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The Hedgerow Kitchen
Registrace 23. 02. 2020
Welcome to The Hedgerow Kitchen!
My name is Stuart Gordon: I am an amateur, self taught, home butcher and forager with a passion for consuming sustainable, local, and organic produce.
I'm a big believer in the power of provenance in terms of where we get our produce. Nowadays too many of us are detached from what or where their food and drink comes from. I want to change that, one person at a time.
90% of the meat I eat is wild and organic. I strongly believe that if we are to eat meat we have a responsibility towards it to use ALL of it and understand how to prepare it from scratch: this is why I have taught myself how to butcher.
Similarly, I believe that learning how to forage wild and natural plants to be an invaluable skill that has largely been lost, this is why I am learning how to forage and use it in my everyday life.
I hope you enjoy following along with me and discovering how you too can be more sustainable about how you eat.
My name is Stuart Gordon: I am an amateur, self taught, home butcher and forager with a passion for consuming sustainable, local, and organic produce.
I'm a big believer in the power of provenance in terms of where we get our produce. Nowadays too many of us are detached from what or where their food and drink comes from. I want to change that, one person at a time.
90% of the meat I eat is wild and organic. I strongly believe that if we are to eat meat we have a responsibility towards it to use ALL of it and understand how to prepare it from scratch: this is why I have taught myself how to butcher.
Similarly, I believe that learning how to forage wild and natural plants to be an invaluable skill that has largely been lost, this is why I am learning how to forage and use it in my everyday life.
I hope you enjoy following along with me and discovering how you too can be more sustainable about how you eat.
How to Make Venison and Wild Garlic Scotch Eggs | The Hedgerow Kitchen
How to make my Venison and Wild Garlic Scotch Eggs. A detailed tutorial on how you can make your own Venison and Wild Garlic Scotch Eggs at home. In this video I will talk you through ingredients, the kit you need, the measurements needed, and how to actually make the scotch egg.
Honestly, they look hard to make but these scotch eggs are SO easy to make! You need very few ingredients, and can easily substitute the venison sausage for any other good quality sausages you have at home! The basic structure of this recipe doesn't change whatever sausage flavouring you use!
Ingredients (makes 3 large scotch eggs):
• 3 good quality free range eggs
• Around 270g sausage meat (I made it with my 'Venison & Red Wine Sausages' which you can see the recipe to here: czcams.com/video/IltQsT303QI/video.html) but any sausage meat will do, dependent on taste
• 1 tsp wholegrain mustard
• 1 decent handful of Wild Garlic leaves (or any other herb if you're making this out of wild garlic season)
• 3 tablespoons plain flour
• 3 tablespoons panko breadcrumbs
• 3 tablespoons golden breadcrumbs
• Enough vegetable oil to cover 3 large scotch eggs (around 1 litre)
If you enjoyed this tutorial please Subscribe to my channel by clicking the link below:
• bit.ly/2uqJ6ns
And also, follow The Hedgerow Kitchen on:
• Instagram: hedgerowkit...
• Facebook: thehedgerowk...
• Twitter: HedgerowKitchen
TheHedgerowKitchen, Wild Game,Foraging,Recipes,Wild Game Recipes, Wild Game Butchery,Foraging Recipes,Venison,Pork,Rabbit,Pheasant,Partridge,Sausage,Game Sausage,Hedgerow Kitchen,Home Cook,Self Taught, scotch egg recipe, how to make scotch egg, scotch egg, scotch egg tutorial
Honestly, they look hard to make but these scotch eggs are SO easy to make! You need very few ingredients, and can easily substitute the venison sausage for any other good quality sausages you have at home! The basic structure of this recipe doesn't change whatever sausage flavouring you use!
