aister

let me know what you think.

found it at last. coyotemaster started a post a while back about zeroing rifles, heres the link. http://forums.pigeon...cold-and-clean/

if i am zeroing my 30-06, i wait till the barrel is cold before the next shot, because if shooting deer then the shot is coming from a cold barrel. if i am zeroing my .223 i dont wait between shots because when i am shooting rabbits (depending where i am at) the barrel tends to get quite warm. incidentally the POI doesnt change on my .223 but my mates rifle does, after a couple of shots the POI goes a tad high and left. hope this makes sense.

heres the contents of my cabinet, theres a few that have gone that i wish i still had.

when i had my .17hmr i had a few different cheap scopes on it and in the end after spending quite a lot of dosh on carp i bought a leupold vx-1 4-12x40 and never changed and also never had to worry about it being zeroed unlike the rest.

it would be black gold for me

tried a bang this morning but it dint go as planed. 4 geese came sailing in to the decoys perfect first thing and i only had time for one shot but i made it count and dropped the one goose that we got. hardly any birds came in and what did come in all landed well out of range. we were on different territory today, only shot here once before, heres a couple of pics of the view. its looking across the sound to the isle of mousa which has the tallest and best preserved broch in the world on it.

500-600 passed over shetland this morning at dawn

i have shot a few with .22 sized holes in there ears, one rabbit i shot had a fairly big oval hole in one ear and the other ear was split in half lenght ways right from the base of the ear out the tip. here is one i shot with a hole in its ear, i am pretty sure it was me that did it. i took a shot at a rabbit just below the house and the rabbit looped the loop a few times and ran off apparently un hit, a few nights later i shot a rabbit with a fresh looking hole in its ear.

just thinkin of the money i would save if i had to give up shooting, i would probably spend that money on women, drink and fast cars and squander the rest.

i wish i had gone up for a look, i have never been there when its been like this.

my friends howa shot well with PPU soft points, about an inch at 100, fine for foxing i would think.

we have had a lot of wind from the tail of hurricane kirk today kicking up huge swells on the west side of shetland. just found this on youtube, this is at the eshaness lighthouse on the western tip of shetland, these cliffs are about 170 feet high. http://www.youtube.com/watch?v=x4c6hcjDV24

there is a rabbit recipe in this months sporting gun that looked quite good that i was going to try, might be worth a look. well done on the rabbit, first of many hopefully

went for a night flight tonight to a piece of flood water at the back of a beach, a lot of ducks got up when i arrived, mallard, wigeon and teal which was good to see as i havnt hardly seen a duck these last few days. there was quite a few that came back but very few came over me and after a few scrappy shots i bagged a couple of mallard and a wigeon, the first duck of the season . there was a small flock of geese that came over me tail to wind going like the clappers which i missed well behind . 3 teal came in that were up and down and all over the place, i got the gun on them about 30 yards out and the next i knew they had landed in behind me without a shot being fired .

AISTERS GOOSE RECIPE. INGREDIENTS: 2-3 goose breasts, 2 large red onions, 1lb of mushrooms, 300ml of single cream (or small tub) 2 cubes of beef bovril, butter as needed, flour. DIRECTIONS: 1. cut goose breast in to 3 chunks, coat in flour and sear on both sides in very hot butter. adding butter as required. remove meat to large casserole dish. 2. dice onion and fry in butter till starting to brown and add too goose. 3. half mushrooms and fry in butter and add too goose and onions. 4. pour the cream in among the goose, onions and mushrooms, add water till it is all just covered then add the bovrill. 5. cover and bake in the oven at 165 deg C for three hours.

try it without first, if you get it right the meat falls apart like braised steak, you can cut it with the side of your fork. the only thing that can go wrong is if you end up with a young bird and an old bird in the same pot, by the time the old one is falling appart the young one is over done. just keep an eye on it, if it starts to dry up just add a bit of water. let me know how it goes

we as a family eat a lot of goose throughout the year and we have a lot of friends and neighbours that are always delighted to get goose from me. my kids love the Polish goose that my wife makes which is great.

if i am using my over and under on a sporting layout i would usually use 1/4 and 1/2 if i am using the auto i just use 1/2.

after finding a few geese on a park yesterday we headed there this morning hoping they would return this morning but on the night the wind had picked up and it was blowing 50mph and gusting 65mph. as we were fairly high up on the side of a hill most of the birds came along the side of the hill and landed well in below us. we did have a few come in to the decoys and out of it we managed 9. so we were quite happy with that as yesterday we were out both morning and night and never fired a shot. as you can see from the sea in this pic there is a fair bit of wind beside us today and its still getting stronger, should be good for a night flight tonight. max keeping an eye on proceedings

after our success on the first we ended up blanking this morning. we had a good set up and we had seen quite a few geese on the park yesterday but this morning nothing even came for a look, guess they found a better place to feed. did a bit of reconnaissance after we packed up and thing are looking better for tomorrow. heres a pic of our blinds and decoys this morning.

great stuff. aya is a good solid gun which you should get years of use from. :good:

it could be from orkney. they collared quite a few young geese here two summers ago, we shot two of them last season. we have been trying to hit the resident geese quite hard in september this last couple of seasons, just before the migrants come. i was surprised that we only saw 6 mallard this morning, i hope they have done well this summer. my first two shots this morning was at a pair of mallard and missed, much to the amusement of my companions :blush:

an older one may just need a bit longer in the oven. sorry i havnt been in touch yet pole star, my shootin buddy is in the process of selling his house and starting to build a new one so we are not sure when we will get down. i will know better once he gets his house sold. i was working with robbie (my RFD with the double 4) and he was telling me he has been doing up an old single 2 bore, new lock and a new stock. its a beast of a gun 7'6" long, 8 ounce of shot. not sure wheather i should be excited at the prospect of firing it or terrified

i only use one goose recipe, its one the wife and kids love and thats the main thing. i remember the first years of shooting i used to pluck the whole bird and really when its whole plucked you can only roast them. sometimes you would get one that wasnt bad but most of the time it was like chewin on a half sole, you could use the breasts for engine mounts. heres the recipe i use, its a Polish recipe from the war that they used for poor cuts of beef, it works a treat with goose. AISTERS GOOSE RECIPE. INGREDIENTS: 2-3 goose breasts, 2 large red onions, 1lb of mushrooms, 300ml of single cream (or small tub) 2 cubes of beef bovril, butter as needed, flour. DIRECTIONS: 1. cut goose breast in to 3 chunks, coat in flour and sear on both sides in very hot butter. adding butter as required. remove meat to large casserole dish. 2. dice onion and fry in butter till starting to brown and add too goose. 3. half mushrooms and fry in butter and add too goose and onions. 4. pour the cream in among the goose, onions and mushrooms, add water till it is all just covered then add the bovrill. 5. cover and bake in the oven at 165 deg C for three hours.