Bushcraft Hub

How Long is Crawfish Season?

31/05/2023 by James

Crawfish season technically lasts from November through to July, but this is only in a very exceptional year, with a warm, wet winter.

The standard crawfish season is between spring and summer, with their peak season falling between February and May.

What is crawfish?

Crawfish, also known as crayfish or freshwater crustaceans, are small lobster-like creatures that dwell in freshwater habitats such as rivers, ponds, and swamps.

These crustaceans are popular for their delicious taste and are similar in appearance to their marine relatives, lobsters.

Crawfish come in various colours, ranging from brown to green, becoming bright red when cooked.

There are over 500 species, each having unique characteristics, but they all share traits such as an exoskeleton, a pair of large front claws and a segmented body with multiple small legs.

What month is best to eat crawfish?

Crawfish season typically lasts from November to July, with the availability and quality of crawfish peaking during the warmer months.

As you plan your crawfish boil, consider that the most reliable and enjoyable times to eat crawfish fall between late February and May.

During these spring months (March, April, and May), you’ll find the best-tasting crawfish in various locations, including southern states such as Louisiana and Texas.

The warmer and wetter the winter season, the earlier crawfish season begins, and the better the overall harvest.

Crawfish cuisine and preparation

Crawfish Boil Ingredients

A classic crawfish feast involves boiling live crawfish with a rich blend of spices, vegetables, and sometimes meat.

Here are the key ingredients you’ll need:

Sack of Crawfish
Potatoes
Corn on the Cob
Onions
Garlic
Bay Leaves
Lemons
Andouille Sausage (optional)
Crawfish Boil Seasoning (optional)

Preparing Your Crawfish Boil:

To prepare a crawfish boil, start by filling a large 5-gallon pot half-full with water.

Add the garlic, bay leaves, lemons, and crawfish boil seasoning to the pot.

You may also add other spices, such as salt and additional bay leaves, to enhance the flavour.

Bring the water to a boil over a high heat, then reduce to a simmer for about 20 minutes.

Next, stir in the onions, potatoes, corn, and Andouille sausage, if using, and cook for another 15 minutes.

Ensure the crawfish are cleaned properly by rising them under fresh water.

Add them to the pot.

Gently stir in the crawfish, bring the water back to a boil, and let them cook for 3-5 minutes, or until they turn a bright red colour.

When the crawfish are cooked, use a slotted spoon to remove them and the other ingredients from the pot.

Son a large platter or a newspaper-covered table for a more rustic, communal experience.

Now doesn’t that sound tasty…

Crawfish behaviour and habitiat

Crawfish, also known as crayfish or crawdads, are freshwater crustaceans commonly found in slow-moving or still water sources such as streams, rivers, ponds, lakes, swamps, and marshes.

These creatures typically hide under rocks or logs, and they construct burrows when the water temperature is too low for their comfort.

They often burrow into the mud at the bottom of these locations, using their strong claws to dig and create a safe space for shelter and reproduction.

As a vital part of the freshwater ecosystem, crawfish serve as both predators and prey.

They primarily feed on aquatic plants, algae, insects and small fish, contributing to the overall health of the ecosystem by controlling the populations of these species.

Are crawfish good for you?

Yes, crawfish are considered a healthy food to eat.

A serving of crawfish contains around 70 calories and is packed with 14 grams of protein, making them an excellent choice for those looking to maintain or lose weight while still getting a significant amount of nutrients.

In addition to being protein-dense, crawfish also contain essential vitamins and minerals that can be difficult to obtain through other food sources.

For instance, crawfish are a good source of B vitamins, iron, and selenium. These minerals play a crucial role in maintaining strong bones, producing red blood cells, and supporting immune function.

Here are some of the nutritional benefits of crawfish:

Low in calories
High in protein
Low in total fat
Rich in B vitamins
Good source of iron and selenium

Keep in mind that crawfish, like most other shellfish, do have slightly higher cholesterol levels.

However, when consumed in moderation as part of a balanced diet, they can be a valuable and nutritious addition to your meals.

When enjoying crawfish, try to opt for recipes that use minimal added fat or sodium, as these can counteract some of the health benefits that they offer.

Boiling or steaming crawfish is a healthier option compared to deep frying or heavily seasoning them.

Can you eat crawfish raw?

The simple answer is no; it’s not recommended to eat crawfish raw.

Although some people assume that eating seafood raw can be a delicacy, doing so with crawfish can pose serious health risks.

Firstly, raw crawfish can contain harmful bacteria and parasites that can result in food poisoning or other illnesses.

The most common risk is the consumption of raw shellfish carrying Vibrio bacteria, which can cause severe illness or even death in some cases.

Cooking crawfish thoroughly will significantly reduce these risks, as the heat kills off harmful microorganisms.

Another reason to avoid eating crawfish raw is the texture.

Crawfish have a slightly tough and stringy texture when uncooked, which can be unpleasant to consume.

Cooking them not only improves their taste but also makes the flesh tender and easier to eat.

To enjoy crawfish safely and at their best, it’s essential to cook them properly.

A common way to prepare them is by boiling with spices and seasonings, which enhances their flavour.

Allowing them to cook within 3-5 minutes until they turn bright red ensures that they’re fully cooked and infused with deliciousness.

Do you eat the vein in crawfish?

You might come across a vein in the tail.

The dark vein is essentially the crawfish’s digestive tract and it might cause you to wonder whether it is safe or tasty to consume.

While the appearance of the vein can be off-putting, it is not harmful to eat.

However, if you prefer, you can remove the vein before consuming the tail meat.

This video shows you how:

What do crawfish do at night?

Crawfish are nocturnal creatures, which means they are most active during night-time.

At night, crustaceans forage for food and engage in their daily activities.

Since they are primarily scavengers, they take advantage of the darkness to search for plant and animal matter on the bottom of rivers, ponds, and other freshwater habitats.

To ensure their safety, crawfish make use of their excellent camouflage skills.

By hiding among rocks and vegetation, they can easily avoid predators, such as fish, birds – and you 🙂

Crawfish also engage in territorial battles and mating rituals.

These encounters can result in brief yet intense bouts of wrestling using their powerful claws.

During the day, crawfish prefer to hide in burrows at the bottom of their habitat.

These burrows provide them with a safe and sheltered space to rest and avoid potential threats.

Additionally, female crawfish use these burrows as a safe haven to protect their eggs and young offspring.

Are crayfish and crawfish the same thing?

Yes, crayfish and crawfish refer to the same type of freshwater crustacean.

The terms crayfish, crawfish, and crawdad are used interchangeably by people from different regions to describe this animal.

There is no biological difference between them.

Crayfish are closely related to lobsters and have a similar appearance.

They are members of the superfamilies Astacoidea (Northern Hemisphere) and Parastacoidea (Southern Hemisphere).

With over 500 species, more than half are found in North America.

These crustaceans typically live in fresh water, such as well water, spring water, and conditioned tap water.

They prefer depths of more than 15 centimetres, with the water covering their back.

How do you catch crawfish?

Catching crawfish can be an enjoyable outdoor activity for your friends and family.

Step 1

First, choose the right time!

Make sure you are hunting for them in season. As above, the best times are usually Late February, through to May.

Step 2

Find your location.

Crawfish are usually found in freshwater sources like streams, rivers, and lakes.

Step 3

Prepare your equipment.

To catch crawfish, you’ll need a trap, some bait and some rope. A variety of bait options can be used, such as pieces of fish or an old chicken carcass.

Step 4

Bait your trap and carefully place in the water.

Tie off your trap to a secure point, such as a tree branch etc.

Now it’s just a case of waiting.

Step 5

When ready, retrieve your pot, which hopefully now contains some crawfish & empty into a bucket.

You can now re-bait the pot (if necessary) and place back in to hopefully trap some more.

Crawfish FAQs:

What do crawfish taste like?

Crawfish are often described as a mix between lobster, crab, and shrimp.

Their taste is somewhat sweeter and more tender than their relatives from the ocean.

Do you eat the vein in crawfish?

As with shrimp, you can choose to remove the vein.

It is not harmful, but some diners prefer not to eat it for aesthetic or textural reasons.

Want more; take a look at our foraging articles.

Is Wild Boar Healthy?

23/05/2023 by James

Wild Boar is considered a very healthy meat.