Ingredients (makes 3 large scotch eggs):
• 3 good quality free range eggs
• Around 270g sausage meat (I made it with my 'Venison & Red Wine Sausages' which you can see the recipe to here: czcams.com/video/IltQsT303QI/video.html) but any sausage meat will do, dependent on taste
• 1 tsp wholegrain mustard
• 1 decent handful of Wild Garlic leaves (or any other herb if you're making this out of wild garlic season)
• 3 tablespoons plain flour
• 3 tablespoons panko breadcrumbs
• 3 tablespoons golden breadcrumbs
• Enough vegetable oil to cover 3 large scotch eggs (around 1 litre)
If you enjoyed this tutorial please Subscribe to my channel by clicking the link below:
• bit.ly/2uqJ6ns
And also, follow The Hedgerow Kitchen on:
• Instagram: hedgerowkit...
• Facebook: thehedgerowk...
• Twitter: HedgerowKitchen
TheHedgerowKitchen, Wild Game,Foraging,Recipes,Wild Game Recipes, Wild Game Butchery,Foraging Recipes,Venison,Pork,Rabbit,Pheasant,Partridge,Sausage,Game Sausage,Hedgerow Kitchen,Home Cook,Self Taught, scotch egg recipe, how to make scotch egg, scotch egg, scotch egg tutorial
zhlédnutí: 254
Video
How to make Rabbit & Wild Garlic Sausages | The Hedgerow Kitchen
zhlédnutí 26KPřed 4 lety
How to Make Rabbit and Wild Garlic Sausages. A detailed tutorial on how you can make your own Rabbit and Wild Garlic Sausages at home. In this video I will talk you through ingredients, the kit you need (and where you can buy it), the measurements needed, and how to actually make the sausages. These sausages are AMAZING: full of the incredible flavours of rabbit and seasonal wild garlic. If you...
How To Make Wild Garlic Pesto | The Hedgerow Kitchen
zhlédnutí 2KPřed 4 lety
Wild Garlic Pesto. Put simply, this is a SUPER easy recipe and a fantastic way to use up any Wild Garlic you can get your hands on. It is also insanely delicious, packed full of flavour, and can be used in pasta, spread on toast, straight up (as I like it), or as a marinade for different meats. One thing is for sure, you will love this! Wild Garlic, a wild relative of the onion and widespread a...
How To Make Wild Garlic Salt | The Hedgerow Kitchen
zhlédnutí 13KPřed 4 lety
Wild Garlic Salt.....WOW, just WOW! This tutorial on 'How To Make Wild Garlic Salt' will instantly make you popular in your household (and, lets be honest, whoever you gift it to....this makes a LOT). Wild Garlic, a wild relative of the onion and widespread across Europe, is abundant at this time of year (March - the end of Spring). It is also an incredibly versatile ingredient: you can use it ...
The Most Superb Venison Stew | The Hedgerow Kitchen
zhlédnutí 332Před 4 lety
This is a truly superb Venison Stew Recipe that has been an absolute staple in my household ever since I started procuring my own venison. Whatsmore, it’s super simple to make, and uses ingredients that most of us will have as staples in our fridge during the colder months of the year! If you prefer beef to venison you can absolutely substitute it out, but I believe some good quality (well sour...
How to Make Venison And Red Wine Sausages | The Hedgerow Kitchen
zhlédnutí 1,2KPřed 4 lety
How to Make Venison and Red Wine Sausages. A detailed tutorial on how you can make your own Venison and Red Wine Sausages at home. In this video I will talk you through ingredients, the kit you need (and where you can buy it), the measurements needed, and how to actually make the sausages. These sausages are quite simply delicious: packed full of highly nutritious, flavoursome, venison, fatty p...
I can honestly say that looks absolutely spot-on. We have a small patch of wild garlic I took a small cutting a few year ago and it’s just over the last three years. I’ve got a massive patch now in the garden I think it’s absolutely fantastic lovely little flowers and I’m now starting to use it. We still got Some left in the garden at the moment flowers have gone, but the leaves are still there so I might have to use some before they go altogether but absolutely brilliant what you’ve done
"Spool your sausage..."😂
Excellent informative video. Thank you.
I use a lot of game, rabbit is by far my favourite, I’ve wanted to have a go at sausage making but the actual piping scares the life out of me, I’ve got a buffalo CD400 mincer and worried it will be too fast for me to cope, any advice!
