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Lamping with the HMR again.


Luckyshot
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We had a drive round one of my permissions last night to see if we could fill up our last freezer. After starting lamping at 7:30 we soon started to pick up a few rabbits. It was a bit more challenging last night as at least 75% of the shots were over 100yds, and shooting off the wing mirror on the Landy getting 90% headshots takes some doing all shots were taken with the trusty HMR.

The ground was frozen solid and it was snowing for best part of the night, it was that light though it wasn’t lying which made looking through the scope a challenge sometimes as all you could see was snow on the lens. After shooting the first 20 or so we knew we were in for another good night as we took over 100 rabbits from a farm just down the road from here last week so the cold snap hasn’t affected this area much like some other that we shoot.

We finished the night around midnight with 61 rabbits in the bag including another black one, the first for this year. All the rabbits shot were full of fat and in very good shape so getting rid of these will be music to the farmers ears, might keep him happy for a while. :lol:

 

 

post-12981-0-91720600-1296387076.jpg post-12981-0-49830100-1296387183.jpg

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Fantastic shooting once again! most going to ferrets seems a shame, round here we can't shoot enough for local butchers/dealers and we eat a good few ourselves. This dish is well worth a go.

 

 

1 Rabbit (2 half grown)

2 tbl spoons of seasoned flour

2oz lard

1 chopped onion

1lb mixed root vegetables, scrubbed and cut into chunks

1 tbl spoon tomato puree

1 tsp spoon marmite

1/2 teaspoon mixed herbs

1/2 pint cider :D

1/2 pint of chicken stock

salt and pepper

 

Keep Rabbit whole or if it will not fit in casserole, cut in two between hind legs and rib cage and dust over with seasoned flour. Heat lard or oil in a pan and turn Rabbit in it until brown. Lift out of fat onto plate.

Fry onion gently to soften. Put Rabbit in pan or casserole. Put veg on top and add other ingredients cover with lid or foil. Either bring to boil and simmer untill tenderabout 11/2 hrs or put casserole into a warm oven, gas3,325f, 160c for about 2 hrs until tender. Lift out Rabbit, remove all meat from bones and return to pan and reheat. Serve as a stew with potatoes and green veg or with pasta shells.

 

To make it even better add 6 top notch pork sausage , frying after the Rabbit and before the onion ;) Also let it cook for 21/2- 3hrs, much more tender :D

 

atvb Paul.

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Fantastic shooting once again! most going to ferrets seems a shame, round here we can't shoot enough for local butchers/dealers and we eat a good few ourselves. This dish is well worth a go.

 

 

1 Rabbit (2 half grown)

2 tbl spoons of seasoned flour

2oz lard

1 chopped onion

1lb mixed root vegetables, scrubbed and cut into chunks

1 tbl spoon tomato puree

1 tsp spoon marmite

1/2 teaspoon mixed herbs

1/2 pint cider :D

1/2 pint of chicken stock

salt and pepper

 

Keep Rabbit whole or if it will not fit in casserole, cut in two between hind legs and rib cage and dust over with seasoned flour. Heat lard or oil in a pan and turn Rabbit in it until brown. Lift out of fat onto plate.

Fry onion gently to soften. Put Rabbit in pan or casserole. Put veg on top and add other ingredients cover with lid or foil. Either bring to boil and simmer untill tenderabout 11/2 hrs or put casserole into a warm oven, gas3,325f, 160c for about 2 hrs until tender. Lift out Rabbit, remove all meat from bones and return to pan and reheat. Serve as a stew with potatoes and green veg or with pasta shells.

 

To make it even better add 6 top notch pork sausage , frying after the Rabbit and before the onion ;) Also let it cook for 21/2- 3hrs, much more tender :D

 

atvb Paul.

 

Sounds nice but also sounds like a lot of work. Im lucky to do beans on toast without burning it. :lol: Round my way you are lucky to be able to give them away, butchers are not interested in the slightest.

Edited by Luckyshot
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