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Evening, Has anyone made spruce or douglas fir infused 'christmas tree' vodka before? Nice or not?

Thought I'd post up a quick and simple guide to getting the meat of a pigeon. You can do this to bigger birds but you need more oomph. Pigeon is a hugely underrated wild meat. Images of lice infested, one legged, scrawny scavengers that swarm around Trafalgar Square spring immediately to mind...

Fantastic. What leather did you use?

Few things can jeopardise expeditions as much as illness – especially avoidable illness. Poor camp and food hygiene can stop an adventure in its tracks and may, in very remote circumstances, be life-threatening. So when setting up a camp it might be helpful to have in mind the following...

If you can wait until spring then I'd recommend Beech Leaf Noyau. I tend to make Sloe Gin in the winter and Noyau in the Spring - exactly 6 months apart - so one dovetails with the other. Keep this recipe and use it in the spring This is an old English take on those herb-infused continental...

You can make a new axe mask for it easily. Here is some instructions making one for this same hatchet:

try this: Basically a 'baker' with a zipper door. http://www.scandinavianoutdoorstore.com/en/teltat-ja-majoittuminen/laavut-ja-louteet/laavu-mini-vetoketjuovella/

Thanks for the warm welcome.

Hello to everyone. My name is Mark. I live on Dartmoor. I do wilderness guiding amongst other things.