| Author |
Message |
| < 16ga. General Discussion ~ After the seasons wind down and the guns are put away.... |
|
 Posted:
Fri Jan 11, 2008 8:07 pm
|
|
|
Joined: 04 Aug 2007
Posts: 54
Location: Minnesota
|
|
Now that is how you end a season, looks like it was a great time.
This was my first hunting season shooting a 16ga and it was a great time... fall in general is my favorite time of year, when the hardest decision as a weekend warrior is choosing between going for grouse or pheasant, it does not get better than that. Now that the guns are cleaned and put away, awaiting for next season, all I have left are the pictures of this past seasons hunts to reflect upon, while dreaming of next years adventures. Does anyone else have pictures to share from this past seasons adventures?
http://picasaweb.google.com/mattson99/BirdHunting |
|
|
|
|
|
 |
|
| Posted:
Fri Jan 11, 2008 8:19 pm
|
|
|
Member
Joined: 09 Dec 2005
Posts: 989
Location: Las Vegas
|
|
Outstanding slideshow Mattson! Looks like you had a great season. Was all that success on public land?
Matt |
|
|
|
|
|
|
|
| Posted:
Fri Jan 11, 2008 8:34 pm
|
|
|
Joined: 04 Aug 2007
Posts: 54
Location: Minnesota
|
|
| All hunting in Minnesota was on public land (grouse and pheasant), hunting in South Dakota was on private land, but only gained via a plot book with hat in hand knocking on doors and asking to hunt (aka no payment to hunt). Every year I use 10 days for vacation to South Dakota in chase of their state bird. Other than those 10 days I am hitting the public land every weekend in Minnesota for grouse (until the leaves fall) and then pheasants till Jan 1st, when the season ends. |
|
|
|
|
|
|
|
| Posted:
Sat Jan 12, 2008 5:59 am
|
|
|
Member
Joined: 25 Jul 2006
Posts: 781
|
|
vabyrd,
The menu, as requested, it's copied off a word document so it may look funky on this forum:
A Celebration
The Harvest of Wild Game
Appetizer
Balsamic Glazed Grilled Whole Quail
French red Burgundy - Ambroise
Appetizer
Hot Smoked Atlantic Salmon
With Three Sauces
French white – Sancerre Reverdy
Salad
Poached Rainbow Trout on Watercress
French white Burgundy – Bourgogne Blanc Mikulski
Pasta
Pheasant and Prosciutto filled Raviolis
With olive oil and grated Parmesan
Italian red – Palazzo de la Torre
Entree
Pan seared Venison Loin
Port Wine and Cayenne Sauce
and
Roasted Yukon Gold Potatoes
Caramelized Root Vegetables
Red Bourdeaux – Chateau La Garde
Post Script
Fresh Fruit and Selection of Fine Cheeses
Warner’s 1995 vintage Port
Dessert
Staymen Apple Tart
With Cognac Cream
Digestif – Grappa Carpene Malvolti |
|
|
|
|
|
|
|
| Posted:
Sat Jan 26, 2008 8:57 am
|
|
|
Member
Joined: 29 Nov 2005
Posts: 295
Location: Jackson, Mississippi
|
|
| Jeff Mulliken wrote: |
vabyrd,
The menu, as requested, it's copied off a word document so it may look funky on this forum:
A Celebration
The Harvest of Wild Game
Appetizer
Balsamic Glazed Grilled Whole Quail
French red Burgundy - Ambroise
Appetizer
Hot Smoked Atlantic Salmon
With Three Sauces
French white – Sancerre Reverdy
Salad
Poached Rainbow Trout on Watercress
French white Burgundy – Bourgogne Blanc Mikulski
Pasta
Pheasant and Prosciutto filled Raviolis
With olive oil and grated Parmesan
Italian red – Palazzo de la Torre
Entree
Pan seared Venison Loin
Port Wine and Cayenne Sauce
and
Roasted Yukon Gold Potatoes
Caramelized Root Vegetables
Red Bourdeaux – Chateau La Garde
Post Script
Fresh Fruit and Selection of Fine Cheeses
Warner’s 1995 vintage Port
Dessert
Staymen Apple Tart
With Cognac Cream
Digestif – Grappa Carpene Malvolti
|
Fantastic Jeff! I am getting hungry just reading this. At the end of all that, even Grappa would taste good. |
|
|
|
|
|
|
|
