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Joined: Nov 2004
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grinAnd ta think that some of yer hunting buddies were afraid of single shot rifles and nasty critters!! grin


Be afraid,be VERY VERY afraid
ad triarios redisse
My Buddy eh76 speaks authentic Frontier Gibberish!
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BP-B2

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My mother too grin

The butchering is the most dangerous part ... Always put some of my own blood into the meat grin


Va t'in tch�re !
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Waidmannsheil grand_veneur

Last Saturday's hunt:
2 fallow hind, 4 boars, 12 roe deer
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Driven hunt season is over frown

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Last edited by Hamburg81; 01/30/13.
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grin

Same depressive look as in my kurzhaar's eyes since her season is over grin

What kind of drives do you perform ou there ? Silent dr�cken or big noisy battues ?


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Depends on the predominant species, but the noisy option is more common.

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Now it's time to eat all that meat ...

Today's meal: Hare's meat & wild boar fat meat balls (game version of the traditional "vitoulets") and Liege's traditional lapin (read bunny) sauce (vinager, onions and Liege's sirup based sauce).

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was good smile


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what is "Liege's sirup" guessing yah meant syrup but still not sure what it is.....making Chianti braised chuck steak with mushrooms and carrots served with wild rice for my wife and friends tonight....

Last edited by rattler; 02/02/13.

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Orchard fruits made preparation (actually made from appels and pears). U can serve it on bread, pancakes, use it on cold or hot served (strong tarste) cheese (such as "vieux herve") or in sauces such as the traditional "bunny" sauce.


Last edited by grand_veneur; 02/02/13.

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huh.....no clue what would even be an equivalent here.....but the sauce on your dish looks great and now with an idea on the syrup sounds even better....


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I'm pretty sure it's possible to cook something of that kind with maple sirup. It would probably be less dark and lighter in taste but would be good though.

Last edited by grand_veneur; 02/03/13.

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not exactly sure how you get from apples and pears in your stuff to maple syrup......unless im missing something those are two very different flavors.....actually took the time to look it up, it does have an equivalent here which is the first thing that popped into my mind when you described it, its what we call "apple-butter"....i dont care for the store bought stuff which is often made with dessert apples, the stuff my grandmother made out of tart crabapples was far superior, far more flavor....

got an actual recipe for the sauce you can post up? will give it a try....

Last edited by rattler; 02/05/13.

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I will translate it, if you can give some time for that.

I wasn't meaning the result would be the same with maple sirup but that you could make a sauce of the same kind with it. Different tastes and textures but the result with maple sirup could be interesting and good. I'll try it myself. Sorry if I wasn't clear, I don't use to speak English very often ... Only ET here knows how strange can be my gibberish grin

Last edited by grand_veneur; 02/06/13.

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no worries, your english is far better than alot of people here that have been speaking it since birth.....no hurry either, not like im sitting on the edge of my seat with the meat ready to go just waiting on the recipe grin


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nice pics. were they shot in good old germany ?

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Which ones ? Pictures from Germany, Romania and Belgium, here.


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Season is eventually never totally Off ...

Friday, about 1 hour before dawn I saw that boar running out of the woods like a cannon ball. He stopped in the meadow in front of me, just under the wind, probably trying to check and spot my scent ... Too bad, he just gave me the time I needed to squeeze the trigger grin

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Little tasty 140 lbs wild boar.

Ruined my car's engine on my way back mad


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