My view on hunting

Posted on 26 November 2010 by Ronny Lund in In General | Reageer als eerste »

Hunting, with the proper use of the meat and proper respect to the animal (very important), is much more sustainable and better for you than buying food industry-produced meat at the supermarket. If you are going to be an omnivore, even just supplementing your diet with your own hunted meat will vastly reduce your grocery carbon footprint.

First off, it is important to learn how to shoot properly and where to shoot an animal so that they feel a minimal amount of pain and die quickly and humanely. Some hunters get excited when they see an animal and just shoot at it rather than targeting and shooting, which wounds the animal and both leads to a frustrating chase for the hunter and a slower death for the animal.

In Sweden, you have to take a hunting course in order to get your license, and they teach you all about this stuff.  If you live in an area where you do not need to get a license or undergo this training, it is up to you to make sure you know where to aim for the most humane kill shot.

Targeting is equally important to getting quality meat out of the animal, especially if you are using shot that can scatter. Defiling the meat detracts from the whole purpose of hunting your own food in the first place.

Secondly, learn to shoot, mostly for the same reasons we mention above. You can’t target effectively if you don’t know how where to aim a gun to pinpoint your precise target. There are shooting clubs in rural areas that hold shooting practice with clay targets. These are an inexpensive way to train yourself.

When you do kill an animal, use all the meat and hide where viable. If you are a first-timer, take the animal to a butcher; more experienced hunters can teach you butchery in the field as you gain more experience. If you shoot a deer, you can preserve the meat in cubes for cooking in stews, or have a butcher make it into sausages for use throughout the year.

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Wrong Hare Recipe

Posted on 26 November 2010 by Ronny Lund in Food, Hare | 1 Reactie

As a Sunday roast, Falscher Hase came into prominence after World War II. Meat was still scarce but housewives wanted to put a special dish on the table so they mixed chopped meats together, wrapped them around eggs and “roasted” the meatloaf in a shape reminiscent of rabbit, a highly prized meat. As per usual, bacon, or “Speck” spiked the flavor, as did parsley, mustard, Hungarian paprika and sour cream.

Serves 4

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes


  • 1 lb. ground round or half beef, half pork, ground
  • 1 c. chopped onion (about 1 medium)
  • 1/2 c. bread crumbs, divided
  • 2 eggs
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tsp. ground paprika
  • 1 tsp. prepared mustard
  • 3 T. chopped parsley
  • 3 hard-boiled eggs, peeled
  • 4 strips of bacon
  • 1 c. beef broth
  • 1/2 c. hot water, divided
  • 1 tsp. cornstarch

Falscher Hase - False Hare, a Special German Meatloaf


How to shoot Deer

Posted on 20 November 2010 by Marc Marsman in Deer, Hunting Techniques | Reageer als eerste »

Despite their relatively small stature, deer are tough game animals. Anything less than a fatal shot can mean a lost animal, and even when hit properly, dear are notoriously difficult to locate if they run off before dying. Avoid brain and spine shots, seeking instead the centre lung shot. From broadside, follow the back line of the front leg up to the centre of the chest. Drop down just a smidgen and you’ve got the perfect shot. If your deer is at an angle, visualize where the lungs lay and shoot for the centre of this mass. From above, as when treestand hunting, a spot just behind the shoulders, in the centre of the body, will ensure you hit either the spine, lungs or heart-any of which will result in a one-shot kill.

WOUNDED and lost big game animals are part of the somber side of hunting. None of us is comfortable with the subject, but if you have any measurable hunting experience, you’ve undoubtedly seen examples.

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