Assuming the boar has been feeding on a natural diet, which would normally be the case, then the meat that is produced is deemed extremely high-quality and will make for excellent eating.

Benefits of Wild Boar Meat

Wild boar meat is packed with nutrients that can contribute positively to your health and well-being.

It is a rich source of protein, which is essential for building and repairing muscle tissue.

Additionally, wild boar contains essential amino acids that your body cannot produce on its own.

Wild boar is also an excellent source of iron, which is important for maintaining healthy blood cells and transporting oxygen throughout your body.

Below is a nutritional content chart comparing wild boar meat against other conventional meats:

Meat Type	Calories	Protein (g)	Fat (g)
Wild Boar (100g)	160	26	4.3
Beef (100g)	250	26	17
Pork (100g)	242	25	14

As you can see, wild boar is lower in calories and fat compared to both beef and pork, so if this is important to you, then wild boar may be a good meat to try.

Is Boar Healthier Than Beef?

When comparing wild boar to beef, there are several factors to consider, but most predominantly, the nutritional content.

Whether or not it is considered healthier or not will depend on your own dietary goals and if you believe in a low-fat diet or not.

Wild boar meat provides more protein while containing less fat and cholesterol than beef.

This is of benefit if you are following a low fat diet (which I do not personally endorse).

Consuming wild boar can offer similar benefits to other red meats, such as promoting muscle growth etc.

Furthermore, wild boar is also a great source of monounsaturated fats, which are thought to help reduce bad cholesterol and promote good cholesterol levels, thus supporting heart health.

Is Wild Boar Healthier Than Pork?

Wild boar and pork share some similarities in terms of nutrition; however, wild boar has some differences over standard reared conventional pork.

Wild boar contains fewer calories and less fat than pork. Whether this is a good thing for you will depend on your personal situation and tastes.

In addition, wild boar boasts a higher iron content, which helps prevent anaemia, as well as supporting overall good health.

What is a wild boar?

A wild boar, also known as a wild swine or Eurasian wild pig, belongs to the species Sus scrofa and is native to a large portion of Eurasia and North Africa.

It has also been introduced to the Americas and Oceania, making it one of the most widespread suiforms worldwide.

The wild boar is a highly adaptable animal capable of thriving in various habitats, from forests to grasslands.

Its omnivorous nature allows it to consume a diverse diet, including roots, bulbs, seeds, nuts, and invertebrates.

As a result, their behaviour of ‘ploughing’ the woodland floor, although visually disruptive, can contribute positively to the ecosystems they inhabit by stimulating the growth of wildflowers, shrubs, and trees.

Physical Features

Wild boars are robust, stout mammals with a coat of coarse, bristly hair that varies in colour depending on their age and geographical location.

They typically possess a compact body, a hump-backed head with a rounded snout, and strong legs with sharp, curved tusks, which they use for defence and foraging.

Adult wild boars can weigh between 50 and 100 kg, with some of the larger males exceeding 150 Kg.

Behaviour and Social Structure

Wild boars are primarily nocturnal and social creatures, also known as ‘sounders,’ that comprised mainly family groups of females and their offspring.

Adult males, referred to as ‘boars’, tend to be more solitary and only join a sounder during mating season.

Reproduction

Wild boars tend to mate during autumn and winter.

Females, or ‘sows’, give birth to a litter of four to six piglets after a gestation period of approximately four months.

These piglets stay with their mother until they reach maturity at around 18 months.

Is Wild Boar a Red Meat?

As you might be curious about the nutritional properties of wild boar, it’s essential to begin by understanding its classification.

Although wild boar might resemble pork, it is actually a dark red meat that sets it apart from its domestic cousin.

This dark shade is due to the type of muscle fibres and the high levels of myoglobin, a protein responsible for delivering oxygen to the muscles.

The texture and taste of wild boar also differ from conventional pork, primarily because of their natural diet.

Since these animals graze on grasses and berries in the wild, the meat offers a more intense, sweet, and nutty flavour.

Additionally, the wild boar’s active lifestyle contributes to leaner meat, making it an enjoyable alternative to beef and regular pork.

What Does Wild Boar Taste Like?

Wild boar meat has a distinct nutty and slightly sweet taste to it, with a darker appearance compared to domesticated pig meat.

The difference in colour is due to the higher iron content found in wild boar meat.

Comparing wild boar to the standard pork you might be used to, you’ll find that wild boar has a tighter grain leading to a different experience, almost like having a unique variation of pork.

The wild boar’s natural diet, which consists of nuts, acorns, grasses, and wild cereals, contributes to its unique and delicious flavour.

This taste might be described as a blend of pork and beef with a richer, juicier flavour due to its lean composition.

The wild boar’s taste can also be influenced by its age.

Younger boars may have a milder flavour, while older boars may have a stronger and more pronounced taste.

The meat’s potential toughness is another factor to consider, as the age of the boar can affect the meat’s consistency.

Habitat and Distribution

When exploring the natural environment of wild boars (Sus scrofa), you will discover that these creatures are incredibly adaptable and can thrive in various habitats.

Ranging from dense forests and swamps to grasslands and agricultural lands, wild boar are an incredibly widespread species.

They are native to much of Europe, Asia, and parts of North Africa.

However, due to their versatility and lack of natural predators in some regions, wild boars have become invasive species in places like North and South America and Australia.

One of the main reasons wild boars populate such a variety of habitats is their exceptional adaptability.

They are capable of living in regions with varying climates, allowing them to survive cold winters, hot summers, and everything in between.

This adaptability also extends to their diet, with wild boars being opportunistic omnivores, consuming anything from plant matter to smaller animals and insects.

Interestingly, you will notice that there is a significant difference in the wild boar population densities across various regions.

In some parts of Europe, such as Spain and Italy, wild boars are relatively abundant due to the favourable conditions and plentiful food sources.

However, in other parts of their distribution, such as northern Asia or Siberia, the wild boar population is much sparser due to harsher environments and limited resources.

For more great articles, see our Food section.

How Long Does It Take for a Morel Mushroom to Grow to Full Size?

23/05/2023 by James

It can take anywhere from two to five years for the mycelium to become established and produce a good colony of morel mushrooms in the wild.

Once the mycelium are established though and conditions are right, morels can first appear within a few days after a heavy rain event, growing to their full size in just another day or so.

Monitor any discovered morel patch regularly in order to catch them at the perfect moment for harvesting following rainfall.

Morel Mushroom Basics

True Morels Vs False Morels

When foraging for morel mushrooms, it’s essential to understand the difference between true morels and false morels.

True morels (Morchella spp.) are highly sought-after edible mushrooms, while false morels (Gyromitra spp.) can be toxic when consumed, especially when eaten raw.

True morels have a distinctive honeycomb-like cap, while false morels feature a wrinkled, brain-like texture.

Always examine the cap and stem: true morels have a continuous, connected cap and stem, while the cap of a false morel is often loosely attached to the stem.

Additionally, always cross reference with at least two trusted field guides, to ensure you have the correct type before you consume

Species of Morels

There are several species of true morel mushrooms, with Morchella esculenta being one of the most common and widespread.

This species features a pale, yellowish cap with a distinctive honeycomb pattern.

Other species of morels include:

Morchella deliciosa: This morel species has a similar appearance to M. esculenta, but its cap is more uniformly round with a slightly darker colour.
Morchella elata: This darker brown morel is typically found in coniferous forests and has an elongated, conical shape.
Morchella rufobrunnea: Recognisable by its reddish-brown cap, this morel species can be found in grassy areas and open woodlands.

There may be more than 80 different species of Morchella, but not all are edible or commonly found in the wild.

While hunting for morels, it’s crucial to learn the distinguishing characteristics of the species found in your region and take caution to avoid misidentifying and consuming potentially harmful lookalikes.

Growth and Life Cycle

Morel mushrooms have a fascinating growth and life cycle.

To understand how long it takes for a morel mushroom to grow to full size, it’s essential to consider its life cycle.

The entire lifecycle of a morel mushroom can be as brief as two to three weeks.

Before the morel mushroom starts popping up, the mycelium forms beneath the soil.

The mycelium is a network of thread-like structures that absorb nutrients from the soil and help the mushroom to grow.

Once the mycelium is established, it can take as little as six days from the time shoots appear until full-sized mushrooms are ready to harvest.

The fruiting body of the morel mushroom, which is the part you harvest and cook, begins to emerge above the soil as the temperature and moisture levels become optimal.

