How to get one of your 'five a day' at a barbecue? Make a vegetable kebab
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Smoking wild meat: the secrets to success
How smoking wild meat began Science is a little undecided but somewhere around two million years ago our hominid ancestors started to harness fire. It wasn’t until about a million years later that we have relatively conclusive evidence that Homo erectus, with a culinary ambition of a magnitude never before…
Shooting rabbits with an air rifle
Like many fieldsportsmen, my earliest memories of forays in the field take me back to shooting rabbits on warm summer evenings. I count myself fortunate to have had a grandfather who worked as a herdsman on a dairy farm for an owner grateful for help keeping numbers of those grass-gobbling…
The DSC1: vital for anyone serious about stalking
There was a shepherd, a farmer, a welder, a roofer and an ex-huntsman. No, it’s not the beginning of a joke but the attendees who gathered in Clynderwen Community Hall, deep in the wilds of Pembrokeshire, to undertake the Deer Stalking Certificate Level 1 (DSC1). This certificate is increasingly required…
A stalker’s breakfast
The movement of the muntjac buck can first be seen in the half-light. However, we have to wait for the pre-dawn grey to relinquish its grip, finally revealing the verdant green of the valley below, before we can catch sight of him once more. The buck at last emerges from…
Spearfishing: a thrilling way to secure a sustainable fish supper
Given my love of fishing, the interactions I have with fish have always been largely inter-dimensional. The inherent boundary between the fish in the water and my presence beside or floating (assisted) above it starts to blur slightly when wade fishing but the water surface still presents a barrier between…
Cold-smoked rainbow trout with roast beets, dill pickles and horseradish crème fraîche
Cold-smoked rainbow trout with roast beets, dill pickles and horseradish crème fraîche You will need: 1 smoking box 1 maze smoker 2 handfuls fine smoking woodchip, such as whisky barrel oak Ingredients Rainbow trout 1 x 600g fillet of rainbow trout, skinned 3 tsp salt 4 tsp sugar 2 tsp…
Hot smoked pheasant with celeriac rémoulade, quince mustard and apple dressing
Recipe for hot smoked pheasant You will need 1 large roasting tin 1 medium wire rack (to sit flat inside the tin) 1 handful fine smoking woodchip, such as apple wood Ingredients Pheasant 4 pheasant breasts, skin on or off 150ml milk 1 tsp salt 2 tsp sugar Rémoulade 1/2…
How to smoke venison
Roe deer or wild boar can be smoked at home on a gas burner
Trout in a bag
Trout in a bag may not sound glamorous (say trout à la vapeur if you prefer) but it is one of the most simple of our best trout recipes. It can be tackled by a novice, but yet impressive enough to stand up to the job of a proper dinner…