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aister

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  2. Mallard

    in Food and Drink

    Posted

    they were both shot getting up out of a ditch heading away from me so any marks were on their back, i think the mark is either the dogs eye tooth or a pellet gone through. i usually use 36g 4's through half choke in the morning/through the day, and 32g 4's through quarter choke at night as the birds are usually a bit closer. i wish they were all as clean as these two :lol: :lol: :lol:.

  7. morning flight

    in Sporting Pictures

    Posted

    went for a look yesterday morning. too fine a day, flat calm. with hundreds of geese sitting out in front of me only 4 came my way, fired one shot and dropped one bird. pleasure to be out with the beautiful morning seeing every thing coming to life and waking up. my mate who was up the hill behind me got a goose too. while i was sitting in the half light with 7 duck decoys out in front of me about 10 yards away, i heard something hitting the duck decoys that were about 10 yards infront of me, when i peered over the stone wall that was between me and the decoys i saw to my surprise two otters one of which was havving a go at one of the decoys :o. he soon realised it wasn't a free meal. they hung around for a few minutes out in front of me and then dissapeared. it was a shame there wasn't enough light for a photo.

     

     

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  8. No results found for 'pie'.

    in Food and Drink

    Posted

    look at http://www.bbc.co.uk/food/recipes/database/gamepie_8555.shtml this is the recipe i use and we all like it. i once did it with, venison, hare, greylag, mallard, pheasant, wigeon, teal, golden plover, woodcock, snipe and rabbit it was huge. wish i hadn't put in the hare (artic hare), i think it was an old male, you could nearly taste it on the fork before it went in your mouth other than that it went down a treat. :good: :good: :good:

  9. Mallard

    in Food and Drink

    Posted

    at the start of the season when the birds are in poorer condition and harder to pluck clean with the new feathers coming through, i take the breasts of. but when the birds are in better condition (usually end of october and on) i pluck the whole bird. i used to roast them but they have a tendancy to dry out, what i do now is boil them for 2 hours, stuff them and roast just long enough to cook the stuffing. if i am not using stuffing i just boil and serve. they turn out tender, moist and tasty, and the bairns love it. when i heard about boiling them first i turned my nose up at it but its all i do now. none of us like duck/goose cooked rare or pink so this fits the bill fine, you can usually cut the meat with the side of your fork its so tender. nothing better than cooking up a couple of nice clean mallard :good: :good: :good:

     

    mmmmmm :drool: :drool: :drool:

     

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  11. Explain choke sizes please?

    in Guns & Equipment

    Posted

    i have one of those horrible choke gauges purely to give me a quick and (very) rough idea of whats what at the muzzle end of a gun. when i got my sx3, just out of interest, i tried the choke gauge in the full choke and to my horror it went in to the hilt and was slack :o . i found out later that it was to do with the sx3 being back bored.

  14. A TIP ON GOOSE BREASTS

    in Food and Drink

    Posted

    I was looking through an American site on goose shooting & found a tip on the cooking of goose breasts wich I thought was worth a try , well I have been trying for years too come up with a ways to make the bloody things edible ! , its not a problem if you have the taste buds of a magot or carrion crow & I think some people HAVE ! , but sorry but I haven't.

    It simplicity in its self , just take the breasts of the goose carcase & the skin , then give it a bloody good bashing on your cutting board with a stake hammer till its flat .

    Then give it a sprinkling of course salt & pepper & mariade it in worstershire sauce over night in the fridge , then fry or grill it to about medium ish or what you like & the taste of the bloody goose is transformed ! . Please note I have not tried this with an old black breasted Greylag yet , not too sure if I'm brave enough to risk my taste buds ! but as soon as I find the courage I will let you know . I think this method is well worth some experimenting with other marinades ect , its a bit like rabbits if you can get rid of the taste of em then half the battle is won ! . Pole Star :yes:

     

     

    try the recipe i put on here a couple of days ago,it tastes very similar to braised steak. the other thing i do with goose breasts and duck breasts is soak it in milk over night and it draws the blood out if its a bit shot and it also tenderises it a bit too.

  16. goose recipe

    in Food and Drink

    Posted

    this is polish recipe from the war used to cook poor cuts of beef. i tried it with goose and the wife and bairns love it. try it and let me know what you think :good:

     

     

     

     

     

     

     

    AISTERS POLISH GOOSE.

     

    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

  19. morning flight

    in Sporting Pictures

    Posted · Edited by aister

    out for a bang again this morning but as you can see from the pic there wasn't much wind to stir up any birds, we did end up with 2 mallard so cant complain, it was a pleasure to be out on such a nice morning after the weather we have had lately

     

     

     

     

     

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    post-29954-0-86971200-1320502696.jpg

  23. Running in a .17hmr

    in Guns & Equipment

    Posted

    i might have done wrong, (we will soon find out) but all i did after buying my cz 17hmr was clean the barrel to get any factory greese/oil out of the barrel and started shooting. i wasn't told by my RFD to run it in as he did with my 30-06 and my 223.

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