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Joined: May 2005
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Sidelock
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One wet,tired and happy dog. W C Scott Monte Carlo B.



HWK
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What a wonderful picture all the way around

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While there is one more day of snipe season, this was my closer of snipe and "small" bird season. The Main Event starts next month.
I started this morning hunting by myself, and struggled with birds getting up out of range. I ended teaming up with John and Bob who changed plans at last minute to go. Three of us kept them moving from field to field, back and forth. Gun is my 93 year-old Darne R-10 16 ga. which is the toughest 16 I have and that includes my pumps. Gil

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That's some good eating laying on the tailgate, Gil. Enjoy your reports... Geo

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What a day, Gil! Sorry I missed it. Looks like y'all figured it out down there.

SRH


May God bless America and those who defend her.
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What constitutes ‘toughest’ re Darne 16? How do you cook those snipe birds where they are good? Are they delicious, or only kind of palatable? They look similar to woodcock, which are ok, but I usually only want a few bites....then, move on to the Grouse.


Socialism is almost the worst.
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Sidelock
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Glad to see that many snipe back in our area

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Toughest? It'll shoot, extract and eject modern 1 oz. loads; loads that give my old pumps hell, for instance Herter's game loads that I wouldn't dare shoot in my English boxlocks. Steel heads replacing brass heads have caused problems with many older repeater guns and for that matter, some fairly modern, in extracting and ejecting. Last week while shooting snipe with a 1959 M12 16 shooting the same shells, I'd get one shot and then with both hands to force the slide downward to extract and eject which hasn't happened with other ammo. I have a modern 870 12 that gags on RGL but shoots Winchester promos fine. Snipe are at the top of the list of gamebirds for the table IMO--milder than dove with a layer of white fat between skin and meat. Cook them rare to medium rare; overcooked, you might as well have cow liver on a stick. Same with woodcock. Here's some snipe I plucked and cleaned a few years ago:

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Those look good, Gil. Do you cook them on the grill.....or fried....or, some other way? I’d like to try them. Enjoy.


Socialism is almost the worst.
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Olive oil, salt and pepper, roasted quickly at 500 in the oven or gas grill, lid down with indirect heat. I make vertical roasting racks out of coat hangers which can cook 4 dove, snipe or woodcock at a time. Here's two ready to eat woodcock on a roaster:

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