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Range time

Printed From: Enfield-Rifles.com
Category: Enfields
Forum Name: Hunting with the .303 British cartridge.
Forum Description: Share your hunting stories with the rest of us.
URL: http://www.enfield-rifles.com/forum_posts.asp?TID=8766
Printed Date: May 25 2018 at 3:18pm
Software Version: Web Wiz Forums 11.05 - http://www.webwizforums.com


Topic: Range time
Posted By: Honkytonk
Subject: Range time
Date Posted: February 12 2018 at 5:56pm
I kinda wussed out the other day going to the range. Didn't get above -15c but their calling for -5c (-23f for our American friends) on Wednesday in this part of the country and I've been itching to take my new No5 and No4 Parker-Hale Enfield out for a maiden shoot! Got a full box of 174 gr FMJ ready roll!



Replies:
Posted By: hoadie
Date Posted: February 12 2018 at 6:17pm
methinks you figgered incorrectly on the temperature.
- 5 C isn't - 23 F...just sayin

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Loose wimmen tightened here


Posted By: Canuck
Date Posted: February 12 2018 at 6:53pm
+23 F but it’s still bloody well cold. One has to factor in the wind chill and moisture factors as well.

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Castles made of sand slip into the sea.....eventually


Posted By: Honkytonk
Date Posted: February 13 2018 at 6:12am
You are correct. I meant +23f. Balmy for us lately!


Posted By: SW28fan
Date Posted: February 13 2018 at 6:35pm
Burr,  I don't even want think about it.  I got Raynauld's Syndrome and have to stay out of the cold

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Have a Nice Day
If already having a nice day please disregard


Posted By: Honkytonk
Date Posted: February 14 2018 at 9:25am
Just got back from the range. Pretty happy with results as I hadn't shot either rifle before. No4 with 4x Weaver was about 1" group at both 25 and 50yds. No5 was 2" @ 25yds, and 3" @ 50yds, with two cloverleafing! All with battle sites. All were 3 shot groups using 174 gr FMJ went to the 100yd range and proceeded to ring steel plates! Sent two boxes down range this morning! Fun morning.


Posted By: Honkytonk
Date Posted: February 14 2018 at 11:50am
Forgot to mention. I had a box of mismatched .303 ammo that I shot for the brass. Neither rifle liked the round nose bullets!


Posted By: A square 10
Date Posted: February 14 2018 at 2:46pm
hmmmm , SW28fan , we have this in common - " I got Raynauld's Syndrome and have to stay out of the cold" - i have to be careful too , 

+23f is right on the edge of where i have to think twice about going out , deffinetly have to limit my exposure .

the round nose bullets like slower speeds , much like the US krag rifle and early 3003 - they needed to stay under 2000fps , thus the 3006 and its spitzers 


Posted By: Honkytonk
Date Posted: February 14 2018 at 3:17pm
Actually, meant both rifles didn't like the round noses for feeding! I loaded them single shot style. I'll need to tweak the lips on the magazine, I suspect. Those FMJ's fed like a dream!


Posted By: Honkytonk
Date Posted: February 15 2018 at 5:48am
I hadn't shot alot in the last year or so. This morning, I must admit my shoulder feels it! Forgot how the No5 has a definite "thump" to it!!!


Posted By: Pukka Bundook
Date Posted: February 15 2018 at 6:08am
Honks,
 
I had a slow -motion photo of my daughter firing a musket, with 125 grs of 2F and a .750" ball.
 
She looked like a rag -doll when it went off, but loved firing it, wasn't fazed by it.   It looked like whiplash in slow -motion though.   
I remember my No 5.  Looked lovely but a "nasty little bugger" I thought!  LOL!


Posted By: Honkytonk
Date Posted: May 23 2018 at 5:10am
Getting ready to take a buddy to the range to site in his .308 Winchester model 88. I'm taking my No5 and a box of 180gr. Last time I shot this rifle, if i recall correctly, I was getting about a 4" group @50yds. For me with open sites I was pretty happy! I got a bunch of paper 5" plates for targets. I'll give her a go at 100 yds.


Posted By: Honkytonk
Date Posted: May 23 2018 at 9:41am
Just got back from the range. Buddies .308 shoots good. Best surprise of the day? Shot two rounds at 50 yds from a rest with my No5. Scored two hits on s 5" pie plate! Then we went to the 100 yd rangs. Shot a string of three rounds. All in the pie plate. Two touching! I am not kidding. (I had buddy take pictures on his I Phone of the plate and my No5. Awesome day!


Posted By: Canuck
Date Posted: May 23 2018 at 11:09am
Nice shootin'! Love those carbines!

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Castles made of sand slip into the sea.....eventually


Posted By: Honkytonk
Date Posted: May 23 2018 at 11:34am
Thanks! I'm assuming 90% luck but each shot felt good. Shamu has again been kind and will post some of my pics. The cloverleaved one showed up better on the cardboard I had behind the plate.


Posted By: Shamu
Date Posted: May 24 2018 at 6:12am
Here you go, mate.








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Don't shoot till you see the whites of their thighs. (Unofficial motto of the Royal Air Force)


Posted By: Shamu
Date Posted: May 24 2018 at 6:14am
Targets:





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Don't shoot till you see the whites of their thighs. (Unofficial motto of the Royal Air Force)


Posted By: Shamu
Date Posted: May 24 2018 at 6:15am
Not sure why but the other pic of the plate doesn't want to post.