The ideal conditions for morel growth are daytime temperatures in the low 50s (10 deg C) and nighttime temperatures in the mid 40s (4.5 deg C).

Cloudy, overcast conditions with scattered rain can extend the growing and harvesting period.

The weather has a significant influence on the growth of morel mushrooms.

In summary, the life cycle of morel mushrooms is relatively short, with the fruiting bodies taking just a few weeks to grow under the right conditions.

However, it takes many years for the mycelium to become established in the first place, which is why wild morel patches are so valuable to foragers.

Trees and Morels

Tree species play a crucial role in morel growth.

Many morel mushrooms grow in a symbiotic relationship with specific tree species, exchanging nutrients for carbohydrates through their root-like threads called mycorrhiza ^.

This connection is particularly important when understanding where to find and how morels grow.

Elm Trees

Elm trees make for excellent morel hunting grounds, as they provide an ideal environment for the mushrooms to grow.

Look for dying or dead elm trees with bark starting to fall off, as this is where morels typically thrive.

Oak Trees

Oak trees are another common host for morel mushrooms. Search for mature oak trees, specifically those with spreading limbs that allow sunlight to filter through.

This dappled light creates the perfect conditions for morels to grow.

Deciduous Trees

In general, morel mushrooms favour deciduous forests.

These forests contain a diverse range of tree species, increasing the chances of encountering morel-friendly environments.

When exploring deciduous woodlands, also look for poplar, ash, and sycamore trees, as they can also host morels.

Apple Trees

Old apple orchards can be a hidden gem for morel hunters.

Morels often grow near the roots of these trees, so pay close attention to the ground surrounding them.

However, be cautious of pesticides in old orchards and always thoroughly clean any mushrooms found in these areas.

Identifying Places for Morels

To increase your chances of finding morel mushrooms, it’s essential to identify the preferred habitats of these elusive fungi.

Morels typically grow in forests and wooded areas, where they can be found thriving among leaf litter, pine needles, and early season vegetation.

In the early part of the season, which is typically late March in many regions, keep an eye out for south-facing slopes.

These areas tend to warm up faster than other parts of the forest, providing an ideal environment for early season morels to emerge.

As the season progresses, heading into late spring, begin searching for morels in north-facing slopes and valleys.

These spots tend to have cooler temperatures and retain moisture longer, offering perfect conditions for morel growth.

Pay close attention to areas where the ground is covered in decomposing leaves and moist soil.

When scouting for morel habitats, consider these great places to start your search:

Near the bases of dead or decaying trees, particularly elm, ash, and oak.
Areas recently disturbed by logging or forest fires, as morels often grow in abundance following these events.
Beneath apple, cherry, and plum trees, as morels are known to favour their roots.
In proximity to riverbanks and streams, where the soil is consistently damp and nutrient-rich.

Remember, patience and persistence are key when searching for morel mushrooms. Keep exploring different locations within your chosen spot, carefully inspecting the ground and surrounding vegetation.

As your knowledge and experience grow, you’ll become familiar with the ideal habitats and conditions for finding morels, making your future hunting expeditions increasingly successful.

Harvesting and Enjoying Morels

When you head out to collect morel mushrooms, bringing a few essentials can help you effectively find and preserve these tasty morsels.

One useful tool is a mesh bag, which allows spores to disperse as you collect morels, increasing the likelihood of future morel growth in the area.

As you find morels, it’s a good idea to gently twist and pull them from the ground, avoiding damage to the surrounding area.

Make sure you store your fresh morels with care, as they have a delicate, meaty texture that can be easily bruised if mishandled.

Cooking and consuming fresh morels is a delightful culinary experience. Before you cook them, make sure to clean the mushrooms thoroughly to remove any dirt or debris.

Some popular ways to enjoy morels include:

Sautéing with butter or oil
Adding to pasta dishes or risotto
Using in a creamy soup

Regardless of your preferred method of preparation, make sure to cook your morels fully, as they should never be consumed raw.

In summary, morel mushrooms require just a few weeks to grow to full size, and with proper harvesting techniques like using mesh bags, you can enjoy these delectable fungi at their best. So grab your gear, stay patient, and get ready to cherish your fresh, meaty morel mushrooms!

Safety Measures

When foraging for morel mushrooms, it’s crucial to follow some essential safety measures to ensure you’re picking the right ones.

First, familiarise yourself with the appearance of genuine morel mushrooms.

Morels can be identified by their distinctive honeycomb-like structure on the cap and are usually 2 to 5 inches in size.

Double-check the mushrooms you find to ensure they have these characteristics.

Be careful when distinguishing between edible morels and toxic lookalikes. False morels can be harmful if consumed, so it’s vital to observe the differences between them.

While true morels have a hollow stem, the toxic ones have a solid or cottony interior stem. Always cut open the mushrooms you pick to verify their identity.

Here are some tips to stay safe while hunting for morel mushrooms:

Never consume wild mushrooms without proper identification.
Learn to recognise toxic mushroom species in your area to avoid accidentally harvesting them.
Seek guidance from experienced foragers or local mycological groups.
Start by hunting for morels in well-known, established areas, where you’re less likely to encounter harmful mushrooms.
Use a mushroom identification guide or app as an additional resource, but never rely solely on technology for identification.

Remember, even edible mushrooms can cause adverse reactions in some individuals.

When trying a new type of wild mushroom, it’s recommended to taste a small amount first and wait for any potential effects before eating larger quantities.

By keeping these safety measures in mind, you can enjoy the process of foraging for delectable morel mushrooms while minimising the risk of ingesting harmful or toxic varieties.

Looking for more? Take a look at our foraging section.

Are Wild Strawberries Safe to Eat?

11/05/2023 by James

Yes, wild strawberries are safe to eat.

Wild strawberries (Fragaria Vesca), also known as woodland strawberries, are native to North America, as well as the UK and mainland Europe.

Their season is usually around the summer months of June, July and August, but sometimes extends into autumn.

These wild berries have white flowers with five petals and produce small red fruits with a sweet flavour.

What Are the Health Benefits of Wild Strawberries?

Wild strawberries are not only safe to eat but also offer numerous health benefits.

They are rich in vitamin C, which is an essential nutrient that helps boost your immune system and fight off infections.

In addition to vitamin C, wild strawberries are also a good source of antioxidants and flavonoids.

These help protect your cells from damage caused by free radicals and inflammation.

Consuming foods rich in antioxidants, such as wild strawberries, can help prevent diseases such as cancer, heart disease, and Alzheimer’s.

Furthermore, wild strawberries are low in calories and high in fibre.

What Is the Difference Between Wild Strawberries and Mock Strawberries?

You might have come across wild strawberries and mock strawberries.

While both plants produce small red berries, they are not the same.

Wild Strawberries

Wild strawberries (Fragaria Vesca), also known as woodland strawberries, are true wild strawberries that grow in North America, UK and mainland Europe.

The wild plants have white flowers with five petals and yellow centres. The leaves are green and have toothed edges.

The fruit is small, red, and has a sweet flavour. Wild strawberries are usually in season in late spring to early summer.

Mock Strawberries

On the other hand, mock strawberries (Potentilla Indica), also known as false strawberries, are another type of wild strawberry that you may encounter, but a lot less tasty.

Mock strawberry plants have yellow flowers with five white petals and yellow centres. The leaves are similar to wild strawberry leaves, but the edges are not toothed.

The fruit is also small and red, but it has a bland taste and lacks the sweet flavour of true wild strawberries.

Mock strawberries are usually found in gardens, rather than the wild.

While both wild strawberries and mock strawberries are edible plants, they have different health benefits and potential allergic reactions.

True wild strawberries are a good source of vitamin C and can be used in fruit salads or eaten fresh.

Mock strawberries, however, do not have the same nutritional value and can cause allergic reactions in some people.

Therefore, it is important to know the main differences between wild strawberries and mock strawberries before consuming wild berries.

If you are foraging in the United States, you may also come across the large but tasteless Chilean strawberry (Fragaria Chiloensis).

Again, this is perfectly edible, but will not have the flavour of the wild strawberry (Fragaria Vesca).

Wild Strawberry vs Regular Strawberry

The main differences between wild strawberries and regular strawberries are their size, appearance, and taste.

Wild strawberries are much smaller and have white petals, with regular strawberries being much larger.

