is alive and still fresh then this should only take a
few seconds.
Once you’ve done the side shoots, complete
the stripping process by doing the section of
stalk/trunk you have in your hand. It should then
be just wood and no bark (pics 6 and 7).
Next, you need to dig up your root. The roots
for this needs to be only 2-3mm thick and about
300mm long. Make a bark stripper by cutting a
chisel end onto a short stick and cutting a
V-shaped notch in the end (pic 8). You can now
run the root over the notch until all the bark comes
off. This will leave you with a smooth and clean
root (pic 9).
Now for the fiddly bit. You need to fold all the
side shoots up so that the ends are touching the
stalk. Now wrap the root around them. This is a bit
awkward to start with, but after the first two or
three revolutions you’ll be on a roll and ready to
go (pic 10).
With a little bit of trimming of loose ends here
and bevelling a stalk end there, you’ll have a whisk
(pic 11)! It works really well for frothed milk,scrambled eggs or even gravy on your venison.
They even make quirky Christmas presents, but I
guess it’s too early for that just yet. USE YOUR WHISK: 16th-century beer biscuits!
1: Activate a little yeast according to packet.
2: Stir 200g flour and 50g caster sugar together. Make a well in the centre and add 50g
softened butter, 3 tbsp beer, 2 drops of rose water and 2 egg yolks. Gently whisk to combine.
Add a pinch of ground cloves and mace and a tablespoon of the foam from the top of the
yeast, then knead until you have a stiff dough. If it won’t quite combine, add a little more beer.
3: Roll out, cut into squares and bake at 200°C for about 20 mins. Serve warm (with more beer).CROCKETT’S COUNTRY
7
10
8
11
9
‘The whisk works really well
for frothed milk, scrambled eggs or even gravy
on your venison’