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10-03-2010, 10:50 AM
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Calvin: "Hun" is the hunter's short form for the Hungarian Partridge, also known as the Gray Partridge. It is a fine eating upland game bird, usually encountered in coveys. I have never hunted quail, but I think the huns may provide a similar experience. I have eaten quail (restaurant) which tells me the hun is 2 to 3 times larger bird.
The swaths are wheat and the picture taken for the farmers on this forum. The green bag is from an Army Surplus store, about 10+ years ago. The black birds were in unreal numbers. Just beyond the abandoned yard, the dirt trail lead over a small creek. The birds were covering the road. When the rolling kennel approached, I was suddenly in the thick of a blackbird swarm. You know they are just black birds but I felt like I was in the middle of making Hitchcock's "The Birds". There were two bucks trying to sneak ahead of another bird hunter without any apparent concern for me. They were a mere 200 yards from the porch of the modern farm house in the pictures, RIO's home. Included in the day's wildlife sightings were a badger, a coyote, many red tail hawks, migratory birds - ducks, geese sandhill cranes. This is the best shot I have of a hungarian partridge on a flush. Taken on a dog hike several years back. I have tried a few times to get a decent one but no luck so far.  These images are from Google  
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Hunt ethically. Eat heartily. Last edited by Jack Cronkhite; 10-03-2010 at 11:08 AM.. |
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10-03-2010, 10:05 PM
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The last half of my signature line is "Eat Heartily"
I breast the birds and debone the thighs. Drumsticks are all frozen until there are enough to boil and remove the meat from all the tendons. I used to make sandwich spread from that but CHARLIE and KYRA deserve a bit of a treat, so this year I intend to mix a bit of that with their dog food. Tonight I froze all but one breast filet and two thighs. Those became supper. Did up a stir fry. Wok, Wooden spoon, Chafing dish skinless pheasant breast, two skinless thighs, carrots, cauliflower, broccoli, sliced almonds, crushed garlic, lemon Cube the meat (sharp cleaver) and place on paper towel to take up moisture Slice the lemon in half Place almonds in chafing dish, toast almonds (toaster oven), set aside Thinly slice (diagonally) 3 or 4 carrots Chop full size broccoli and cauliflower florets into 3 or 4 pieces each Slice lemon in half Crush garlic (as many cloves as you might enjoy) Heat olive oil in the wok (when it just starts to smoke then Add crushed garlic and the cubed meat (have splatter shield nearby !! Stir like crazy Remove cooked meat from wok and set aside (this step is very fast Add hard veggies to wok (carrots tonight) Stir like crazy Add soft veggies (broccoli and cauliflower tonight) Add freshly squeezed lemon juice (you can also add any favorite spice now) Stir like crazy Add the cooked meat to the mix Stir like crazy Spoon onto two plates Sprinkle with the toasted almond slices Eat Heartily. It was very good. May have to get me some more of them roosters soon 
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Hunt ethically. Eat heartily. |
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