All early and late lunch time dishes.
A Shooting Boys lunch.(feeds 1 but just double up to make for more people)
Now this recipe I have knocked up at home or out in the field on a BBQ or one of those little gas cookers, It also
Matters Not what game you use weather it be rabbit or squirrel pigeon or pheasant any Game meat will do I love
it all, The best part about this is it can be knocked up whilst out shooting/hunting or fishing I have even done it with
trout, But for the case of this recipe lets say I am out pigeon shooting and using woodpigeon out in the field 😉
2 Pigeon Breasts
2 Slices of Smoked streaky bacon
A Small Onion
Some BBQ sauce
Bread and Butter
Salt and Pepper
cooking time 15 mins
Get your pan Nice and hot with some melted butter in, Then slice into ribbons the bacon and add, Then add the
already thinly sliced onion and mushrooms and fry all together for about 3 mins then chuck in the pigeon breasts
and season with the salt and pepper, Whilst this is cooking butter you bread and add your BBQ sauce and put to the
side, Now slice up your breasts and add it to your sarnie then get the kettle on the cooker for a nice fresh cup of Tea,
Don’t forget to keep shooting the pigeons as they drop into your decoys the smell of the cooking brings them in eh 😉
Rock buns (Makes a baker’s dozen) 8 oz Self. Raising flour Pinch of salt Good pinch of mixed spice 1 ½ oz marg 2 oz Lard or white cooking fat 3 oz granulated sugar 30z currants 1 oz Chopped mixed peel Finally grated rind of 1 lemon 1 large egg 1 tbsp milk A little extra granulated sugar Grease two baking trays ready. Sift the flour, salt and mixed spice. Add the fats and cut them into small pieces with a knife. Rub the fat into the flour, then stir in sugar, currants, mixed peel and grated lemon rind. Lightly beat the eg and stir well to a stiff consistency. Heap the mixture in small mounds onto tray leaving enough space between each of them to allow for them to rise. Sprinkle a little sugar over each bun. Bake near the top of shelf for 10-15 minutes Gas mark 6 (400 degrees). Remove from tray to cool on a wire rack.
The Fisherman’s Lunch(feeds 1-2)
What I love about this recipe is its simplicity and its good wholesome food just the way god intended us to have it, Also
if you don’t catch any fish you can toast the bread and have that instead, I have cooked this recipe with all sorts of fish
but for the sake of just choosing one type I will go with Wild Brown Trout from my Scotland trip fishing the infamous
River Tay, Now we will use the bank side BBQ for this but I have cooked it again at home in the oven or in a frying pan
and even on a gas cooker sat in a boat freezing to my fishing rod whilst out deep sea fishing.
2 medium Wild brown trout about a pound in weight or bigger if your a lucky boy 😉
Some tin foil
Salt and pepper
Herbs De Province
Fresh Crusty Bread
cooking time 20 mins
What I do is make up some nice garlic and herb butter whilst at home enough for putting in the trout and buttering my
bread, All you have to do is take enough butter for both jobs in a bowl ad a good pinch or two of herbs de-province plenty
of finely chopped garlic and some black pepper, I always butter my crusty bread at home but its as easy to do it with your
hunting knife out in the field(so long as its clean) up to you, now in a sealed container the ones you get from a Chinese take
away works really well add the rest of your butter some salt and black pepper and the lemon I recommend slicing it first,
Now saying you have been lucky enough to catch a couple of wild brownies gut them and wash them out with some water
from a water bottle but if your like me Highland river water is good enough 😉 Then Wrap them in tin foil after stuffing the
cavity with all the butter lemon etc I always add a couple of slices of lemon to the skin side of the fish, Don’t waste any of
the juices from the container put that in as well, If I cook this at home or you never know you might have some in a hip flask
add a splash of white wine to the fish, Now cook on your already hot glowing BBQ or in the oven at home or frying pan its up
to you just don’t wrap in tin foil if your doing it in a frying pan 😉
The Woodsman’s Lunch. feeds (1-4)
You know squirrel is one o the so underestimated meats in this country and is one of my favorites, Now I shoot many
Squirrels a year in my woods so I sort of have a plentiful supply of them, Now for the sake of this recipe I would like to share
Cooking it over an open fire in the woods whilst I am out cutting timber and preparing fire wood for winter, You can as always
use a frying pan or oven too its whatever you like.
Your own tastes and experiment, lets say I have shot 2 squirrels I have paunched(gutted) them and skinned them and they are
ready for cooking, Your fire is already burning down to a nice level and the embers are glowing hot, You have a circle of stones
around the outside and a home made spit of 2 V shaped sticks of equal length at each side in which to mount your cooing pole
across. Now the scene is set lets get cooking 😉
2 Squirrels(just add 1 more squirrel etc for each extra person)
Salt and pepper
Smokes streaky Bacon
4 small/medium potatoes
cooking times can vary just make sure its cooked through
Take the 2 squirrels and spike them on a dowel branch you have cut I have also used a metal fencing spike for this so making a
cooking/spit pole just like at a hog roast, Baste up your squirrel with a little cider then add a sprinkle of mixed herbs salt and
pepper and stuff into all the cracks some garlic and butter, The wrap in the smoked streaky bacon and place them onto the
V sticks thus creating a spit roast you must remember to keep turning this as often as you can so it will cook evenly, Also remember
to baste with a little cider every now and then to keep it moist also if you need to get it closer to the heat just push the V stick
into the ground Further thus making it lower to the embers, Now also at the start its always good to wrap the potatoes in tin foil
with a slit in them add butter and some garlic whole or crushed it matters not and put theses in the embers to cook, Now that’s
what I call a proper Woodsman’s meal meat and potatoes a proper Mans meal that 😉 Drink the rest of the cider with it after
your work is done 😉
A guide to making east biltong.
Right folks, ever thought to yourselves, I have bits of meat left over, and don’t know how to use them up.
Well one of our readers, sent this in, for you to try, one of the oldest forms of keeping meat. Coming form South Africa, Paul grew up in the bush, no shoes, a good knife, and some Biltong, In America they call it Jerky.
So Paul has shown his home made setup and we think its a great idea.
Prepare meat by cutting of excess fat
Cut the meat in to slice, cutting it along the grain of the meat. Do not cut across the grain as the meat will not set properly. Slices should not be more than 1cm thick. The thinner the slice the quicker it dries.
To prepare the meat you can use any recipe for biltong you find off the net, but I prefer to use this spice purchased off the internet from www.biltongbox.com. Its less mess and fuss and a lot easier to get right as it removes the necessity to prep the meat in a vinegar solution.
Rub the spice into the meat. Ensure that the meat is completely covered.
Palce the meat in a sealable container…
…and place in the fridge for 12 to 18 hours.
Building the dryin box: I made my box out of a bog standard storage box..
I installed a normal usb desktop fan into the lid ensuring that the air is sucked out of the box.
The heat source for drying a 60 watt lightbulb.
I drilled holes into the drying box to hold the drying supports.
Using proper meat hooks place the meat into the box, ensuring that they do not touch each other.
Leave to dry for a few days (this batch took 3 days to dry to the correect texture)
After the meat has dried its ready to enjoy.
We think it’s a great idea. an easy way to use up left over or spare meat..
Paul used some of my Roe buck meat Rob Killed for me, and Out in the field it was a real tasty treat.
Thanks to Paul for sharing this great idea with us.