Bumper options post wildlife encounter

I smoked a pheasant while driving the posted speed limit and it took out my driver's side headlight and cracked the plastic bumper. I am looking to upgrade to a metal bumper (I really like the ARB).

But, it looks like the plastic is cracked in one of the only places the factory bumper is retained in a lot of bumper designs.

Can I salvage this bumper (some body filler or??) and use it for the ARB or would I need a new lower bumper to get the ARB to fit and look right? If I can't reuse that bumper for the ARB what are my other options?





My coworkers think I should eat the dead bird.

 

I think I posted this in the wrong forum... how do I get it moved to the 3rd gen section?

 

1: eat the bird
2: get new headlight
3a: get steel bumper, remove fender piece, Bondo, repaint at shop.
3b. Bondo and repaint bumper.
4: make soup with leftover bird.

 

1. Eat the bird



Ingredients
For the pheasant
1 oven-ready pheasant, legs removed
1 tbsp vegetable oil
1 smoked baconrasher
2 carrots, roughly chopped
1 leek, roughly sliced
2 celerysticks, roughly chopped
1 onion, roughly chopped
1 garlicbulb, halved
1 thymesprig
250ml fresh chicken stock
carrotpurée, to serve (see recipe below)
For the potatoes
1 medium potato(Maris Piper are good)
1 tbsp vegetable oil
2 smoked streaky baconrashers
1 thymesprig
100ml fresh chicken stock
Method

1. 
   
   Start with the potatoes. Heat oven to 200C/180C fan/gas 6. Trim the wider side off the potato and cut into 2 thick slices, so each side sits flat in the pan. Heat the oil in an ovenproof frying pan and fry the bacon for 2 mins until crisp. Push the bacon aside; then, over a very high heat, brown the potato slices really well for about 3 mins on each side.
   
   
2. Add the thyme, splash in the stock and place in the oven while you cook the pheasant.
   
   
3. Season the pheasant really well. Heat the oil in a casserole dish and add the pheasant pieces. Spend about 10 mins making sure the meat is well coloured on all sides, using tongs to turn the pieces when needed.
   
   
4. Remove the meat from the dish and add a splash more oil. Sizzle the bacon for 1 min, then add all the vegetables and the thyme. Turn up the heat and brown the vegetables really well. Nestle the legs amongst the vegetables and sit the breast on top. Place in the oven, uncovered, to roast for 25 mins.
   
   
5. Remove the dish from oven, lift out the breast and leave somewhere warm to rest. Pour the chicken stock over the legs and return to the oven for 20 mins to braise. Meanwhile, gently reheat the carrot purée in a pan, stirring in a touch of butter.
   
   
6. Remove the legs from the dish and set aside. Use a potato masher to squash the veg into the sauce to thicken. Season well and strain the sauce into a bowl. Remove the potatoes from the oven, and finely chop the bacon from the potato pan into small bits – you are now ready to carve the pheasant and plate up.
   
   
7. Neatly cut each breast away from the carcass. Slice into 2 and cut each leg through the joint into 2 pieces. Cut each potato in half on an angle. Smear a large spoonful of carrot purée along one side of the plate. Lean the pheasant pieces against each other and lay a piece of potato alongside. Scatter the pheasant breast with the chopped bacon, spoon over the sauce and serve.

4: make soup with leftover bird



Ingredients
BROTH

• 3 Pheasants, breast meat removed
• A little oil to coat the carcasses
• Salt
• 3 bay leaves
• 2 celery stalks, chopped
• 4 leeks or 1 onion, chopped
• 2 carrots, peeled and sliced into discs
• 1 garlic clove, mashed
• 1 sprig rosemary
• 2 star anise pods (optional)

SOUP

• 3 tablespoons butter
• White parts from the leeks or 1 chopped onion
• 2 celery stalks, chopped
• 2 carrots, peeled and sliced into discs
• 1 bay leaf
• 1/2 to 1 cup white vermouth or white wine
• Salt and black pepper
• 1 pound egg noodles, orzo or other soup pasta
• 1/4 cup chopped parsley

Instructions

1. Make the broth first. Coat the pheasants with some oil and salt well. Put them in a roasting pan and roast in the oven at 400°F for about 1 hour. Remove the pheasants and put into a stock pot and just barely cover with water. Set the heat to medium-high. Pour some water into the roasting pan and let that sit for a few minutes to loosen things up. Scrape any browned bits off the bottom of the roasting pan with a wooden spoon and pour that into the stock pot. As soon as the stock begins to simmer, drop the heat to low and let this cook very gently for 2 hours.
2. Fish out the pheasants and pick off all the meat from the legs, thighs, wings and carcass. Set this aside and return the bones to the stock pot. Add 2 stalks of celery, 2 carrots, the smashed garlic clove, rosemary, bay leaves and the star anise if using. Separate the light from dark parts of the leeks. Chop the dark green parts and add to the stock, and slice the white and light green parts and set aside for the soup. If you're using onions, just add 1 chopped onion now. Let the stock cook another 90 minutes.
3. When you're ready to make the soup, you can do one of two things: You can simply set up a fine mesh strainer over the pot you are going to make the soup in, or you can properly strain your stock and use that. To properly strain the stock, put a piece of paper towel in the strainer and set that over a big bowl or other large container. Ladle the stock from the stockpot through the strainer set-up into the big bowl. This will give you a nicer, clearer broth.
4. To finish the soup, heat the butter in a Dutch oven or other soup pot set over medium heat. Saute the white parts of the leeks (or the onion), the final 2 celery stalks and carrots until soft and translucent, but not browned. This should take about 5 to 8 minutes. Add the vermouth and let this boil a minute or two, then add the bay leaf and about 4 to 8 cups of the stock you just made. Let this simmer very gently.
5. To cook the noodles, you can do one of two things: You can just drop them into your soup, which is fine but it will make the broth cloudy. Or, you can boil your noodles in some salty water and add them later. I boil mine separately because I like clear broth.
6. While the noodles are cooking, return the picked-over pheasant meat to the soup. Add salt and black pepper to taste. When the noodles are ready, add the parsley and serve.

 

This is amazing hahaha

 

I'm a smart ass, I know. But the first one is a Gordon Ramsay recipe lol

 

I love it.

 

Upgrade the bumper to steel and Stuff the bird and glue it to the hood as a warning to the rest.

 

If you're open to other bumper offerings there are a few full replacement options. C4 fab is the only good looking one however in my opinion. Just my 2 cents and another option for ya.

 

C4 fab looks great! and it will take my current BD fogs... Thanks!

 

Agreed. You need to eat this stuff, else its a complete waste of money.

 

To follow up:

1) I am still finding feathers in the engine bay

2) insurance company wanted the bird to remain inside the bumper

3) new ARB bumper and winch went on and they fixed the crack in the old bumper.

 

How was the $2000+ pheasant dinner?

 

The thing stank somethin awful when Geico finally got around to pulling it out... Geico paid most of the bill, so that was nice.

 

When you get your insurance company to buy your dinner, there is bound to be a down side.