During the early autumn we have our tradional `Rosvopaisti´event in Iivaara Kuusamo. Rosvopaisti as it is called in Finnish. (Poachers cooking) Which is basically making a big fire in a pit which is lined with rocks, when the rocks are hot enough then take out the ashes and place carefully the meat and vegetables (packed in parcels) in the bottom of the pit, cover over with wet moss and then cover with a layer of sand on top.then move the hot ashes from the pit back onto the top of the sand and make another fire. The whole process takes many hours depending on the amount of meat/food cooking and requires patience and practice. but the end results are well worth the work.

In the old times it was a superb way for the poachers and hunters to cook their catch, hidden under the ground and also without needing to carry any pots and pans.

Nowadays it is for more social reasons than survival, but anyway a great way to cook out in the wild!
The types of meat which are best is lamb, pork and other fatty meats. Also game like Elk and Reindeer are good but extra fat/butter should be added to avoid meat and vegetables from drying.

Meat can be well hung and marinaded (12-24hrs) wrapped in strong aluminium foil.(avoid holes in foil) and placed in the hottest part of pit oven. Vegetables of the season are best packed also in foil and around the meat. Potatoes, carrots, swede, onions, etc are all great to use.

The oven is best heated for at least 5 hours (best overnight) Place food in and cook for at least 3hrs.
Tips: Keep it simple, take time for a sauna and a few beers while cooking!

Bon Apetite !

Chris White
Kuusamo, Finland
www.northtrek.net