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High seat stalking… hunting for Muntjac

Reeves’ muntjac are small, stocky and russet brown in colour in summer and grey/brown in winter. Bucks have short (10 cm) antlers growing from long pedicles. Antlers are usually unbranched but a very short brow tine is occasionally found in old bucks. They also have visible upper canines (tusks) suggesting that they are a primitive species. Muntjac have two pairs of large glands on the face. The upper pair are the frontal glands, whilst the lower glands, below the eyes, are called sub-orbitals. Both glands are used to mark territories and boundaries. They have a ginger forehead with pronounced black lines running up the pedicles in bucks, and a dark diamond shape on does. The haunches are higher than the withers giving a hunched appearance. They have a fairly wide tail, which is held erect when disturbed.

#muntjac #fresh food #CZ Rifle #Deer Stalking #deerhunting

28pawsmagraw

Alfa Romeo 33 boxer engine starting up!

dog-field-gun

Can never resist an Alfa

A Keeper & his aids.. couldn't manage a shoot without these 2!

#springer spaniel #working gundog #working spaniel #working Labrador

Spaniel doing what spaniels do best…

#thistleton shoot #springer spaniel #working gundog #working spaniel

Partridge recipe: Pasties

Sporting Gun Sporting Gun September 1, 2011 7 shares image: http://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/6/2011/09/Partridge_pasties_preparation.jpg Partridge pasties - preparation WHAT YOU’LL NEED »» 4 partridge breasts »» 2 legs (minced) »» 2 sausages (skinned) »» Any meat off cuts »» 1 small onion »» 1 heaped tbsp mashed potato or grated sweet potato »» 1 egg »» gravy to moisten »» packet of pastry of choice (shortcrust or puff) »» handful of tea soaked raisins (optional) »» Brandy (optional) »» Sage HOW TO COOK IT Remove the breasts and dice, seal off by pan-frying quickly (this preserves the flavour). Leave to cool. Seal off the skinned sausages, minced legs and off cuts as well. Leave to cool. Fry off the chopped onion. Put the meat in a bowl, add sweet potato (or mashed), onion and sage, stir in beaten egg. Add salt and pepper to taste – and brandy and soaked raisins if desired, and/or gravy. Roll out pastry and cut into saucer sized circles. Egg wash the outside to ensure the pasties stick when folded over. Add a heaped tbsp full of the meat mixture to each circle, fold over and pinch together to make pasty shape. Brush with egg wash and cook in oven set at 190 degrees for 10 minutes. Can be served either hot or cold and are ideal to serve on your shoot or take them in your pack up. Partridge pasties recipeABOUT THE CHEF When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton – a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water. Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford. www.finchsarms.co.uk Read more at http://www.shootinguk.co.uk/recipes/partridge/partridge-recipe-pasties-16492#uPYdSGXyXFXKyMu1.99