Mostly novelty, not very relevant to NZ I suppose. One of my favorite ways to hunt.
https://youtu.be/Liueu9_rdDQ
Mostly novelty, not very relevant to NZ I suppose. One of my favorite ways to hunt.
https://youtu.be/Liueu9_rdDQ
Interesting. The Capercallie was the national bird of Scotland I think, and hunted to extinction there. Lives in pine forests so would be an ideal game bird here in NZ. However the greeny purists and DoC would never hear of such an introduction unfortunately.
I have heard their taste is quite strong; how do you prepare and cook them?
Cheers, Woody.
Nice, what calibre and type of projectile do you use? Where do you aim so as not to destroy all the meat?
Very 'cool'. I could imagine that could get a bit frustrating at times.
Yes that is correct. It is the most difficult game meat to cook for me, you need to hit very precisely with the temperature or it will be raw/ dry as sand. I put it on a bed of vegetables and sauce, oven cook it to 62 Celsius using a thermometer.
6,5x55 and use a target hollowpoint which will open ever so slightly but not expand properly. A FMJ causes too long flight and a hunting bullet would ruin the bird. Aim where the collarbones meet or through the sternum. You do not want to hit is sideways through the chestbone or through the spine from behind.
It can be I suppose, but the experience of being out has so far been overwhelming so minor things like no birds doesn't really matter.
The planks? Nice firewood if they break and you get stuck...
Terrific! Thank you very much for sharing.
Have you applied for any Reindyr this year?
"Sixty percent of the time,it works every time"
No I don't have enough reindeer experience to set aside holiday and money investment for a big "maybe". It probably would be stellar hunting if I had lived closer to the areas.
Looks a big bird.....cool vid, thanks for sharing.....
While I might not be as good as I once was, Im as good once as I ever was!
Rule 4: Identify your target beyond all doubt
Open sighted .22 could be handy, all that scope cap kerfuffle would do my head in
Cool video and interesting way to do things none the less
Nice video. Reminded me of the Heroes of Telemark and I was half expecting the Norsk Hydro plant to appear in the background.
An itch ... is ... a desire to scratch
Nice videos. You guys are driving fast on those icy roads, no wonder some end up on the ditch. Would a 22-250 with and fmj bullet do the trick?
Norway, I am interested in your cooking method and your comments about the bird. I would like to offer my thoughts. Based on what you have said if I were to cook one I would follow your method with some additional steps. I would 'brine' the bird overnight at room temp in a light salt brine,( 20 ltr plastic bucket) then dry it off and brown the skin by rolling it in a hot frypan with clarified butter and oil. Then onto a bed of vegetables, sweet potato or Kumara slices as we call it here works best. But I would assemble this in an oven bag and not just in a covered dish. Tie the oven bag just tightly enough that it will pressurise and inflate during cooking, this slight pressure stops moisture moving out of the cooking bird and actually pushes moisture in. Put some fruit inside the bird as well, say two pears and an apple plus your choice of herbs. Cook for 2.5 hours at an oven thermostat temp of 130 -140c. Because it is a lean bird, you can mash the sweet potato up and blend it as a gravy to serve with the cooked roast.
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