Mixed Fruit

A busy day between rain showers. First job of the day was burying gralloch from yesterday's deer. I guarantee badgers will find it within 24 hrs. It would be far easier to dump it straight into their earth, but that would no doubt be illegal.
Whilst in the wood I repaired a couple of high seats which had shifted in the recent gales. Back to the farm and damson picking. Not a heavy crop this year but fruit is much larger than recent years. Will make damson vodka this time as my damson gin stocks are adequate.
Collected a few apple windfalls and stewed a bucketful for the freezer. Our main cooking apple crop will go into shed storage when ready in Oct/Nov.

Queer Deer

Whilst making our way to a high seat yesterday evening my guest spotted a muntjac buck with a doe feeding on a ride some 80m distant. Taking the shot off his stick he dropped the buck with a heart shot. To our surprise the animal had a coat different to any I have seen before. It's underside was much whiter than normal and it's legs displayed definite piebald markings. It would be interesting to know if this was just a one off aberration or a genetic tendency.

Sunday Munty

I shot a young muntjac buck on Wednesday evening and have hung him in the barn for a few days. North facing, cool and ideal for hanging game in the cooler months.
After skinning and butchering it earlier this morning I selected the best cuts for the freezer and will barter the rest for a pint or two later today. I have deboned one haunch and sliced it ready for oak smoking later this morning. I use a medium size Brooks smoker for this which will do the job in less than two hours.
It'll be pie slicing time shortly before taking it to the Old Bull for a tasting session. I have not made a fallow venison and elderberry raised pie before. It looks good but taste? I'm not sure if it will meet approval from all as the pasties I made with the same ingredients I thought a little dry.
The dry cured bacon is now in a seasoned brine mix and will require turning daily for another six days before the drying stage.

Ham for peanuts

A food company local to us has a factory shop open to the public and selling various meats, cheese and frozen foods at trade prices. I call in on a regular basis to purchase blocks of cheap cheese which I grate for use as wild bird food. Occasionally I will buy a "slipper" An economical cut of pork which I boil and roast then slice and freeze for use in salads and sandwiches.
A 2.2 kg joint costs around £6. After two soaks in cold water to help reduce the salt content I then boil and simmer for 1 1/4 hrs adding a couple of bay leaves and skimming the scum off at intervals. I then remove from water and after a little cooling time I remove the skin and score the fat into diamond shapes with a sharp knife taking care not to cut into the meat below. I then roast for 35 mins in a fan oven before glazing. The glaze I favour is a mix of rape seed oil, red wine vinegar, honey, soy sauce, Dijon mustard, brown sugar and seasoning. I coat the whole joint using a pastry brush then return to the oven for a total of 20 mins, glazing again after 10 mins. If the glaze starts to blacken I cover loosely with foil for final few mins. This produces a wonderful tasty and tender ham which can be eaten hot or cold. I calculate the final cost for 100 gm is just 35p. A bargain when I see the same ham on deli counters for five times that price.
The young lady that rents our fields for grazing has part paid the rent with a selection of joints, steaks, mince and stewing cuts from one of her Dexter bullocks which has been hung for around 3 weeks. I do enjoy a good barter.
Whilst at the West Midland Game Fair I was given an information pack entitled Poacher Watch. This has been produced by Rural Policing Liaison Group in conjunction with Staffordshire Police. It contains much pertinent advice and information on how to help stem the increasing rise in poaching and other rural crime. Deer poaching in particular is addressed in some detail. It would be of great benefit to the rural community as a whole if this scheme was rolled out across all other police forces.

Bacon Time

Now the weather is becoming increasingly autumnal and the bluebottle population have retired into hibernation I fancy a spot of dry cured and air dried bacon making again.
A friend is coming down from Scotland this week for some stalking. I find him a muntjac and he invites me up for a staggie later in the year. He has a new bit of forest now which contains a good head of wild boar. He shot two recently and is kindly bringing me a loin from which I am hoping to dry cure some for bacon.
I discussed this with a most helpful wild boar breeder and butcher at the West Midlands Game Fair yesterday, and it would appear not to be any more difficult than curing ordinary domestic pork. As the belly meat is much thicker I will need to allow a slightly longer curing time and also remove the leathery skin before commencing.
We travelled to the Game Fair in some style. One of my shooting pals had the use of a rather unusual Range Rover for the weekend. An Autobiography Range Rover converted by Cosworth Engineering. 5.2 litre petrol engine giving 0 to 60mph in 3.6 secs.
The recent breezy weather has given us an orchard floor littered with windfalls. My own attempts at cider making have never been very successful, but a chap along the road has all the equipment required and will collect the fallen fruit in a few days in exchange for a few litres of last years brew.
Just spent a few minutes sorting through my stored spuds. Time well spent as quite a few rotten ones due to keel slugs and blight.
Whilst doing a little border weeding I came across the granddaddy of all frogs. He's probably a more efficient slug killer than several kilos of slug pellets.