I bet this is a delicious sausage. Bit too much fat for my liking, and also I would suggest you try pork belly instead of back fat. Fat quality is better. More collagen. I love rabbit meat too. So good.
What? You fast-forwarded the very part we were all waiting for... the filling of the casings. BTW, you think people don't see the pyramid tattoo on your arm... are you Antifa?
28:51 I realized my balls aren't big enough, lol.
Can you make the Cumberland Seasoning yourself?
is that ear fat still left on lol or am I seeing cloud shapes with rabbit fat?
im about to try these, idk if I should watch this first....
Why are you cruely killing these little bunnys 😢
Because they're delicious and a dime a dozen. People need to eat, and they have a right to survive. Meat protein is most efficient for decent nutrition, and in nature they would have a short, savage, bug infested existence, and most hunters or farmers treat their food with more respect than most people treat each other. More people should respect nature and it's laws, and experience them in full force for themselves. I hope you gain good survival experiences before they are necessary to keep you alive.🧔🤔🙏🏻👍🏻😎👍🏻
@Alishbashomecooking We only kill the ones you fail to save, so just think of it as your fault.
Thanks.....you make look so eeeeeeasy
I'm currently driving 40 miles to buy casings so I can do this today , I'm using leek and cheddar
This is the 1st episode I have seen of yours buddy,absolutely loved it ty,I will watch the rest.
I butchered 40 rabbits just this morning with the intent to make your recipe. However, I'm in the USA and we generally do not use rusk in our sausage making. Do you happen to know the proper substitution rate for soy protein powder as a binder? I hope this is answered fairly quickly, but if not, I completely understand, and will simply freeze the meat until it does get an answer.
Im looking forward to making this! Thank you.
I made this last year after watching your video and still have loads left. I will be topping up and sharing with familiy in these hard times. Great video. Keep them coming!
For Americans not familiar with British descriptions, internal “fillets” are called tenderloins. Back “fillets” are the backstrap or loin strips. Yeast free breads to dry and crumble can be flatbread or sourdough. Works great. I’ve used leeks for this and they work great as well. Also, I used pork belly and it works great.
What was the name of the seasoning?
This looks great. Went to get garlic earlier and going to try this today with half the quantities for now. Does the jar have to be sterilised before storing the salt please?
TOO LONG WINDED
Please more rabbit ,deer, wild game meats recipe 😋
Thank you for including the butchering. Always good to see the steps many others leave out.
Trying crepes and salt this week. Thanks for sharing
Beautiful ❤️
Hi! I stumbled over this video while daydreaming about the farm I will be running one day, and I found it so inspiring! Thank you for making food preservation and sustainable eating accessible!
Thanks for the video! I raise my own bunnies and am super excited to try this out. 😊
Any stand out recipes yet? Just got ours in today (breeding 2 months out)
Hey, miss having you around! Love this different scotch egg wild garlic recipe! I appreciate the effort that goes into these, as a CZcamsr myself, so keep up the great work, so really hope to see you back. I wish you a happy & prosperous New Year for 2022. James
The leafy product looks like wild leeks AKA Ramps, found in the east part of the America's . We love them and have possible 30 hillside acres of them, best in the spring.. The root and the leaf are a strong garlic and onion combination. Good idea, I think there is a cottage biz here. Thanks
Just made some dehydrated so lovely
Having just found a massive load of wild garlic (I didn't take it all) I was keen to start doing something with it. Your garlic salt was just what I wanted. I've got the sea salt so am itching to give it a go! Thanks for a great tutorial.
I use Cornish sea salt. I hope that's okay.
I totally enjoyed watching this Video. Certainly trying these out tomorrow. Who knows, I might have found myself a decent business idea :)
Is the wild garlic wet ? if so how much water goes in this recipe please?
Zero.
Looking for a salt-cured dry rabbit sausage summer sausage or something that would be more kin to a salami but something that can be hung up dry non-refrigerated
Have any luck?
what about goat fat ?? if you raise goats ??
