9th December - Ferreting and Pigeon Biltong

Pigeon Biltong hung up to dry

The conditions seemed perfect for a good day's ferreting. Last night's raging storm had blown itself out and the day broke revealing cloudless blue skies and the lightest of frosts. Having the sun on your back does nothing to improve your chances when ferreting, it just makes the experience more enjoyable but having a calm day is essential as rabbits are reluctant to bolt in high winds. I realise how unlikely it sounds that a rabbit, presented with a choice between biting ferrets and exiting to wind, would choose the former, but it’s true. I have learnt from experience and remember thanks to a good deal of digging that this is one old wives tale which is worth taking heed of. Our destination was an organic pear orchard a couple of miles through the lanes where I put a couple of hives in the spring to pollinate blossom. I don't get paid for this service but I'm perfectly happy with the arrangement as after a casual enquiry I am now able to shoot and ferret over the land. The place is generally swarming with rabbits and for some time C and I have been looking  forward to a bountiful day working the small open buries which are typical to old orchards. As expected there were plenty of rabbit signs when we arrived - muddy paw prints in leaf lined holes, fresh droppings, runs in the grass and tufts of fur - but the ten or more buries which we netted yielded only three bunnies. The lack of quarry was mysterious and we theorised (as we often do when faced with failure) that perhaps the fierce storm had caused the rabbits to quit the open orchard and seek refuge in the vast, ancient warrens which pockmark the wooded quarry pits at its periphery. Tackling these strongholds without a dozen ferrets and a lot of time was not an option and we went home for lunch, taking consolation from the fine weather and stunning views we had experienced.

Jills in there travelling cage

After a fortifying lunch of north country oatcakes (fried oat pancakes made with a yeast batter rather than those detestable dry, salty biscuits), black pudding, eggs and sausages, we headed out again to try our luck at Green Lane. Things were little better there and despite an abundance of signs again, we only managed another two rabbits. To compound our bad luck a netted rabbit managed to shuffle back down the hole on the last bury. This resulted in an hour spent locating and digging out the ferrets which, having taking advantage of its compromised position were busily attacking the poor creature.

Real oat cakes

I am always experimenting with new ways to eat game and yesterday’s bag of six pigeons presented an opportunity to make biltong. I have never done it before and having read up on the theory, rather followed my nose. Firstly I took the breasts from the birds and sliced them in half as if butterflying, but then completed the cut. Next the meat went in to a cure of predominantly salt, with added crushed coriander seeds, black pepper and sugar where it remained for one hour. Having thoroughly rinsed off the salt I finished the half breasts in three different coatings. The first batch red wine vinegar, the second red wine vinegar and Worcestershire sauce, the third red wine vinegar, Worcestershire sauce and chilli powder. Finally I threaded the three batches onto lengths of string, knotted to prevent each portion slipping down and hung them by the Rayburn. I will report back on how it goes.

Dinner

Slow cooked belly pork with roast potatoes, apple sauce and brussels sprouts. Yummy!