Miscellaneous Adventures


Welcome to the Logbook; a place for us to share our adventures, outdoor knowledge and campfire recipes, along with insights into the way we make our products and the work we do around our woodland studio. 

Pheasantly Festive Christmas Burritos

As Christmas fast approaches and visions of anticipated feasting and merrymaking begin to fill our thoughts, we'd like to introduce you to our festive twist on the burrito, one of our favourite foods to cook outdoors. The Pheasantly Festive Burrito is a little like an entire Christmas dinner cooked over fire: plump and juicy pheasant, brussel sprouts, chestnuts, stuffing, potato and lingonberry jam all tightly wrapped in foil like a sparkling gift waiting to be unwrapped on Christmas Day.

We've used ingredients suitable for preparing outdoors and opted for instant mash potato, stuffing mix and pre-cooked chestnuts and we're using locally shot pheasant for the main ingredient but this could easily be omitted to create a vegetarian version. The jam could be switched for cranberry or redcurrent but we chose lingonberry as we had a similar dish in Swedish Lapland once (with reindeer meat) and have been hooked on lingonberries ever since. Scroll down for cooking instructions and if you give this recipe a try be sure to let us know how it goes - Merry Christmas!

Pheasantly Festive Christmas Burritos (serves four)

Kit List
Frontier Spatula
Adventure Spoon
Summit Chopping Board
Opinel No 7
Dutch Oven (Optional)
Skillet/Frying Pan
2 x pans (Ours were made by Snow Peak)

You will need:
Pheasant breasts x 2
1 pack of instant mash
1 pack sage & onion stuffing mix
1 onion
6 brussell sprouts
6 pre-cooked chestnuts
4 tortillas
Lingonberry jam (you could use cranberry or similar)
Olive oil

First prepare the instant mash and stuffing mix according to the instructions on the pack and set to one side. Peel and finely slice the sprouts and chop the onion and chestnuts. Heat up the skillet over the fire and fry the sprouts, chestnuts and onion in a little oil. Add the pheasant breasts to the skillet, skin side down and cook for at least five minutes on each side until cooked through. As the pheasant is cooking, make four small patties from the stuffing mix, add them to the skillet and cook on both sides until crisp and golden brown. Remove the skillet from the heat and place the dutch oven onto coals from the fire to pre-heat. Assemble your burritos by placing a tortilla wrap onto a rectangle of foil. Spoon on the mash followed by the sprout mix, pheasant, stuffing and lastly a good dollop of lingonberry jam. Roll up the tortilla, twisting the ends of the foil like a Christmas cracker to keep everything in place. Place them into the warm dutch oven*, put the lid on and pile coals on top. Leave for around 10 minutes to heat up, unwrap and eat!

*If you don't have a dutch oven you can place the burritos into the coals of the fire to warm up, turning them regularly.