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Nicky cigreen
Joined: 25 Jun 2007 Posts: 9782 Location: Devon, uk
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Jam Lady
Joined: 28 Dec 2006 Posts: 2538 Location: New Jersey, USA
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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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Slim
Joined: 05 Mar 2006 Posts: 6594 Location: New England (In the US of A)
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sgt.colon
Joined: 27 Jul 2009 Posts: 7380 Location: Just south of north.
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15834
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Posted: Thu Dec 02, 21 8:52 am Post subject: |
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There are various laws and rules that cover hunting deer in the UK. The first is a gun licence. Getting one in the UK is far harder than some states in the US, although I understand it is very variable there. Then there are various types of licence; shotgun, rifle, and I think a different one for shooting deer, and an even more restricted one for shooting wild boar. Then there are the Countryside and Wildlife Acts, and the additional ones re animal cruelty, hunting with dogs, and possibly special deer acts. It results in only certain people being allowed to shoot deer, at certain times of day, not in certain places (e.g. across roads, paths etc.) and males at one time of year and females at others. Only exception is muntjac with are introduced and fast becoming a pest which can be shot at any time of year and day within reason.
We do have a couple of native species; roe and red. Fallow were the main ones of deer parks in the past, and they are quite common not far from us. Luckily so far they have not crossed the trunk road in large numbers, as they can destroy an area of fresh coppice overnight, being a herd animal. We don't get red deer round here as they are more heath and moorland animals, but we do have roe and some muntjac. Other introduced ones are Sika and Chinese water deer.
After a very heavy, and probably illegal culling by someone in the woods north of us, we didn't see any roe deer for a couple of months, but yesterday we saw 4. I think they do tend to congregate at this time of year, so hopefully not too many around, as they do go for the coppice quite badly, but otherwise, nice to see them. |
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Jam Lady
Joined: 28 Dec 2006 Posts: 2538 Location: New Jersey, USA
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Posted: Thu Dec 02, 21 4:45 pm Post subject: |
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I don't hunt but have some hearsay information about hunting here in New Jersey. Here's a link to an online page for all regulations: https://www.nj.gov/dep/fgw/njregs.htm
You can dive deep and find a page specific to farmers, etc.
And in case you don't care about turkeys, etc here's a page specific for rules about taking deer: https://www.nj.gov/dep/fgw/pdf/2021/regsets21-22.pdf
Basically there are different seasons for bow, muzzle loader, shotgun that also limit whether taking doe, antlerless buck (button buck), buck.
Permits are purchased for certain regions. Used to be that the man who hunts our property had to get a second permit to hunt here, That was in addition to the permit for where he lives. This year he was able to purchase a permit good for both areas.
Any successful hunt - the deer must be tagged using tag(s) supplied with permit.
We're happy to have someone who knows what he is doing, hunts safely, makes a clean kill - and then shares some of the meat. |
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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15834
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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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Jam Lady
Joined: 28 Dec 2006 Posts: 2538 Location: New Jersey, USA
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Posted: Fri Dec 03, 21 3:56 pm Post subject: |
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Mistress Rose, gray squirrels are small but make good eating. Traditional was burgoo, a slow long cooked dish of any / everything available::"The true origins of burgoo are obscure – some trace the basic recipe all the way back to Wales. On the early Kentucky frontier, burgoo seems to have been the result of community efforts. Everybody brought to big events whatever meat they could provide – very often wild game such as venison, squirrel, wild turkey, quail, opossum, rabbit, and raccoon – and into huge iron pots of water it all went along with generous portions of whatever vegetables and seasonings might be at hand. This rich blend was cooked over open fires very slowly and stirred constantly until the meat nearly dissolved into the thick broth."
Contemporary recipes seem to mostly call for soaking meat in buttermilk, then dusting with seasoned flour and frying.
Interestingly, one site I was checking mentioned that since covid-19 they were getting many more hits. |
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15834
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Jam Lady
Joined: 28 Dec 2006 Posts: 2538 Location: New Jersey, USA
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Slim
Joined: 05 Mar 2006 Posts: 6594 Location: New England (In the US of A)
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Jam Lady
Joined: 28 Dec 2006 Posts: 2538 Location: New Jersey, USA
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