Great Bustard Release 2008

I was present again for this years release of 18 birds into the wild on Salisbury Plain as part of a 10 year program to reintroduce the species back into England with young birds from Russia. Five of the birds have been fitted with Satellite transmitters which you can see on the back of the male in the centre of the image (females are fitted with smaller ones).

This image is not for critique but for info of those interested if you wish to learn more visit www.greatbustard.com

David

What a great project to be involved in.

Cheers

Terry

David
Great stuff !
I bet certain local populations will be admiring a potentially valuable food source here ! Especially about two thirds of the away through December
Ooops
John

For those interested I found this recipe on the internet.


Take a large olive, stone it and stuff it with a paste made of anchovy, capers and oil.
Put the olive inside a trussed and boned bec-figue (garden warbler).
Put the bec-figue inside a fat ortolan.
Put the otolan inside a boned lark.
Put the stuffed lark inside a boned thrush.
Put the thrush inside a fat quail.
Put the quail, wrapped in vine-leaves, inside a boned lapwing.
Put the lapwing inside a boned golden plover.
Put the plover inside a fat, boned, red-legged partridge.
Put the partridge inside a young, boned, and well-hung woodcock.
Put the woodcock, rolled in bread-crumbs, inside a boned teal.
Put the teal inside a boned guinea-fowl.
Put the guinea-fowl, well larded, inside a young and boned tame duck.
Put the duck inside a boned and fat fowl.
Put the fowl inside a well-hung pheasant.
Put the pheasant inside a boned and fat wild goose.
Put the goose inside a fine turkey.
Put the turkey in a boned bustard.
Having arranged your roast after this fashion, place it in a saucepan of proper size with onions stuffed with cloves, carrots, small squares of ham, celery, mignonette, several strips of bacon well seasoned, pepper, salt, spice, coriander seeds, and two cloves of garlic.
Seal the saucepan hermetically by closing it with pastry. Then put it for ten hours over a gentle fire, and arrange it so that the heat penetrates evenly. An oven moderately heated would suit better than the hearth.
Before serving, remove the pasty, put your roast on a hot dish after having removed the grease, if there is any, and serve.

How times have changed.

Seriously I hope these birds thrive as a tribute to those gone before.

Thanks for sharing David.

Hi David,

I hope this project will succeed. Good look with it.

Hi David,

Nice to see results of such projects!

I saw one of these last summer flying towards me, I thought it was a swan at first then realised what it was as it cruised over head like a 737. What a sight. A great shot none the less as its the context that is more important.

very interesting, I hope they thrive.

Matt

Great project and a lovely photograph