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Thread: What little pesties did you bowl over today?

  1. #7411
    GWH
    GWH is offline
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    Quote Originally Posted by Shootm View Post
    How’s the knee going there young fella?
    Is mint as now man

    Sent from my SM-G930P using Tapatalk
    Shootm likes this.

  2. #7412
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    Quote Originally Posted by GWH View Post
    Headshots only. Tikka T1x 17hmr in the raspberry orchard

    Attachment 104758
    How does the Tikka shoot, accurate? You like it?

  3. #7413
    GWH
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    Quote Originally Posted by bully View Post
    How does the Tikka shoot, accurate? You like it?
    Its a mates, im very impressed with it, it shoots very small groups at 100 yards, I have a Savage classic 17hmr and i think i'll be upgrading to the T1x, great 10 round mag in the Tikka too.
    bully likes this.

  4. #7414
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    Here's a few from when I managed to get out for a walk on Saturday in the 30+ degree heat, surprisingly there were still a few about.
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    And a couple more from my place during the week - you can tell it's at home because the cheeky bloody cat's already licking its chops after rolling all over it!!
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    Dundee, GWH, john m and 6 others like this.

  5. #7415
    Member Dundee's Avatar
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    Quote Originally Posted by dannyb View Post
    Good night on the Hares bout an hour with my son on the spotlight, 8 in total (1 already processed in the bag) taken with the 22 average range 50 yards or less all but 1 head shot.
    Attachment 104745
    Might have to hit @Dundee up for some hare recipes got a freezer full of back legs and a bag of back steaks to eat now
    BBQ hare meat is awesome!! No recipe needed
    dannyb likes this.
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

    tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive

  6. #7416
    Member dannyb's Avatar
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    Quote Originally Posted by Dundee View Post
    BBQ hare meat is awesome!! No recipe needed
    Legs too @Dundee or just back steaks ? Was it you that suggested cook and coat ? Also I butchered mine and froze immediately should I defrost them a day or two before I use them and let them age in the fridge ?

  7. #7417
    Member cambo's Avatar
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    Did another mission to the farm. Dropped another 772 bunnies and a few velocirabbits as well.
    Managed to smack over my first black bunny. Would've taken it to the taxidermist if the other wasn't missing. 223 55gr SP made it go pop

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    Life is natures way of keeping meat fresh

  8. #7418
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    Quote Originally Posted by dannyb View Post
    Legs too @Dundee or just back steaks ? Was it you that suggested cook and coat ? Also I butchered mine and froze immediately should I defrost them a day or two before I use them and let them age in the fridge ?
    The ultimate ultimate hare recipe:

    Separate back legs. Remove the floating ribs so that you have a long section of back - the loin and saddle.
    Place into a good sized stainless pot with:
    1 bottle cheap Ausi Red.
    1 grated carrot
    6 crushed Juniper berries.
    2 Bay leaves - fresh if you have them
    1/2 tsp sugar
    1 chopped celery stalk
    1/2 onion diced

    Leave in pot with lid on in fridge turning the meat over when you are at the fridge so that all meat is exposed to marinade for 3 or 4 days
    Place a good sized stainless or cast pan on the heat.
    With tongs or by hand place meat into hot pan with oil. Glaze/seal the meat. This is an important step as it stops the joints loosing moisture.
    Strain the marinade into the frying pan and discard strainings.
    Place the joints back into the pot
    De glaze the pan with the marinade.
    Poor the marinade out of the pan back into the pot and gently simmer the joints until tender.
    Again lift the joints out of the cooked marinade into the pan.

    Increase the heat in the pot to a gentle boil and reduce the marinade to a thick Jus (sauce)
    When ready to serve reglaze the meat in the pan with a little olive oil. Serve with the Jus and roast vegetables and greens.
    Not complicated, requires only a pot and a frypan and would win Master Chef !!
    john m, MightyBoosh and dannyb like this.

  9. #7419
    Member MightyBoosh's Avatar
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    Hare today...

    I used the "gutless" method to prepare the animal taking backstraps and back legs. So much nicer than dealing with guts! All good practice for the rare occasion I get to shoot something bigger.

    Dundee, Shearer and dannyb like this.

  10. #7420
    Member dannyb's Avatar
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    Gutless method is great for hares and bunnies, best done immediately if possible as I find the skin is easier to pull off the fresher it is, surprising amount of meat on a hares back steaks and back legs
    Dundee, Shearer and MightyBoosh like this.

  11. #7421
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    Sparrow and dannyb like this.

  12. #7422
    Member Dundee's Avatar
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    Quote Originally Posted by dannyb View Post
    Legs too @Dundee or just back steaks ? Was it you that suggested cook and coat ? Also I butchered mine and froze immediately should I defrost them a day or two before I use them and let them age in the fridge ?
    I hang mine on the line overnight deal with them in the morning. Refridgerate for a day then freeze. Back legs and steaks.Get them out of freezer the morning before.Very tender.Name:  picture 01 2810.jpg
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    falconhell and Moa Hunter like this.
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

    tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive

  13. #7423
    Member MightyBoosh's Avatar
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    Guts in or guts out for hanging?

  14. #7424
    Member dannyb's Avatar
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    Quote Originally Posted by MightyBoosh View Post
    Guts in or guts out for hanging?
    I would imagine just remove back legs and steaks and hang them, if hanging whole animal would suggest guts out.
    I can't do that here too hot and too many flys.
    I'll just let em mature in the fridge for a day then freeze em, as Dundee has suggested
    Moa Hunter likes this.

  15. #7425
    Member MightyBoosh's Avatar
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    Mine stay in the fridge for 24 hours. I've always thought that hanging at (cool) ambient temperature adds to the game flavour, more so if you leave the guts in. We don't need any more gamey flavour in our meat, so I'm happy with the fridge!

    Some of the old stories talk about hanging game until the maggots are dropping out

 

 

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