There is nothing like climbing/ Srambling up the North Face of Tryfan in the Snowdonia National Park.

You need to use you hands and feet to scramble and climb up to its peak at 918 meters.

You then have to do the same to climb to up Bristly Ridge and then into the peaks of the Glyders (Glyder Fawr 1,001m and Y Gam 947m). It takes a few hours but it's amazing fun.

There are great wild camping opportunities on the lakes at the base of both Snowdon and the Glyders. The park wardens tolerate wild camping as long as you leave it, as you found it.

I once found an unconscious man on the north face of Tryfan and kept him alive in space blankets and survival bags until mountain rescue and the helicopter could rescue him. He lived. We found a suicide note and an engagement ring in his pocket. He had taken a load of prescription drugs.

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.

Deer Stalking or Shooting Deer is a very emotive subject, that many don't understand or feel nessessary.

For years I had the same opinion. I to love to watch deer in the wild, as they are such beautiful creatures.

At the time I didn't understand the nessesity to cull deer. Culling deer in many areas of the UK is very important.

We only manage the deer, keeping them to sustainable levels in order to balance the ecosystem. Without culling, there would be little or no woodland regeneration. I've seen this with my own eyes. One of the foresters that I know well, had no new Ash Tree saplings, when his deer population got too high. He relies on Ash for his living, being a fast growing tree. Too many and the ecosystem is tipped the wrong way. The blue bells, Oxlips and Cowslips for example, begin to discapear.

As a meat eater, I thought it was important to be able to take the responsibility of my food from death to table and learn to butcher etc.

These days, I haven't got such an issue with things. I see them as a great source of meat. All the deer that I shoot are eaten either by my family or friends. We enjoy venison and know the deer have a much better life, than most farmed animals.

There are 2,000,000+ deer and the numbers are growing rapidly.

In areas that there is no culling, territories become limited. Come late spring, many of last years young are pushed off of their existing territories, to make way for next years young. The male deer push off any young bucks, so that the don't have to compete with them for mates. It is at this time of year, many young deer are run over on our roads, as they seek new territories.

Deer are very clever animals. Make too much noise, get the wind direction wrong or if they see you, they are gone. This makes them much more challenging to hunt, than most species in the UK.

You have to learn their behaviour. The time of year, availability of different food sources and the weather, can change their feeding behaviour significantly. You have to learn how they behave and then things are still highly unpredictable. Like wildfowling, deer stalking requires a huge amount of fieldcraft.

99% of the time when I am out stalking, I am just enjoying the beauty of our woodlands and countryside. Watching the wildlife, the trees, birds and other animals. You see and experience so much more than most other humans beings. It is very peaceful, there is often just the sounds of the birds and the countryside.

Occasionally I just watch the deer. Many are just not in a safe enough location to shoot. Occasionally I shoot one for the table.

If you shoot one. The hard work begins here. The deer, has to be gralloched (gutted), immediately, or the stomach ruins the meat. The carcuss and offal had to be inspected, to ensure that there are no signs of disease and that it is safe to eat. The deer then has to be carried back to the car, sometimes considerable distances. It has taken me hours to get a deer back to the vehicle.

The deer is then hung in a chiller. It is then butchered.

You have worked hard for this meat. And what great meat venison is. Especially fresh and wild.

There are 6 species of deer in the UK (7 as reindeer, have been reintroduced into the highlands of Scotland). Roe, Muntjac, Fallow, Red, Sike and Chinese Water Deer. They vary dramatically in size and behaviour.

Fallow, Sika and Red being hearding deer. They have many eyes and ears to watch you.

Muntjac are only the size of a spaniel and they can move quietly through the bushes and hedgerows like a fox.

Many people don't get to see many deer, as they vary often only feed at dusk and dawn.

Once a deer, has been spotted, your approach has to be considered carefully, the wind if you are not careful will soon give you away.

The deer also has to be in a safe place to shoot. With ground behind it. So planning your position is critical.

Deer are shot in the heart and lung region of the body, to ensure instant and ethical kills.

So overall why do I enjoy Deer Stalking?

We enjoy eating fresh venison. They are are a hugely challenging quarry to shoot and you have to learn a lot about them to get much success.