Boars Head Viewing

Earlier this year I travelled to Germany as a guest of German friends who I had previously taken out deer stalking on my patch. Accompanied by my colleague Mark who had also been invited we were looking forward to three days hunting wild boar in Hessen Forest. By the end of the trip I had shot my first boar and Mark had shot two. One of these proved to be the finest specimen shot in that area for many years. He left it in Germany to be professionally mounted.
Last night we were invited to view the head now taking pride of place in Marks study. It has been rated as a gold medal trophy so understandably we celebrated with a glass or two of Dalwhinnie which seemed a good idea at the time but not so now. Still hungover mid afternoon. Hopefully I will make a full recovery ready for the Game Fair at Weston Park tomorrow.
On another alcohol related matter this is the first year I haven't picked sloes or bullace from our hedges. Total crop failure. Plenty of damsons in orchard though so it will be those used with gin this year.
A good crop of raspberries ready. I made the stupid mistake of planting summer fruiting canes mixed with autumn fruiting ones last autumn and will now have a pruning problem identifying each.

Battered Beans

High winds during the night and now increasing are threatening to topple my runner bean wigwams. We are the next highest ridge to the East of the Malvern Hills. When it blows it really blows.
Have put a few more beetroot into store ready for chutney making on a rainy day. I use a universal compost to store in. Very inexpensive as I exchange some venison for my local garden centre's broken or old bales of compost or peat.
Smart rat and his mates have not yet taken the bait but it's only a matter of time.
Can any of you foragers out there identify these fungus I have growing in some quantity on a patch of ground containing lots of old bark? Golf ball size and growing.
Just back from the woods. Not a deer to be seen but pheasant poults running round like a chicken farm.

Smart Rats

Have just checked the live catch rat trap I have set beside my compost heap to find the smart little buggers have tunnelled beneath it to take the bread bait from below. I had caught two earlier in the week and the remainder are obviously shy of entering the trap door. I have now moved it to a different location and placed a board beneath it. Hopefully this will prove successful.
A good friend informed me this morning that his doctor has now confirmed from blood tests that he has contracted Weils disease. This was almost certainly due to contact with rat urine or faeces as his pig unit was overrun with rats until a recent extermination program cleared them out. Needless to say I now wear gloves when attending to traps or working in areas where rats are known to frequent.
Fortunately my fruit and vegetable store is vermin proof but when checking a store of Discovery apples I found a few damaged ones had spread mould to their neighbours. I'm aware Discovery are not suited to long term store but these were only picked two weeks ago.
After 25 years faithful service the greenhouse has finally deteriorated beyond repair. Once tomatoes and peppers are harvested it will be replaced by a poly tunnel.

Poachers Return

Police helicopter searching for armed man poaching deer two nights ago was called off "to a more important incident" At least he will think twice before returning. A local keeper tells me the gypsies are now driving over the estate at night looking for deer or hares now the ground is clear of crops.
Shooting seasons mean FA to them.
On a lighter note I am watching 9 buzzards wheeling overhead on the thermals. 3 are so high they are just black dots or is that shite on my binos?
Wifey has just discovered Home Farmer, "the good life magazine for all dreamers and realists" Home Farm kitchen is now awash with pots, pans, flour and eggs as she turns out tray after tray of goodies using her new found recipes.
8.45. Just back from wood soaking wet from sudden storm but managed to cull a three legged pricket. Injured leg well healed at stump but lost weight and distressed.

Ashes to ashes

I have spent all morning converting a recently felled ash tree to logs and kindling ready for next winters log burner fuel (although ash will burn nearly as well when green).
OK courgettes and your green bean mates. I surrender. Boiled, roasted, braised, stir fried, barbecued and curried. I've run out of ideas and freezer space. I swear these things multiply by four overnight. Now free to anyone in Alcester area.
Wifey knows I am attempting to loose a stone in weight before the shooting season begins proper so she has had the temerity to cook an irresistible plateful of lemon cake squares perhaps hoping this may delay the inevitable shooting widow thing. No chance.
Sat in a high seat for two hours this evening being scolded by a grey squirrel. No deer seen.

Good Grub

Just finished a plateful of slow roasted Manx hogget shoulder (see before and after photos) served with roasties, french beans, carrots etc all sourced from our own garden and fields.
Looking forward to the Forestry Show at Ragley Hall this weekend. The estate manager informs me that the long dog boys have been after the deer again now the harvest has left clear fields before ploughing.
Whilst writing this I am watching a kestrel balancing on the wind over the orchard. A scarce sight nowadays.