Book Places on These Courses For 2019

Sunday, 3 February 2019

From Field........

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. 

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