Most of all, when you are moving around quietly in our beautiful countryside or woodlands. You get to know, see and understand so much about our British Natural History. I have learnt the sounds, signs and behaviour of so many of our British Animals. To some extend it feels almost primeval, hunting deer, as my achestors have done for tens of thousand years in the UK. It's one of the ultimate hunter and gatherer experiences that you can get in the UK.

Anyone who knows me, will know that I have a passion for wildfowling. 

To me this is truly wild shooting, that requires a large amount of fieldcraft. Every bird on the ground, is hard earned.

I've have done plenty of formal driven shooting in my time, but these days it bores me. Dropped at a peg in a 4WD it just feels false, standing there waiting for the birds to come over in approximately the same direction. 

The wildfowler has to endure hardships, be a better shot, as the birds can come at any angle and speed, often with poor light and terrible weather.

A Wildfowler has to be a trained ornithologist, get to know the habitats of the quarry. The effect of the weather, the tides and the moon, on the way the quarry behave.

There is something truly magical about waiting for the sun to rise or set, with the noise of the many waders coming from every direction. 

The excitement and anticipation of the flight, that may or may not happen, is like no other feeling for me.

We are very often on our own with our dogs, with not a soul around. I personally love that feeling of isolation, on the very remote and wild British foreshore. I feel utterly removed from the world of modern living, every worry and stress dissolves. 

Ducks and geese often flight right on the edge of dusk or dawn, as a hunter we need every sense and instinct available to pick up the birds against the dark sky. The bags are normally small and very hard earned. This combined with the wild nature of the marsh or foreshore, is like no other form of shooting to me.

We know every sound that our quarry makes, hearing them brings all of our senses alive and our hearts fill with excitement and anticipation.

Bad weather and strong winds tend to make the birds fly lower, trying to escape the wind. This brings them into the range of our guns. Fog or snow makes them follow the contours of the land. You have to learn how the quarry behaves, to be successful. The tides will push more birds off of the mud and the moon can make them flight later.

Birds will often follow rivers or drainage ditches. Taking the shortest route across promontories. 

Like I said every bird is hard earned and deserved. This is proper hunting in my opinion. 

I always use a semi automatic 12 bore, with a synthetic stock and barrel that isn't blued. The salt can soon destroy an unsuitable gun. The advantage of a semi auto, is that I can use heavy loads, without increasing the recoil. The third shot always comes in handy as well. There has been many occasions when I have killed with the 3rd shot.

You will need hides, face masks and keep bone still, or the birds will very often see you and veer away at the last minute.

I don't use Steel, as I personally find that it kills less effectively. The low density of steel 7.8g/cm3 leaks energy more quickly and limits the range of steel. Range is important when wildfowling on occasions. I am happy to use bismuth, tungsten matrix or Hevi-shot that have densities of 9.6g/cm3, 10.8 g/cm3 and 12.0g/cm3 respectively. Lead had a density of 11.0g/cm3 for comparison. 

I used to carry duck and goose cartridges and switch between them. But this proved to be very difficult on occasions. Last season I shot 42g No.3 Tungsten Matrix at everything and didn't find this a problem, even shooting teal. 

Foreshore, tide, splash (flooded fields), evening, morning and moon flighting all have there differences and appeal to me.

On the roosting or feeding grounds, we look for signs of recent activity, like fresh feathers or droppings, by day. This tells us were the birds have been recently feeding.

Using decoys and learning to call the ducks and geese, will all increase your chances. I've seen birds turned from 100s of yards away, to come over us on many occasions, using a call. 

Always use a dog or go with someone who has a dog. To me it's a hunting crime to lose a bird in the water or reeds.

On top of this wildfowling is relatively cheap and accessible.

I personally love wildfowling and I suggest that if you haven't tried it, give it a go. But please don't be put off, by lack of success at first, like any good hunting discipline, it takes time to develop the skills to become a good Wildfowler.

Enjoy!

My Wildfowling club Gloucestshire Wildfowlers

http://www.youtube.com/watch?v=batlc14ZfqY&sns=em

There are now an estimated 3,500 to 4,000 wild red deer in the Exmoor area. There are more reds per hectare on Exmoor than any other part of the UK. There are also good numbers of Roe Deer.

