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Stuart Mitchell Secare & Muntjac Knives

5/4/2015

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Stuart Mitchell Secare

My Secare Survival Knife has just arrived from the talented custom knife maker Stuart Mitchell.

It's a stunning knife and an amazing piece of craftsmanship.

The blade is made from SF100 Steel (Surgical Steel). The handle is made from G10 and the sheath Kydex.

I am really pleased with it and can't wait to try it.

All of Stuarts knives are handmade to order.

He consulted several survival experts for the Secare design, including I believe Bear Grylls.

Absolutely stunning!

http://www.stuartmitchellknives.com/phone/index.html

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My new Stuart Mitchell Secare Knife.
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Stuart Mitchell Secare Knife
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The Secare Knife Handmade by the talented Stuart Mitchell.
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Secare Survival Knife by Stuart Mitchell. Love the Kydex Sheath as well, with it small accessories pocket.
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Stuart Mitchell Secare Knife
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"Secare" Survival Knife by Stuart Mitchell. Love the Kydex sheath as well. It's got a small pocket for accessories or survival bits. Stunning knife.
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Stuart Mitchel Secare Knife
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So many pictures I know, but I just love this knife. The Secare by Stuart Mitchell.
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This Secare Knife has a Black G10 Handle lined with orange. Always useful to locate it after putting it down, especially in the dark.
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Stunning knife & sheath - Stuart Mitchell
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Stuart Mitchell Secare Knife.
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My knife being built
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A lot of work goes into making a hand made knife.
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Polished
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G10 handles added.
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That's my knife 608
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My Stuart Mitchell MuntjacX knife has arrived. It will be used for Gralloching / Butchering. The Secare will be my general purpose / bushcraft knife.
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My Stuart Mitchell Muntjac Knife
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Stuart Mitchell Muntjac
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Stuart Mitchell Muntjac Knives
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Stuart Mitchell Muntjac Knife made from SF100 Steel, G10 Scales and Liners.
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Primrose Curd

4/25/2015

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Primrose Curd

Another wonderful recipe kindly passed on by a friend. And one that I must try making with my children.

Primrose Curd

Two generous handfuls of unsprayed clean primrose petals.

450grms sugar

450grms Bramley apple

125grms unsalted butter

4-5 large eggs

The zest and juice of two lemons.

Day One

Finely chop the primrose petals and place them with the sugar in a container and stir through the primrose flowers. Cover and leave for at least 24 hours (this will allow the flavours from the petals to be released into the sugar.

Day Two

Peel and chop 450grms of apples, put them in a pan with 100ml of water and the lemon zest and juice. On the hob, gently cook the apple until it is yieldingly soft and then mash it into a purée.

One third fill a pan with water and place a snug-fitting heat-proof bowl on the top of the pan. Add the apple, butter, lemon juice and primrose sugar mixture to the bowl. Heat the pan and stir the mixture until the butter has completely melted.

Turn off the heat and add the eggs to the mixture through a sieve. Stir the eggs in thoroughly with a balloon whisk.

Put the pan back on a gentle heat and stir the mixture for about 10 minutes until it thickens. (It will thicken further as it cools). Pour the curd into sterilised jars, seal immediately and store in the fridge where it will keep for up to a month. Sieve the curd whilst pouring the curd into the jar.

It looks delicious and apparently takes amazing. A superb and very interesting wild harvest recipe in my opinion.

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Foraged Dinner From the Bristol Frome

4/18/2015

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A Brown Trout from the Bristol Frome

Eva and I caught a wild from trout from the Bristol Frome this evening. We rarely take Trout from the Frome, but I took this small trout this evening for Eva's dinner. I tend to only take small fish (less than 1/2lb) for my children's dinner. All big fish go back.

We made a Wild Onion, Elephant Garlic, Smoked Elephant Garlic and Wild Garlic Pesto and Eva had it for her tea. She couldn't stop praising how it all tasted!

Eva also made a giant Lesser Celandine chain and we had a fire by the river. Happy days!!!

