Fieldsports Britain - Bernard Cribbins fishes and Roy Lupton shoots fallow


Uploaded by fieldsportschannel on 23.08.2011

Transcript:
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>> BERNARD CRIBBINS: Welcome to Fieldsports Britain.
Coming up: a Wheelyboat on Farmoor Reservoir, Oxford, with me at the front and Andy in the
back trying to catch a fish.
>> CHARLIE JACOBY: Thank you Bernard.
And as well as fish this week we have deer. We have the white red deer of Dartmoor and
why they are so valuable to go and stalk.
We have Roy Lupton after brown, spotty deer, the fallow buck,
and he has a tricky decision to make about whether to shoot it in the head or not.
And we have stuff you never even knew you needed to know: how to cook a moose.
First it's back to Bernard who's pushing the boat out in a good cause.
Messing about in boats is a simple pleasure, but for some it's impractical.
It's hard enough making an elegant entrance or exit to or from a craft with two legs in
working order.
If you are in a wheelchair you might as well forget it.
However, the Wheelyboat Trust, inspired by fishermen and women, has been putting disabled
people back on to the water.
Actor and fieldsports enthusiast Bernard Cribbins has been involved with the Trust since its
creation in 1985.
He's come to one of his favourite fishing lakes near Oxford to help launch the newest
wheelyboat in front of local media.
>> BERNARD CRIBBINS: It's the most impressive wheelyboat to date, I think. I've seen all
of them throughout their twenty-odd years and this is really impressive. I can't wait
to go out there and have a go on it.
Andy who is in the wheelchair is going to drive it. I'm going to be up on the anchor.
I'm the 'anchorman'. And my kit's already in there. All I have to do is get my booby
out there and get it wet. No - I'm looking forward to it. No - I think it's a great invention.
The whole concept with the Wheelyboat from the year dot, which was 1985, when it was
launched, was a great thought to get our disabled friends able to go on the water, you know.
And not just for fishing, but for birdwatching, just want to go out for a ride, get kids out
there, have a splash about. Absolutely wonderful. No, super idea.
>> DAVID WRIGHT: How long have you been involved with the Wheelyboat?
>> BERNARD CRIBBINS: Since it kicked off, actually.
In '85, Prince Charles launched it at the Fishmongers' Hall and I was then involved
in a charity called Sparks, which I'm still involved with,
Sport Aiding Medical Research for Kids,
and they put up some money for some of the funding to get the original going so, on and
off, we've been involved ever since.
I launched one at Lechlade - not Lechlade - yes Lechlade, up the road, about six or
seven years ago.
Chris Tarrant and I put one on Linch Hill Fishery a while ago - a long time ago now
- with Captain Terry-Thomas who has left us.
See you, Terry.
And, you know, there are lots of them all over the place. This I think is number 147
and we could do with another 200 around the country, because they are wonderful things
for our friends who are in wheelchairs.
>> CHARLIE JACOBY: One of the advantages of a boat like this is that fishermen who are
in a wheelchair can compete in angling competitions in a standard craft alongside other able-bodied
competitors.
>> JIM COULAM: We're one of the largest boatbuilders in the UK and they wanted wheelchair users
to be able to use an existing-designed boat so everybody can compete on an even playing
field.
>> DAVID WRIGHT: What are you particularly proud about this?
>> JIM COULAM: For us as a company it's very expensive to build and financially it's not
very worthwhile but I do like to see everybody being able to use the Coulam range of boats.
>> CHARLIE JACOBY: Andy Beadsley has helped create this newest wheelyboat. He has seen
the initiative born more than 25 years ago take shape and develop into the craft we have
today.
>> ANDY BEADSLEY: Fishing xvery much every week at the heart of what we do and this is
how this boat has come about. Rather than simply provide a one-size-fits-all solution
to fisheries and other waters, we designed a purpose-built fishing boat alongside Jim
Coulam, the boatbuilder.
He supplies these boats all over the UK.
And we've modified one of his models into a wheelchair accessible version - the Coulam
16 Wheelyboat - and that means that disabled anglers like me can get on the water and fish
in a boat that looks like and performs like all the other boats in a fishing fleet, rather
than having to rely on another accessible boat that may look different and may perform
differently.
