Owl in my kitchen

Bob Jefferson · Post by **Bob Jefferson** » 23 Mar 2010, 17:40

Self-explanatory really. I have a baby barn owl in my kitchen. SSPCA on their way. More details and pics to follow...

Makaveli · Post by **Makaveli** » 23 Mar 2010, 20:34

You are lucky to have an owl as we have just found a rat in ours!!!

Poison now down so hopefully he will soon be no more!!!!

Bob Jefferson · Post by **Bob Jefferson** » 23 Mar 2010, 22:49

http://www.youtube.com/watch?v=siK1qv68EQE

rapunzell · Post by **rapunzell** » 23 Mar 2010, 23:54

Bob Jefferson wrote:http://www.youtube.com/watch?v=siK1qv68EQE

Awww he's so sweet!

seashell · Post by **seashell** » 24 Mar 2010, 19:09

So glad it all had a happy ending. He seemed to be ringed with some sort of ID?

Bob Jefferson · Post by **Bob Jefferson** » 24 Mar 2010, 19:16

Yes, and a telephone number. He had escaped from Gorebridge. Can't blame him really!

Bob Jefferson · Post by **Bob Jefferson** » 24 Mar 2010, 19:52

Damn, if only I had found this earlier:

Roast Barn Owl

One plump barn owl carcass
1 carrot, sliced
1 onion, sliced
1 stick celery, chopped
bouquet garni
bunch of parsley
1 pint of beef stock
Port
Lemon juice

Recipe:

Roast the carcass in a hot oven, 400 C (Gas Mark 6), for 20 minutes. Pour a little of the fat into a heavy saucepan and fry the vegetables to a golden brown. Put in the carcass; add the boiling meat stock and the bouquet garni. Simmer gently for 2 hours with the lid on. Then strain into a clean saucepan and remove the meat from the bones. Put this in the blender with the slightly reduced stock. Return to the pan and season with port, lemon juice, salt and pepper. Serve with freshly-made croutons.

rapunzell · Post by **rapunzell** » 24 Mar 2010, 21:54

Bob Jefferson · Post by **Bob Jefferson** » 24 Mar 2010, 23:17

From Wikipedia:

Although owls have long been hunted, a 2008 news story from Malaysia indicates that the magnitude of owl poaching may be on the rise. In November 2008, TRAFFIC reported the seizure of 900 plucked and "oven-ready" owls in Peninsular Malaysia. Said Chris Shepherd, Senior Programme Officer for TRAFFIC's Southeast Asia office, "This is the first time we know of where 'ready-prepared' owls have been seized in Malaysia, and it may mark the start of a new trend in wild meat from the region. We will be monitoring developments closely." Traffic commended the Department of Wildlife and National Parks in Malaysia for the raid that exposed the huge haul of owls. Included in the seizure were dead and plucked Barn Owls, Spotted Wood Owls, Crested Serpent Eagles, Barred Eagles, and Brown Wood Owls, as well as 7,000 live lizards.

seashell · Post by **seashell** » 25 Mar 2010, 07:39

Bob Jefferson wrote:Damn, if only I had found this earlier:

Roast Barn Owl

One plump barn owl carcass
1 carrot, sliced
1 onion, sliced
1 stick celery, chopped
bouquet garni
bunch of parsley
1 pint of beef stock
Port
Lemon juice

Recipe:

Roast the carcass in a hot oven, 400 C (Gas Mark 6), for 20 minutes. Pour a little of the fat into a heavy saucepan and fry the vegetables to a golden brown. Put in the carcass; add the boiling meat stock and the bouquet garni. Simmer gently for 2 hours with the lid on. Then strain into a clean saucepan and remove the meat from the bones. Put this in the blender with the slightly reduced stock. Return to the pan and season with port, lemon juice, salt and pepper. Serve with freshly-made croutons.

Hmmm - does one pluck and remove the entrails first???

yuk, yuk and double yuk

rapunzell · Post by **rapunzell** » 25 Mar 2010, 12:43

can we have a recipe for beach badger now please..?

Pal of Porty · Post by **Pal of Porty** » 25 Mar 2010, 13:57

rapunzell wrote:can we have a recipe for beach badger now please..?

With laverbread of course!

rapunzell · Post by **rapunzell** » 25 Mar 2010, 14:33

Pal of Porty wrote:
rapunzell wrote:can we have a recipe for beach badger now please..?
With laverbread of course!

Perhaps I should suggest badger and laverbread surprise to the local restauranteur as a highly nutritious addition to their menu..?

SoupDragon · Post by **SoupDragon** » 07 Apr 2010, 12:29

See it made the EN
http://edinburghnews.scotsman.com/topst ... 6208241.jp