Duck Camp Dinners

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Del
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Post by Del »

Hugo Drax wrote: 05 Sep 2024, 12:15 When my middle daughter was in kindergarten, she was asked to draw a picture of what I did for a living. She drew a series of 1930's era cartoon black guys in cages and me saying "he didn't do it" to the judge. That phone call was mortifying.!
But she wasn't wrong, was she?

You told her, "Next time this comes up, say that I drive a trash truck."
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Post by FredS »

Del wrote: 05 Sep 2024, 13:40
Hugo Drax wrote: 05 Sep 2024, 12:15 When my middle daughter was in kindergarten, she was asked to draw a picture of what I did for a living. She drew a series of 1930's era cartoon black guys in cages and me saying "he didn't do it" to the judge. That phone call was mortifying.!
But she wasn't wrong, was she?

You told her, "Next time this comes up, say that I drive a trash truck."
now that's funny

Attorneys and tobacco peddlers are persona non grata these days, while recycling transport technicians are celebrated. (not that they shouldn't be)
If we ever get to heaven boys, it ain't because we ain't done nothin' wrong. - Kris Kristofferson
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Post by Del »

FredS wrote: 05 Sep 2024, 14:02 Attorneys and tobacco peddlers are persona non grata these days, while recycling transport technicians are celebrated. (not that they shouldn't be)
<kid draws a picture of Dad handing a smoking brown stick to a short black guy. "You'll like this!">
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Post by Bloodhound »

Hugo Drax wrote: 04 Sep 2024, 20:26 Bloodhound! I've been waiting for you!

No clue what a pine squirrel is, but roast squirrel in general is a bad idea. I'm fond of the boogers and so I don't shoot them much at all, but I'll tell you what...squirrel and dumplings is a meal fit fir a king. Favorite food of at least one President, the trick is to cook em low and slow in liquid. I use the crock pot when my wife isn't looking and tell her it's chicken. Trash removed immediately and discarded before she knows.

Rabbits are similar, I think. Not a lot of fat on them. I like to make a rough italian hunter's dinner out of them. Saute them quickly to put a crust on, fry whatever vegetables you have on hand and a couple of anchovies, and then cook them low and slow for 45 minutes or so in a tomato sauce with a few cloves of garlic and a bunch of fresh rosemary. Alternatively, a sauce of red wine, stock, and mushroom liquid will make a nice Piemontese cacciatore. One pot cooking.

Great. Now I'm murderous and hungry!
What armament do you use for your rabbits and squirrel hunting? I would use a .22 for squirrels. I have done some "spot and stalk" hunting of rabbits with a .22, but have been productive with a Model 12 16ga when shooting at running bunnies. I set up a Marlin 81TS with a Nice scope for sniping rabbits at 50 - 75+ yards. I have an old Winchester 72 that I carry when I am feeling nostalgic.

First rabbit I ever shot with with my buddies Winchester 72, we were 12. I wanted a 72 from that day forward...finally got one when I was 37. It was a project gun when I bought it...I left it un-scoped, and got a second that had a custom scope mount. I replaced the cheap/old scope with a Weaver J4. Here they are. Then the Marlin. Then the 72 with the scope again :)
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Post by Hugo Drax »

Bloodhound wrote: 17 Sep 2024, 09:04
Hugo Drax wrote: 04 Sep 2024, 20:26 Bloodhound! I've been waiting for you!

No clue what a pine squirrel is, but roast squirrel in general is a bad idea. I'm fond of the boogers and so I don't shoot them much at all, but I'll tell you what...squirrel and dumplings is a meal fit fir a king. Favorite food of at least one President, the trick is to cook em low and slow in liquid. I use the crock pot when my wife isn't looking and tell her it's chicken. Trash removed immediately and discarded before she knows.

Rabbits are similar, I think. Not a lot of fat on them. I like to make a rough italian hunter's dinner out of them. Saute them quickly to put a crust on, fry whatever vegetables you have on hand and a couple of anchovies, and then cook them low and slow for 45 minutes or so in a tomato sauce with a few cloves of garlic and a bunch of fresh rosemary. Alternatively, a sauce of red wine, stock, and mushroom liquid will make a nice Piemontese cacciatore. One pot cooking.

Great. Now I'm murderous and hungry!
What armament do you use for your rabbits and squirrel hunting? I would use a .22 for squirrels. I have done some "spot and stalk" hunting of rabbits with a .22, but have been productive with a Model 12 16ga when shooting at running bunnies. I set up a Marlin 81TS with a Nice scope for sniping rabbits at 50 - 75+ yards. I have an old Winchester 72 that I carry when I am feeling nostalgic.

