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Wednesday, 5 November 2014

Venison and Mushrooms; Foragers Diary

As Chinese water deer season started on the first of November I thought it would be appropriate to share some ideas for  preparing and cooking some venison with other foraged ingredients.
A Chinese water deer doe hanging from an apple tree ready for jointing. It was gralloched (gutted) just after it was shot and has been hung for two days.  

removing the best cuts; the 'backstraps'

A group of common puffballs.

Slicedand ready for the frying pan

Medalions of Chinese water deer bakstrap frying in butter.

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