>> CHARLIE JACOBY: Andy has already had a mess-about in this particular boat and is
happy with the results.
>> ANDY BEADSLEY: It's a super boat. It drifts well, it's nice and stable, it's easy to get
in and out of. We've got a great electric outboard on here - a Torqeedo 2, 2KW outboard
- which pushes it along extremely well. And you've got a whole day's charge in one battery.
This is the 'dozenth' - this is the twelfth boat - of this particular boat we've supplied
and we've found them very popular. Disabled anglers are very pleased that we've come up
with this innovation - this new design - and it ticks all the boxes.
>> CHARLIE JACOBY: Right, now the important bit - the fishing. What's the biggest fish
Bernard has caught here?
>> BERNARD CRIBBINS: I think it was 5lb 7oz, a brown trout. Somewhere out... Did you see
that? No you missed it. There was a wave out there and it was just behind that. I think
it was a 5lb 7oz brownie - and I think that's when they gave me this sweater, which is 'quite
nice', isn't it? Yes. Yeah - it was a lovely fish - and we had it for about three meals
I think. It's a beauty.
>> CHARLIE JACOBY: Not bad but with an algal bloom in the water today there isn't much
hope of catching a fish like that today. If you want to know more about the Wheelyboat
Trust, visit www.wheelyboats.org
Now it's off to David on the Fieldsports Channel News Stump
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>> DAVID WRIGHT: This is Fieldsports Britain News. Cormorants may soon be back on the quarry
list. After lobbying by the Countryside Alliance, Fisheries Minister Richard Benyon has set
out the timetable to review the current licensing regime for cormorants. He is due to report
to DEFRA in early 2012. The Angling Trust runs CormorantWatch.org where you can record
sightings of these birds.
It's going to be another good year for grouse in the North of England but in the Highlands
the numbers are said to be are patchy. That's the conclusion of research by shooting website
GunsonPegs.com. It found one shoot in Inverness-shire that had to cancel thirty-seven days this
season.
Online travel agent Cheapflights has revealed the world's top ten destinations for sport
anglers. In third place is the Florida Keys where people go to catch shark and barracuda.
In second place is Phuket in Thailand, a destination for tuna, swordfish and marlin. But the winner
is Sutherland in North-West Scotland with its trout and salmon.
Fieldsports Channel's Mark Gilchrist is apparent now big Down Under. 'Strewth', 'G'day' and
'no worries' to all our viewers there. Mark has been interviewed about his life and passion
for shooting on Australian internet radio. If you would like to hear the interview, go
to www.talkshoe.com and search for “The Australian Hunting Podcast”.
The Metro newspaper, part of the Daily Mail group, is reporting the gloomy news about
the numbers of migratory birds. It highlights the plight of the yellow wagtail, nightingale
and the grey partridge. So if you see a flock of partridges crossing the English Channel,
remember, duck, and you read it first in the Metro.
We finish with an appeal on behalf of Fieldsports Channel. Now I do warn viewers that some of
the images in this film are deeply disturbing.
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It's a pathetic site. A once great hunter now on the scrap heap. A recluse, he sits
around the house finding comfort in soft centres and trashy novels instead of embracing the
great outdoors.
Other colleagues are suffering the same fate. Sporting Shooter editor Dom Holtam is pictured
here wandering aimlessly, apparently without purpose, desperately in need of a second chance.
But help is at hand and 10p is all it's going to take to make the difference.
By sponsoring one of their films or any in the Fieldsports Britain archive you will breathe
life into their empty shells dragging them from the darkness and delivering them into
the spotlight.
Terms and condition apply we are not a registered charity have no interest in helping others
just ourselves - we reckon it could be good for your business because we get loads of
hits.
You are now up to date with Fieldsports Britain News, stalking the stories, fishing for facts.
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>> CHARLIE JACOBY: A worthy cause there. Now let's go to Sweden where the Scandinavian
version of Delia Smith, Helena Neraal, shows us how to cook a fillet of elk.
