first meal from the muntjac I shot on Saturday is a steak and kidney pie, I use the heart as well as the kidney in these pies and also added a red deer kidney from the freezer as well.
A delicious pie fed the whole family and means I can have some for lunch tomorrow as well.
Sunday, 3 February 2019
All foraged and wild food starts off somewhere, in a field, forest or rockpool, at this time of year with limited fungi and plant foods to forage harvesting wild game meat is not only a very healthy way of putting food on the table but yesterdays mutnjac cull was also part of strategy to reduce damage to this semi natural ancient woodland.
Over the next few days you will see this muntjac go from field to fork.... or freezer, by the end of the week this will have been turned into a steak ind kidney pie, mince for the freezer a roasting joint for a friend and loads of other things. All for the cost of a 59pence bullet.
Keep your eye out over the next few days for the ...'to fork' follow up and see how we process and use this muntjac.