A WINGSHOOTER’S GUIDE – SEPARATING OUR SCLEROPTILA FRANCOLIN
We left the little hotel in Rhodes in the Eastern Cape highlands shortly after breakfast on the Sunday morning. As we got into the car we were still laughing at old Don for ordering pork sausages. “Why the hell did I order pork sausages? I hate pork sausages!” he mumbled under his breath. Maybe it was the voluptuous-looking waitress serving the breakfast, I thought, or perhaps he was still suffering from the effects of walking after greywing francolin all Saturday below Ben McDuie – the air is rather thin up there.
As we slowly drove up Naude’s Neck Pass it started snowing and near the top everything was covered in a beautiful white layer, several inches thick. And– often dubbed the “champagne” of South African wingshooting. The different species of certainly deserve a closer look.