The Pesto ingredients;

Pine nuts

Hazel nuts

Olive oil

Vinegar (slash to preserve)

Elephant Garlic

Smoke Elephant Garlic

A small bunch of Wild Onion Leaves

Wild Garlic

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That pesto is bloody amazing!!! Probably the best that I've tasted! Hazelnuts and pine nuts pan toasted. Your elephant garlic and the smoked garlic, was added towards the end of the toasting. Parmesan. Wild garlic leaves, with a small bunch of wild onion leaves. Olive oil and a splash of vinegar, to preserve it. It's not at all potent, like you would expect, just a really nice taste!!
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Wild Onion & Garlic Pesto
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Wild Onion and Garlic Pesto
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The Bristol Frome
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Eva's dinner - Wild Bristol Frome Brown Trout, with Wild Garlic Pesto.
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Elephant Garlic
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Salad Made With Foraged Spring Plants

4/13/2015

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Foraged Salad Made With Edible Spring Plants.

A wild salad made up by Eva (my 9 year old) - Hairy Bittercress, Sorrel, Lesser Celandine, Wild Onion (Leaves & Bulb), Wild Garlic (leaves & buds), Young Hawthorn Leaves, Hedge Garlic, Ground Elder, Cow Parsley, topped with a handful of Sweet Violets and Primrose. We ate it with Merguez, Cooking Chorizo and Burdock Root.

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Foraged Salad and Biolite Stove
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A wild salad made up by Eva (my 9 year old) - Sorrel, Lesser Celandine, Wild Onion, Wild Garlic (leaves & buds), Young Hawthorn Leaves, Hedge Garlic, Ground Elder, Cow Parsley, topped with a handful of Sweet Violets and Primrose. We ate it with Merguez, Cooking Chorizo and Burdock Root.
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Foraged Salad made with edible spring plants. Merguez Sausages, Cooking Chorizo and Burdock Root cooked on the Biolite Stove.
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Wild Boar & Fallow Deer in the Forest of Dean

3/2/2015

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A Palmated Fallow Buck from the Forest of Dean

The Forest of Dean has a wealth of history. It's been inhabited by humans since Mesolithic times. Archaeological evidence shows that it was used during the Bronze and Iron Age. It was used by the Romans and was the second largest Royal Hunting Forest (Crown Forest). The largest being the New Forest. So it has a long history of being used as a hunting ground and it's harvest used to feed humans. There is also evidence of it being used as an ancient sea port.

There are now large herds of Fallow Deer Present. I've personally seen all morphological types, Common, Menil, Melanistic and White Fallow Deer. With no natural predators the numbers of fallow deer have to managed annually.

Wild Boar became extinct around 300 years ago in the UK. The Forest of Dean population is the largest of the breeding populations that now exist in England. The original population established in woodlands near Ross-on-Wye after escaping from a wild boar farm in the area during the 1990’s. However, in 2004 a group of around 60-farm reared wild boar were dumped in an illegal release near the village of Staunton on the western edge of the Forest above the Wye Valley. By 2009 it was clear that the two populations had merged. The numbers are an estimated 800+ Wild Boar in the forest. The signs of the routing boar is clear to see, over much of the forest. The Boar also therefore require management. Much of the venison and boar meat goes into the human food chain.

There are also Muntjac and Roe Deer in the forest. I believe now a herd of Red Deer, although I haven't seen them to date.

It's a truly beautiful and wild place.

There are no natural predictors to either deer or boar. It is estimated that around 20% of the deer in the UK need to be culled each year the the UK to prevent deer numbers escalating to unsustainable levels and to prevent significant woodland and crop damage. If the deer were not managed, the result would be a loss of woodland regeneration and a loss of woodland flora. Recently some experts suggest that 50% of the deer in the UK should be culled, in order to stop the significant rise in deer numbers, that has occured over recent years. Each year there are around 70,000 RTAs on our roads involving deer, 500 hospitalisations and around 10-20 human fatalities. If deer are not managed, these figures could rise dramatically.

The aim is always to manage the deer & boar to suistainsble numbers and not to eliminate them. This is important to ensure a healthy population and a balanced ecosystem.

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Fallow Deer Forest of Deab
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The palmated antlers of the fallow deer. Forest of Dean.
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Wild Forest of Dean Boar
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Fallow Deer, in the game larder. Ready to go into the human food chain.
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A couple of Forest of Dean Wild Boar hanging in the game larder.
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Humans have been hunting in the Forest of Dean since Mesolithic times.
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A young fallow buck. The ideal cull animal.
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A loin from a Wild Forest of Dean Boar - delicious!
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Venison Pate - Made Wild Exmoor Red Deer Liver

12/31/2014

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Venison Pate - made with wild Exmoor Red Deer liver.

Ingredients:

Red Deer Liver - coarsely ground. I used a blender.