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Don't shoot till you see the whites of their thighs. (Unofficial motto of the Royal Air Force)


Posted By: hoadie
Date Posted: May 24 2018 at 9:16am
maybe you "had too much on your plate"

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Loose wimmen tightened here


Posted By: Canuck
Date Posted: May 24 2018 at 11:49am
Nyuk nyuk nyuk....badda boom badda bing

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Castles made of sand slip into the sea.....eventually


Posted By: Honkytonk
Date Posted: May 24 2018 at 2:56pm
I used paper plates as I'm old and my eyes aren't as good as they used to be. Both 50 and 100 yd was shot with the battle site. The planets must have been aligned as I'm a self professed non open site shooter. (I actually outshot buddy @ 100 yds. He was shooting a .308 Win Model 88 with a 3x9 Bushnell.)


Posted By: Shamu
Date Posted: May 24 2018 at 3:02pm
A friend of mine practiced for hunting season with them.

He'd make a fist, place it in the center of the plate & draw round it with a sharpie. Then he'd fill in the area inside the fist with sharpie strokes.

It simulated the "vital area" of a deer & the heart almost perfectly.


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Don't shoot till you see the whites of their thighs. (Unofficial motto of the Royal Air Force)


Posted By: Honkytonk
Date Posted: May 24 2018 at 3:32pm
Exactly my thinking! 5" target, lungs or heart! I think it's safe to say I'm a hunter, definitely not a marksman like some of the other members have displayed. While envious, it's a talent I will never possess but I'm comfortable with that. (I also can't golf!)


Posted By: hoadie
Date Posted: May 25 2018 at 4:17am
HT: It must be a Prairie thing", cause round here we keep the deer heart! (Theres a fine in my camp if you blow the heart away! $5.00 & drinks on you!)

I'm like you - I hunt, & can't use a scope worth a darn! (Tired old 63 yr old eyes). But open battle sites give me all the "help" I need.

Deer give the term "fast food" a whole new meaning

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Loose wimmen tightened here


Posted By: Honkytonk
Date Posted: May 25 2018 at 4:21am
I like beef heart. And chicken and turkey heart. I'm not sure why I've never tried venison heart. Hoadie, do you have a favorite recipe you could share?


Posted By: hoadie
Date Posted: May 25 2018 at 5:19am
Yep.One that works for everyone!

Will PM you

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Loose wimmen tightened here


Posted By: Honkytonk
Date Posted: May 25 2018 at 5:23am
Thanks Hoadie.


Posted By: Honkytonk
Date Posted: May 25 2018 at 6:04am
Question. I was using those Imperial KKSP's. 180gr. I believe they were factory original. They cycled well in the carbine. I put the caliper on one. It was 2.93". Does this seem short?


Posted By: Shamu
Date Posted: May 25 2018 at 7:55am
Here's a very traditional English one.

Umble pie, Figgy Pudding’s version…

For the pastry:

200g plain flour
1/2 tsp salt
100g butter  (cut into small, rough cubes)
large pinch of saffron
1 egg yolk
cold water (about half a mug of cold water will be needed)
 

For the filling:

6 strips of streaky bacon 
100g bacon lardons
200g venison offal also add venison scraps as available, but remove any fat. (kidneys, liver & sweetbreads work best; chopped & boiled for around 20 minutes until tender, then cooled)
1 1/2 cups fresh or frozen berries (raspberries, blueberries, blackberries, etc.) 4 dried apricots, diced.
1/4 tsp freshly-grated nutmeg
1/2 tsp freshly-ground black pepper
10 cloves
1 tsp Mace
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
100g butter
100ml red wine
1 tsp fresh thyme leaves, chopped
 
Boil the offal & spices (cloves, mace nutmeg & cinnamon) for 20 minutes and then leave to cool for 40 minutes. At the same time as you begin boiling the offal, If you’re using saffron to give your pastry a warm golden-hue, steep the saffron in a tablespoon of hot water for 30 minutes or so. By the time you come to use the water, it should have completely cooled.
 
Sift flour and salt into a large bowl; a metal bowl works best as it keeps the pastry cool. Put the cubes of butter into the flour, and with your fingers, rub the butter into the flour.  Keep rubbing until the mixture has the texture of fine, small breadcrumbs. Drop the egg yolk into a well and add 2 tablespoons of cold water and the (now-cooled) saffron water. Mix with a butter knife. Mix everything together, adding more cold water if necessary and keep mixing until a ball of pastry is easily formed.  Wrap the pastry in cling film and put in the fridge for around 30 minutes.
 
 Roll 2/3 of the pastry out until it is thin enough to cover the base and sides of the pie dish. Then line the dish with the pastry and arrange 3 bacon rashers one way and make a criss-cross pattern by laying the other 3 slices in the opposite direction. Put the pie funnel in the centre of the pie and around this put the cooled, cooked offal and the bacon lardons. Add the pepper, salt, fruits & nutmeg. Roll out the remaining pastry and use to cover the pie. Crimp the edges closed, using a little water to join the pie lid to the edges. You can use any leftover pastry to make leaves or more intricate designs! Brush the top of your pastry with a little milk or cream, just before placing in the oven.
 
Bake in  an oven at 180°C for 40 minutes. While the pie is cooking In the meantime, mix the wine, butter and thyme leaves in a saucepan. Heat until the butter melts then bring to a slow boil. Reduce to a simmer and cook down for about 5 minutes or until slightly thickened.
 
When you remove the pie from the oven pour in the wine sauce (if you have a pie funnel that allows this to be poured into the pie – even better! Serve hot with peas or other green veg.
 


Fresh from the oven…

 

The Results…

If you like liver, this won’t disappoint (but does anyone really like liver these days?). The liver and kidneys give a lovely flavour to the bacon and those juices seep into the pastry below. I think it would be better in future if the liver, kidney and lardons were all the same size, cut up very small, so that the flavours mix together far better. If all three meats placed within the pie resembled a large mince, I think the outcome could be quite delicious.



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Don't shoot till you see the whites of their thighs. (Unofficial motto of the Royal Air Force)



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