Soon we'll be bringing you a look behind the scenes of the Norma ammunition factory in
Sweden. During our filming we stayed in Amotfors half way between Oslo and Stockholm in a special
guest house called the White Moose. Looking after us was Helena Neraal who has just published
a book of traditional Scandinavian tapas, a light modern version of the original Scandinavian
smorgasbord. Here she shows us the way she likes to cook an elk fillet.
>> CHARLIE JACOBY: That's a lovely looking piece of meat.
>> HELENA NERAAL: Yeah it is, isn't it?
>> CHARLIE JACOBY: What is it?
>> HELENA NERAAL: It's a fillet of elk.
>> CHARLIE JACOBY: Fillet of elk.
>> HELENA NERAAL: Yes.
>> CHARLIE JACOBY: This is a moose steak.
>> HELENA NERAAL: It is.
>> CHARLIE JACOBY: Fantastic - we're in Sweden with moose steak.
>> HELENA NERAAL: You get it everywhere pretty much but here in Varmland you get a lot. So
this is a local moose. Probably seen it out here somewhere.
>> CHARLIE JACOBY: What are you going to do?
>> HELENA NERAAL: I'm going to do - actually - I'm going to do a main course from a recipe
that I have from my cookbook. A tapas course, which is smaller. I'm going to make a main
course with the fillet of elk which I've spiced with cinnamon, and then I fried in the oven.
I serve it with a blueberry butter sauce, which is very nice sauce, also easy to make
and it only takes maybe ten or fifteen minutes. Yes.
>> CHARLIE JACOBY: It smells delicious. I don't want to stop you. Keep going.
>> HELENA NERAAL: OK. All right, so, what I'm going to do is to fix this fillet.
>> CHARLIE JACOBY: Is there anything you can do with those trimmings? Can you make anything
with those trimmings? You've got a very hungry dog out there called Keegan who would obviously
like them.
>> HELENA NERAAL: Oh yes, I can. This I will put in pieces and I will probably fry it - them
- listen to me.
>> CHARLIE JACOBY: You fry it for Keegan?
>> HELENA NERAAL: Sometimes I do. Sometimes...
>> CHARLIE JACOBY: Can you just tell us...
>> HELENA NERAAL: ...Not to make it too hard to digest. So.
>> CHARLIE JACOBY: Can you tell us why he's called Keegan?
>> HELENA NERAAL: I can indeed. He's - when we first met him, he was like this and he
was absolutely like Kevin Keegan, one of my favourite footballers. Of course, like most
women's favourite football players ever. And also my husband's. He's a Liverpool fan. So.
He's Keegan. But you can tell. You met him.
>> CHARLIE JACOBY: We won't question your taste there but yes he does look exactly like
Kevin Keegan
>> HELENA NERAAL: There you go. So. Both sides. OK. So. There you go.
>> CHARLIE JACOBY: Can we just smell it?
>> HELENA NERAAL: Yes, sure.
>> CHARLIE JACOBY: It does smell actually sweet now. But you're saying it's not going
to be sweet when it comes to it?
>> HELENA NERAAL: Yes yes. It's a lot of meat, so, you know, you would just get the touch.
OK, so I'm going to make the blueberry sauce. Now let me just see: six tablespoons.
>> CHARLIE JACOBY: It's great seeing you look at your own recipe in your own recipe book
to see how to cook something.
>> HELENA NERAAL: Well, of course, I'm a little bit nervous now since you're here. Huh?
[laughs]
Now we need some red wine and we can use any red wine.
>> CHARLIE JACOBY: What, even rubbish or terrible, even really good?
>> HELENA NERAAL: Well, usually it's not being that old here but not vinegar wine - of course
not. But you can use - you know - last week's wine. That's fine. You need 300ml of sugar.
>> CHARLIE JACOBY: You were saying this is not going to be sweet but it is going to be
quite sweet.
>> HELENA NERAAL: Well, yes. Well, you will taste this. It's sweet but it's not too sweet.
150ml.
>> CHARLIE JACOBY: So what do you think? The sugars in the berries - will they kind of
fight each other or will they make friends with each other when you put the two together?
