The Hondog! It's no vegetarian!

[Metal Doctor]

anyone else have this trouble?? bloody Hondog!!

The SP1 would make a good hunting dog though!......................leave it.......leave it....................down..............good booooooyyyy....

[Road kill]

Looks like it's got a bit of a hard mouth there mate.

Suggest you fill a big sock with gorse an use that for training aye:innocent:

[Usarka]

Caw!! Caw!!

[Madness]

The only good Pheasant is a dead one. Phuckers.

[manxkiwi]

Hope the rad's OK! I killed a hawk with my clutch hand a few years back. Bent the lever round my fingers! Burst out of a ditch, glad I didn't collect it with my head!

Also saw a picture once in a mag with an owl sitting in one of the headlights on an R1 I think it was. Looked funny because you could see its face looking out, as if it might still be alive! He he.

[Metal Doctor]

it doesnt look that bad and i was chuckiling to myself but when i pulled it out, its insides were everywhere! dented the rad quite badly, broke the nose cone, bits of guts and feathers everywhere, i was covered in blood, and it the fuckin stink! which got worse as it cooked on the engine as i had to drive 20miles to the nearest jet wash! Got a real funny look of the assistant when i asked for a token for the jetwash standing there in my blood sprayed leathers!

glad it wasnt a deer!

[Banditbandit]

Glazed Pheasant

Pheasant pieces dusted in flour then covered in a glaze of pepper, allspice, garlic, sherry, cinnamon, nutmeg, ginger and sultanas then roasted to perfection.

10 black peppercorns
10 allspice
6 garlic cloves
1/2 cup flour
1/2 teaspoon salt
1kg pheasant pieces
1/4 cup oil
3 cups dry sherry
1/4 cup cider vinegar
1/2 cup sultanas
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, minced

Preparation method

Prep: 20 minutes | Cook: 50 minutes

1.Preheat oven to 180 degrees C. In a mortar and pestle, grind together peppercorns, allspice and garlic. Mix flour and salt together in a large bag then add pheasant pieces and shake until coated. 2.In a saucepan, stir together oil, sherry, cider vinegar, sultanas, cinnamon, nutmeg, ginger and the garlic mixture. bring to a boil then allow to simmer for about 5 minutes. 3.Place dusted pheasant in baking dish then pour the glaze mixture over the top. Bake in preheated oven until done, about 25-45 minutes, the longer time is if you did not de-bone your pheasant.