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sean
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Joined: 28 Oct 2004
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Location: North Devon
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tahir
Joined: 28 Oct 2004
Posts: 45676
Location: Essex
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hardworkinghippy
Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
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deerstalker
Joined: 28 Oct 2004
Posts: 589
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hardworkinghippy
Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
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 Posted: Sun Jan 02, 05 9:35 pm Post subject: |
 
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Hi Deerstalker,
Fabrice uses his Browning Winchester, with 300 Win Mag bullets (Sauvestre) for Sanglier.
A team of around a dozen hunters in our village of 2500 acres have killed seven so far this year - ranging from 37 to 114 kilos.
There is no limit on the number of sanglier in our village this year because there are far too many.  (We normally have around 16 bracelets a year.)
The team work with a dozen dogs (Griffon Vendeen, bleu de Gascoine, grande bleu Nivernais, fox terriers and of course Tekels) The dogs flush and close in, the wee dogs help to move them.
Most of the hunting team use rifles, the hunter is safer because the animal is killed outright and not injured (an injured sanglier is very dangerous) and of course as the kill is cleaner the animal suffers less. Group discipline is very strict and the people in the village are very good about accepting that the guys are doing a very difficult job and tend to keep out of the way on sanglier days.
The first 6 or so sanglier are distributed around the commune of 158 inhabitants, the next 2 are used for village feasts and one is set aside for a really good slap up meal for the old folks.
As far as killing the animal is concerned, you have to be very sure of the placement of the bullet with sanglier as the skin is thick and fatty (and the animal can fight back!) Head and heart are best.
My English isn't brilliant for things like this, I don't know a lot of the technical terms, I'm sorry. 
This post is too long already. 
Cutting up and cooking can come later.
HWH |
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deerstalker
Joined: 28 Oct 2004
Posts: 589
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hardworkinghippy
Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
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tahir
Joined: 28 Oct 2004
Posts: 45676
Location: Essex
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Treacodactyl
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism
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alison
Downsizer Moderator
Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
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deerstalker
Joined: 28 Oct 2004
Posts: 589
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hardworkinghippy
Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
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| Posted: Mon Jan 10, 05 10:57 am Post subject: |
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Hello again, We live in the Dordogne, in a small village with 158 people and 1000 hectares. 8 of our men hunt.
Fabrice is a gamekeeper, registered trapper, chef de battu (that's when they hunt in a group with lots of dogs for sanglier) and of course a hunter.
My "job" in all the hunting thing is to try to teach people how the hunt works - the rules and regulations and to represent the hunt as the most noble way of eating meat. I don't get paid - neither of us do, but it's really important to both of us because we hate cruelty to animals, factory farming and processed food. There are a lot of people like us in France.
Yesterday, three young wild boar were killed in the village, 52, 65 and 67 kilos. I'll show you the bracelet which is used to count and also control the numbers of animals killed: 
The animal is tagged as soon as it is dead.
Anyone found with an untagged animal in their car loses the car, the animal (and pays for a replacement same sex, same age), their weapons, hunting licence and sometimes driving licence and also pays a fine of up to �2,000.
After bringing the animals in, weighing and registering them, they are cut up and distributed to the people in the village, until each family has had about 10 kilos of meat, then the hunters get the lion's share until the end of January when the season closes. I have a feeling the season will be extended for another month this year as it was last year.
We're lucky to have two butchers who cut the meat, I don't want to post 'photos because they are a bit "gore" but at the end of the evening we end up with about 30 parcels of meat which resemble something you'd buy and that's what we find our neighbours want.
The hunters don't hang the meat as we've no facilities and we wouldn't be adhering to the "norms". I like to keep sanglier for three days before eating it to let the muscles relax and become more tender.
All the innards are used for the fox traps, the heads a fed to the crayfish and the waste meat & feet are given to the dogs and especially the young ones to play with and chew on. Nothing is wasted. 
If you want me to keep telling you more of how things work here in France, I'd love to, but I can't see our system working in the UK if and when sanglier ever become a "game" animal.
How do you see things developing?
HWH |
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deerstalker
Joined: 28 Oct 2004
Posts: 589
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hardworkinghippy
Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
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deerstalker
Joined: 28 Oct 2004
Posts: 589
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