Posted on 05/28/2006 7:13:34 PM PDT by Excuse_My_Bellicosity
Nothing wrong with a win-win solution.
No and maybe, depends on shooter, got my first model 700 25-06 about 1978, killed several deers with it, never had a one go all the way through. Only had one run after I shot it. But then I roll my own and that makes a little difference.
So true!
True love is a lab.
Noisettes-Medallions 2-4 per person
Olive oil
Wine Vinegar
lovage, mint, chives, parsley
Yoghurt or single cream
Pack the meat into a dish and sprinkle with wine vinegar and olive oil so that they are barely covered. Add a small stalk and leaves of lovage, good sprig of mint, some chives and some parsley. All chopped not too finely. Leave to marinade for and hour or so, turning occasionally. Drain off as much marinade as possible, wet meat will not brown so easily.
Heat some butter in a large pan that is smoking hot and sear on each side, before reducing the heat and cooking to taste.
As steaks are done remove to warm serving dish. Pour the marinade and herbs into the pan and gently cook for a minute or so, until all the pan juices have been amalgamated. At the last minute check the seasoning and pour in the cream or yoghurt and serve
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And don't forget:
Sauce Poivrade
(Brown Game Sauce With Giblets and Cracked Black Pepper) a la Julia Child
Serve this sauce with any kind of roasted or fried game, including venison, elk, moose, wild boar, or small game birds.
1 to 4 cups of giblets, bones and meat trimmings, raw or cooked
1/2 cup chopped carrots
1/2 cup chopped onions
6 tablespoons clarified butter (butter heated until liquid, with foam scooped off and remainder strained into a bowl, leaving white residue behind), lard or cooking oil, with more as needed
4 tablespoons flour
5 to 6 cups boiling brown stock or canned beef bouillon
Optional: 1 cup dry white or red wine, or 2/3 cup dry white vermouth or 1 cup marinade from game
3 tablespoons tomato paste
Herb bouquet of 3 parsley sprigs, 1/2 bay leaf, 1/4 teaspoon thyme tied in cheesecloth
1 tablespoon or more cracked black pepper
Brown giblets, bones, meat trimmings and vegetables in hot clarified butter, fat or oil and set aside. Slowly brown flour in the remaining fat and then remove from heat. Beat in boiling liquid, optional wine or marinade, and optional tomato paste if desired. Add herb bouquet and return browned ingredients.
Simmer, skimming off foam as necessary, for 2 to 4 hours. Strain through cheesecloth, skim grease from surface, add pepper, and taste and adjust seasoning as necessary. For venison sauce, add 1/2 cup red currant jelly and 1/2 cup whipping cream beaten into sauce just before serving.
Makes 4 cups.
It does not take that much gun to drop a pig. I started with 165gr GameKings out of a .308 because that is what I had, but most of the time they went clean through 200-250 pounders. I wouldn't want to use that load on something much bigger or meaner, but I was surprised at how adequate it was after so many stories. I use a 6.5mm now (.260 Rem), which can drill a hole through most specimens of North American critter -- more than adequate for a monster boar.
He shot the hog at 30 yards. A high velocity round like the .25-06 loaded with a conventional softpoint bullet designed for deer such as a Coreloct or a PowerPoint is used at close range like that the bullet will often expand violently and break up into fragments on impact, and fragments don't penetrate well. A premium bonded-core bullet or a solid copper Barnes X bullet would have stayed together after expanding moderately and passed through the hogs body in one piece. Anyway, the hog was apparently killed with one shot and that's what counts.
When I was still in FL I used to hunt feral hogs with an old Enfield .303 British SMLE surplus military rifle. It looked like it had been dragged through France and Germany in WWII by a British tank, but any hog that it hit went down and didn't get back up. Feral hogs are tough as nails and hard to bring down, it takes more gun to put them down cleanly than somebody who hasn't hunted them would think.
Plus they're faster than hell running from a dead stop. But they're fun to hunt. And they taste good.
Hawgs are tough!
The limit on pigs in CA is 9 per tag. Buy as many tags as you like.
They charge 9 bucks a tag. Dollar a pig, and they are all made of Spam!
I've heard the Hornady SST bullets work well on hogs, too. I'm anxious to find out for myself.
:^)
The ones in this area (California) were imported from the Ural Mountains via Tennessee/Kentucky.
Like a lot of other creatures, it is an impedence matching problem. Too fast, and your round over expands. Too slow and you don't expand. I prefer "pre-expanded" bullets, at moderate velocities, like .45 Colt, or my old friend the .30/40 Krag with heavy for diameter rounds. Placement first, then penetration, and expansion is icing on the cake. At close range, headshots work best, but a pig's brain is pretty well protected from the front.
You see this is what happens when you ignore illegal immigration.
The guy I talked to at Barnes said they ought to work just fine on 'em.
I'll let you know.
BTW I 'sporterized' that old SMLE a bit. It aint' pretty, but I can ring an 8 inch cast iron skillet every time at 300 yards with it. Good enough for pigs I expect.
L
"True love is a lab."
They can be a chore as pups, until the energy level settles down, but you're absolutely right. You couldn't ask for a more affectionate and gentle dog. My 13 yo is nearing the end of his life, I know, but he's still healthy, happy and getting around pretty well. It's going to hurt when he goes.
I have a lab and a lab mix.
Love them dearly as I did their predecessor.
You need to get your older dog a pup. Can bring new vigor to an older dog...
I was crazy enough to try and raise them both at the same time. Nearly lost my mind but they are 2 1/2 now and worth their weight in gold ( at least to me).
I'm what they call in Wisconsin a "FIB". You can figure out the meaning of the acronym yourself as it's not fit for a family forum. So they nick us pretty good.
But I figure $85.00 ain't bad if I can load up on a few in the 150 lb range.
BTW do you know what a large group of hogs is called?
It's a 'sounder'.
Yea, I'm full of useless knowledge like that. If you listen to a few folks around here that ain't all I'm full of.
L
2 1/2? They're just starting to settle into that laid back, slightly goofy persona that everybody associates with Labs, instead of running you in circles, lol.
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