www.nightvisionforumuk.com

Hi Guys
I must apologise for not introducing my self earlier.
Iam a 50 year old, old fart. That has had shooting in his blood since he was old enough to accompany my father and other relatives. I got my shotgun certificate at 16 and as soon as I could get my FAC, the shotguns pretty much took a back seat. (nice beretta AL391 sitting in my cabinet hardly been used if anyone is interested).

Deer stalking has been my passion for a lot of years. Lamping Foxes was always in the blood from an early age. My brother and I would be out 5 nights a week. I started early in my Rifle shooting, reloading my own ammo. I still to this day reload to the best standards that I can. I weigh my brass my primers and even the heads. I use a laboratory analytical scales which read to 0.0000. I clean all my brass with stainless steel pins. A sad git I know, each to their own.
My interest in the night vision came from watching numerous Rat shooting videos. That appeals to me big time.
I just need to get my self a good pre charge rifle and I am on my way.

It is very refreshing to come to a forum where those few that have done all the trial and testing of various components to get the best results. Then to share the results freely. This is very commendable.

I have a NS200 which to be honest, after reading all the posts here regarding the debate on who first came up with this idea and who has now patented the idea, really leaves a bad taste in the mouth. I will be moving mine on and building my own set up. I have had a bad experience with the makers of these units. No reply to emails sent. then asked them to show a video with the results of the the screen cover for reducing glare. not even a response from that either.

I like tinkering with things and trying to improve them to be better for my needs.

I also love doing my own butchering of the Deer I shoot. I make my own sausages. I also butcher my own Lambs, I have even butchered two Cows for the freezer. All legal and legit. I love cooking. I can turn out a good homemade meal that anyone would be licking there plate. I have a wife that does not keep good health. I tend to be head cook and bottle washer.

I may not always be as active on forums as I would like to be. I am always checking out whenever I can any new developments.

I have been a self employed Dry stone wall builder as well as an RFD, I have just last year took all my tests to become a professional Mole catcher. Always willing to try anything.

Looking forward to learning from the members. If I can be of any help to anyone in the future. I will gladly do so.

Ian

Hello & Welcome

I too have shot since I was very young, 8 is my earliest recollection & I had my own air rifle when I was 9, I started shooting with a 12g at 13 & held my SGC at 15 & FAC at 17. I also spend 95% of my shooting time looking through a scope these days but I'm not into reloading

When I was an RFD. I would take customers Rifles and give them a make over. I would develop a load for their Rifles and would custom load ammo whenever they requested. Any Rifle that just shoots Factory ammo, will shoot much better with a load developed specifically for that Rifle.
I can not believe the price of reloading components from when I gave up my RFD 6 years ago. Every thing has shot through the roof in price. I have sold scopes to people 10 years ago that are now worth more second hand than when they purchased them from me brand new. Crazy.
I have been married for 20 years. We have eaten venison all our married life. You can not beat it. If you know how to prepare it and cook it. The results are mouth watering.

My venison with pepper and cream sauce is amazing. It takes no time to make it. Quicker than a stir fry.

Man I am getting hungry.

Funny enough we are having a bike ride over to Wales in may. I can see a bike ride to the Scottish Borders to try some venison and special sauce later in the year.

Your name does look familiar, do you haunt the SD as well by any chance?

Whats the SD site My friend.

SikaStag wrote:Whats the SD site My friend.

Stalking Directory bud

Yes I am a member of that site. Not an active member. I tend to not get involved in sites that are related to Stalking. Too many keyboard Stalkers.

I personally know some people that frequent these forums. They have certificates coming out there ar§e holes for everything that can be had for Deer Stalking, even accredited witnesses, and one is a meat inspector. I have never had Deer hang in my shed in a state like they hung in my shed that they had shot. A disgrace to the sport. They will know who they are if they read this. I could embarrass then even further. Not on an open forum.

They talk a good stalk and probably type a good stalk on these forums, I can assure you when it comes to putting it into practice they are lacking. Plenty of excuses for the reasons why the Deer were shot to bits.

I do a google search for something and a hit comes up that happens to be on a forum that you need to join to view the google search result.
If you check how many times I have posted there you will se it is very few. As is the same for other sites on the net.

Gloop wrote:Funny enough we are having a bike ride over to Wales in may. I can see a bike ride to the Scottish Borders to try some venison and special sauce later in the year.

Your name does look familiar, do you haunt the SD as well by any chance?

That's a lot of pedaling

We have a saying here in Scotland probably the same through out the UK. """"On yer bike"""", meaning go away. Mate you are taking that to the extreme.
I automatically assume that you are on a pedal bike. Could it be that you are on a Motor Bike.

I will gladly share the recipe with anyone that would like to try it. Lots of people say that they do not like venison as it is too dry. If you stick a leg of venison in the oven it is delicious and moist to eat straight out of the oven, next day, you could sole your shoes with the meat it is that tough.
Living in the sticks like we do. We have to plan ahead for food in case of being snowed in. Right now we are snowed in, yet the road leading up to the Farm gate is clear to the Tar.
I cook in bulk and freeze the food in the foil containers that you get a Chinese meal in. I make mince in bulk. I cook 5lbs of minced Venison 3lbs of mincedLamb and 2lbs of minced Belly Pork. This is all cooked in the same pot with 3 large Onions finely chopped. The only seasoning it gets is Salt and Pepper. Once it has sat on top of my log Burner stove (that has a cooking are on the top) for just under 2 hours. It is allowed to cool and then put into the foil containers and into one of the many freezers we have (4 to be exact). It is a great system. I do the same with Belly pork and also pork shoulder. Belly Pork is so underrated. It is cheap and is the most tasty meat when sliced to about 1\2"-5\8" thick, cooked for about 2.6hrs with a couple of onions add some water. salt pepper and Italian seasoning and you got a delicious meal that would be good for 4-5 evening meals for 2.

Sorry if I have went off track a bit. always good to share with others that share with you.

Not many people nowadays actually cook a meal from scratch, they buy the ready made sh±t pumped with chemicals. I make all my meals from scratch, I know what I am eating, most folks do not.

Ian

Well talking about going off track.

My garage is in a block and I had a muntie hanging off the crossbeam so I could skin it. Now I don't tend to have anybody come past my garage as the only thing past it is my house and 2 of my neighbours, so I normally leave my door open. And of course on this occasion my flippin neighbour comes out so I quickly stand in front of the muntie with my skinning knife behind my back.
You don't mind country stuff do you? No, says she, why?
So I stood to the side

Unfortunately the opportunity to shoot deer is not great down here unless you are willing to pay quite a lot or know the right people. So I don't get on to them as often as I like. But get enough in the freezer to ensure I don't run out. And yup. I luv venison too.

and sod pedalling. I prefer 1200cc of engine.