Wednesday, 10 August 2011
Naure's Gifts: Fresh Trout, Morels and a side of Bannock
Other days we were lucky enough to feast on campfire-roasted venison. Provided by my sister and husband, cut into rough chunks, marinated in wine and spices, then speared onto sharpened willow sticks and roasted to perfection over glowing campfire coals - crisp and browned on the outside, pink and meltingly tender on the inside.
Followed by a toasty spiral of bannock roasted on those same sticks and filled with drippy, oozing maple syrup to lick off fingers and lips.
But Nature outdid herself when she offered up for us to share - her abundant crop of wild forest morel mushrooms. These were thanks to the devastating forest fires that spread through this area last year. Every cloud has a silver lining, and we were really thankful for these. They grow best in burned out areas, so we reaped the benefits this year. A whole pailful of these funny, wrinkly-looking little forest caps. Tasting of the earth and the woods.