Euilleam

I have kept large numbers of Mallard and various breeds of geese on my pond without trouble. What will give you bother however is should Mute Swans take up residence! Euilleam

Thanks tegater, Take a quick looh at http://www.ringaroundthemoon.co.uk web site access 'otter baording' let me know if this was the type yu were using? Cheers. Euilleam

In days gone by, Otter Boarding was a skilled way of securing a good bag of Brown Trout, especially from hill lochs. Has anyone 'out there' tried it? Old fashioned designs were clumbersome and heavy, modern 'foldaway' boards are supreme and productive. So my friend ' Jock the Lad' tells me. Regards. Euilleam

Without question a Canon EOSd camera is the best. There are many reasons for saying that. The auto focus facility will not allow the operator to trigger the shutter until it (the focus) is perfectly formed. the brand lens are superb and the camera is easy to operate. I could go on but I will desist. Don't buy cheap as in the long run it will cost you dear. Euilleam

No it is not cheap to buy. Did you read that Scottish Salmon and Scottish Whisky sales to Japan and China are booming? This boom will affect the Home Market prices, especially at this time of year. I have been buying short dated cuts in the local supermarkets for use with my home made Salmon Pate that I give out around Christmas/New Year as wee presents alomg with Home Made Oat Cakes. Morag and I are just over halfway with the 25 Clootie Dumplings we distribute in December. We are trying to get them done early so that we can have a break at Christmas. Cheers. Eu

Pot Roast Partridge Now here we have something that can been described as being ‘out of this world’ taste wise. Partridges are just a wonderful tasty dish and each bird is just the right size for one person to eat comfortably. Pot-roast the partridges in the aforementioned Pheasant recipe but for a lesser time. Make thick gravy, remove the cooked birds and keep in a hot oven. Use my recipe to make some dough balls carefully place individual balls into the hot gravy. Baste the dough balls using a large spoon, cover with the lid and allow them to cook. Do be careful when you a

Wild Venison Stew Use the same procedure for your venison stew as you do for casserole except the meat is floured more and the browning is done in a stew pan so you do not remove the cuts after they have been sealed. Add the vegetables of your choice plus some water, stir everything around to make sure the flour does not become lumpy or stick to the bottom of your pan. Pay close attention to this until the whole lot in the pan has reached boiling point. Check the level of the liquid; remember the white flour will thicken as it absorbs the liquid while at the same time exch

Here is my recipe for POT Roast Duck Enjoy! Pot Roast Wild Duck Before shotguns became readily available and affordable male members of cottar families used various methods for catching wild duck, one of the most popular was a shore net. This contraption was merely a long light twine mesh suspended just above the high tide level from the shore out to a post driven into the sand. Overnight, especially during the moon, birds flighting just above the water and parallel to the shoreline, were caught in the mesh where they hung until dawn. The shore net however was indiscriminate and

Thanks Jason, Great that your family likes your produce. Too many kids are too fussy over eating what we are able to procure from the land. Regards. Euilleam

Hey man, The 'poacher pun' was very much one in cheek. I am fully aware that overfishing in deep sea and the lack of natural feeding PLUS polution is largely responsible for the shortage of game fish in our rivers. However let me say I am NOT infavour of 'Catch and Release,' such methods give the incorrect numers in rivers and any released damaged fish can lead to diseased fish. Regards. Euilleam

Yes you can use brine or cover with dry salt depending on taste. I usually leave mine overnight but it is not too important when you are hot smoking. But do not overdo the salting period as you will have to eat the end product. If I may I would like to say here, nothing to do with 'fish.' but I also prepare and cook pressed Ox Tongue and pickled Brisket of Beef. Both requires a process using brine. If you wish to see some photos of these dishes, say so. Cheers. Euilleam

Thanks folks, Tomorrow I'll ask my 'young' neighbour to help me provide the info. I have all the recipes logged so it will be a doddle for him. Len comes round for an Irish Coffee most afternoons around four so it will be after take. Cheers. Euilleam

The very best reward any sportsperson can get is a fine meal from what has been harvested from the land, air or water by him/her, especially if it shared with family or friends. My sporting days are long gone by but my culinary tastes and (hopefully) ability is just as focused now, as they were nearly eighty years ago. With this in mind I would like to try to share some of the old recipes used in the Highlands for cooking 'poached' fish, fowl or game with you, hence my venturing into a 'new topic' on this site. My ability on this infernal machine is limited and forgetfulness does n

The King of fishes is hard to beat wether on a line or on a plate. When I get a nice fresh fish there are times that I just have to fillet it and home smoke it. Once upon a time Atlantic Salmon were so plentiful during the netting season it was often said, "not Salmon again?" These days are past and not likely to return, nevertheless a man can get lucky sometimes. Photo shows sides of the 'King' salted and ready for 'hot smoking' Cheers. Euilleam

Barraboy, Very nice pics. For some reason or other I have become embroiled Re Pinkfooted Geese on the Salmon Forum section on this webpages. Anyone reading this would be very welcome to take a wee look on the 'other' pages and perhaps respond here. Thanks. Euilleam