Jump to content
Search In
  • More options...
Find results that contain...
Find results in...
Benelli Forums
timb99

Late Season Kansas Pheasant Pics

Recommended Posts

PICT0014.jpg

 

PICT0011.jpg

 

DAMN it was cold. About 38°F and 35 mph winds on Friday, from 12°F to 25°F and light wind on Saturday.

 

Didn't see anything to shoot on Sunday, but it was cold too. 15°F and a little breezy. BITTER!

Share this post


Link to post
Share on other sites
PICT0014.jpg

 

PICT0011.jpg

 

DAMN it was cold. About 38°F and 35 mph winds on Friday, from 12°F to 25°F and light wind on Saturday.

 

Didn't see anything to shoot on Sunday, but it was cold too. 15°F and a little breezy. BITTER!

 

Nice birds!!!

Share this post


Link to post
Share on other sites

that is a nice lot of birds , i got out fore the first time this year we dont have wild birds so we have to hunt on a preserve , you buy the birds ahead and the owner puts them out that morning , in corn fields and grain fields , it would be nice to have wild birds , luckie you :) good hunting

Share this post


Link to post
Share on other sites

wow........ thats awesome. whats the limit in kansas? i drove 380 miles 2 years ago to go pheasent hunting in the panhandle of texas, only to find out the limit was ........2.:mad:

Share this post


Link to post
Share on other sites

The limit in Kansas is 4 roosters per day (so no, they weren't all mine...there were 7 of us hunting that day.)

 

Possession limit is 16.

Share this post


Link to post
Share on other sites

Nice looking group of birds! I can't wait to get back home to Missouri and head up to my nephew's place in southern Iowa and shoot some pheasants again!

Share this post


Link to post
Share on other sites

Mr. Mac,

 

I know there are pheasants in Oregon. I saw them in the pear orchards around Medford, Talent, and Phoenix (anyways about 20 years ago.)

 

Do you have a pheasant hunting season there?

 

A bit of history, I believe wild Chinese pheasants were first introduced in the USA in Oregon in the late 1800's.

 

Tim

Share this post


Link to post
Share on other sites
Mr. Mac,

 

I know there are pheasants in Oregon. I saw them in the pear orchards around Medford, Talent, and Phoenix (anyways about 20 years ago.)

 

Do you have a pheasant hunting season there?

 

A bit of history, I believe wild Chinese pheasants were first introduced in the USA in Oregon in the late 1800's.

 

Tim

 

We do have pheasants here and there is a season! Last year a little over 52,000 birds were harvested (none by me, I'm afraid to say). The big draw around here though is grouse (ruffed and blue) with over 90,000 of each harvested.

 

Ruffed Grouse

Ruffed_Grouse.jpg

 

Blue Grouse

Blue_Grouse_standing.jpg

Share this post


Link to post
Share on other sites

Scottish Recipes: Roasted Grouse

Roasted%20Grouse.jpg

 

This recipe for roast grouse includes black pudding (you may have to omit this if it is not available) and griddled green vegetables. It comes from the kitchens of the 5-star Gleneagles Hotel in Perthshire. Recipe Ingredients:

 

(To serve four):

1lb 2 oz new potatoes

4 sticks celery

1 leek

2 small courgettes

12 baby asparagus tips

8 baby onions

3 tablespoon olive oil

2 oz butter

4 whole grouse [oven ready]

4 oz shallots

2 stalks of fresh thyme , chopped

1 fl oz Madeira

Half pint game or beef jus (gravy)

4 slices black pudding

salt and pepper to taste Preparation Method:

Place the new potatoes in a pan, cover with salted water and three-quarter cook (10-12 minutes). Drain and refresh under cold water until cool. While the potatoes are cooking, wash trim and cut the celery, leek, and courgette crossways in to 2cm rounds at an angle. Leave the asparagus and onions whole. Lightly season the vegetables and brush with olive oil.

 

Preheat a griddle pan. Slice the new potatoes lengthways into quarters and fry them with the vegetables on the griddle to create a criss-cross effect. Remove and place on oven tray to reheat later.

 

Preheat oven to 200C/400F/gas mark 6. Heat the remaining olive oil and 1oz of the butter in a heavy based frying pan. Season the grouse and seal on all sides of the pan. Place in a roasting tray and cook in the oven for about 20 minutes. Leave to rest for approximately 5 minutes.

 

To make the sauce, peel and finely shred the shallots. Melt the remaining butter in a saucepan, add the shallots and thyme and cover. Cook for about 2 minutes, until just transparent. Add the Madeira and the game or beef jus and bring to the boil. Strain and set aside.

 

Grill the black pudding on both sides until cooked and crispy. Place on kitchen paper to drain for a few seconds. While the black pudding is cooking, place the vegetables back into the oven for 2 - 3 minutes to reheat. To assemble the dish, place a slice of black pudding in the centre of each plate and arrange some vegetables and potatoes around it. Place the grouse next to the black pudding. Season the sauce and spoon over.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...