Woodland Ways Bushcraft & Survival cooking it up at the Bushcraft Show

 

Woodland Ways Bushcraft & Survival cooking it up at the Bushcraft Show

 Elvaston Castle and Country Park, Derbyshire  2-4 June 2012

The rain held off for the Saturday and the Woodland Ways stall was packed all day as people watched our almost constant demonstrations and workshops covering spoon carving, foraging, weaving fish traps, bow making and game prep.  Plus the "make your own" leather pouches and purse nets proved very popular.

Each day Martyn and Kev did a "Ready, Steady, Pluck" demonstration where the culinary duo were each given a bag of the same ingredients which each day included a different game bird in feather and they had 30 minutes to not only remove the meat from the birds but come up with a completed dish…….their creations included; partidge and chicken of the woods indonesian satay (see below for recipe), partridge and chicken of the woods rissotto, lebanese 7 spiced pheasant with garlic sauce and pitta bread, pheasant tajine with couscous, pigeon fajitas and chinese stir fried pigeon.

Recipe
 
This is based on one of the recipes used on one of the "Ready, Steady, Pluck" demonstrations at the Bushcraft Show.
 
Partridge & Chicken of the Woods Indonesian Satay 
  • Breasts from 3 Partridge cut into bite sized chunks
  • 300g Young Chicken of the Woods (Sulphur Polyphore) cut into chunks
  • 150g peanut butter (we used a Smoked Chili peanut butter)
  • 400g coconut milk
  • 1 tbsp tomato ketchup
  • 2 tsp mild curry powder
  • 1 tbsp dark soy sauce
  • 2 tsp sugar
  • Chili sauce or powder to taste
  • 3 tbsp vegetable oil
Heat oil in a pan and when hot, add partridge and cook for a minute or two until starting to brown, then add the chicken of the woods (you could of course use any mushrooms instead). Cook for a minute or two then stir in the curry powder, cook for 30 seconds stirring the spices through the meat and mushroom, then add the coconut milk. Bring to the boil and stir in the peanut butter.  Add all the other ingredients add salt, chili or more sugar to taste bring to the boil and serve with either boiled rice or noodles.
 
Chicken of the Woods although described as tasting similar to chicken actually closely resemble the delicate taste of partridge and the two work well together.  Exercise caution when trying Chicken of the Woods for the first time as it can cause stomach upsets in some individuals, and ensure it is growin on a non-toxic tree species.

 

Contact: Woodland Ways Bushcraft & Survival 01234 351006

www.woodland-ways.co.uk

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