First rabbit I ever shot with with my buddies Winchester 72, we were 12. I wanted a 72 from that day forward...finally got one when I was 37. It was a project gun when I bought it...I left it un-scoped, and got a second that had a custom scope mount. I replaced the cheap/old scope with a Weaver J4. Here they are. Then the Marlin. Then the 72 with the scope again :)
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Frankly, I use a shotgun most of the time. Usually the family model 12 from the 1920's on rabbits. It's a 12 bore fixed open. I use a 20 gauge Remington Baikal on squirrels, although I have been known to use an old semi automatic Winchester .22. I usually use a shotgun because a) I like to run rabbits and b) the trees are tall and thick around here and you're lucky to get 3 pellets in a squirrel shooting straight up. I use the .22 when I'm in an ornery mood. I'm my own bird dog, after all.
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Post by sweetandsour »

Hugo Drax wrote: 04 Sep 2024, 20:26 Bloodhound! I've been waiting for you!

No clue what a pine squirrel is, but roast squirrel in general is a bad idea. I'm fond of the boogers and so I don't shoot them much at all, but I'll tell you what...squirrel and dumplings is a meal fit fir a king. Favorite food of at least one President, the trick is to cook em low and slow in liquid. I use the crock pot when my wife isn't looking and tell her it's chicken. Trash removed immediately and discarded before she knows.

Rabbits are similar, I think. Not a lot of fat on them. I like to make a rough italian hunter's dinner out of them. Saute them quickly to put a crust on, fry whatever vegetables you have on hand and a couple of anchovies, and then cook them low and slow for 45 minutes or so in a tomato sauce with a few cloves of garlic and a bunch of fresh rosemary. Alternatively, a sauce of red wine, stock, and mushroom liquid will make a nice Piemontese cacciatore. One pot cooking.

Great. Now I'm murderous and hungry!
Leave it to me to bring this subject back up, but my dad's fondness for squirrel dinners, fried or with dumplings, was a subject brought up in a family lunchtime conversation yesterday. I kid you not. One of my siblings and I were recalling some stories, and my oldest daughter even remembered a dinner of squirrel & dumpling's at her grandparents' house as a youngster.

I've never experienced an Italian version (of either squirrel or rabbit) that Hugo described, but it sounds good. Rabbit, quickly sautéed and then simmered in brown gravy with onions, and served with white rice? Oh yes! And when done in an iron skillet over a bed of coals at deer camp, is even better. Winter is coming, and I plan to try to re-live some old memories this season.
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Post by Hugo Drax »

sweetandsour wrote: 13 Oct 2024, 16:25
Hugo Drax wrote: 04 Sep 2024, 20:26 Bloodhound! I've been waiting for you!

No clue what a pine squirrel is, but roast squirrel in general is a bad idea. I'm fond of the boogers and so I don't shoot them much at all, but I'll tell you what...squirrel and dumplings is a meal fit fir a king. Favorite food of at least one President, the trick is to cook em low and slow in liquid. I use the crock pot when my wife isn't looking and tell her it's chicken. Trash removed immediately and discarded before she knows.

Rabbits are similar, I think. Not a lot of fat on them. I like to make a rough italian hunter's dinner out of them. Saute them quickly to put a crust on, fry whatever vegetables you have on hand and a couple of anchovies, and then cook them low and slow for 45 minutes or so in a tomato sauce with a few cloves of garlic and a bunch of fresh rosemary. Alternatively, a sauce of red wine, stock, and mushroom liquid will make a nice Piemontese cacciatore. One pot cooking.

Great. Now I'm murderous and hungry!
Leave it to me to bring this subject back up, but my dad's fondness for squirrel dinners, fried or with dumplings, was a subject brought up in a family lunchtime conversation yesterday. I kid you not. One of my siblings and I were recalling some stories, and my oldest daughter even remembered a dinner of squirrel & dumpling's at her grandparents' house as a youngster.

I've never experienced an Italian version (of either squirrel or rabbit) that Hugo described, but it sounds good. Rabbit, quickly sautéed and then simmered in brown gravy with onions, and served with white rice? Oh yes! And when done in an iron skillet over a bed of coals at deer camp, is even better. Winter is coming, and I plan to try to re-live some old memories this season.
When I meet you either in this life or the next, I'd like to swap rabbit recipes. Rabbit in gravy sounds good to me. Meantime, if you ever have capers, onions, peppers, tomatoes and a bay leaf or three, you can sure as heck make a cacciatore. Particularly if you have an iron skillet. It's one pot cooking at its most primitive.

I was looking at a fat bastige of a squirrel in the backyard last night, thinking how lucky we both were to live where we live. It was an uneasy peace on both sides of the pow-wow, but a natural peace regardless. I was full of chicken and he was full of whatever trash an urban squirrel eats, and we were looking at each other in that tone of voice where we both knew the score.
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