>> HELENA NERAAL: There is a process of course with the sourness, the sweetness and the saltness,
and the berries - you know - it's a chemical thing I suppose will make it perfect. A perfectly
nice sauce. OK. So I will put the berries in here. They go. They go.
>> CHARLIE JACOBY: Gosh they're rich, aren't they?
>> HELENA NERAAL: OK - so this is going here.
>> CHARLIE JACOBY: It's a darker red than the blood of the steak, isn't it?
>> HELENA NERAAL: It is. And also when you put it - when you put it with some red meat,
the blue sauce. Today we're going to have red tomatoes, some green asparagus to go with
that. You can also mix the colours. But the blue sauce goes very nice to it.
>> CHARLIE JACOBY: The place you run here is called the White Moose.
>> HELENA NERAAL: It is.
>> CHARLIE JACOBY: Are there white moose round here?
>> HELENA NERAAL: It is. In fact, it's not albinos like a lot of people think. It's a
genetic white moose - white elk. And there are around forty of them.
>> CHARLIE JACOBY: And what are they? Like a family of them?
>> HELENA NERAAL: Yes a family. Only living in this part of Sweden. Once in a while one
of them goes over to Norway, which is quite close, and they get totally crazy media. They
say that this albino elk, which doesn't belong to the - you know - fauna, ran into Norway.
They make a big - you know - a big fuss.
OK, what I'm going to do now. I'm just going to fry this. You can see it's getting brown
and it's getting foamy.
And you want it to be a little bit foamy and go down before you put it in. So I'm going
to put it in. Now. Yeah.
>> CHARLIE JACOBY: Ooh again the smell is fantastic.
>> HELENA NERAAL: Yes.
>> CHARLIE JACOBY: You're really letting it swim in the butter, aren't you?
>> HELENA NERAAL: I am.
>> CHARLIE JACOBY: Is that because it's absorbing butter. What's it doing?
>> HELENA NERAAL: It just gives a flavour to the - and makes sure it - you know - otherwise
they would stick in the pan. I could probably use a little bit less butter - but no.
>> CHARLIE JACOBY: Well butter's fat, isn't it?
>> HELENA NERAAL: So there we are. Let it rest for a little bit. What I'm going to do
now is I'm going to - you know - put it into this thing here. What do you call it?
>> CHARLIE JACOBY: It's a sieve or colander, isn't it?. It's like a jam.
>> HELENA NERAAL: So. You get the berries out like that. OK. Now I'm just going to leave
it here, this. For a main course, you can. It's for eight people, eight to ten people.
It's quite strong in the taste so you don't need that much. Oh look at this. Huh? Wow.
>> CHARLIE JACOBY: Perfect. Gorgeous.
>> HELENA NERAAL: And you can also see that it is staying inside. OK, this is really nice.
This is a few and another few.
>> CHARLIE JACOBY: You've taken the...
>> HELENA NERAAL: Without making the sauce grow cold. Because that's the thing. You need
the sauce to stay warm because you can't boil it after. And you need to a little bit of
like this.
>> CHARLIE JACOBY: But you take that off the heat though, haven't you?
>> HELENA NERAAL: Yeah. I have. But it's still warm. Since the butter is also warm - the
room temperature - the sauce will not get cold. If you had cold butter in here then
the sauce would go cold. And you can boil it. So, this way it stays warm and good.
[pause]
>> CHARLIE JACOBY: It is - it is really, it is absolutely bloodier than the steak. You
sort of expect the steal to be bloody and now the sauce is bloodier.
>> HELENA NERAAL: It's blue - it's not red.
>> CHARLIE JACOBY: OK - I beat you out here.
>> HELENA NERAAL: You certainly did, Charlie. So this is a, this is a fillet of elk which
is cinnamon-spiced. It is medium rare. It's oven-baked potatoes, cooked tomatoes, some
asparagus and a blueberry butter sauce. So 'bon appetit' - hope you like it
>> CHARLIE JACOBY: I can't wait, thank you. Thank you.
>> HELENA NERAAL: OK.
