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jok

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Everything posted by jok

  1. jok
    Should have added. I posted a long time ago about a product called Liquid Gold. Every wood surface in our house has it and in the workshop I could not be without it. Anything I turn gets treated. It's really really good.
  2. jok
    There's a boxful in my garage. What size and I'll have a look for you. Brass that is.
  3. jok
    What a result. Mmm. We had 29 rabbits Sunday morning and was just deciding to do with the few not ordered. Now I know.I'll give this a go.
  4. jok
    Managed 29 this morning. All but 1 in purse nets. I think the snow was a bonus. We had a magic morning with no digs and no hassles. Looking forward to next outing.
  5. jok
    I think it must be tried. Rabbit faggots. Do everything as normal but add rabbit. Anyone tried it.
  6. jok
    Here we go again. 29 rabbits this morning. I'm allowed a bit of imagination. For sure the last recipe will be repeated. New ones on the horizon. All ideas appreciated. Tell you what. The rabbits are massive. Not seen many like this for a long time. Fair few in kindle.
  7. jok
    Managed a very nice 29 this morning. No digging no hassle. Good big rabbits. Pictures may follow.
  8. jok
    Pardon.?
  9. jok
    I think the same can be said of most shooting/hunting mags. If you keep last years or the year before, or the year before, you'll be reading the same editorial. Pigeon decoying, driven pheasant, dog training, lurches and rabbiting. Same old. Mind you, it must be fairly hard to get new material don't you think.
  10. jok
    300gms minced beef. 300gms minced pork. 450gms sausage meat. Large onion. A carrot. Tbs olive oil. Teaspoon of the following chilli powder. Thyme. Rosemary.3 cloves garlic. 10 rashers streaky bacon. Generous amount of best brandy. 3 generous tablespoons tomato ketchup and 1 tablespoon Worcester sauce.Gently cook the onion, garlic and the grated carrot oIn the olive oil for about 10 mins. Put in a bowl to cool. Fold in the minced meats adding the herbs as you go. Allow a bit of time to let everything absorb. Put in the brandy and again allow a bit of time to absorb. Line your loaf tin with the
  11. jok
    By the way that is a meatloaf made at the same time. Absolutely wonderful. The recipe however is a costly guarded secret only to be shared with anyone on the forum.
  12. jok
    My wares
  13. jok
    Oh heck. What have I done? Right guys. 4lbs belly pork. 2 lbs pigs liver. 5 brace pheasant breasts. 1 large onion. 12 medium sized leeks. A full loaf of oldish bread. Herbs to include sage (must) basil,tarragon,rose merry. Salt and black pepper. The whole caboodle blitzed in the blender which you have to do in stages. The mix then made into slightly less than tennis ball lumps and into a deepish dish. Cook for about 40/45 mins and cool. Ear hot or cold. Fling lovely. Also a nice way to use up those bits which you might chuck away. Incidentally, the guys did not notice the game taste??
  14. jok
    If Ronny doesn't win then there is no God.
  15. jok
    Been making faggots for a year or two and decided to change a bit. Now with loads of pheasant breast and liver available, had a go at a new recipe. The guys love them. Even the old boys from ww2. Still use the same mixtures as regards belly pork, liver and the herbs but include the pheasant. A bit of brandy don't go amiss either. Lovely.
  16. jok
    Gave you a giggle didn't it?
  17. jok

    Finally

    jok replied to HPR's topic in Wildfowling

    Blinking hard to get cover by the looks of things so well done. Hope you end the season with a result.
  18. jok
    Nah. We elevate it just enough to let him get out and come back to try again.
  19. jok
    What a wingher. Sigh. Why can't things be perfect in MY world?
  20. jok
    Deepest we had was on a gravel pit near the Arbouretum. Got my mate by the ankles LOL and he really going at it. Funny side of it was the ferret appearing about another 6 ft down. Sodding thing had got into a bit of bother and the collar got ripped off. Fair play though my mate never gave up till we had it back. Top man.
  21. jok
    And by the way. A very fine line indeed. Ach come on. We've got to try.
  22. jok
    David Aitken. On board. Thks.
  23. jok
    Seem to remember that he is from another country.
  24. jok
    Eh? Your caravan hasn't a computer yet you can't load onto this computer. Mm.
  25. jok

    Fox Meat

    jok replied to keepdiggin's topic in General Talk

    Swan sucks. It's horrible. Some geezer told me how to do it, which I did, and if I could catch him I'd make Him eat a whole one.
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