Wild strawberries have a sweet flavour, while regular strawberries can vary in taste depending on the variety.

Regular, shop bought strawberries are a cross between the large but flavourless Chilean strawberry (Fragaria Chiloensis) and the small, but very flavoursome Virginian strawberry (Fragaria Virginiana).

This is how we now have a large, but also flavoursome strawberry when purchased in supermarkets and the like.

Due to being produced en masse, regular strawberries, unless organic, may have been treated with pesticides and other chemicals during cultivation.

As with most things, wild is usually best.

Where Can You Find Wild Strawberries?

These delicious and nutritious berries can be found in many parts of North America as well as the UK and mainland Europe, particularly in the summer months.

Wild strawberries can be found in a variety of locations, including woodland areas, meadows, and even in your own backyard.

They are typically found growing close to the ground, and can be identified by their small white flowers and sweet aroma.

While you can find wild strawberries growing in the wild, it is important to exercise caution when foraging for wild plants.

Are Wild Strawberries Invasive?

Wild strawberries are not invasive plants.

They are native to North America and are found growing in the wild in many areas of the United States.

While wild strawberries are not invasive, they can spread easily and may be considered a weed in some areas.

Can I Make Tea from Wild Strawberry Leaves?

Yes, you can use wild strawberry leaves to make tea.

To make wild strawberry leaf tea, simply gather a handful of fresh leaves and rinse them well.

Then, boil some water and pour it over the leaves. Let the tea steep for a few minutes, and then strain.

You can sweeten the tea with honey or sugar to your liking.

While wild strawberry leaves are generally safe to consume, it’s important to be aware of any potential allergic reactions.

If you have a known allergy to strawberries, you should avoid consuming wild strawberry leaves or making tea from them.

Overall, wild strawberry leaf tea can be a tasty and healthy addition to your diet, especially in late spring and early summer when the plants are in season.

Wild Strawberry Habitat

Wild strawberries are native to North America, UK and Europe and can be found in woodlands, meadows, and other natural areas.

They grow in a wide range of habitats, from sea level to high elevations, and are often found in areas with moist, well-drained soil.

Summary

In conclusion, wild strawberries are considered safe to eat, assuming you have identified them correctly and are not allergic.

While you can find wild strawberries growing in the wild, it is always important to exercise caution when foraging for wild plants and make sure you know exactly what your eating.

Want more? Take a look at our other foraging articles.

Where Can I Find Cramp Ball Fungus?

29/01/202303/01/2023 by James

You will usually find cramp ball fungus growing on dead wood, in deciduous woodland – in temperate countries.

They favour Beech, Oak and Ash trees and are a relatively common fungi in the UK and mainland Europe.

Cramp ball fungus plays an important role in breaking down dead trees in deciduous forests.

Cramp ball fungus (real name Daldinia concentrica – of the genus daldinia), is also known by other common names.

This includes: carbon balls, carbon fungus, coal fungus and King Alfred’s cakes – aka burnt cakes.

They are usually black on the outside and black/silver internally – with the silver layers being the concentric rings inside.

These rings are known as growth rings or concentric zones.

Just like tree rings, each of these silver rings signifies 1 year’s worth of growth.

Discovery and classification

Daldinia concentrica was first described by the British mycologist James Bolton in 1971 as Sphaeria concentric.

It wasn’t until the late 19th century that it was reclassified and its scientific name (Daldinia concentric) given by Italian mycologists Giuseppe De Notaris and Vincenzo de Cesati.

The name “concentrica” comes from the concentric rings in the interior of the fruiting body which represent a season’s growth and reproduction.

Daldinia Concentrica uses

Fire lighting

Daldinia concentrica is great for fire lighting purposes.

It can take a spark from a firesteel or open flame which will then cause the fruit to smoulder, creating a large hot area once blown on – just like charcoal briquettes.

You can then use this to ignite a tinder bundle, such as dry, dead grass.

Transportation

It will slowly smoulder for hours, and can also be used to transport your fire in the form of a glowing ember.

This enables you to effectively carry your fire with you, speeding up the firefighting process when you arrive at the new site.

Caution! – These things burn hot!

You are obviously using them for this quality, but I would just caution you to think about storage once they are lit, as they effectively turn into charcoal.

Even a slight breeze will fan the ember and they do not easily self-extinguish.

You need to consider where you place them, as they want to burn and will ignite other objects accidentally if not monitored.

To extinguish these, you can cover them in water or crush them into the soil, presuming there is nothing in the soil that will catch, like peat, etc.

Use carefully and watch those fingers!

This is a great video from MCQ Bushcraft:

Daldinia concentrica facts

Daldinia concentrica is easily recognizable due to its carbon-like lumps on deadwood surfaces.

Rather than having the typical parts of a mushroom such as gills, a cap, a stem, or pores, this species consists of a stroma form with flask-shaped cavities called perithecia that are embedded within.

Fruitbody/Stroma

The fruiting bodies of D. concentrica are usually 2 to 10 centimeters in diameter and start off as matte, purple-brown before becoming jet black with age.

As the mushroom develops and ages, the stroma dries out and becomes more brittle, forming visible growth rings when cut in half.

The size of the fruit body is also an indicator of its age, with larger specimens being older than smaller ones, and some of these mushrooms staying on deadwood for many consecutive seasons.

Perithecia

Cramp ball fungus, or Daldinia concentrica, is a type of fruiting body that is characterized by the lack of a spore surface.

Instead of this surface, the fungus has protrusions on its exterior (small bumps).

These protrusions are made up of flask-shaped chambers known as perithecia. This is where ascospores (spores that have been produced meiotically) are located.

Stem

Due to its unique structure, the D. concentrica fungus is different from other varieties in that it does not possess a stem.

Instead of having a slender and straight stem, this species bonds closely with the surrounding deadwood via a large, flat area beneath its body.

Asci

Ascospores also referred to as asci, are tiny cylindrical bodies measuring approximately 200µm x 10-11µm and have amyloid tips.

Inside each ascus are eight ascospores arranged symmetrically.

Ascospores and Spores

Ascospores are spores contained in an ascus.

When these ascospores are forced out of the ascus, due to high water pressure, via the necks of the perithecia – they are released into the environment.

This leaves behind a darker patch of wood around the fungus.

The spores are ellipsoidal and measure roughly 12-17 by 6-9 micrometres in size.

Odour

Daldinia concentric has no noticeable odour.

Edible or inedible

Daldinia concentrica is an inedible fungus.

Even though the flesh of this species is not poisonous, the fruit body is too hard to be consumed and should not be eaten.

Spore print

The natural spore print of Daldinia concentrica is distinctive – it’s black and broader than the mushroom itself!

Usually, a black spore print can be found around 3cm wider than the fungus itself.

Habitat

Cramp ball fungus can be found in woodland and deciduous forests.

It favours dead and decaying branches of Ash, Beech and Oak trees.

Location

Daldinia concentrica can be found in deciduous forests of the United Kingdom, Ireland and mainland Europe

Although not as common, it can also be located in the temperate climate areas of North America, Australia, and South America.

Season

This mushroom can be found year-round, however, the release of ascospores only occurs seasonally, from May to November.

Do not confuse with:

Kretzschmaria deusta, or the Brittle Cinder Fungus, should not be confused with Daldinia concentrica.

While both black, carbonaceous mushrooms tend to grow on dead wood, K. deusta does not form the same rounded fruitbodies.

It also does not have the characteristic ring-like growth pattern inside its stroma normally associated with Daldinia concentrica.

Where can I find cramp ball fungus? – FAQ’s

Why are they called cramp balls?

Cramp balls get their name from an old wives’ tale which says that carrying the fungus on your person would protect you from getting leg cramps.

Whether you buy into that or not, the name has indeed stuck and ‘cramp balls’ is what they are commonly referred to as.

Are King Alfred’s cakes poisonous? Is Daldinia Concentrica poisonous?

The inedible fungus Daldinia concentrica is not poisonous, but should not be eaten.

It is too hard to be consumed anyway.

What sort of trees do cramp balls grow on?

Cramp balls will grow on dead Beach, Oak and Ash, but will also grow on other deciduous trees.

If you venture down to your local broadleaf woodland or forest, you may just find some.

Which English king let the cakes burn?

According to legend, it was King Alfred who let the cakes burn.

During the 9th century, parts of Britain had been overrun by Vikings.

