Author Topic: Overgunned (Read 778 times)

patw · « **on:** January 25, 2004, 05:00:59 AM »

Took my little girl for her first hunt last weekend. We had nine axis and six or seven whitetails at the feeder, and I was telling her to watch the deer to see what gets their attention. As if on cue, they all looked up in one direction and took off running. A few seconds later about ten pigs showed up. I had not planned on shooting anything since I was not sure how she would react to the actual killing, but we have a problem with pigs, so.... She told me afterwards that the pigs were bad animals since they had chased the deer, so she had no problem with the hunt. I hope she will be my hunting partner. If the picture comes out, you will notice that these were real monsters. The one on my right weighed ten pounds.

bigbore442001 · « **Reply #1 on:** January 25, 2004, 06:49:38 AM »

Don't laugh at their size. I am willing to bet that you could roast them whole on the barbecue.

longwinters · « **Reply #2 on:** January 25, 2004, 08:59:32 AM »

It is always good to hear about people taking their kids hunting. She helped bring in the groceries, she should be proud.

long

DesertRam · « **Reply #3 on:** January 26, 2004, 04:38:18 AM »

Ahh, the perfect roasting size - whole as previously mentioned.

Good deed there taking your daughter out. I've already drug mine along on several warmer weather hunts and she's not quite a year. I hope she grows into my hunting companion as well.

patw · « **Reply #4 on:** January 26, 2004, 01:43:44 PM »

I was planning on cooking one this weekend. Any hints on how to cook it or how to roast it? I have never cooked one that size and any recipes or advice would be a great help.

Thanks

pat

BTW As others have apparently discovered before me, hunting with my five year old was more fun than I could ever have imagined.

DesertRam · « **Reply #5 on:** January 27, 2004, 03:31:34 AM »

Pat, you could use a rotisserie on your grill. Spear the critter and cook it whole. I don't have a rotisserie, so I generally just half them down the spine, then lay each half on the grill over a low flame or good bed of coals (if you use charcoal). Season with whatever floats your boat (I like Tony Chachere's creole seasoning). I like to stay pretty close to the grill and keep the meat moist by misting it with a spray bottle of water. Of course, wine or beer works and adds a nice touch. If you don't want to stand right there, season the meat and wrap the whole works in aluminum foil, toss it on the top rack of the grill, and check back in about 45 minutes to an hour. This same approach works in the kitchen oven too.