My dear forestry friends of bushcraft Uk:
I, Boatnose Panbow (Tamperer-gatherer extraordinaire), have taken to the forum on this fine bushcraft evening, to share with you my world famous beast broth recipe.
Without further ado, I will recite my recipe as an offering of thanks for all your fantastic words of praise surrounding my incredible poetry. I only use ingredients that I have picked, dug or slayed by myself for ultimate freshness
Boatnose Best Beast Broth:
5 beef beasts
2 onions
4 handfuls of ground bark (sounds crazy but a true bushman will understand)
2 litres water (gathered from a nearby Spring)
5 wild mushrooms (must be picked from the undergrowth to make a bushman' mouth water)
30 grams of ground chestnut
1 bottle of bushmans wine
mix fresh garden herbs
6 puréed pigeon livers
6 chopped swedes
This recipe is super easy!
At sunset, boil the beef beasts in the bubbling bush cauldron, at sunrise baste the beef beasts with Bushmans butter and return to the cauldron. Add bark and chestnut at roughly noon and stir regularly until dusk. Throw in remaining ingredients and stir. If the bark has broken down to a coconut texture the broth has been brewed and is really to serve. Froth the broth using a bushman a whisk and poultry into guano bowls.
Guys, that was my amazing recipe. I hope you all enjoy cooking a boatnose broth. Let me know how amazing you found it.
Boatnose 'chef linguine' Panbow
I, Boatnose Panbow (Tamperer-gatherer extraordinaire), have taken to the forum on this fine bushcraft evening, to share with you my world famous beast broth recipe.
Without further ado, I will recite my recipe as an offering of thanks for all your fantastic words of praise surrounding my incredible poetry. I only use ingredients that I have picked, dug or slayed by myself for ultimate freshness
Boatnose Best Beast Broth:
5 beef beasts
2 onions
4 handfuls of ground bark (sounds crazy but a true bushman will understand)
2 litres water (gathered from a nearby Spring)
5 wild mushrooms (must be picked from the undergrowth to make a bushman' mouth water)
30 grams of ground chestnut
1 bottle of bushmans wine
mix fresh garden herbs
6 puréed pigeon livers
6 chopped swedes
This recipe is super easy!
At sunset, boil the beef beasts in the bubbling bush cauldron, at sunrise baste the beef beasts with Bushmans butter and return to the cauldron. Add bark and chestnut at roughly noon and stir regularly until dusk. Throw in remaining ingredients and stir. If the bark has broken down to a coconut texture the broth has been brewed and is really to serve. Froth the broth using a bushman a whisk and poultry into guano bowls.
Guys, that was my amazing recipe. I hope you all enjoy cooking a boatnose broth. Let me know how amazing you found it.
Boatnose 'chef linguine' Panbow