King Alfred was trying to escape the Vikings and is said to have taken refuge in an old woman’s house.

The old lady was baking cakes and asked King Alfred to watch over them while she went outside.

King Alfred forgot to watch over the cakes and they ended up burning.

Not knowing he was the king, he was scolded by the woman for this.

In his shame, he scattered the cakes in the woods to get rid of the evidence.

Due to the fact that Daldinia Concentrica is a black fungus, and looks burnt in its appearance, it is said to look like burnt cakes and has been tied to this legend.

It is commonly known as King Alfred’s cakes.

Where did Alfred burn the cakes?

Athelney, Somerset is where King Alfred is said to have burned the cakes, inside the home of a peasant woman.

Whether the story of the cakes is true or not, Athelney was of great importance to King Alfred and is where he built a fort and rallied his troops to fend off the Vikings.

Want more??? Take a look at more fire-lighting ignition options here.

Grilled Venison Burgers Recipe

31/12/202231/12/2022 by James

Here is my time-tested favourite grilled venison burgers recipe. I’m confident that these will be the best venison burgers you have ever tasted.

JUMP TO RECIPE CARD

I believe venison is one of the all-time best and most underrated meats out there, which is why I am trying to encourage more people to try it. It’s incredibly healthy and delicious.

You can find more of my venison recipes here.

Venison is a very lean meat with a low meat-to-fat ratio and as such, you’ll usually need to add in a little extra fat to help with the flavour and to ensure the meat binds together.

This will be the same for any other wild game burger.

There is no reason why you can’t swap the venison meat in this recipe for ground beef if you wanted and make some amazing beef burgers.

You could also use another ground meat, such as turkey etc.

How to cook venison burgers on the grill? What is the secret to grilling burgers?

The secret to grilling a burger is to make sure you have created two heating zones on your grill.

First off, make sure you are using some decent lump wood charcoal, and let it burn for approx 20 minutes so that it has a decent covering of ash over it.

Scrape all the charcoal over to one side of your grill. Place your grill grates on top and get to cooking temperature.

You now want to cook your burgers on the side with no coals underneath.

This indirect way of cooking allows the burgers to cook more slowly and evenly, without flare-ups burning the outside of your burgers.

If your grill has a lid, put it on and let the smoke build inside to add more flavour.

Assuming you have a good medium-high heat, turn the burgers after approx 4-5 minutes and give the other side another 3-4 minutes.

Don’t overcook your burgers.

Undercooking is always a worry, especially when serving to family and friends, but as long as you follow the indirect cooking method (and maybe sample one yourself), then your burger should be thoroughly cooked through.

For extra reassurance, use a meat thermometer to check the internal temperature. It should be at least 160°F (70°C).

The above method should give you a perfect venison burger every time.

How long should you grill venison burgers?

For a standard-size venison burger, grilling on medium-high heat, using the indirect method, you should grill for approx 4-5 minutes on one side, then turn and grill for approx 3-4 minutes on the other side.

This very much depends on the size of your burgers, as well as the heat that you are cooking.

To check your burgers are fully cooked through, use a meat thermometer and ensure the internal temperature is at least 160°F (71°C), or 165°F (74°C) if they contain any pork.

This very much depends on the size of your burgers, as well as the heat that you are cooking.

What do you mix with venison to make a burger?

You can mix a variety of different ingredients into your venison burgers, depending on your taste and what you have available in the pantry.

For some standard ingredients through, go with egg yolk, Worcestershire sauce, onion powder, garlic powder, butter, salt and pepper.

What is a good binder for deer burgers?

Venison is very low in fat and you therefore usually want to add some fat back in to allow for a more juicy burger and to also allow it to bind together to form the burger shape and stop them from falling apart.

On top of adding bacon to the venison burger, you should also add in egg yolk, as this helps the burger mixture to bind properly.

Egg yolks help this to happen while adding extra flavour and nutrients to your burgers. Go for organic free-range eggs if you can.

Do venison burgers need a binder?

Yes, you should use a binder when making venison burgers.

One of the best binders is a free-range egg yolk.

Adding an egg yolk helps you to properly form the burgers into their shape and also helps to stop them from breaking up when cooking them.

Can venison burgers be pink in the middle?

Yes, venison burgers can be slightly pink in the middle, as long as the internal temperature has reached at least 160°F (71°C).

If you are unsure, use a meat thermometer to confirm this.

If you have used pork in the mixture, such as bacon, then the temperature should be at least 165°F (74°C).

What is the best fat to mix with deer burger?

The best fat to add to a deer burger is either beef fat or pork fat.

Beef dripping is good for this, or for the pork option, go with chopped bacon. Either of these will increase the flavour of your deer burgers.

How do I make my venison burger not taste gamey?

Use well-prepared venison and as fresh as possible.

Generally speaking, if you use good quality venison, for your ground deer meat, then once combined with the other burger ingredients, you will not notice any gamey taste.

Not everyone likes the taste of venison, but when put through the meat grinder and mixed with the other ingredients, most would think it is beef they are eating.

Grilled Venison Burgers Recipe Card

Grilled Venison Burgers Recipe

My time-tested venison burger recipe – that that just works every time.

Use good quality ground venison for this and you won't go far wrong.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine American, bbq, European

Servings 6

Equipment

1 Chopping board
1 large bowl, for mixing
1 cast iron pan / skillet, or baking tray

Ingredients

2 pounds ground venison meat
1/2 pound smoked bacon, finely chopped
1 egg yolk
1 tablespoon Worcestershire sauce
2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons butter, cubed
1 teaspoon salt
1 teaspoon ground black pepper
6 large burger buns
Toppings: sliced cheese (either american cheese, or cheddar) garlic mayo, normal mayo, lettuce, mustard, onion, pickles.

Instructions

Using your hands combine the ground venison, egg yolk, Worcestershire sauce, onion powder, garlic powder, butter, salt and black pepper, in a large bowl.
Once mixed, using your hands, form 6 even balls with the mixture. Then shape each ball into a burger pattie.
Place onto a baking tray that has been lined with parchment paper (greaseproof paper).
Cover with another sheet of parchment paper and put in the fridge for approx 20 minutes to help firm up the burger patties.
If cooking on the grill, preheat to a medium-high 450-500°F (232-260°C). If frying, preheat your cast-iron pan/skillet to a medium heat before cooking.
Using your thumb, make an indentation in the middle of one side of each patty. This indented side will become the top and the reason for doing this is that it will help stop the burgers from puffing up while the cook.
If grilling: brush some olive oil on the indented side of each burger and place on the preheated grill, indention side down. Cook for around 4-5 minutes. Flip the patties over and cook an additional 3-4 minutes until internal temperature reaches 165°F (71°C).
If frying: Add 2 tablespoons of olive oil or butter to the preheated pan. Add 2-3 burgers (thumb indention side down), and cook over a medium heat for 4-5 minutes. Flip over and cook an additional 3-4 minutes until the internal temperature reaches 165°F (71°C). Cook the remaining burgers in the same way.
Place the cooked burgers onto a clean chopping board and place a slice of cheese onto each one while they are still hot.
Assemble your burgers: Slice each burger bun crossways (if not already done). Butter the top and bottom of each. Spread mayonnaise and/or mustard inside each. Add lettuce, sliced onion, sliced tomato and pickles.
Serve with french fries. Enjoy!

Notes

Tips:

If cooking on a skillet, make the burger patties a bit flatter (thinner) so that they cook more evenly.

Storage:

Refrigerator – Uncooked burger patties can be prepared in advance and then stored in an airtight container in the fridge for up to 24 hours before cooking. You can also use cling film (plastic wrap), but I try not to use this stuff, as it’s not great for the environment.
Freezing – Wrap each burger patty in parchment paper and place them in an airtight container. Freeze for up to 3 months. Defrost in the refrigerator overnight before cooking.

Keyword venison burger recipe

Venison burger toppings

Some great venison burger toppings include:

Cheese slices – either American cheese or cheddar
Lettuce
Sliced onion
Sliced tomato
Pickles
Crispy bacon

The best cheese for venison burgers

This is a matter of opinion, but in general, slices of American cheese or cheddar work best with venison burgers.

Want more goodness? Check out my famous venison chili here.

How to Get a Fishing License in the UK?

25/12/202223/12/2022 by James

If you’re considering rod fishing in the UK, you might need a license.

