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We started this journey a little over a year ago in Florida. Since then we went all the way down to Grenenda then back up to Dominican Republic and will soon be crossing over to Central America. Please subscribe if you love adventures and travel!
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Here is part two of the stuffed moose loin roast a la ficelle. I chat about the coal generation part of the fire along with the elevated platform to raise the heat to the side of the roast. Basting is also a huge factor in campfire cooking. Flavour and moisture management. Please remember to subscribe to the channel @JohnFrasersWildLife Wild food ingredients and how to collect them…and cook them!
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Erstellt mit Wondershare Filmora
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