The northern Finland is now covered in snow. Which is ideal for the grouses in white wintercoats. Me and my husband went for a little huntingtrip with the youngest setters from our gang.
And as Gene aswell can see my blog is working ;-)
Here is Evita waiting for her turn
And here Sheriff waiting for his turn with a good example of exellent eye contact
Sorry can't open the link, but found it in Von Wright: Taiteilijaveljekset Suonen kaunameimmat lintuaalaukset. From there in Petersons Birdguide.
So Finnish: Riekko; Dutch: moerassneeuwhoen, English: Willow Grouse, Red Grouse, German: Moorschneehuhn, French: Lagopede des saules, Swedish Dalripa.
So northern (white) version of the Famous Grouse (reddish) of Ireland and Scotland, to be seen on the whisky same name.
Do they look back as well when flying off? What do you consider to be the most difficult and easy kinds of grouse to hunt and why? Tasty? Good receipt?
Cheers-Henk and go on sending! I for one enjoy it very much after hunting thats double fun!
Comment by ursula wilby on October 16, 2007 at 12:13pm
Im glad I live as far south as you can get in Sweden...:-) A bit early for snow for me...
Have a great time hunting!
More snow is welcome, keeps the paws of the dogs clean :))
To Henks questions. The easiest grouse is when the season starts, they´re very kind to dogs. The dog can be on point from 3m, the grouse is very silly ;))and they´re still in couples or has their young ones with them.
Then comes a time when the grouse is very very timid, the ground is not yet covered in snow but the grouse has already changed its feathers to match winter surface. Then they also gather into enormous flocks. It is very hard to shoot down any, the grouse can take the dog on point but when a man gets nearer they usually fly away.
Then when the snow covers surface they get easy again. And that lasts until the end of april. The only thing that will disturb shooting down is the lack of light here in the north. But it lasts only 3 months, then I train our dogs with shootin up in the air, just to get the feeling right ;)))
Grouse is very tasty. You take the best parts of(chest) and cook the rest of the corps in water, with a hint of seasalt and some carrots. Then you take the bouillon for the gravy. Fry up the chest bites and put them in a kettle. In the kettle on top of the chest bites some creme fraise(with garlic flavour). I think it is sourcream with a flavour of garlic? Add 1dl of the cooked up gravy and 2dl beer.Some salt and pepper. And let it stew for a couple of hours. And YAM, it´s ready!
You need to be a member of Exclusively Setters to add comments!
Join Exclusively Setters