Recent content by loosehead

I've used both buttolo and a cherrywood one. I've found it quite hit and miss. Shot a few muntie bucks who've been very nosy when I've used them. They do work quite well if a muntie is meandering away from you. Stops it well and may prompt a half-turn to look back, giving you a decent shot. Good...

They say their cancellation policynis no refund, but that is not on their very basic online booking form. Nice to have someone talking sense. I put this up in case other stalkers might be looking for accommdation in the area, to avoid people being ripped off. If some on this forum are bored by...

Think you lost yours long ago - does red dot indicate position of the one bran cell still functioning?

Not in this case. I checked. So when you don't know what you're talking about why not just keep your gob shut.

Rubbish. Booking form did not say you lose deposit if you cancel. I cancelled well in advance. At other pubs in Suffolk, if I've cancelled with plenty of notice, deposit returned; though most don't ask for deposit just credit card details. Don't Pontificate about what you don't know. Take a day...

Already on Trip Advisor, Twitter and FB.

Arsehole.

Booked at Crown Woodbridge, Suffolk. Had to cancel - gave them three weeks notice. They refused to refund deposit and Inhad to phone twice and e-mail to get that answer. I'd suggest it's not a good place to stay. Very poor custoner service.

Yes, the tines are big in relation to overall antler length.

Hi, can anyone give me a view as to whether the head I have from a mature muntjac buck might be a medal head. antler lengths - 9.5 and 10.5 tines 3 and 3 coronet circ 8.5 and 9 mid-beam circ 4.5 and 4.5 span 10 That adds up to 61 by my reckoning. Does that sound right? Is 61 high silver...

Exactly my experience, Uncle Norm. The one I shot last week only emerged from cover cuatiously but luckily couldn't see me against the holly bush and tree background and stood looking around for long enough to get a safe shot. The buck that barked only briefly showed himself. And sometimes...

Here's one by Gerald that shows how much they can react and reveal themselves:

The point is that you make it into biltong first and then hot smoke to give smokey flavour.

Ingredients I kg Venison (steak, saddle or leg meat) cut into strips 5 inches by 2 inches and 1 inch thick. Biltong spices – I use Freddy Hirsch (Freddy Hirsch Original Biltong Spice: Amazon.co.uk: Grocery) Red chilli flakes Plenty of ground back pepper 3 tbs red wine vinegar 4 tbs...