>> CHARLIE JACOBY: Right - this is absolutely like butter. Gamey butter but butter. A bit
of the red stuff. It's traditional for me to go wow. But this really is a wow.
If you would like to buy Helena's Scandinavian Tapas cookbook or to stay at the White Moose
please get in touch with her at helena@vita-algen.com
Helena's White Moose hotel is justly famous. Staying on white deer, there have been a surprising
number on Dartmoor this year. White red deer are not unusual. They are not as common as
white fallow but there are a lot more of them than white roebuck. Last year we brought you
the once-in-a-decade event that was the white roebuck of Scotland. When we said that stalkers
would pay good money to go and shoot a white deer, the newspapers wrote complaining articles.
There is no doubt that white deer have a value.
>> OLIVER POWER: Well, we have quite an exceptional group of clients that would line up quite
quickly for such a thing, again, even with a black-coloured roebuck or even with a perruque
head, as you've seen recently. Perruques fetch a high price.
>> CHARLIE JACOBY: You're talking about £12,000 for the world record perruque last year.
>> OLIVER POWER: Correct, yes.
>> CHARLIE JACOBY: Now you may be wondering why I'm wearing a tie. Have I been asked grouseshooting?
Sadly not. It's the idea of Pete Allen, one of our viewers. He said : why don't I wear
a shoot or fishing club tie every week, say a little bit about the shoot or fishing club
and, at the end of the year, perhaps we can gather up all the ties and send them off to
some worthy shooting charity auction so that somebody can wake up the following morning
with a hangover wondering where he's got all those ties from.
This is the Caerhays Castle shoot tie from my own collection. And it's a beautiful West
Country pheasant shoot with some fabulous Norfolk-style partridges. I loved it. If you
would like to send me your tie to wear, it goes to the address that's appearing at the
bottom of the screen now.
Now, Roy Lupton has got a problem not with white deer but with brown, spotty ones. A
fallow buck. Does he take a head shot or not?
Sometimes you go out with the intention of hunting one species and you end up with something
completely different.
This evening Roy Lupton is once again attracting the females.
The roe does come and play with the buttolo - but unfortunately there are no bucks in
residence - or if there are, not the flavour he wants.
However, the beginning of August is the start of the fallow buck season. If you want one
to put in the freezer, now is a good time to take it as the meat can get tainted the
closer we get to the fallow rut in the autumn.
>> ROY LUPTON: What happened is the roe does that we just called in came in behind him
and they pushed him into a little row of scrubby trees here. So we're just going to go down.
He'll probably move out of here and try and go through by the side of the lake down here,
so he might just clear off straight through or just stop and give us a shot, so I'll give
it a go and see what happens.
>> CHARLIE JACOBY: Roy now has his sights on him while the roebuck rut continues elsewhere.
Roy gets into a position to take a shot but the only option he has is a head shot. We've
dealt with head shots before and they certainly aren't recommended for those who are not experienced
enough. As with all shooting, you have to make a judgement about your own ability. Roy
has spent years stalking and dispatching cull animals. This buck is a great specimen and
has plenty of fat on him. So how does Roy justify the headshot?
>> ROY LUPTON: The reason that I had to head-shoot this particular animal tonight was he'd run
round and gone in the path and that path runs round the side of the lake. Now, if I'd taken
a body shot on him there was a good chance he could have shot off and run into the lake
because where he was either side that he went and he would have been in the water. And that
was the only shot that I had. The shot that we had earlier, when he was up on the hill,
we didn't have a safe backstop, so we had to manoeuvre ourselves into a position and
hope that as he pushed out of the bushes there that he'd come down and stop, which he did.
You can actually see. So he stops and looks back at us. Even though, as I say, I had a
broadside possible shot, then I decided to take the head shot because it would have dropped
him on the spot and I didn't fancy having to try and pull him out of the lake afterwards.
That was the only option available to me on that one.
>> CHARLIE JACOBY: A good end to the evening and Roy fills the larder with his favourite
venison.
We're back next week when, with any luck, we'll be teaching a rioting, looting scumbag
how to shoot, in order to instil a little citizenship and responsibility in him.
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