Jim Grant
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Everything posted by Jim Grant
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Does that answer your question. The best day I had was up the Gala /Peebles valley. Keeper was giving it this it one of the most difficult drives you will ever meet. Birds coming off the opposite high ground above the valley. Birds high fast and looked like sparrows, coming on a decent breeze. Bird came out for No 1, came all the way down to No7, thats me. Every bod had a go, way up there and everybody waiting to wipe the neighbour's eye. Came over me, didn't bother with 1st barrel, went for the choke and to my surprise doubled up, head back. Keeper picked it, brought it over
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Name of Shiela. Grand lass, never charged a young lads, took more Male cherries then I don't know what. Big loss to the local youth population when she was moved out by the local females.
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Sauer didn't think you Aberdonians paid a penny for wild meat. We usually put out a couple of round bales of hay right up at the top of the Forestry. Those of us who like a bit of Venison and are prepared to do a bit for it usually put out and maintain a couple of those big buckets of Beet pulp and Winnings. They are at the hay more than the buckets. That's Roes. Not short of a decent Buck or two. We try not to shoot the Does. Too many poachers in this neck of the woods. Need to keep the breeding stock around.
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Joe. Gottcha, know where you are coming from. I have a private water supply which I share with three other properties. We all have our own septic tanks. So no water/sewage rates. Nobody in the valley has put up a private Wind Turbine yet. Plenty of the big ones going up on the Hills around though. Having them in line of sight doesn't get you free leccie however. Luckily I won't see from home. One of the neighbours next to me has a good running burn (river) and has installed a Scandanavian Domestic Hydro system. The power is spread around the house/cottages and steading. The su
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Joe go back and ask what he meant. Was it only for foodstuffs and heating. Or the Whole thing, No Electricity, gas, phones. You would have to own your land and that would have to be a few acres. Take spuds down to the council to pay you Councill Tax. Or is it only after you have spent money on a small Hydro scheme or Wind Turbine and sell the extra generation to the Power Companies.
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Hava look at ther pinned posts above. Longer you hang stuff the stronger game flavour it takes on>
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On the fly for the thrill, it's the uncertainty of whether you will get it into the net. Cleek (scottish gaff) is used to provide one for the pot. Cocks only OK. Myself I prefer to eat a Sea Trout if they are being cooked in the kettle (didn't want to say poached). Smoked, bit brown bread and some lemon segments to squeeze over it got to be a big fish.
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Birds always hang by the beak. Hares, rabbits in fact anything without feathers, hand by their hind legs. I leave Feather for a couple of days without dressing them. Everything else I would draw, gut, paunch and gralloch. I never put feather into the freezer without plucking and dressing them. Thats my preference, choose for yourself.
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Chefs going mad for squirrels
Jim Grant replied to Matt's topic in Living Off The Land & Game Cooking
Couple of recipes. Authentic American recipes from a couple of crap Game cookbooks going cheap on Amazon, wish I hadn’t bothered with them. As the Americans are into smoking food it a big way I bought them for that. Complete waste. I shall therefore give you the crappiest recipes I found for Squirrel. Grey Squirrel not the red or fox squirrel they seem to prefer in the North East of the USA. This must be your favourite! Butterflied Grilled Squirrel with Peanut butter dipping sauce. (prep notes are my interpretation) 4 grey Squirrels (prepped and split along the spine) Seas -
Viral Haemorrhagic Desease (VHD) fatal to rabbits. It is moving north through the UK, supposed to have crossed the border into Scotland now. They say if there are plenty of young rabbits but few Mature then it's a could be. It is a reportable disease in domestic rabbits. Who can tell in wild stock. Just had floods and Myxie through here, that sorted them out. Coming back but the ground has been too hard to run dogs this past fornight.
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Woodburners are great. Hers is one that I have recently refurbished and is now plumbed in. Just need another 15 radiators to keep it under control. Machine mart do plenty and also the fexable Steel flue with fittings. Waitinf for the stone mason sorting out the mantle.
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I have never know partridges come in to a feeder. In my experience they need natural feedstuffs. You can spread some grain on well eaten-out stubbles but every other graineater will be at it as well. If you are seeing rats then get in about them and sort them out. I should reckon that one rate equals one partridge in term of corn consumed. I am only speaking about English Greys, we don't have red legs.
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On most shoots where birds are put down I would think that Corvids are sorted out as a matter of course. How many you can put down to the acre depends on the ground, the cover and remoteness from centres of population. I am in two shoots and the one closest to civilisation is getting to the point when it is not worth the candle. Too many folks running dogs and not giving a damn and plenty of lip when asked to control their dogs. The other is closer to home. This is not close to population and enjoys some peace and quiet when we are not beating it out. We get what we want from it
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Cube Just reading the Topic title again. After all of this food do you still rate your luck. Or is it small portions and some glasses of a good big red that saves the day.
