Description: This is a great recipe for when you're on the move and don't have access to the usual kitchen facilities. A favourite of rangers everywhere

Submitted by: admin on 2005-06-30 21:33:33

Serves: Depending on cut of meat

Prep Time: Variable

Difficulty: Difficult

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Ingredients

1 trout OR game bird OR cut of meat
River clay (OR raku clay- never use pottery clay)
Burdock leaves OR grass
A fire pit
Seasonings (salt, etc)
Wild edibles (fruit, leaves, etc)
Butter if you have it

Instructions

Season the meat with salt. Wrap in dry grasses or fresh burdock leaves and tie tightly together with string or grass. Cover in a layer of clay (do NOT use pottery clay as it will explode- if you have to substitute bought clay use raku because of the higher sand content). Make sure you seal it completely so no juices will leak out.

Dry the clay-wrapped meat on a board beside the fire, turning as necessary. Carefully tuck your clay package into the side of the fire pit. Turn occasionally with forked sticks to cook evenly.

Cooking time depends on the thickness of the clay, the amount of meat, and the heat of the fire- it can take from 2-4 hours.

Trout tastes very good with ramsons (or leeks) and butter, duck can be stuffed with blackberries, wild pig with myrtle, and any wild berries or fruit will make a delicious sauce.