How to Make: Pigeon and wild mushroom Stroganoff
This Autumn during a Howl team training weekend I made Max and Craigy a pigeon stroganoff for one of the evening meals, and in fine bushcraft form we added to the ingredients I had brought with me with some freshly foraged Penny Bun mushrooms Boletus edulis to kick the meal into the stratosphere.
The lads seemed to enjoy the meal so much I thought I’d share the recipe here for you.
This meal served the 3 of us with a good feed.
We steam cooked some new potatoes for this meal with a little butter and some herbs. As the water steams away during cooking the potatoes are softens and finished with a roast in the butter to produce a fine side dish.
The Finished meal.
Getting creative but keeping it simple with cooking rigs makes for a versatile campfire kitchen. The Madog Pots are perfect for this.
I hope you enjoyed reading, and do let me know if you try this recipe, evening if you’re using store bought mushrooms and something other than pigeon.
We pride ourselves on excellent food in camp, which is why our reviews of the Itinerant Courses feature food so heavily!
thanks again
JD