nowhereman
Guest
It is getting harder to find suitable wildcamping spots where a fire can be built for cooking. We prefer all our food cooked out in the open ,and do so whenever we can. We thought it would be nice to share a couple of our wild food favourite recipies that we have created ourselves and as far as I know you will not find these in Delias book
Venison is easily aquired in Scotland, remember if you knock it over it is illegal to pick it up but the person driving behind you can. Very simple recipe once your venison is cut into joints create pockets deep in the meat and stuff with whatever fruit is in season, we have used red currants, rasps and wild damson. Mix the fruit with honey or sugar and if possible a large glug of whiskey and push deeply into the pockets, if the mixture lies on the surface of the meat it will tend to burn so make sure it is deep. The longer it is left in the meat the better as it will act as a marinade.
Sprinkle with rocksalt and cook over the fire.
Pike, (not used mutch in this country but we love it). Catch it clean and descale, marinate in brandy and honey for a few hours stuff with wild samphire, wrap it in wet newspaper or foil and cook on the embers of the fire covering it over with more embers.
Eel, wor lass is a dutchy and she loves eel, this is where my secret weapon is used, it is a hot smoker, we always have it with us and can use it where fires are not allowed. Marinate eel in a mix of salt water(if you are going to use a smoker then marination with brine is recomended so that the flavour of the smoke is held) with sugar and pernod and hot smoke until cooked. Serve on a bed of wild greens such as sea kale.
The list is of recipies is never ending, only limited by imagination, would love to hear your favourite wildcamping food recipies.
By the way we do cook without using alcohol sometimes for example there is erm, well theres the er mmm ...........
Ian n Erna
Venison is easily aquired in Scotland, remember if you knock it over it is illegal to pick it up but the person driving behind you can. Very simple recipe once your venison is cut into joints create pockets deep in the meat and stuff with whatever fruit is in season, we have used red currants, rasps and wild damson. Mix the fruit with honey or sugar and if possible a large glug of whiskey and push deeply into the pockets, if the mixture lies on the surface of the meat it will tend to burn so make sure it is deep. The longer it is left in the meat the better as it will act as a marinade.
Sprinkle with rocksalt and cook over the fire.
Pike, (not used mutch in this country but we love it). Catch it clean and descale, marinate in brandy and honey for a few hours stuff with wild samphire, wrap it in wet newspaper or foil and cook on the embers of the fire covering it over with more embers.
Eel, wor lass is a dutchy and she loves eel, this is where my secret weapon is used, it is a hot smoker, we always have it with us and can use it where fires are not allowed. Marinate eel in a mix of salt water(if you are going to use a smoker then marination with brine is recomended so that the flavour of the smoke is held) with sugar and pernod and hot smoke until cooked. Serve on a bed of wild greens such as sea kale.
The list is of recipies is never ending, only limited by imagination, would love to hear your favourite wildcamping food recipies.
By the way we do cook without using alcohol sometimes for example there is erm, well theres the er mmm ...........
Ian n Erna