sauer
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Everything posted by sauer
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dont get me wrong the S&B is a good scope but the cross hairs on it were far too thick for my liking....i found at night(lamping) they would obscure a lot of the target at not too long ranges!!! sauer
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those sausages look great mate!!!! heres a piccie of our first batch o venison sausages my brother and i made a couple o years ago!!!! mmmmmm sauer
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mmmm used to have a watership down t-shirt on front SEEN THE MOVIE READ THE BOOK on the back NOW EAT THE FECKING STEW!!!!! LOVELY sauer
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im sure someone somewhere (especially the kind sorts on here) will be able to get you one.... if you could be a bit more specific with where you go with your work or areas you go to...im sure you may get a few offers sauer
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thanks for all the replys peeps!!!! should keep me going for a wee while i forgot all bout that videojug website...its got some no bad stuff!!!! hehehehe thanxs agian sauer
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nice one jet66!!!!! even photos too looks like you did that vension justice!!!!! thats what its all bout ...bringing it home and cooking it yersef!!!!!! top write up cheers sauer
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like others have said all three good choies but .243 would have to stand out from what you say bout your permission.... more chance of dropping it altho deer will run and if you have "heavy" cover you,d be amazed how easy it is to lose em even if only went few yards. get the .243 mate i know your saying you aint interested in reds but you never know if you get bitten by the"deer" bug !!! you might even come across someone if yer lucky who will give you an invite for nowt and at least yer legal .243 good all rounder sauer
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http://www.deepblueshooting.co.uk/product.aspx?id=14494 CLICK LINK ABOVE HOPE IT WORKS I HAVE THIS ONE i got mine from deepbluedive.com dive shop now with a huge shooting website. its not easyhit tho it fits my 12 bore webley&scott and just goes straight onto my mcnab lowlander 20 bore too!!!! i use a magnetic version and never had a problem losing em...came with loads different flourescent bits n bobs to try and it was on offer for 15 quid i think it was think they are good and others i have spoken to with eye dominance problems work better with them from wha
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always heard that reason for soaking em overnite is to leech out the "twang" of rabbit when cooking.....was told also by an oldy that they used to soak in milk! i soak in fresh water over nite then some times mix with lemon juice and natural yoghurt to tenderise... read in a game cook book i have that the yoghurt is one of the best ways to tenderise meat! works on rabbit anyway sauer
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keep your eyes open for one of these chilled coke\drink cabinets!!! you get smaller single door jobs as well as the double door jobs and using existing holes for the shelving to fab up a hanging rack is a doddle!!! they are the dogs danglies and worth it....always someone selling v-max on here , my brother got ours off of this site a while back from a guy down south it was 70 quid for a double!!! and bout 30 quid delivery i think but it was on a pallet shrink wrapped with mdf panels protecting it!!!!!!! guy was a total gent and its has been worth every penny!!!!! holds sh
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mmmmm another good one keep em coming!!!!! sauer
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superb now canna wait to get home to try this one!!!!! sauer
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my brother and i not long bought one of those and its early days but seems ok ... if your just wanting rough n ready then its fine seen posting me thinks while back on here a guy bought one from the states and all in was still cheaper than that one fae sportsman..think it could go to head spinning heights too with the ladder extensions he got!!!! still would love to try some of those fancy free standing jobs hope it helps no got a lot of experience with high seats sauer
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got an old "coke cola" fridge double door job alot o guys use them...with a rack we fabbed up in the top will take 3 roe larder ready weight??? depends on the beast!!! legs n head removed and jacket off we let them cool to ambient temperature then skin em and put them in the chiller for approx 5 days to a week sometimes bit longer if im too bloody busy!!! put a thermometer in there and it usually hovering between 3 to 6 degrees celsuis usually 5 degree mark (cant remember guideline temp from doing me DSC! doh!!) when you butcher the beast cut into the meat and you
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they sound f%ckin mouth waterin mackem.... would you mind for me 5 mins of your time and telling me how you make em???? pleaseeeeeeeeeeee! cheers sauer
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hello peeps fish cakes !!! ...seen various ways n methods.... but still havent attempted it yet but gonna soon so how do you do yours? whats yer preference.. white fish or trout n salmon??? recipes please sauer
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like i say Jim just remind me around the 23rd with a pm mate not home till then sauer
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depends on what your prefernces are and how much effort you wanna put in?? for easiness insted of plucking if you dont want to do that ...skin the breast of pheasant and remove it so its still on the bone like a heart shape clean it wrap in bacon and seasoning it with whatever you want....wrap loosely in tin foil and preheat to 200 degrees C bang it in for 20 mins. or remove breast so just like chicken breasts and pan fry.. duck. pluck breasts and remove with skin on but plucked....and pan fry quick n hot skin side down first with whatever seasoning you want. ple
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i used to re-wax lackets for the local gun smith when i was bout 16 17 ish pretty easy to do if your rip aint too big and your not too bothered about looks of the repair you can seal it with a little bit of aquasure....use it for repairs on waders wellies and on my drysuit for my diving!!!! sauer
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Jim you have a pm old electric mincer there if you want it ive upgraded to a more industrial one sauer
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Nice one!!! never tasted conger is it any good???? never caught em either but i see them a bit when wreck diving....saw one big b#st#rd and a guy getting too close ripped his hand wide open and battered him off the side o the wreck before it let go!!!! heres one i took.... once you get a couple n see them start to get agitated time to leave well alone!!! sauer
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beef curtains hehehehehe definately need some tenderising!!!! dinnae mind liver now n again i soak mine in milk then cut into strips n lightly coat in seasoned flour then flash fry!!! stalkers treat roe liver for breaky always fancied trying say heart for example but me thinks i would need someone in the know to cook it up for me so when i tasted it for first time id know id giving it fair trial...... think if i tried it mesel i would feck it up sauer
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just have to keep looking Jim i know it seems they do stuff once n thats it ...but they do repeat!!!!!! just have to keep yer eyes open!!! they also do an electric food slicer for £29 like they ones you get in a deli counter for slicin cold meats we hot smoked a whole haunch o venison which we de-boned without slicing it open.... stuffed the cavity with a haggis then hot smoked it with cherry wood chips result...!!! anybody remeber ham n egg sliced meat on yer school sandwhichs..thin with slice o egg in middle? turned out like that with the food slicer slic
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hehehhehehehe aye no bad i guess im not that close....but i can walk to basin edge in 5 minutes and i have ground 10 minutes from the house with fowlin on it i also get em flightin over the hoose and settlin 10 yards of back fence o my back garden reckon most had in there was bout 1500-2000 of em got up one morning scratch b*ll*cks and passed kitchen window to put kettle on for cuppa and they were all up to the back fence some sight to see em lift that close then settle bout 40 yards further back now if onlt could get rid o the neighbours i could shoot fae t
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KEEP YER EYES OPEN IN LIDLS THEY DO ELECTRIC MINCER FOR £29.00!!!!!!! ive had an old elctric one from argos that was 50 quid and still going strong but i make sausages and burgers and plain old mince fae all my deer we shoot then vacuum pack and label still 29 quid may seem a lot to some if they just fancy dabblin but if hnad mincer works out then get an electric one trust me it doesnt sit in back o the cupboard it gets used!!!!!! rabbit mince bolognaise venny burgers n sausgaes venny bolognaise shepards pie with game mince even plain old mince n tatties!! but ili
