Author Topic: Wild Boar for G. St Charles (Read 3888 times)

Mudd · « **Reply #20 on:** January 17, 2011, 08:02:00 AM »

I'm loving it Felix!!

I'll be right here waiting... patiently.. well almost...lol

I think it's a great way to honor Mr. St. Charles.(Thank you!)

God bless,Mudd

cacciatore · « **Reply #21 on:** January 17, 2011, 08:03:00 AM »

This is the beautiful skinner that Steve has made for me.

maineac · « **Reply #22 on:** January 17, 2011, 08:05:00 AM »

OOOH, we jumped to the end of the story. Looking forward tothe filler as to how that hog jumped up on the hooks to get skinned out.

cacciatore · « **Reply #23 on:** January 17, 2011, 08:05:00 AM »

Yes Mudd,Glenn deserve all our ammiration and honors.
Sorry I have to go to work,come back with in 6 hours.

Wolfkiss · « **Reply #24 on:** January 17, 2011, 08:16:00 AM »

Great sentiments Felix, and fantastic pics of your home turf!

Thanks for taking us all along.

I hope you find internal peace after the passing of your father.

hogdancer · « **Reply #25 on:** January 17, 2011, 08:24:00 AM »

congratulations ! I hope to see you soon !

Wolfkiss · « **Reply #26 on:** January 17, 2011, 08:24:00 AM »

How do you process the Boar in Italy, do you cure the hams?

Nice reward for your efforts. Congratulations!

Killdeer · « **Reply #27 on:** January 17, 2011, 09:09:00 AM »

Cotechino, prosciutto, pancetta, oh, and cacciatorre sounds much nicer than bastardelli!

Killdeer~ Have a nice day at work, dear. :D (I have a holiday!)

Dirtybird · « **Reply #28 on:** January 17, 2011, 09:38:00 AM »

Way to go and congrats with the nice hog.

Doug Treat · « **Reply #29 on:** January 17, 2011, 10:43:00 AM »

Nice, Felix. Waiting for the story. Thanks for honoring Glen. I love reading those old stories of Fred Bear, Glen, and the other founding fathers of modern archery.

cacciatore · « **Reply #30 on:** January 17, 2011, 02:26:00 PM »

Back here posting and butchering,you don't immagine how tough is to field dress a winter hog,the skin is very hard on knives!!

cacciatore · « **Reply #31 on:** January 17, 2011, 02:48:00 PM »

Andrew, as you can immagine we have tons of recepies for coking wild boar and they change from region to region. Not in all the climate zones you can cure the hams to have "prosciutto crudo" that is a ham let it dry naturally and then sliced uncooked,one of the best way to make it.For that you need a dry,but not too much,air;where I live there is way too much humidity.Most of the time we make roast and marinate the meet.Maybe one day I'll post some recepies on the right forum.
Killie,you need to visit one time to discover a new world.

Craig Schoneberg · « **Reply #32 on:** January 17, 2011, 02:59:00 PM »

Felix,
Thanks for sharing - was nice to get home and relax reading your posts. I just got home from delivering 675 pounds of venison to a locker to have jerky made for our troops serving in Iraq and Afghanistan. Total of just under 2,000 pounds up there now - should make a little over 1,000 pounds of jerky...
Good luck on the butchering!
Craig

cacciatore · « **Reply #33 on:** January 17, 2011, 03:00:00 PM »

...Saturday afternoon become with heavy fog setting in and everything was covered by its cape,the noises,the lights I guess that also the smells couldn't go really far.I have discovered a place where the hogs like to come looking for East India chestnuts,they don't like them earlier having something better to feed,but this time of the season they take what they can.
I found a good spot like a kind of a terrasse were to stand and there is just a single trail to go there,because on the back there is a high wall made for containing the hill.It was wet and cold but I was tired of loosing time with out success so I was determinated to stay as long as possible.It was almost dark when a ghost suddendly appeared 10 yards from me,without any sound and started to look for something to heat.
I was cold but ready,I could see just the shape of its body and when it was quartering away I relised my arrow.Well 10 yards aren't a long distance but the bow is incredibly quiet,true not advertising, and....

cacciatore · « **Reply #34 on:** January 17, 2011, 03:01:00 PM »

cacciatore · « **Reply #35 on:** January 17, 2011, 03:02:00 PM »

I don't look very happy here,let me see another shot.

cacciatore · « **Reply #36 on:** January 17, 2011, 03:05:00 PM »

Welcome Craig,I really appreciate your help to the great guys that endanger their own young lifes for the freedom and the security of us all.

tarponnut · « **Reply #37 on:** January 17, 2011, 03:11:00 PM »

Fantastic! Thanks for sharing.

cacciatore · « **Reply #38 on:** January 17, 2011, 03:16:00 PM »

all the noise come from the arrow striking in a bone and the yelling of the boar.It didn't moved but I could hear its heavy difficult breath,now it was laying on the ground.I quckly decided to take end at its sufferences and I left fly a second arrow,the deep breath stopped and the silence was around me again.The flash light was not enough to see through the fog and maybe I had a better view without it.It was a sow and bigger of what I figured,I guess 170-180#.No way to pull it alone in that muddy terrain,so i called my friend for some help.I had no camera then and the pics are from the Sunday when it was already field dressd.

cacciatore · « **Reply #39 on:** January 17, 2011, 03:18:00 PM »

Glenn takes pride of its trophy,thanks great Father to mentor me to bowhunt and to inspire my love for the sport.I hope to take you at many more other bowhunts.


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Author Topic: Wild Boar for G. St Charles (Read 3888 times)

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