The guide that took us stalking on Exmoor manages the herds over many farms on request of the farmers and landowners. Weighing 150 to 400+ lbs the damage they cause to the farmers land is very clear to see. Many of the hedges for example have been smashed down by the herds of red deer and the amount of food these big deer consume per day is significant. As always the aim is to manage the deer to sustainable numbers and not to eliminate them.

The meat from the Exmoor Deer is then dry hung for around two weeks and then sold to Bristol's finest restaurants and butchers. It is some of the best meat that I have ever eaten. Absolutely stunning and low in fat.

The effort that goes into getting premium quality venison to the consumer cannot be underestimated.

Leaving Bristol at around 4am we travelled down to Exmoor. We tracked several herds for around 4 hours, often running up and down hills, over fences and through streams trying to keep up with them. It is absolutely exhausting. Eventually a red stag presented itself in a position where it could be safely shot. The deer was quickly dispatched from around 100-120 yards with my .308 rifle using 150gr Hornady SST bullets.

The hard work then begins. We gralloch (gut) the deer immediately. We inspect the liver, lymph nodes, kidneys, heart etc and the overall condition of the deer, to ensure that the deer is healthy and fit for human consumption and that it wasn't carrying any notable diseases.

The deer is gralloched using minimal incisions to ensure that it is not contaminated.

We then placed the deer in a plastic drag sledge and had to drag it into a position where it could be extracted using a vehicle.

This took us around 2 hours and has taken as long as 4 hours. We had to drag it up and down hills, through streams and over fences. It is absolutely exhausting!

We finally got back to Bristol at around 4pm. The deer was then placed into the chiller for around 2 weeks. Where it is hung to make the venison tender.

After 2 weeks the carcuss is butchered and vacuum packed by a local butcher.

The rump and loin are cut into steaks. The rest is minced or cut into chunks for stewing.

It really is some of the best meat that I have ever eaten.

I've just received my replica of the original Meare Heath Bow (2,600BC) the oldest bow ever found in England. It was made by Hilary Greenland and is a stunning piece of craftsmanship. The original was found on the Somerset Levels.

I also own a Self Yew Bow that was made by the late John Bennett of Burbage. This was found in someone's loft and given to me. I had it restored by Hilary Greenland and it works perfectly and still draws it's original draw weight of 48lbs at 28 inches.

Also pictured is my Wilburtons Bronze Age Sword that was made by Neil Burridge. The oak handle was made by an old friends of mine.

A wonderful article by Hilary Greenland describing how her research into the Meare Heath Bow took her on a fascinating journey of discovery. Fascinating article, that has inspired me to go and see the place where it was found and learn more.

http://www.primitivearcher.com/articles/meareheathbow.html

The story of the bow in prehistory, some of the evidence and finds:

http://www.thepaas.org/archery.html

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.

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.

Westmorland is a stunning part of the UK. It truly is a very wild place. Deep ghyll's, mountain pools and heather moorland. The mountains are very rocky and rugged. Boulders and rocks cover the landscape, left from glacial times. It's landscape is cut by rivers and streams, that lie deep down in ghyll's that they once cut. All of this gives the landscape a very prehistoric feel.

There is the constant noise of hundreds of migrant wild greylag geese. The honking on mass, creates the most amazing atmosphere and sound.

We had a very informal rough shooting day in Westmorlland. At the end of the day we had achieved 6 different species of game. Red Grouse, Greylag Goose, Woodcock, Wild Mallard, Pheasant and Partridge. It really was the most memorable days shooting and hunting in the UK.

The greylag geese flighted all day, by the hundreds. Huge groups feed in the fields. The wild ducks soard from the mountain lakes, as did the pheasants across the deep rocky ghyll's.

Occasionally a covey of partridge would suddenly appear from the crops and speed away from us. The snipe and woodcock sprang up suddenly, each time surprising us, adding to the excitement of the day.

Whilst on the moors, the noise of the red grouse calling, once again gets your heart racing.

Wigeon and Teal were also using the glacial pools. With plenty of wood pigeon flying around, there is always the good chance of a very mixed bag of wild game birds for the table.

It really was one of the most memorable days shooting that I have experienced. The wild, rugged and remote landscape truly added to the experience.

And we have a goose ready for our Christmas lunch.

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