In this edition of our outdoor cooking guides we focus on the method of steaming your food between two layers of moss. While not often seen, this technique happens to be one of the simplest ways of cooking in the outdoors, particularly with fish. It requires very little in the way of utensils or equipment (which also means minimal washing up), and is very hygienic.
To us though, the greatest benefit of using this method is the way that it leaves you feeling truly immersed in the outdoors. The act of reeling in a fresh catch and cooking it just minutes later over the campfire, using little more than the materials nature provides us with, gives a profound feeling of self reliance and respect for nature that is hard to match.
This particular dish requires just two ingredients – trout and wood sorrel, the latter being a very pleasant stuffing when working with fish. In order to cook this meal, you must first prepare a hot fire with a good bed of embers, preferably of oak.
When we hunt for our own food, we can rest assured that the animal has led a free and natural life, that has come to an instant and humane end. Deer have been hunted in the woodlands of Britain for thousands of years and, as such, their meat forms a very natural part of our diets.
Venison is one of the leanest and healthiest of red meats, and a casserole provides a great way of cooking it outdoors. The Hunter’s Stew is a hearty, warming meal that is perfect for the cold evenings of winter and early spring. The dish shown here was cooked in a small Dutch Oven suspended over the fire, and served two people.
Keeping your tools sharp is important for several reasons. Not only does a sharp tool make carving one of the greatest joys of bushcraft, it is also safer. When working with a blunt tool you have to exert more pressure; this increases the chance of a slip and means that any ensuing cut will be more severe. As such, the ability to sharpen your tools to a razor’s edge is an essential skill. This classic clip from the Bushcraft Survival days shows Ray’s preferred method for sharpening his knives whilst at camp:
In addition to the above video guide, we’ve also included Ray’s written guide below, taken from Essential Bushcraft:
It’s all too easy to slip into hibernation mode at this time of year, especially if you’re fortunate enough to have a decent log fire roaring away at home. But we shouldn’t forget the unique experiences that winter camping has to offer us all, as fellow Woodlorean Garry Dutfield shows us here.
Garry recently spent three days hiking and lightweight camping in the snow-covered hills of the Lake District, pitching his Hilleberg Akto Tent in a superbly picturesque spot beside Grisedale Tarn. Continue reading →