The story begins in summer 2014. At that time I was a member of a small driven pheasant shoot. There was a struggle to grow sufficient cover crops to hold a season’s worth of birds as they were being eaten by fallow. The shoot then secured the stalking rights from the landowner. Throughout the winter of 2014/2015 I accompanied the keeper on a number of trips to his high seats. There were fallow all around but I never saw the keeper fire a shot. Continue Reading…
Ingredients:
A joint of beef topside or silverside (as big as you can get in your plastic box)
Pure dried vacuum PDV salt (about 500g)
Demerara sugar (about 100g)
6 sprigs of rosemary
6 bay leaves Continue Reading…
Unashamedly plagiarised from the gentleman who lets me have a half pig, here’s a recipe for home cured chorizo. Continue Reading…
Recently I obtained 5 brace of wild duck from the gamekeeper on a local shoot.
Wild duck do not have the bulk of a farmed duck. There isn’t a awful lot of meat on them and so it’s easiest to breast them. Continue Reading…
So, having built a cold smoker, it was now time to try it.
Salmon needs to be cured before smoking. I made up a cure using juniper, bay and black pepper. Continue Reading…
Use this link to Stockopedia: Link
Rillettes (pronounced ree-yettes) are coarse-textured and deliciously old-fashioned. They make a great alternative to paté. Often made with pork, duck or goose, the savoury quality of rillettes comes from using traditionally fatty meats and a generous quantity of salt. They will keep for weeks if covered with a layer of fat. Continue Reading…
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