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karlzed

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About karlzed

  • Birthday 01/07/1914

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  • Gender
    Male
  • From
    Australia living in Sweden
  1. karlzed

    Webley exocet

    I have a Webley Vulcan .22 and I found it very hard to shoot consistently accurate. I got so frustrated I reconditioned the rifle as I had it since 1992. I improved it a fair bit however not enough for me as I wanted 1 inch groupings out to 40m, which I wasn’t getting. So I ended up buying a FX Royale 500. However as I said I did manage to improve the accuracy and love using it for general plinking, it’s great for hitting tin cans out to 60 meters What I did was as follows: -Tuning kit from (from Chambers) -2 stage trigger job (from Chambers) -Keep the barrel clean, this can have an effect -Use artillery hold - Use JSB jumbo exact 15.89, these worked best for me, you should test to see which is best for you. - Seat pellet in breech same depth everytime, I use a pellet loader pen Rebuild I did: http://www.youtube.com/watch?v=b_Hrd40TRV0
  2. The FX Airguns are really quiet, I have the FAC FX Royale 500 (.25) and I do not regret it one bit. Not to say I won’t get a .22lr one day as well, but for now the FX 500 has impressed me and I love shooting it.
  3. Thanks for all the warm welcomes
  4. Apparently the ratio here is like 2 girls to very guy, so I reckon there should be a few knocking about. I plan on stalking deer this year, mainly birds at the moment, I need to get a Class 1 weapon so am looking at a Browning Bar Composite in 30-06 cal. Got an invite to hunt wild boar, so looking forward to that. I have just bought a Weatherby SA-08 upland model 12/76 and it take about 6 week for the license to come through from the police, so maybe able to use that with buckshot on roe deer. . My immediate plans are to hunt pheasant, grouse and the one I am really after Capercaillie.
  5. That’s the whole reason I moved to Sweden, I met my wife years ago in London she was a blonde Swedish au pair working for a Swedish family, we married, had kids and moved to Sweden, not necessarily in that order
  6. First of about me, as I am new to this forum. I am an Aussie living in Sweden, I work from home remotely for a UK company. So every day I need to think what I am going to have for lunch. So Yesterday morning at 6.30am, inspired by a recipe I saw in this forum (Wood Pigeon Stroganoff), I shot a Wood Pigeon, At 1.30 pm I was eating it for lunch, great recipe, Thanks to Henry D. The rifle is a FX 500 FAC .25. The onions, peppers and pigeon were all sourced from my garden, Gotta love nature’s bounty!
  7. My first post, I came across this forum yesterday and am very happy to have found it. Spatchcock wood pigeon with bitterleaf, orange and walnut salad Serves 4 100ml orange juice 5 tbsp (75ml) olive oil 2 garlic cloves, peeled and crushed 1 sprig of thyme A good pinch of ground cinnamon A good pinch of ground allspice 4 wood pigeons, washed and dried, backbones removed and breasts flattened 50g walnuts 2 large oranges, peeled and segmented 1 red onion, finely diced ½ tbsp wine or cider vinegar 2 heads of chicory, sliced in half lengthways and then sliced into lengths A small bunch of chives, chopped Salt and black pepper 1 In a flat dish that will fit the birds snugly, mix the orange juice, 1 tbsp of oil, the garlic, thyme, spices and salt and pepper. Immerse the birds and marinate for at least an hour, turning occasionally. 2 Set the oven to 180C/350F/gas mark 4. While it heats up, toast the walnuts on an oven tray. When they have a little colour, tip them on to a chopping board, wipe the oven tray, and return it to the oven to get hot, ready for the pigeon. 3 Heat 2 tbsp olive oil in a large heavy-based frying pan over a medium heat. Add the pigeons, skin-side down. The pigeons should be evenly flattened to create a flat piece made up of two breasts and two legs. 4 Fry for 2 minutes, then turn and cook for another 2 minutes. Lift out of the pan and put on the hot oven tray, breast side up, to roast for 8 minutes. 5 Add the marinade to the pan. Reduce until slightly thickened and set aside. 6 For the salad, toss the oranges and onion in a bowl with the vinegar, salt and pepper. Roughly chop the walnuts, add the chicory, chives and remaining oil and mix. Season to taste. 7 Remove the pigeons from the oven to a warm plate, pour over the marinade and set in a warm place for 5 minutes. 8 Pile the salad on to the plates, cut the pigeons in half along the breastbone and arrange on top with a spoonful of sauce. Serve with good bread for the juices.
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