An equal amount of coarsely ground shoulder of pork. The butcher ground the shoulder pork up for me.

Local home cured and smoked streaky bacon. This was cured and smoked by my local butcher.

One small onion. Pan fried in butter until translucent.

A couple of cloves of garlic finely chopped.

Chopped Sage and Tyme.

Sea Salt and coarsely ground black pepper.

A handful of breadcrumbs. This is important to keep the pate moist.

A small glug of good red wine, I used Rioja or port.

Mix the incredients in a large bowl thoroughly by hand.

Line a pate dish or loaf tin with the streaky bacon. Layer the bacon over the top of the pate.

Cook in a Bain Marie (a dish with some water in it) for 1.5 hours in the oven on a medium heat.

It's ready. Cool and serve.

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The ingredients for the venison pate. Red Deer Liver (any species of deer is fine). Home cured and smoked streaky bacon. Coarsely ground pork shoulder. Sage and Tyme. Garlic Bread crumbs and a small onion are also needed. Red wine or port can be added as a option.
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The ingredients for the venison pate either coarsely ground or chopped.
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The ingredients for the venison pate are then mixed in a large bowl.
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A pate dish, cake or loaf tin are then lined with the streaky bacon. The ingredients for the venison pate are then added.
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The streaky bacon is then folded over the venison pate.
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Cook the venison pate in a Bain Marie in the oven for 1.5 hours on a medium heat. Let it cool. Refrigerate, turn it out and serve with crusty bread.
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The finished product. Venison Pate made with wild Exmoor Red Deer liver.
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Slow Cooked Muntjac Leg and Pan Fried Red Deer & Muntjac Loin

12/31/2014

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Pan fried Red and Muntjac Deer Loins

The Red Deer and Muntjac loins were marinated in olive oil, salt and pepper. Left to room temperature before cooking. Browned in pan, then about 8min in oven..

The haunch of muntjac was cooked in the slow cooker with Blackberries, vegetable stock, red wine and creme de cassis.

The loins were served with pretty much same, but the sauce on the loins much more reduced into a jus. They were served on a bed of sautéed leeks.

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Slow cooked haunch of Muntjac Deer
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The Red Deer and Muntjac Loins were marinated in olive oil, salt and pepper and left at room temperature before cooking.
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Andy's Multi Bird Christmas Roast

12/21/2014

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Andy's Multi Bird Christmas Roast - Turkey, Guinea Fowl, Mallard, Pheasant, Partridge, Woodcock, 2 Quail and a Wood Pigeon. All deboned.

This is Andy's multi bird Christmas Roast. All of the birds were deboned. But the legs and wings were left on the Turkey.

From the outside:

Turkey,

Guinea Fowl

Mallard

Pheasant

Partridge

Woodcock

2 Quail

Wood pigeon

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Roasted Pumpkin Seeds - a Halloween Snack

11/14/2014

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Roasted Pumpkin Seeds - make soup from the flesh and a great snack from the seeds.
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Roasted Pumpkin Seeds - why waste the seeds after carving?
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One of this year pumpkins.
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Another Carved Pumpkin

I love to make soup out of the pumpkin flesh. My favourite pumpkin soup was inspired by a boat trip through the Doubtful Sounds, New Zealand.

When climbed back onto the boat after swimming in the sound, we were given squash soup to warm us up. It was stunning and so warming. It had a beautiful Thai twist.

I tried to replicate this when I returned back to the UK.

By adding creamed coconut, Thai red curry paste, garlic, corriander, chilli etc to pumpkin soup, it creates a delicious and warming soup. A great soup for those cold winter days.

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King Alfred's Cakes Fungus - How to Transport an Ember in the Bush

10/5/2014

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King Alfred's Cakes Fungus - one of the best ways to transport an ember from one spot to another.

King Alfred's Cakes Fungus - when dried it will store an ember for hours. You simply just light it. It can then be transported to another site. By blowing on it it quickly turns into a glowing ember which can be used to start a fire in another location.

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King Alfred's Cakes Fungus on a tree. A fantastic way to keep an ember so that it can be transported and used to start a fire in another location (not my pic).
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By blowing on the ember stored in King Alfred's Cakes Fungus, it quickly bursts into a red hot ember that can be used to start a fire in another location.
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King Alfred's Cakes Fungus - when tried will store an ember for hours. Here storing an ember ready to move to another location.
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Blowing on King Alfred's Cakes Fungus quickly ignites it into a red hot ember, that can be used to start a new fire.
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