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Barbuda is a wildlife paradise Barbuda’s small population, with large areas of undeveloped land and a once pristine coastline interspersed with natural salt-ponds make it the perfect habitat for hundreds of species of sea birds and animals, many of them now lost or endangered elsewhere in the Caribbean. After a shower of rain you might see a land turtle looking for a drink, and after a big seasonal rain there will be land crabs marching by the hundreds. Any large development disturbs this incredible natural environment and Barbudans have always sought to keep it this way. The island has long been home to nesting sea turtles whose tracks can be seen in the sand on nearly every beach of our coastline, and a short drive into the bush in Barbuda is a wonderful opportunity to see many different animals living – often in harsh drought conditions – in their own space, mostly undisturbed. There are guinea birds, too many donkeys and large cattle that are brought in occasionally to be slaught

Post: 7 December 17:53

Terre de Chasse 2025 at Château Filhot – 29–31 August 2025 National Hunting Expo & Outdoor Tradition Fair in Sauternes, France Terre de Chasse returns to the elegant grounds of Château Filhot in Sauternes from 29–31 August 2025. Organized by Gascogne Events in partnership with Reworld Media, it’s France’s emerging national fair celebrating hunting federations, traditions, environment, and outdoor heritage—all in a single, immersive experience for 1,000–3,000 expected attendees. History & Organizers of Terre de Chasse 2025 at Château Filhot Responding to a regional void, Gascogne Events and media group Reworld Media (publishers of Chasseur Français and La Revue Nationale de la Chasse) launched Terre de Chasse to unite hunting enthusiasts across Nouvelle-Aquitaine. The first edition in 2024 was attended by about 15,000 visitors and 150+ exhibitors, marking a successful revival of a traditional national hunting fair. Highlights & Attractions Canine Centre: Live demonstrations of reg

Post: 24 July 06:53

How to Make Moose Jerky Moose jerky is delicious, nutritious and easy to make. The basic concept in my recipe is to take a quality cut of moose, slice it thin, marinate it for four hours and then remove the moisture from the meat in a dehydrator for four- to six hours at 155℉. Here’s how I make moose jerky: Ingredients 3 pound lean moose roast or steak 2/3 cup Worcestershire sauce 1/2 cup soy sauce 2 tbsp honey 2 tsp ground black pepper 1/2 tsp red pepper flakes 1 tsp onion powder Step 1 Using a meat slicer—I use a Weston Pro 320 10” Meat Slicer—cut your moose into 1/8-inch slices. I like using lean steaks and roasts from the rear quarter. Flank steak is another popular option. I’ve tried backstrap, but didn’t like it as well due to the fat marbling in the meat. Frozen, slightly thawed meat works best for slicing in a meat slicer. Step 2 In a medium bowl, mix all the ingredients (except the moose) until blended. I use a whisk to integrate the honey into the liquid. Pour the mix

Post: 9 June 10:58

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