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Each image is legally protected by U.S. & International copyright laws and may NOT be used for reproduction in any manner without the explicit authorization of John McKean   johnsmckean@att.net
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Phyllis at the 102nd Master's Meeting & Ball

 


Candy and the sidesaddle group rode in the Inauguration!

 

Lebanon, Ohio Christmas parade

 

10/08 Dramatic reading of The Legend Of Sleepy Hollow (Headless Horseman by Mark, Costume by Donna)

 

5/18/08 High Hope Steeplechase

 

 

3-7-07 Royal Tea

 

 

Fox vs. Eagle

 

 

MFHA Centennial

 

 

Emotion as Art

 

 

Fox Bats of Australia

 

Jack & Phyllis in New York 2006

Rare Fox-bird spotted recently in the Miami Valley...

 

Squirrels in the bird feeder...?

 

1-7-06 Moore County Hounds

 

 

Breeder's Cup October 30, 2005

 

 


Click here for "Wear the Fox Hat?"  video

(Click here to download the required free Real Player - Basic)

 

Click here for the Streaming Video Test with Wilber, the Pot Belly Pig

 

8-14-05 Traders Point Horse Show ($50,000 Budweiser Grand Prix)

 

 

"It's hot out there!"

 

Camargo Hunt Ball 2005

 

8-21-04 Stuart Black Clinic

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11-15-03 Robyn and Carlos's Wedding

 

10-5-03 Les Misérables with Bob's son performing

 

6-6-03 Buckhorn gang

3-14-03 Bob's Win with Matt's on Broadway

 

Here is the story of our Hunt last Weds (12-12-01), told by Pam G. Thanks for taking time to document our great fun! Carolyn "Dear M.V.H. fair weather friends, Well, I know it's beautiful in the fall and you can get an awesome ride with the sun beating on your back but the real hunting starts with cool damp days like today. Diedre has done such a great job with the hounds. We started our hunt in the big cover. Carolyn, Mike, Jim and I were up to the challenge of the 6 couple. The hounds were eager to find a line. I started out with Diedre but soon took up the job of whip. It was really cool to watch the hounds from a distance. We worked our way around the fixture for about an hour. As the air became warmer, the scent became stronger. Diedre had put them into the cover by the old barn and as usual they hit near the stream. The hounds hit the line hard and they were off. It was so fun running after them and listening to their excited cries! I was going around the pond at a full gallop and Jim was doing the same in the woods. He almost split me like a stick of butter as our paths crossed! We regrouped and we were off over the coup at the old barn and off to cut off the hounds on Ault road. We finally caught up with the running hounds and I was truly amazed that they stopped at my command" whoa!" What great hounds!!!!!!!! We believe it was the same coyote that Diedre hit on last Weds. Boy was it fun!!!!!( Eric just saw a red fox the other day.) We started back for home to call it a day and we hit a new line in the same woods heading in the opposite direction. I had full view of the hounds all the way through the woods at a full gallop again! It was great. I went ahead to make sure they did not get to Route 36. Dave G. and Bubbie were able to also tell the hounds" Back!" The hounds reluctantly gave up the chase and went to the horn. It was truly the greatest to watch them work and be so obedient. After the wonderful hunt we warmed up to Diedre's kitchen and had the next best thing to Irish stew (Pam's stew, while watching a video on Irish hunting.) Well we missed you all! And hope to see you all in the hunt field soon! Tallyho! Pam"

Alison's tailgate receipts:

Duck with Raspberry Sauce 2 whole duck breasts 1 cup orange juice 2 cups raspberries 4 tsp butter salt and pepper to taste Cut the duck skin (like tic tac toe). Cook duck on its skin in saute pan (low-medium heat) for about 20 minutes, until skin is crisp. Turn over and continue cooking ( 5-7 minutes) according to taste. Remove fat from sauté pan, add orange juice and raspberries. Cook and let reduce until sauce becomes smooth. Strain, add butter, salt, and pepper to taste. Slice duck, serve with sauce and a few raspberries.

Pheasant Breasts with Cider Vinegar, Apples, and Pomegranates 4 pheasant breasts, bones removed 6 tbsp butter 2 tbsp butter 4 shallots, finely chopped ½ cup cider vinegar 2 medium tart apples, peeled and thinly sliced 1 cup chicken stock ¼ cup cream ½ pomegranate, seeds reserved Preheat oven to 350*. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10x12 in. sauté pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown (8-10 minutes). Place pan in oven for 8-10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened (4-5 minutes). Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds.

Sweet Pumpkin Maple Custard 1 tbsp vegetable oil 2 pumpkins 1 cup pumpkin puree ½ cup pure maple syrup ¼ cup sugar 4 large eggs 2 cups heavy cream ½ tsp ground cinnamon 1 tsp ground ginger pinch of salt pinch of nutmeg Preheat oven to 325*. Oil a 9x13 in. metal baking pan, set aside. Place a steamer basket in a medium sauce pan filled with several inches of water; cover, and bring water to a boil. Add pumpkins; steam until tender (10-20 minutes). Remove from steamer; set aside to cool. Cut off tops of pumpkins and remove seeds and pulp. Transfer to baking pan and set aside. Place puree, maple syrup, sugar, eggs (slightly beaten), 1 cup cream, salt, and spices in a medium bowl; whisk until well combined. Pour custard into prepared pumpkins, pouring in only enough to reach lower edge of opening. Bake until custard puffs and sets and a knife inserted into pumpkin comes out clean (40-90 minutes). Remove from oven and transfer to a wire rack to cool completely. Whip remaining cup of cream. Cut pumpkins into wedges and serve wedges with whipped cream and maple syrup.

Venison Chops with Dried Cranberries ¼ cup dried cranberries ½ cup port 2 tbsp olive oil 2 venison chops 1 tbsp chopped shallots 1 cup demi glace 1 tbsp unsalted butter 1 small pot of soft polenta 1 tbsp chopped parsley 1 tbsp grated Parmesan cheese Salt & Pepper to taste In a bowl, soak the cranberries in the port for 10 minutes. Meanwhile, heat the oil in a sauté pan. Season the venison chops with salt and pepper on both sides. Place chops into sauté pan and sear on both sides for 3 minutes. Remove and set aside. Place the shallots in the same pan and cook for 1 minute. Drain the port from the cranberries and carefully add it to the pan. It will ignite. When the fire dies, add the demi glace as well as the venison, and the cranberries. Cook for 2 minutes flipping the chops once. Swirl the butter and season. Serve with polenta, parsley, and cheese.