Happy Easter All

Discussion in 'Lounge' started by Nigel Machin, Mar 27, 2016.

  1. Czech mate I think
     
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  2. There is some genetic resistance to myxomatosis in the UK rabbit population now. There are still regular outbreaks, particularly in early spring - often after a wet winter in my experience, when rabbits have spent long periods underground. But more and more individuals now survive the disease and recover, albeit with scars to body and internal organs, and so resistance builds and populations bounce back quite quickly. Its still a terrible disease though and no way to deal with vermin. VHD (Viral Haemorrhaging Disease) is on the increase though. Its a much more virulent disease (probably imported from the far east) which delivers a quick but messy death. You won't see rabbits above ground slowly sickening with VHD like you do with Myxy. Infection quickly wipes out whole populations underground. If an entire colony suddenly disappears, almost overnight, when conditions above ground are not unduly harsh - rabbits will sometimes up sticks and migrate to better pastures, particularly when the ground becomes water-logged - suspect VHD. Mortality is 100%
    There are plenty of wild, healthy rabbits in the UK. In any case Myxy infected animals are not dangerous for humans to eat. But you wouldn't want to. Visible symptoms are pretty unpleasant and the animal will be in very poor condition. More risky are animals infected with liver fluke or tape worm cysts, which are very common. I wouldn't eat those or feed them to dogs.

    Deer are another matter. In some parts of the country some species have been shot out and in other parts populations have reached pest levels. Deer control is in a mess in this country for a number of complex reasons. Its a topic that could run to dozens of pages on its own and does on many shooting and conservation forums.
    A lot of venison on sale in supermarkets is farmed and the price artificially inflated because its "exotic". Local butchers who buy direct from game dealers are a better bet. Its a pity they don't tell you which species the meat is from because there's a big difference in flavour and character. Sika is my favourite. Muntjac are also very good but hard work to skin for such a small carcase.
     
    #22 Gimlet, Mar 28, 2016
    Last edited by a moderator: Mar 28, 2016
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  3. :Bucktooth:
     
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  4. we both know he hasn't. :Cigar::smileys:
     
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  5. Martins just cooked Jack Daniels glazed ham :) ImageUploadedByTapatalk1459163568.667136.jpg
     
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  6. bit early for ham isnt it? ths JD's fine but ham at 12noon?
     
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