Thread: Bad intro into this website...

Originally Posted by jik22

You know, the short sightedness or blinkered view of some of the do-gooders never ceases to amaze me.

Back in England, a mate who is a keen shooter lived on a farm that had lambs & sheep among other things. Right next to one of the boundaries was a piece of waste land where the local RSPCA lot released all their "nursed back to health" foxes. After shooting the first couple and identifying them as RSPCA ones due to the surgical stitching still in place that had not yet rotted away, he politely asked if they'd mind releasing them somewhere else, as he could well do without a steady supply of foxes being dumped within sniffing distance of a good food source provided by him...anyway, long story short, they effectively said they had every right to release them where they were and would continue to do so. So, he continues to shoot them, as he has every right to do when they venture onto his land!

You'd think a little common sense would prevail, and that if they genuinely gave a toss about the actual foxes, then having been informed of what fate awaited them, they might think about putting them somewhere out of range of a .223 they knew was looking for them....

That is gold.

Sometimes I think these nuffies forget that the rest of the world is not as dopey as they are.

Originally Posted by Defender=1st

Shot a feral Cat last night on the run !! 22 Hornet to the shoulder/heart dropped like a bag of 2hit. Stone dead stright away.
Regards Adrian

You know that if you use a .308 you don't have to worry about skinning them... there isn't enough left.

Originally Posted by dullbird

really you have fish called.......veal, venison, chicken and eggs where would i find such exotic fish the barrier reef maybe????

There's always one....

Originally Posted by jik22

There's always one....

Sorry mate there is more than one here

Originally Posted by dullbird

NOW should i take offence to this comment as i work for the RSPCA and i'm not a volenteer i work for them full time........

you saying i shouldn't be on this forum

No, just cause your a girl

Originally Posted by disco_thrasher

with roo's goats and pigs i always gutt straight away cut its throat then a piece of string through the achilles tendon hang itfor a couple hours while its hanging skin it,tender bloodless meat is much tastier ,then to get it ready for the hole in the ground green banana leaves are my favorite wrap it u p good /if no bananna leaves use some 100% cotton material[wet] use sisol string if needed ,then get chicken wire and wrap around and tie of well with wire makes it easy to remove the whole beast when tender /cooked use river sand if possible around the beast coals all around/under then cover with more sand and leave for 4hrsor more alot of coals are needed

With big critters like pigs goats, deer, camels I try and shoot a young specimen and bleed it ASAP. If I have the ability to harvest the whole carcass I hang it and skin and gut then leave hanging for a day or so.

If I don't have the ability to do this ie on the road going somewhere, I take the best bits, back straps on deer and camel or rear legs on pig and goat.

This meat makes great stews, curries and casseroles, but my favourite is a good red spagetti sauce:

2 onions, garlic italian herbs in a pot with a little olive oil, cut meat into bite sized chunks and brown in pot. Add 1 can tomato puree, 1 of crushed whole tomotoes and a can of water. Simmer for 3 hours, cook the pasta and Ron's your harmonica player

Originally Posted by Chenz

With big critters like pigs goats, deer, camels I try and shoot a young specimen and bleed it ASAP. If I have the ability to harvest the whole carcass I hang it and skin and gut then leave hanging for a day or so.

If I don't have the ability to do this ie on the road going somewhere, I take the best bits, back straps on deer and camel or rear legs on pig and goat.

This meat makes great stews, curries and casseroles, but my favourite is a good red spagetti sauce:

2 onions, garlic italian herbs in a pot with a little olive oil, cut meat into bite sized chunks and brown in pot. Add 1 can tomato puree, 1 of crushed whole tomotoes and a can of water. Simmer for 3 hours, cook the pasta and Ron's your harmonica player

i agree bleeding is up most importance, and take what you need when you can,

Originally Posted by disco_thrasher

i agree bleeding is up most importance, and take what you need when you can,

I like to collect the blood to make black pudding, seems a waste to let it drain on the ground.

Originally Posted by Chenz

Ron's your harmonica player

I heard he bought a new one, then lost it the next day.