Hog Hunting - The HuntingPA.com Outdoor Community
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post #1 of 17 (permalink) Old 04-01-2014, 01:36 AM Thread Starter
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Hog Hunting

Went out for some early groundhog hunting. Managed to get two. First was at 425 and the second was at 400. Not too bad for the first hunt of the season. Missed some between 600 and 650. I will work on that though. The rifle was a Savage mod 10 300wsm setting in a choate tactical stock. It has a Vortex viper HST 4-16 mil/mil scope on it. First outing with this rifle. I kinda like it.

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post #2 of 17 (permalink) Old 04-15-2014, 09:31 AM
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Re: Hog Hunting

cool. I'll be out soon

I just put a 4-16 monarch on the 22-250

A "clip" is a clip, aka Def: a device, typically flexible or worked by a spring, for holding an object or objects together or in place.
a "Magazine" is a magazine aka Def: a chamber for holding a supply of cartridges to be fed automatically to the breech of a gun.

so a "clip" holds the "magazine" in place. get it?
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post #3 of 17 (permalink) Old 04-15-2014, 09:59 AM
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Re: Hog Hunting

It is the season!!!! I'm getting excited now!!!

To Crush your enemys, See them driven before you, and hear the lamentation of there women.
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post #4 of 17 (permalink) Old 04-15-2014, 08:30 PM
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Re: Hog Hunting

Do you eat those things?
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post #5 of 17 (permalink) Old 04-15-2014, 09:12 PM
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Re: Hog Hunting

My father in law could cook groundhog that came out fantastic! I've tried to follow his method but haven't had much luck. He would par boil it first and then roast it.
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post #6 of 17 (permalink) Old 04-15-2014, 09:37 PM
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Re: Hog Hunting

Gotta gut them right away they can be good but it takes some know how for sure

To Crush your enemys, See them driven before you, and hear the lamentation of there women.
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post #7 of 17 (permalink) Old 04-16-2014, 01:12 PM
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Re: Hog Hunting

I got an old family recipe that's been handed down... Take the hide off as soon as possible and cool asap, parboil then cook the hog on a board above an open fire. Takes about 1/2 hour per side when done throw away the hog and eat the board

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post #8 of 17 (permalink) Old 04-16-2014, 03:25 PM
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Re: Hog Hunting

I like that recipe, My grandma was one of the best cooks ever, she tried it once, just once. I wasn't there but I remember her telling the story and saying to Grandpa, you'll go hungry if I have to cook another one.

I'll let the buzzards eat them.

My good shooting friend says the places he hunts are all on ground hog management, although the farmer doesn't know it
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post #9 of 17 (permalink) Old 04-16-2014, 04:16 PM
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Re: Hog Hunting

I don't bother with them anymore, just leave them for the crows then have more targets!

To Crush your enemys, See them driven before you, and hear the lamentation of there women.
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post #10 of 17 (permalink) Old 04-16-2014, 05:20 PM
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Re: Hog Hunting

Each week I’d arrive at the family farm in Hamburg, Pennsylvania to find less and less lettuce. It was as if the greens were growing backwards. One week they were there, the next week, they were not. When the beet tops and cauliflower disappeared I realized that in order to eat any salad this summer, I’d need a rifle.
I am not the vengeful type. I let bygones be bygones. But this was late May, and I had been looking forward to home-grown lettuce for a solid month. If you’ve ever eaten fresh baby lettuce, you’ll know just how awesome it tastes. The fence around the garden discourages the deer to move on to easier dinners, but something had tunneled underneath the fence like Charles Bronson in The Great Escape. That something was a groundhog.
I never gave much thought to how the groundhog got his name. Ground. Hog. You’d think maybe he was a relation of the pig. But no, the groundhogs that live in Pennsylvania, where I keep a large garden, are closer to rabbits than pigs. Still, they’re hogs when it comes to sharing the lettuce.
The groundhog I’m referring to, the one this story is about, had a penchant for baby lettuces. Baby lettuce is something I look forward to all year. There is nothing that tastes more like, well, lettuce, than the greens I pick from the garden. I absolutely love the stuff. I filled the hole in with stones, but it did little good. It wasn’t just the lettuce that vegetarian thief liked. A week later and three feet to the left was another tunnel leading to the baby cauliflower, which was gone, in addition to half the arugula. I walked back into the farmhouse and loaded the rifle, which is usually reserved for deer.
I did not have to wait too long for restitution. That evening, as the sun was just retreating, I glanced gardenside and saw the fat little [censored] waltzing his way toward the rest of the arugula.
My rifle is a .270, which some of you will know as a big gun, and it’s very accurate. So I propped open the window of the kitchen, made sure the dog was in the house and took steady aim. The round was so large, he nearly blew to bits. It felt good to kill him. “If anyone deserved to die,” I thought, “it was this groundhog.”
But then, as I walked up into the field to find the body, something strange happened. I started feeling a little guilty. I mean, he was kinda cute, and clearly he had great taste in greens. And those deer I hunt are for food—not for sport. The thought of this fluffy little guy just rotting away started to make me feel a bit like a monster.
So instead of leaving him for the buzzards, I decided to eat him. After all, he was an organic, free-range, baby-lettuce-fed groundhog. No one should let one of those go to waste. I field-dressed him (got rid of his guts) and skinned him (removed the pelt with a sharp knife) and cut the meat into serving-sized pieces (about the size of chicken legs, in case you were wondering). Then, figuring that groundhogs are rodents, I looked up rabbit recipes and got to work in the kitchen.
I have this old cookbook called Game Cooking by Theodora FitzGibbon. In it, there are all sorts of game recipes (including one entitled Hare Forcemeat Balls, something like rabbit meatballs with an unfortunate title). One of my favorite rodent recipes is a mustard and white wine-based braise that works perfectly with rodents, like rabbits, squirrel, and as it turns out, groundhogs.
Groundhog meat is subtle, like rabbit, but dark and mildly gamey like wild boar, and it takes particularly well to a braise. After it’s cooked in liquid for about 2 hours, the meat becomes very tender and falls off the bones. I served my little friend with a dry, crisp Riesling and, of course, a bed of arugula.
Thats what the problem is you all need to atleast try them if you like. Carp, Crows, & Hogs are all great forms of meat on the table.

Country-Style Groundhog:
Ingredients:
1. 7 individual groundhogs
2. ½ cup flour
3. ¼ tsp. salt
4. ¼ tsp. pepper
5. ¼ tsp. soda
6. ¼ c. cooking oil
7. ½ tsp. sugar
Instructions:
Prepare groundhog by removing the small sacs in the back and under the forearm. Soak groundhog overnight in salted water. This will help remove the gamey flavor. Combine flour, salt, pepper, and soda; use as a rub on the groundhog. Brown the groundhog in hot oil in the skillet, and sprinkle with sugar. Reduce heat, add 1 ½ cup water. Cover, simmer for about 30 minutes or until tender. Remove cover; let cook for an additional 10 minutes.

Skunk 6
Coon 86
Grey 16
Red 23
Grinner 42
Yote 12
Mink 9
Rat 27
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