Try This Game!

[The Arapaho Kid]

Click on this and try this game.  My best bash was 773 feet.  I'm not going to tell you how many bashes it took me to get there!  You can turn off the bagpipes by clicking on the symbol up in the upper left hand corner.  This is a "left click" game.

http://bashthehaggis.com/

[Birdgun Quail]

Here's a traditional recipe for haggis.  I think seeing how far to hit it sounds better than eating them.  Never tried either though.  Come to think of it, it's probably not any worse than balogne.

A Detailed Haggis Recipe
        1 sheep's stomach, thoroughly cleaned
        The liver, heart, and lights (lungs) of the sheep
        1 lb suet (the fat which surround the kidneys, can be lamb or beef)
        2 large Onions
        2 tb Salt
        1 ts Freshly ground black pepper
        1/2 ts Cayenne or red pepper
        1/2 ts Allspice
        2 lb Dry oatmeal (the old-fashioned, slow-cooking kind)
        2-3 cups broth (in which the liver, heart and lights were cooked)
What you need: Canning kettle or a large spaghetti pot, 16- to 20 quart size with a lid to fit it; meat grinder; cheesecloth
What to do: If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first.  It involves cutting the lungs off the windpipe, cutting the heart off the large blood vessels and cutting it open to rinse it, so that it can cook more quickly. The liver, too, has to be freed from the rest. Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and a half. Let it all cool, and keep the broth.

Run the liver and heart through the meat grinder. Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too. Next, put the raw beef suet through the grinder. As you finish grinding each thing, put it in the big kettle. Peel, slice and chop the onions, then add them to the meat in the kettle. Add the salt and spices and mix.

The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary. When the oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat. See if when you take a handful, it sticks together. If it does, do not add the third cup of broth. If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly. Have the stomach smooth side out and stuff it with the mixture, about three-quarters full. Sew up the openings. Wrap it in cheesecloth, so that when it is cooked you can handle it.

Now, wash out the kettle and bring about 2 gallons of water to a boil in it. Put in the haggis and prick it all over with a skewer so that it does not burst. You will want to do this a couple of times early in the cooking span. Boil the haggis gently for about 4 or 5 hours. If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel. Work it under with kitchen spoons to make a sling with which you can lift out the haggis in one piece. You will probably want to wear lined rubber gloves to protect your hands from the hot water while you lift it out with the wet cloth. (You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.)

Note: Even if the butcher has cleaned the stomach, you will probably want to go over it again. Turn the stomach shaggy side out and rinse. Rub it in a sinkful of cold water. Change the water and repeat as many times as necessary, until the water stays pretty clear and handling it does not produce much sediment as the water drains out of the sink.

[The Arapaho Kid]

That's the old, traditional recipe for Haggis.  Newer, more modern Haggis can be gotten through here:    http://www.caledoniankitchen.com/catalog/  I have bought some and it comes tinned and it's good with scrambled eggs for breakfast.

[Irish Dave]

Made it to 805.

[Russ T Chambers]

Made 845 first try, but couldn't repeat it no matter how hard I tried.

[Micheal Fortune]

853, got to swing early, but I still ain't eating the Haggis!

[Scattered Thumbs]

Here's a traditional recipe for haggis.  I think seeing how far to hit it sounds better than eating them.  Never tried either though.  Come to think of it, it's probably not any worse than balogne.

A Detailed Haggis Recipe
        1 sheep's stomach, thoroughly cleaned
        The liver, heart, and lights (lungs) of the sheep
        1 lb suet (the fat which surround the kidneys, can be lamb or beef)
        2 large Onions
        2 tb Salt
        1 ts Freshly ground black pepper
        1/2 ts Cayenne or red pepper
        1/2 ts Allspice
        2 lb Dry oatmeal (the old-fashioned, slow-cooking kind)
        2-3 cups broth (in which the liver, heart and lights were cooked)
What you need: Canning kettle or a large spaghetti pot, 16- to 20 quart size with a lid to fit it; meat grinder; cheesecloth
What to do: If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first.  It involves cutting the lungs off the windpipe, cutting the heart off the large blood vessels and cutting it open to rinse it, so that it can cook more quickly. The liver, too, has to be freed from the rest. Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and a half. Let it all cool, and keep the broth.

Run the liver and heart through the meat grinder. Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too. Next, put the raw beef suet through the grinder. As you finish grinding each thing, put it in the big kettle. Peel, slice and chop the onions, then add them to the meat in the kettle. Add the salt and spices and mix.

The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary. When the oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat. See if when you take a handful, it sticks together. If it does, do not add the third cup of broth. If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly. Have the stomach smooth side out and stuff it with the mixture, about three-quarters full. Sew up the openings. Wrap it in cheesecloth, so that when it is cooked you can handle it.

Now, wash out the kettle and bring about 2 gallons of water to a boil in it. Put in the haggis and prick it all over with a skewer so that it does not burst. You will want to do this a couple of times early in the cooking span. Boil the haggis gently for about 4 or 5 hours. If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel. Work it under with kitchen spoons to make a sling with which you can lift out the haggis in one piece. You will probably want to wear lined rubber gloves to protect your hands from the hot water while you lift it out with the wet cloth. (You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.)

Note: Even if the butcher has cleaned the stomach, you will probably want to go over it again. Turn the stomach shaggy side out and rinse. Rub it in a sinkful of cold water. Change the water and repeat as many times as necessary, until the water stays pretty clear and handling it does not produce much sediment as the water drains out of the sink.

Wow! Thanks Birdgun!... I think

PS Managed 792 so far.

[J.D. Stawker]

You bunch a wimps. I got 896 on the very first swing.

[Birdgun Quail]

Best to date for me has been 901.

[Lucky Irish Tom]

851 is my best so far, its kind of addicting

[Foothills Drifter]

Howdy......
862 and still tryin..............

Good shootin......
Vern...