Otherwise, you might get in trouble. Let’s look at how to get a fishing license in the UK?

This article shows you how and where to get a license for freshwater fishing in the UK.

It provides a comprehensive guide with the steps and prices.

Types of UK Fishing Licenses

There are two types of rod fishing licenses in the UK. Depending on the type of fish you aim for, you should choose one or the other.

Here are the two types:

1. Trout, Coarse Fish, and Eel License

The trout, coarse fish, and eel license allows you to catch all freshwater fish, including non-migratory trout.

It’s the most popular among anglers.

With this license, you get the following options:

Only one rod to fish for non-migratory trout in streams, rivers, canals, and drains.

Two rods to fish for non-migratory trout in lakes, ponds, and reservoirs.

Two rods for any freshwater fish.

Note that a 12-month license can grant you permission for up to three rods to fish for any type of freshwater fish.

2. Salmon and Sea Trout License

The salmon and sea trout license permits you to catch both sea and non-migratory trout in addition to salmon and all types of freshwater fish.

It basically offers you the same as the other type of license, in addition to salmon and sea trout.

Like the other type, this license also gives you three options:

Only one rod for sea trout, non-migratory trout, and salmon in canals, rivers, and streams.

Two rods for sea trout, non-migratory trout, and salmon in ponds, lakes, and reservoirs.

Three rods for any freshwater fish.

Are There Exceptions?

Although you’re generally required by law to obtain a fishing license, there are a few exceptions.

For instance, there’s no limit to the number of spod or marker rods you can use with any type of license if you have no hooks attached.

How Much Does a UK Fishing License Cost?

The price of the fishing license depends on different factors, such as the number of rods, license duration, and the type of fish you’re aiming at.

For instance, a trout, coarse fish, and eel license for two rods costs £6 if it’s only for a day, £12 for eight days, and £30 for an entire year.

In addition, you can have the same license for three rods only for a year at £45.

As for the salmon and sea trout license, you can have it for £12 for only one day, £27 for eight days, and £82 for a year.

Special Prices

Apart from the standard pricing, juniors under 16, seniors above 65, and people with disabilities get special discounts.

For example, seniors and people with disabilities pay £20 for a 12-month trout, coarse fish, and eel license of two rods and £30 for the same license for three rods.

As for a salmon and sea trout license, seniors above 65 and people with disabilities pay £54 for a 12-month license.

Interestingly, juniors between 13 and 16 years old can obtain their fishing licenses for free.

(prices correct as of December 2022)

Are You Eligible for a Disability Discount?

You’re eligible for a disability discount if you:

Hold a Blue Badge

Get any rate of Personal Independence Payment

Receive a Disability Living Allowance

How to Buy a UK Fishing License?

You can obtain your fishing license in the UK by three means:

Applying online at the government’s fishing license service website.

Calling the UK Environment Agency on 0344 800 5386 (Monday to Friday: 8.00 AM to 6.00 PM)

Visiting any post office until January 15th, 2023

How to Extend a UK Fishing License?

You can easily upgrade your one-day or eight-day fishing license to a 12-month license.

Simply call the Environment Agency on 0344 800 5386 within the first 14 days of your purchase.

In this case, you’ll be buying a new license, but you’ll get reimbursed for your initial one.

Do I Need a License to Fish in the UK?

You definitely need a UK fishing license if you’re above 13, planning to do any fishing with a rod,

or fishing in freshwater bodies within these areas:

Wales

England (except the River Tweed)

The Border Esk region, including the Scottish parts of the river

Do I Need Additional Permissions and Licenses?

When fishing with rods in England and Wales, you must also follow all the Freshwater Rod Fishing Rules.

In addition to the license and these national and local bylaws, you might, in some cases, need additional permits such as:

A special permit from the landowner of a private property

A license for fishing the locks or weirs on the River Thames

What to Do After Getting the License?

After purchasing the UK fishing license, there are three things to consider.

Start using your license within 60 days of its issuance.

Make sure to follow the rules of the area you want to fish in and get any required permits.

Report a catch return by the end of every year, even if you haven’t caught any fish.

What Happens If You Fish Without a License in the UK?

If you fish in any freshwater body within England and Wales, you might get a fine of up to £2,500.

Moreover, your equipment, illegally caught fish, boat, or any related item can be confiscated.

If this happens, you’ll receive a receipt, by which you can reclaim your belongings when a decision has been made.

When you go fishing in the UK, you should make sure that you have your fishing license as well as any required fishing permit.

This can come in handy as proof that you’re legally allowed to fish in the UK.

The officer may also ask to check your equipment or vehicle. In this case, you have to comply and cooperate.

Can You Fish for Free in the UK?

Not really! In fact, you can’t fish for free in any of the 2000 miles of freshwater bodies in England and Wales.

That being said, you can still get a free fishing license if you’re under 16 years old. Interestingly, if you’re under 13, you don’t even need a license.

However, there are frequent Let’s Fish events that are totally free and open to all people over six years old.

Can I Fish Anywhere With a UK License?

Even after you get a UK fishing license, you still need to obtain a special permit from whoever owns the fishing rights in the freshwater body you’re fishing in.

The owner can be a person or an angling club.

For areas where fishing rights aren’t claimed by any organization or angling club, you still need to get a Waterway Wanderers permit.

How Long Does a UK Fishing License Last?

There are different plans to choose from.

You can opt for licenses that last for a day, eight days, or an entire year.

Where does the License Money Go?

The Environmental Agency receives the money you pay to obtain a fishing license. It uses this money to fund its efforts to protect fish habitats, support fishing, and improve fisheries.

The agency also cooperates with other organizations such as The River Trust, Get Hooked on Fishing Campaigns, the Angling Trust, the Canal and River Trust, and The Angling Trades Association.

These tag teams work collaboratively to encourage fishing as a healthy sport and improve the conditions of rivers.

They distribute funds to finance the angling projects within England and Wales as well.

Conclusion

How to get a fishing license in the UK?

If you’re above 13, you must get a fishing license to fish in freshwater bodies in the UK.

The price of such licenses depends on certain factors such as the type of license, the number of rods permitted, and where you’ll fish.

You can purchase the license from the Environmental Agency’s website or phone. You can also get it from the post office.

No matter which fish you’re aiming to catch, get your license and regional permit ready to have legal fishing permission.

The Best Venison Chili Recipe

10/01/202321/12/2022 by James

Are you looking for the best venison chili recipe out there? Well, here it is…

I love all kinds of chili, beef, mushroom, or otherwise, but this venison chili recipe is simply delicious and my hands down favorite.

Feel free to adjust ingredients to your taste, but I would recommend following the main steps.

The Best Venison Chilli Recipe

James

This is quite literally my favourite venison chilli recipe of all time.

It's easy to make, has massive depth of flavour and is truly delicious.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Cook Time 3

Total Time 3 25

Course Main Course

Cuisine American, Mexican

Servings 6

Calories 450 kcal

Equipment

1 Large cooking pot
1 Chopping board
1 Wooden spoon

Ingredients

2 tbsp olive oil
1/2 pound smoked back bacon, chopped into mouth-sized pieces
3 inches chorizo, chopped into small cubes
3 pounds venison – minced (ground) or cubed
1 large white onion, peeled and chopped
1 bulb garlic, peeled and crushed
2 tbsp cumin
2 tbsp smoked paprika
1 tbsp ground coriander
1 tbsp chipotle powder (adjust to taste)
1 tbsp chilli powder (adjust to taste)
4 tbsp tomato puree / tomato paste
1/2 pint good quality beef broth
1 can red kidney beans (optional)
1 can pinto beans (optional)
1 can black beans (optional)
2 large squares 90% cocao dark chocolate
Salt and black pepper to taste

Instructions

Heat up a large dutch oven or large skillet. Add the bacon and chorizo and gently fry on a low heat until both are lightly browned.
Remove the bacon and chorizo from the pot and set to one side.
Now increase the temperature on the hob to a medium-high heat and add the venison.
Stir until the meat starts to brown.
Add the onion and cook for a further 5 minutes until softened.
Now add the rest of the ingredients – garlic, cumin, smoked paprika, ground coriander, chipotle powder, chili powder, tomato paste, beef broth and beans (drained).
Add the bacon and chorizo back in.
Add chocolate squares.
Stir thoroughly.
Reduce to a medium heat, place lid on pot and simmer for approx 3 hours.
Serve.

