Spent most of yesterday making pheasant jerky , and my mrs made roast hazelnut flapjack .
The hazelnuts came from my woodland ( bumper crop this year), and has a layer of dark chocolate.
The pheasants also came from my woodland, and the jerky was made using a spiced tandoori mix ( added to my usual cure).
I wish that id added a bit of food colouring to the jerky , but both are delicious , and I've made enough jerky to last until next year.