Same, was wondering what the best fat alternative would be. We have cows, lamb and goats available. I was thinking lamb to be the best alternative but just a guess
Will u be making more videos this year?
Really enjoyed the video!
Love the rabbit video
I've started raising rabbits for livestock at my urban homestead, I have been looking at recipes on how to use them up and this looks great! Thanks for the video, very well done and I hope you come back to and make more videos, you've got a good grasp of how to instruct. Reminds me of early Binging with Babish videos!
I'm in the USA, I feel like my potted garlic chives would be a suitable replacement for wild garlic. I work with domestic rabbits and they are quite a bit chubbier than these lads, still a lean meat though. The only thing stopping my from making bunny bangers is the trouble of making my own rusk!
Seems like we could just use a plain breadcrumb for the rusk and it work just the same.
Wild ramps are what it is called in US
How does one make potted garlic chives? That sounds interesting. Is it sort of pesto like?
Good idea! I get wild garlic in my Riverford box and I also put a root in my garden a few years ago, so have plenty now.
lovenationalbus ah amazing! How did the root work out??? I’d love to do that
@@hedgerowkitchen It has gradually spread out and is about two foot square or so after about four years. Looking good at the moment and covered in flowers. I won't let it go too far, but it doesn't spread too quickly. I put it under a Brambly apple tree so is shaded as in woodland.
who eats so much salt wtf... this is insane... I haven't had that much salt in my entire life...
T Tom what!? This salt will last me (and my family, and ALL the people I gift it to) a long time. What’s the issue?
I thought so at first then realized it wss Supposed to be flavored salt vs making a seasoning with too much salt(not my favorite either). This would be great sprinkled on potatoes
Hey, great insight on Wild Garlic recipe! Unique way of doing this, as you can also dry the leaves first. Very inspiring to me, as I’ve only just started my new channel. I’ve subscribed & it would be great to get some feedback on my channel too, as I’ve also published a video on Wild Garlic but not made this recipe yet. Great to have a community network and share insights
Awesome recipe. My husband and I saw this on Instagram and realized our nearby wood had wild garlic so we got a whole load and made a big portion of this! Tastes amazing!
E Duffy thanks so so much! Really happy you liked it! It certainly packs a flavour punch!
I can assure you these are DELICIOUS! Really easy to follow tutorial, super nice
Hollie Gordon thank you :-)
Looks tasty. I am not familiar with wild garlic like that but I am interested for sure!
Chris McNeil it’s super delicious! Eaten raw it packs a mighty flavour punch and will repeat on you for hours, cooked it loses its ferocity and imparts a gentle fresh garlic taste! You should make these, i’d love to hear how you get on
I thought wild garlic had circular hollow leaves
Love Dirt definitely not. Maybe another type of edible plant, but wild garlic most certainly is like this
The plant that is being used in this video has a few common names...wild garlic, wild leeks and here in the US we call them Ramps. There is, in fact, another wild plant that is also a member of the Allium family. It is more akin to the garlic that is used in everyday cooking and it does have circular hollow leaves. Ramp leaves are palm shaped and the plant has a bulb more similar to a spring onion in shape.
David Yarros every day is a school day! I did not realise that! Thanks for letting us know David!
The Hedgerow Kitchen You are very welcome. I greatly enjoy acquiring and sharing knowledge. I do quite a bit of foraging. I started several years ago and still consider myself a student. May I ask where in the UK are you located?
You're right, these are ramps. Good in their own right, but definitely not wild garlic.
These look amazing! Brilliant butchery demo, making it really simple and easy to follow. I can't wait to see more and try these myself!
Jack Hills thanks so much Jack! Really appreciate the feedback!
@@hedgerowkitchen I’ve had rabbit sausages before but paid a butcher to make them. This year I want to do them myself. I really like your recipe. I usually always debone 10 rabbits which in turn I roughly average 1lb of meat per rabbit. So what would I do ingredient wise with 10 rabbits (10lbs of meat)?
I tried your Rabbit sausages and they were great! These...totally different, but equally delicious! Thank you
We totally agree!