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I am looking for some help in locating a spring for a bipod. Mr. H has a Accu-Tech notched leg bipod on his rifle.

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On Saturday night he and I were out on the hill chasing 6 pigs.
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Chapess using a chap's knife
Fully skinned my first beast today, no help from the other half.

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A lamb shot by Mr H. I forbid him to skin them because he makes a shocking job of it and I...

I am Mr H's wife, Mr H. is no longer on the site and I as his other half found and still find information here that helps with what I do and I enjoy posting of our antics. I am also known as Sharon...

I wonder if Mr H knows that?

Ask better half for any old pillowcases to use. I would be furious if they were just taken. Mr H. asks for all sorts of things and I never sayn he cant have them. I find the ones that are dispensable...

The main reason for posting this thread was completely missed. Mr H. wanted to mention that from setting up the kitchen and cleaning the wheelbarrow we took 3 hours to deal with the beast completely...

So when i studied microbiology, I learned that if you cook meat properly you can do pretty much anything with it; freeze thaw freeze, cook and leave on the counter top for too long etc, and you wont...

Anyone who knows Mr H. Will know that he is a sucker for punishment but lucky enough to have the good hunting on the doorstep pretty much. So he took down a doe two nights ago in boggy rainy...

Mmmm wine ��

I’m not a fan of venison roast. We did have one leg of fallow deer that was trialled but they’re usually too big for the dish. The venison here usually gets minced in the monster, or sliced thinly...

But you can cook a whole leg o’ mutton and use cold for salads (lettuce is easy to grow) and the rest can be minced for shepherds pie which freezes ok.

2 hours for your veg at 180. Less if cutting small pieces.

Oh to have a pressure cooker

Well if you use filo pastry it has a lot less calories. WW recommends it. I agree with you, pork is dry unless you are cooking pork belly with the skin on. We skin our pigs so there’s never much fat...

Laughing at you

Meanwhile the fish lives to see another day ��

That’s impressive! It’s as if he’s posing!

Doesn’t matter what I roast these days, I always put a few cups of water with it and smother it in compatible herbs and spices and usually salt and garlic. I always cover the roast and cook for an...