by James O. Fraioli | Mar 24, 2021
This roasted wild boar recipe brings out the rich, savory flavors of the game meat with its tangy mustard caper sauce. As anyone who has eaten wild boar will testify, it doesn’t taste like domestic pork or “chicken.” Wild boar meat has a concentrated...
by Luke Clayton | Sep 1, 2020
I made the very best ham I have ever tasted and after reading this week’s column, I have absolutely no doubt you can easily accomplish the same. Don’t get the wrong Idea when you read some of my columns that pertain to outdoor cooking. I’m certainly no chef but I...
by Chris Dorsey | Aug 14, 2020
What’s one man’s wild hog overpopulation problem is swine dining for another It’s so dark that I can’t see the end of the rifle I’m holding. Ahead is the enemy, a herd of perhaps 20 wild hogs that we can hear rooting, grunting and snorting like a rugby scrum. I peer...
by Luke Clayton | Jun 11, 2020
Curing and smoking pork is a very simple process that has been practiced for hundreds of years. As a boy growing up in very rural Red River County in northeast Texas, I remember watching my dad cure and smoke hams from the domestic hogs he raised. Through the years,...
by Larry Weishuhn | Mar 14, 2019
Bringing right hand’s index finger to lips, Travis Benes cautioned “quiet” then pointed with his left hand in the direction of tall grass less than twenty yards distant. I nodded, quietly set up my shooting sticks, rested my Ruger revolver pointing in the...
