This is a new one we’ve added to our foraging days, but it’s already one of my favourites! Ingredients 500g of new potatoes, cut into bite sized pieces 1 onion, finely diced 2 tbsp of tomato puree 1 tsp of cumin ½ tsp of chilli powder 1 tbsp of wild garlic paste 1 bunch of […]
Following on from last week, this time I take a look at butchering a rabbit. Whilst I understand that the killing of wild animals is an emotive topic, I believe that it’s an important part of bushcraft. We teach butchering a rabbit, as well as pigeons and deer, on our Deer Preparation & Butchery course. […]
In this video I take a look at skinning a rabbit. Whilst I understand that the killing of wild animals is an emotive topic, I believe that it’s an important part of bushcraft. We teach skinning a rabbit, as well as pigeons and deer, on our Deer Preparation & Butchery course. We also look at […]
This recipe for venison tagine is Nicola’s take on the classic Moroccan dish and it’s delicious. Ingredients Serves 4 500g of diced venison 1 butternut squash, cubed 1 onion, finely chopped 2 carrots, diced 100g of apricots 1 tin of chopped tomatoes 1 tin of chickpeas 2 gloves of garlic, finely chopped Chopped parsley 1 […]
I’ve made this video on methods of seed dispersal because natural history underpins so much of what we do in bushcraft. Take a look at this video to get an understanding about the many different ways in which plants and trees are able to disperse their seeds, it’s a fascinating topic. We talk about methods […]
Pignuts (Conopodium majus) are in the carrot family and can be found in woodlands (where I mostly find them) as well as sometimes in hedgerows and grassland. They have a small chestnut like tuber that is edible. Remember that in the UK you must have the landowner’s permission before you uproot any plant. Also think […]