Notes

If the chilli has a little too much liquid, you can remove the lid for the last part of the cook and allow to reduce down.
You can use minced venison (ground deer meat) for this, but my preference is to have cubed. Cubed venison makes for a more substantial dish in my opinion and is also more authentic.
Serve with either rice, tortilla chips, baked potato, fries (yes fries), or just have it straight up. I also like it with freshly buttered bread.
For toppings, go with some grated cheddar cheese, some sliced green onions, a dollop of sour cream and corn chips.
I like to make extra so I can also have it for lunches in the week. It always tastes even better the next day and will keep in the fridge for 3-4 days! Store in an airtight container if you do this, or freeze for future use.
Swap chipotle powder for 2 chopped chipotle peppers if you have them.
This chili works equally as well with ground beef, elk meat, other wild game or indeed any other lean meat that you can get your hands on. If it’s fresh and good quality, it should be good in a chili. You can also make a vegetarian version out of mushrooms.
If you don’t have tomato puree/paste to hand, you can use tomato sauce, just be aware that it will make it taste a bit sweeter.
The beans are all entirely optional.

Keyword Chilli, Cubed, Slow cooker, Venison

Can I cook venison chili in a slow cooker?

Yes, you can cook venison chili in a slow cooker.

Simply do the initial fry in a large skillet or dutch oven and then transfer to the slow cooker when it’s ready for the final cook.

If cooking this way, make sure to not have too much liquid once at the slow cooker stage, as it will not be removed.

Reduce the amount of stock (beef broth) you add and you should be fine.

A slow cooker venison chili is amazing and a great way to cook chili once the main prep work has been done.

It also means you can get on with your day.

What gives chili a rich flavor?

A chili’s rich flavour comes from the ingredients you add, as well as reducing down the liquid to form a more concentrated depth of flavor.

Personally, I think a chili tastes even better once it has had time to sit for a day or so in the fridge.

The flavours just seem to improve.

A good slow cook also helps.

What enhances the flavor of chili?

This is somewhat a matter of opinion and largely comes down to personal taste, but generally speaking a good beef broth or stock is a great way to enhance the flavour of your chili.

Some recipes also call for coffee to be added and molasses.

Chili seasoning is a highly debatable subject, with many strong opinions on the matter.

Some other alternatives include cayenne pepper, garlic powder, onion powder, adobo sauce, green chilies and even a bay leaf.

It’s your chili, so do as you wish and experiment a little until you find what works for you.

Should I leave the fat on venison?

Yes, you should leave the fat on venison.

Venison is a very lean meat as it is and if it does have any fat, then this will only help add to the flavour of the dish.

Due to venison being so lean, it is quite common to be adding fat back in, such as some bacon or chorizo.

Simply put, you want some fat in a hearty venison chili, so stop worrying and crack it in.

Does chili get better the longer it sits?

Yes, the longer chili sits the better it gets.

It gives a chance for all the flavors to mix and combine and increases the flavour massively.

Obviously, there is a limit. 1-2 days in the fridge is about max.

If you intend to keep longer then you should freeze.

Does venison chili taste gamey?

No, venison chili does not taste gamey.

In fact, if you are concerned about gameness, then this is probably one of the best venison recipes to try.

The combination of flavours in this easy venison chili recipe takes over and is a guaranteed hit.

Give it a try and you will see.

What is the best thickener for chili?

The best way to thicken a big pot of chili is to leave the lid slightly off while cooking, so that the liquid can evaporate off.

This reduces the chili down to a thicker sauce.

Another method is to add cornflour to the chili, but I would only do this if you have to.

Try reducing it first though.

Does chili taste better the longer it cooks?

Yes, chili tastes better the longer it cooks.

Cooking it for longer gives the flavours more of a chance to develop fully and will improve the dish.

Good chili toppings

There are many toppings you can add to your venison chili.

Here are some of my favorites:

Green onions (sliced)
Sour cream
Tortilla chips
Grated cheddar cheese
Sliced chili pepper to taste

Looking for more venison goodness? I would highly recommend trying my venison burgers

When are Oysters in Season in the UK?

25/12/202211/12/2022 by James

Oysters are in season in the UK from the 1st of September to the 30th of April.

So the colder months of autumn, winter and spring.

The general rule is that oysters, as well as other bivalves, should only be collected and eaten when there is an ‘r’ in the month.

What months should you eat oysters?

Oysters are best eaten in the colder months of September, October, November, December, January and February.

This is not to say that you can’t eat them in the other warmer months, but be aware that they may not be in their peak condition due to them spawning and the water quality not always being the best.

Where do the best oysters come from in the UK? Where to find wild oysters in the UK

The best oysters come from the cleanest waters.

However, each area is said to impart its own different flavours and therefore, it is a matter of opinion as to which area produces the best oysters flavour-wise.

The main commercial oyster bed locations in the UK are in Devon, Cornwall, Dorset, Kent and Essex.

Oysters from Pyefleet in Colchester are the most highly prized commercially and as such command the highest prices.

The west coast of Scotland is also highly regarded for oysters.

Be warned though, all oysters in Scotland are the property of the crown estate and a permit must be obtained before collecting wild ones.

Unfortunately, this permit will not be freely given.

If you are collecting yourself, then the above will be of little consequence.

Rest assured that as long as the oysters are in season and from clean waters, will be tasty – regardless of location.

The 5 golden bivalve rules

These are unashamedly stolen from John Right’s book – Edible Seashore and are a great set of rules to keep in mind when foraging for filter feeders (bivalves).

It’s also a great book to grab if you have an interest in coastal foraging.

1. Consult the locals

Talk to local fishermen and check with local authorities about the water quality in the area where you are looking to collect oysters.

2. Only collect from obviously clean areas

This sounds fairly obvious, but it needs to be said…don’t collect from narrow estuaries, harbours, marinas, or outflow pipes.

Oysters are filter feeders, so use your common sense on this one.

3. Only collect shellfish when there is an ‘r’ in the month

Whilst not relevant to every situation, this rule does have good reasoning behind it.

If the month doesn’t have an r in its name, then it’s one of the summer months and is when the mussels are most active (filtering lots of water), as well as the warmer water causing algal blooms and more bacteria being in the water.

As oysters are filter feeders, the above does not exactly help matters.

4. Always thoroughly cook the oyster

Unless you are 100% certain that your oysters come from grade-A waters, the only way of being sure that you have killed all bacteria and viruses is the cook them thoroughly.

Cooking will not however remove any algal toxins, which is why you need to be very careful about the time of year you collect and know the waters.

Simply put, just like mussels, don’t eat raw oysters unless you are 100% sure of the water quality and even then you risk it.

Cooking minimises this risk.

5. Always check for signs of life before cooking

Check that the oyster shut tightly when you tap them on the side of the cooking pot. If not discard.

Equally, if confident enough to go down the raw route, it’s always a good idea to smell the oyster once you open it. It should simply smell of the sea.

Oyster On Rocks - When are oysters in season in the UK? — Some foraged oysters and other finds

Where to find wild oysters in the UK – Where can I pick oysters in the UK?

Oysters are considered a rare find these days for the coastal forager.

They can be found in the South of England, Devon, Cornwall etc, as well as the Thames estuary and Solent. Northern Ireland also.

The West Coast of Scotland has relatively good numbers of oysters.

However, due to Scottish Law, you are forbidden from collecting native oysters, as they belong to the Crown.

You can get a permit, but these are not easily obtained.

You can of course find wild oysters in other parts of the UK, but the above locations are the main strongholds.

Are oysters good for you?

Yes, fresh oysters (from clean waters) are good for you.

They contain:

Zinc
Copper
Manganese
Selenium
Vitamin D
Iron
Magnesium.

All of the above can contribute towards a healthy diet.

Can you eat oysters all year round? Why can’t you eat oysters in the summer?

No. Oysters should not be eaten in the summer as this is when they spawn and are not in their best condition.

Additionally, the water quality is not always great in the summer due to algal blooms etc, which is why oysters are usually only eaten in the colder months.

Do you chew oysters? How do you eat oysters?

This all depends on if you are eating them raw or not.

If eating raw, then you generally don’t chew the oyster and just swallow it straight down.

If eating cooked, then you chew the oyster before swallowing.

Are oysters better raw or cooked?