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Was -9C first thing this morning. lovely bright sunny day, but didn't get above Zero. The forecast is for a bit of snow, 20cm or so, with a following wind. You will hear all about it is the morning when they cannot get their crap urban 4x4's out of the drive. LANDYS RULE OK
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Did you mean to say British guns. What about Dickson Round Actions, and McNaughton., both firms now merged, and both Scottish. There are/were a few Irish makers, North and South, usually good for larger bored guns. Sorry no pics.
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I was getting a bit worried about the Goose Fat to roast the tatties in. Just can't get under them this year. Job sorted now. I help my elderly neighbour by prepping the fowl she is putting into the Poultry Auction. I get my free range eggs and assorted fowl for my trouble. She was just checking that I would be able to do the same this year. There is a big Chinese Gander going to get the dirty done on him. Getting too aggressive with the Postie. Thats for me along with a Capon and a couple of duck. I just have to get him roasted in time and that should yield a good few jars of
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Doga. With this recipe you never get a rabbit smell. Rabbit with Garlic and Thyme 6 Rabbit legs 4 TBLSP Olive oil 1 Onion (thin sliced) 24 garlic cloves (peeled) 15 sprigs Thyme 1 Bay leaf 1 TSP Tomato puree 100ml Dry white wine ½ can peeled tomatoes 600ml Chicken stock 6 Spring or salad onions (trimmed with 2†of green left) 12 baby onions 55g unsalted butter Heat 2 TBLSP oil in a wide heavy pan (Med-High heat). Add the rabbit and brown on all sides. Season and lift out. Pour off any excess fat. Reduce the heat under the pan and add the remaining oil and the sli
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I have three gentled ex-feral cats around the place. They come and go using a cat flap. The dogs are used to them and leave them alone. On balance they do more good than harm. Certainly keep the Vole and mouse population in check. Young rabbit is always on their menu. The Pheasant population doesn't seem to be affected. They are worth the dry food I put out for them.
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Only young hare for this lot. Simple roast hare Use a young hare stuff it with the forcemeat if liked.. Truss and place in a roasting tin. Cover with streaky bacon.and brush with veg oil tray. Add plenty of dripping to the tin and roast in oven 180C for 11/2 to 2 hours dependant on size. Baste frequently with the fat in the tin. After 30 mins place a loose sheet of foil over the hare. Needs athick gravy with a dash of port. The ultimate roast hare 1 young hare hung for at least 4 days (retain the liver) Lots of thin cut streaky bacon ¾ pint good stock 1 TSP chopped shall
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You are going to have to live with a Scottish recipe. Scottish saddle of hare. Make a stock of the following. 1/2lb shin of beef The hare’s liver 2pints water Into a pan and bring to the boil. Then add 1 small turnip, 1 med carrot, centre couple of stalks of celery with leaves. Fine slice the lot. Then .add an onion studded with 3 cloves.8 black peppercorns and a Bouquet garni. Bring back to the boil and then simmer for 3 hours. Strain Remove the beef, cloves, bouquet garni and peppercorns and push the rest through a fine sieve. Add salt to taste. Place the saddle of hare,
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I have been knocking recipes into the PC all week. Since nobody else is stepping up here goes. Red Currant Jelly should be kept close at hand. A spoonful on the plate when serving. Forcemeat for stuffing roast hare 2oz Suet 2or bacon 4oz breadcrumbs 2 tsp chopped parsley ¼ tsp mixed herbs grated rind of ½ lemon Beaten egg Seasoning Chop the suet and bacon small and mix with breadcrumbs. Add herbs, parsley and lemon rind. Mix well. Add as much beaten egg as necessary to bind the mix Marinade No 1 (young hares) 2 TBLSP Olive oil 3 cloves garlic (crushed) 6 shal
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Why do you want to buy a vehicle for your dogs. Do they drive and have passed the test, I thought it was bad buying a clucker for the brats. Now the dugs, take the lazy buggers out for a walk. Good dog wagon ,sorry Series III Landy with full Canopy. Put some mesh up behind the front seats, keeps the smelly buggers from jumping all over you when a deer crosses the road.In this weather the short cab would be warmer, you could always get a 240v genny in the back and a couple of blowers going full chat.
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I am in the process of fine tuning one I made from a four drawer filing cabinet. Take out the drawers and slides. Take the front off the drawers. Cut off the dividers between the top two drawers and the bottom two. Bit if metal at the back and weld two fronts with a cut off divider in the middle and you have two doors made to fit. Three hinges per door. Swivel catch to hold it shut. Predrill and use decent length pop-rivets rathers than self tappers. Cut a couple of holes at the base and pop-rivet on a closable vent on each. Make sure you can get a good flow of air through the vents.
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There are a many recipes for hare as there are hares. Find some that takes your fancy. Hang for anything from 4 days to 14. Do you paunch them or not? Retain the blood or not? Personally I paunch them and then hang for about 4 days. Heart, liver and lights go into the BARF mix. The blood is not retained. If the hare is young then it is a candidate for roasting. If not then do you want to make Jugged Hare or use the saddle and make pate with the rest.