Meat

[Crefftwr]

Had a great weekend out and we tried a new earth oven technique (Cheated with foil) made somechar- cloth and honed a few skills, was excellent thanks guys, out of curiosity what is everyone's favourite dish in the wild, Im a big advocate of lamb myself, but any interesting suggestions?

cheers

 

[Retired Member southey]

Boerworse and potatoes baby! nom nom nom!!!!! or Boerworse and scrambled eggs or Boerworse and salad or Boerworse and Boerworse.

 

[Totumpole]

Boerworse and potatoes baby! nom nom nom!!!!! or Boerworse and scrambled eggs or Boerworse and salad or Boerworse and Boerworse.

Does sound good, I'm an advocate for homemade jerky along with anything going - noodles, soup,rice, smash, veg stew..... Boerworse

 

[Bushwhacker]

Mackerel straight out of the water with some bread and butter and savoury rice. A common yet underrated fish and easy to catch.

 

[santaman2000]

Bacon!!!! and coffee.

 

[The Big Lebowski]

The best thing I've tried so far (and we normally make something good) is simple venison steaks seared in a tray over the fire...
french cured sausage was used to provide the frying fat by pushing a few slices around the hot tray beforehand.

It was the best tasting steak of anything I've tried, and I've tried many good steaks in my time.

As a side dish, ember baked sweet potatos.... Take half the time of normal spuds and taste superb with whatevers for main.

al.

 

[Lumber Jack]

During the deer culling times. I often take a lavvu out with me on to the estate. I'll set it up in the small hours of the morning then head out on the cull. Nothing beats bringing back a deer and preparing it for cooking. The process involved is quite emotional for me as I think deer are one the most beautiful animals.The connection to the wild in them extremely primeval moments is stunning...

When the deer are out of season, Even though my freezer is full of the stuff, I enjoy rabbit cooked on a spit. The loin meat being smoked over the fire for use later. With pheasants, I take wood sorrel and put it inside the cavity of the bird. This along with some wild thyme gives the most beautiful flavour. Wood pigeon breast roasted over the fire, served pink. With a wood sorrel, blanched dandelion leaves and other goodies.

To me, game always tastes better when it's in season. I've no idea why. Maybe it's because it's not been frozen or taken unlawfully. I have no idea. But it definitely seems this way to me.

PS. Interesting fact of the day.

"Venison", was coined by modern day game dealers as a word to describe deer. Venison is actually any ground dwelling animal hunted by us for the purpose of eating. Hare, rabbit, wild boar, pig, all deer and relations of, ibex ect-ect.

LJ

 

[leahcim]

I dig a pit, fill it with coals, add sand on top or dirt, lay oak leaves down then meat, then leaves, then wood plank I made wwith knife, add dirt and more coals, top with dirt. that works well.