If eating raw, you may want to swallow the oyster straight down, without chewing.

When served in a restaurant, this is the general way they will be served to you.

You do usually put some lemon or tabasco on though to add to the flavour because the simple fact is – they don’t really taste of much!

However, as you are collecting oysters yourself, you get to choose their ‘end game’.

Having eaten them both ways, I personally believe they taste better cooked, fried in butter, or grilled in their shell on a barbeque/fire.

When cooked, they taste like a ‘fluffy cloud’, which is quite nice and my recommendation if you manage to locate any.

Added to the above argument is that unless you are certain that you are certain you have collected oysters in grade-A waters, then it is always safer to cook them.

Can you eat oysters straight from the sea?

Yes, you can eat oysters straight from the sea, providing that you are confident they are from clean waters and have followed all the usual precautions listed above.

Can you eat too many oysters?

Yes. Just like most things, you can eat too many oysters.

Oysters contain high doses of vitamins and minerals which can be too much for the system.

Stick to normal quantities, such as 3-4 oysters and you should be fine.

Are there pearl oysters in the UK?

Yes, there are ‘Pearl Oysters’ in the UK as such, but not the type that you would be making any jewellery from.

The most common type of oyster found in the UK is the Pacific Oyster (Crassostrea gigas) and our native oyster (Ostrea edulis).

Both can apparently produce a small pearl, but it is not often noticed and usually eaten.

Proper ‘pearl oysters‘ (Pinctada margaritiferus) are found outside the UK – mainly in China -and are produced commercially for this purpose.

Final word

Please exercise restraint when picking oysters and only take what you are going to eat that day.

They take a few years to reach maturity and if they are over-exploited, this will have an impact on future populations as well as the local ecosystem.

Disclaimer:

Collecting oysters brings with it its own set of dangers.

This comes from both environmental conditions, such as tides, wind, sun etc as well as the risk of getting it wrong and giving yourself food poisoning etc.

Please treat the above as a general guide only and cross reference with other trusted information sources, before you harvest and eat any oysters.

Hungry for more? Take a look at our other coastal foraging articles which include mussels, razor clams and samphire.

Where Can You Find Razor Clams in the UK?

17/11/202216/08/2022 by James

You can find razor clams in good numbers all around the UK, with the exception of the east coast of England and the north coast of Devon and Cornwall where they are less common.

They are also known as razor shells and in Scotland are known as ‘Spoots’, due to the jet of water that they can sometimes shoot out from their burrow.

There are four native species of razor clams in the UK:

E. siliqua
Ensis ensis
Solen marginatus
E. arcuatus

E. siliqua and Ensis ensis both prefer finer, sometimes muddier sand, with Solen marginatus and E. arcuatus preferring a grittier environment.

All species are edible and more importantly – all are tasty.

How do you find razor clams on the beach?

As above, razor clams can be found on sandy/muddy shores all around the UK.

A sign that they might be there is old, empty shells, that are washed up on the beach.

These shells however are only an indication, not a guarantee.

The best time to forage for them is on a low spring tide, when the water is at its lowest level possible, therefore exposing more ground.

Ideal weather conditions are very little wind or ‘chop’.

This might be a sheltered bay or similar.

Now that you have these ideal conditions, what you are looking for are the ‘keyhole’ shapes in the sand.

This ‘keyhole’ is what the razor clam sticks its siphons out of to feed.

Should you locate one, there is a chance that there may be a razor clam below.

You may find that when you place your foot nearby to the hole, you see a little spurt of water shoot out of the hole.

This is a good indication that there is a razor clam below.

Now for extraction…

The best and preferred method is to now pour some table salt down this hole and wait.

All being well, the razor clam will be irritated by this salt and should eject itself, where you can then carefully lift it out of its burrow.

Be careful not to pull too vigorously.

All being well, you should now have a nice fresh razor clam in your hands.

Now if you have found one, there will likely be more, so keep looking for those keyholes.

The video below gives a great overview:

Where can I dig for razor clams in the UK?

There are usually no restrictions to where you can dig for razor clams, but do check local bylaws.

Also, if you are digging for them, ensure you do the right thing and fill any holes you create.

It’s both unsightly and also risks somebody falling down one and twisting an ankle, should they be out there.

What do razor clams taste like?

Cooked razor clam taste like a sweet scallop, which is very nice indeed.

If you like seafood, you will likely appreciate the taste of a razor clam.

Obviously, you want your razor clams to be fresh, so eat them asap if you are collecting yourself, or ensure that any that you purchase are in tip-top condition.

Are razor clams seasonal?

Yes, razor clams are seasonal because they are best collected in the autumn and winter months.

Razor clams are filter feeders, and just like mussels, are best collected outside of the summer months, when the water quality is better.

The general rule of avoiding collecting them when there isn’t an ‘R’ in the month is a good one to follow and ensures you are outside of summer.

Is it legal to catch razor clams with salt?

Yes, it’s perfectly legal to catch razor clams with salt in the UK. In fact, this is one of the preferred methods.

The salt irritates the razor clam and it then ejects itself from its burrow, hopefully into your awaiting grasp.

Are razor clams healthy to eat?

Yes, razor clams are considered to be a very healthy meal.

They contain vitamins B1 and B12, minerals including calcium, iron and phosphorous, as well as being high in protein and containing omega-3 fatty acids.

How do you know if razor clams are alive?

If you want to check your razor clams are still alive, you can touch the fleshy part gently and it should withdraw back into its shell.

You can keep your razor clams fresh by covering with a damp cloth and storing them somewhere cool.

If you are storing them like this, make sure it’s not for too long, as razor clams need to be eaten as fresh as possible.

Storing overnight in a fridge or cool box is usually ok, but any longer than this and you want to be thinking about freezing them.

Can you eat razor clams raw?

You can eat razor clams raw, but as with most shellfish, it is advisable to cook them.

This ensures any bugs and viruses that may be in the razor clam are killed.

Cooking is therefore the safest way to eat them.

Do you need to clean razor clams?

Yes, you should give each razor clam a good rinse in fresh water before cooking in order to remove as much sand and other debri as possible.

Generally speaking, a quick rinse under the tap or clean water source will be all that is needed, but if your clams are extra sandy, they may need a bit more attention.

How do you cook razor clams in the UK?

You can follow any good clam recipe to cook your razor clams, but here’s a very simple one to try…

Steamed razor clams

Heat some fresh water in a saucepan and add some white wine, garlic (if you have any) and bring to a simmer.

Next, place your previously cleaned clams inside a ‘steaming implement’.

This can sit inside, or on top of the saucepan.

Position in place, so that they can be steamed by the liquid below.

Place a lid on top, so that you can trap the steam and allow to cook for approx 3-4 minutes, until the shells open up and the meat loses its translucent appearance.

Carefully remove the now piping razor clams and allow to cool.

All the clams should be open. If any are still closed, discard them.

Now, the only bit that you want to remove is the ‘black bit’.

This is the razor clams stomach and is best to be taken out, although if you forget, or you are feeling a bit adventurous, then you will probably be more than ok.

You can now lay out your steamed razor clams on the plate of your choice, squeeze over a bit of lemon (if you have it) and serve. Delicious!

Barbecued razor clams

Place your previously cleaned razor clams on top of a barbeque and cook until the shells open and the meat loses its translucent colour.

This won’t take long so be careful not to over-cook.

Discard any that haven’t opened.

Remove from the heat, allow to cool a little, remove the ‘black bit’ and serve with a squeeze of lemon.

Nice and simple.

Other razor clam FAQs

What do razor clams eat?

Razor clams are filter feeders and eat plankton and other small detritus which they extract from the water.

Why are they called razor clams?

They are called razor clams because they look like old-style cut-throat razors.

Contrary to popular belief, there is no hard evidence that people ever used these to actually shave, but it’s a nice thought.

What are razor clams used for?

Razor clams are mainly used for eating.

There are not many records of them being used for anything other than this, although they do look like a cut-throat razor.

Can razor clams hurt you?

No. Razor clams are unlikely to hurt you unless you step on one with bare feet.

They have a sharp shell, so they cause a bit of pain if you step on one, but the shell usually crushes underneath, so the pain is short-lived.

Summary

Hopefully, this has answered where can you find razor clams in the UK for you.

We have loads more great articles on our site.

For starters, why not try our posts on foraging for Limpets and Mussels. See you there!

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