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Table in the forest

Well, if you intend to live a few days on a hunting bivouac, most likely someone from the team will not be too lazy to build a real table for a quick morning snack, and for more solemn evening meals. In other cases, a piece of film or tarpaulin, or even just forest litter and a few pieces of birch bark, will serve as this tableware. In any case, one will have to “camp” in the forest somehow.

You should not list the norms of crackers, cereals and other things given in the manuals on tourism. It seems that hunters who are alien to tourism as such rarely listen to such scientifically sound recommendations, but prefer to act on the basis of their own experience or simply at their own peril and risk.

First of all, the hunter hopes to eat at least partially his own prey, which does not prevent him from taking with him a supply of products, sufficient in quantity for another couple days after the end of the hunting field. Most often, cooking on the hunt is limited to one shurpa, which is cooked by almost the entire team and added to it are snacks taken with them, requiring only heating on the coals.

Shurpa is an obligatory attribute of a hunting holiday associated with the opening of summer-autumn hunting in feathers. Each team has a recognized recipe for its preparation, and usually it does not differ in complexity. I remembered how familiar guys worked smoothly and quickly, preparing components for a collective hunting brew. That day, the most coots were caught. One held the bird by its head, the second made an annular incision on the neck and in two seconds removed the skin with a stocking. They also processed a couple of ducks. Skillfully and quickly gutted the carcasses and put them in a boiling pot. A good half of hunters are also fond of fishing – for the bacon, no one will refuse to add several decent-sized fishes to the shurpa from the game, if anyone takes care to catch them the day before. On the other hand, fishermen preparing the ear are unlikely to refuse to launch a bird donated by hunters into it. As the hunter and fisherman, three-time Olympic champion Alexander Medved, said, “the ear is good when it has a good duck.”

As usual, almost no potatoes are added to such a shurpa or fish soup, and especially cereals. This is a light fish and meat broth with an excellent complex aroma due to added spices with pieces of bird carcasses and fish. Shurpa is slurped and drunk from mugs, meat is taken by hand or hot is pricked with a fork made of a fresh stick, which has a pointed tip split and the halves are separated by a wedge.

If the pot is not taken with you for two days of hunting, you can fry any bird over the coals on a skewer. The famous naturalist and writer Yevgeny Spangenberg, talking about his trips to small places in search of birds and animals for science, mentioned how he had realized the principle “that a real hunter, if he wants, will find food everywhere.” He took with him a “camp kitchen” in the form of a spit from a piece of thick wire. During the morning, he usually provided himself with food.

“From part of the killed snipe, I remove the skins for the collection, others, badly spoiled by the shot, I use only for food. Having plucked and salted the meat that was swollen with fat, I put it on a wire and strengthen it over a small spark of a fire. Fifteen minutes later, everything is ready. My breakfast is unusually tasty and nutritious … ”

Our hunters hardly dream of trying meat on the hunt, about which Alexander Dumas wrote from Russia to his homeland.

“In contrast to the dove, considered a sacred bird, the crow is considered by the Russian people as a filthy creature. However, any hunter knows that you can make excellent soup from crow meat: I think that cabbage soup can be cooked better than from a cow or a bull … ”

Nevertheless, it is better to make a barbecue, for example, from roe deer, roe liver, and kidneys. However, with modern hunting methods, most often all this is done later and no longer in field conditions.

But around the campfire you can pleasantly diversify the menu with barbecue made of russula and mushrooms, for which strong mushrooms are lightly salted on plates and strung on a twig, or even better on two thinner bunches, then the mushrooms do not split and do not turn like that. You can fry these best mushrooms quite a bit, according to the principle “there is never any hotter raw.” Fish are strung on twigs, preferably small, and they are stuck in the ground near a fire. With this method, the distance from the fire is easy to adjust.

Still, it’s easier with fish – you can try to cook large fish according to a method highly appreciated by the ancient Russian scientist-agronomist A. Bolotov, who wrote:

“In particular, the perches that were great in a polarshina were delicious for me, they were spread out of the water and baked with salt on the coals by pouring salt.

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