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Sorry if I have already showed some.
Jess is coming on great.
She helped me find the pheasant, a runner for over 100yds!
She popped this bird up too.
It has been a good season, ends Feb 1st. Most my birds have been taken with flint and percussion but most of January birds with single barrelled nitro burners. I have ate like kings, have a king size belly too!
Here is jess on a squirrel.
One of the single barrels I got recently was an expensive ejector model! £40!
Can you imagine the pain and anguish I felt when I found it shot low!!
It meant I had to dig that old scissor jack out ant the blocks and bend the barrel!!!
Now it connects.
Now it is worth the huge sum!
Can an of you remember Fiocchi #57 shotgun primers probably from the sixties?
I have a few but they are small.
Folded paper and clear nail varnish, the answer.
Great to see Jess is really coming on, I also love the way, in just one season your hardware stems from the 1770s to the 1970s, they say variety is the spice of life and your choice of firearms certainly proves it.....
Whatever you do always give 100%........... unless you are donating blood.
I never tire of your pictures and stories Nath. They are great as always. Glad to see the new pup coming along as well. Look forward to reading about all your adventures with the new pup.
RustyJr
Life is a storm, my young friend. You will bask in the sunlight one moment, be shattered on the rocks the next. What makes you a man is what you do when that storm comes.
Would you mind sharing with us your favorite recipe for pheasant?
Cheers!
Old No7
I don't have a favourite but follow my mood.
I cooked these thus. I tossed the diced breast meat into a wok.
Added chopped streaky smoked bacon and quickly browned the meat.
Added one small onion and garlic clove, chopped.
Browned I added some red wine and some port and left to reduce.
Added black pepper freshly ground and seasoned.
Next I made a rue to induce a thick sauce.
Near completion I simply added small frozen vegetables and some fresh chopped peppers.
Old No7 wrote:
Question for you...
Would you mind sharing with us your favorite recipe for pheasant?
Cheers! Old No7
I don't have a favourite but follow my mood.
I cooked these thus. I tossed the diced breast meat into a wok.
Added chopped streaky smoked bacon and quickly browned the meat.
Added one small onion and garlic clove, chopped.
Browned I added some red wine and some port and left to reduce.
Added black pepper freshly ground and seasoned.
Next I made a rue to induce a thick sauce.
Near completion I simply added small frozen vegetables and some fresh chopped peppers.
It was a success.
N.
Wow, that sounds yummy! Good on you for sharing, thanks!
Only now I am hungry and have to wait 8 looooooong months until pheasant season...
I always look forward to your pics....
