Text 24066, 96 rader
Skriven 2009-05-14 07:58:00 av Dave Drum (1:124/311)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Re: Squirrel Bait
=========================
-=> Stephen Haffly wrote to Dave Drum <=-

 DD> What positions do they require? I have shot expert (with an M1 Garand
 DD> and Springfield '03) using prone, kneeling, sitting and standing
 DD> (offhand). I also used to hunt squirrels using a Hamilton Bicycle
 DD> Rifle (15" overall and illegal to manufacture today) a break action
 DD> single shot 22 cal with iron sights and a sugar pine (slab) stock. And
 DD> so shot out that only .22 shorts could be used with any hope of
 DD> extracting the spent casing.   Bv)=  Got my limit every time I went
 DD> out.

 SH> When I first started out, it was prone supported and prone unsupported.
 SH> Then I encountered foxhole supported and unsupported.  Within the past
 SH> couple of years they have gone back to adding standing and kneeling
 SH> (the Advanced Firing Positions listed in FM 3-22.9).

By "prone supported" do you mean with a rest for the weapon? Like maybe a sand
bag? If so, my opinion is that anyone who couldn't score well using a rest for
the weapon should not be allowed within 50 yards of any firearm.

I fired my military qualifications in the Navy in 1960 and was not required to
qualify after that. The Navy, of course uses things like 18" Naval rifles for
their serious business - which are not exactly individual shoulder weapons.  
Bv)=

I did score best in my boot company firing 100 out of 100 in everything except
offhand (standing) where I shot 98 of 100. As a reward I got to demo fire (play
with) a BAR, a Thompson sub machine gun, and an M3 "Grease gun" ... much to the
envy of my fellow boots.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan Braised Squirrels
 Categories: Game, Sauces, Vegetables, Herbs, Nuts
      Yield: 4 Servings

      4    Squirrels; skinned, gutted,
           - feet removed
      8 ml Olive oil
    300 g  Dandelion leaves
    300 g  Young sow thistles
    100 g  Young dock leaves
    150 g  Hairy bittercress
    150 g  Nettle tops
      3 md Onions
    100 g  Wild chervil or parsley
     80 g  Dill
           A few lemon balm leaves
      1 lg Orange; juice only
           Pine nuts
           Toasted sesame seeds
           Dried apricots or raisins
      1 tb Balsamic vinegar
    1/2 ts Curry powder
    1/4 ts Turmeric
    1/8 ts Cinnamon
      1 sm Chile
           Water
           Salt & pepper

  Sweat the onions in the olive oil. Meanwhile, boil a pan
  of water and add the dock leaves sow thistle and dandelion
  leaves. Boil for about a 30 seconds to a minute. Strain off
  and discard the water (to remove excess bitterness from
  leaves). Add this as well as the chopped dill, parsley,
  nettles, hairy bittercress and all other ingredients to the
  meat pan. Also add about 3 cups of water.

  Simmer for about one hour with a lid on the pan, stirring
  occasionally to ensure no sticking and add a little more
  water if necessary. Serve with good rustic bread to soak
  up the juices.

  A Roadkill Recipe!

  Serves four

  Recipe courtesy of Fergus Drennan - Fergus the Forager's
  Secret to Serving Squirrel

  MM Format by Dave Drum - March 30, 2007
 
  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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