Foragesussex

We have just done a little how to cook wild rabbit video with Vice Munchies http://munchies.vice.com/videos/how-to-cook-wild-rabbit/

I have an article being published in the 16th July Shooting Times on building a field smoker, making some basic jerky etc. Hope you get a chance to check it out!

Hi everyone I know I started this as a deer thread but I've just completed a rather tasty Rabbit Butchery and Foraging Course with some amazing students and thought I'd share the gallery with you. http://www.foragesussex.com/2014/05/rabbit-butchery.html Happy Hunting!

Lots you can add but thats the basic. Definitely plenty of salt and pepper, softened onion and garlic. If you wanted to add some wild plants finely chopped ground ivy would be great.

Hi guys I have just posted a new recipe for a Korean Style Venison Tartare on my blog. Especially good for guys like you getting the fillet fresh off the deer. Would love to pics of anyone elses takes on it. Enjoy! http://www.foragesussex.com/2014/03/yukhoe.html

Thanks, I work with Nick who runs Hunter Gather Cook and did the treehouse blog I dont know if you've seen what we ae planning for this year but it you can find it here. I'm very excited about it! Would be great to see you down there sometime!

Hi all! Heres a bit more inspiration for you from last weekends Fine Wild Food Feast http://www.foragesussex.com/2014/03/fine-wild-food-feast-22nd-march.html

Just in the throws of making a cold smoker & will give this a try ...We did try jerky once before but you needed to get someone to chew it for a hour before you eat it .! It important that your strips of jerky have the grain of the meat going across rather than down the strip. Will make it a lot less chewy!

Best of luck with the smoker would love to see some pics. We are building a hot smoker, cold smoker, Clay Oven and BBQ in March. It will serve the treehouse we are building which should be able to cater for dinner for 20.

We have had a few discussions about this before I'd say that it is cold smoking but it's really somewhere in between, invariably at some point the fire underneath flares up and it gets a bit hot before it's noticed and doused with saw dust.

Yep made jerky quote a few times usually takes about 7 hours, hard to find the time sometimes! http://www.foragesussex.com/2012/08/oak-smoked-venison.html

I use a marinade of cider vinegar, lea and perins, tabasco, cumin, coriander and chilli smoked over oak.

Hi Everyone My name is David and for several years now I have worked as a Wild Food Chef, I work at school called Hunter Gather Cook where we teach people how to Butcher Prepare and Cook all wild game but more specifically for you guys Deer! If you are stuck for ideas on how to eat your kill I'd be happy to help with any questions, our school regularly has recipes and articles printed in Shooting TImes so the advice you'll be getting will be top notch! Just to get you salivating I have just posted a gallery of last years Dishes on my blog Forage Sussex. I can see 11 different venison d