'Pig and pussy hunt' - take your helicopter
Why use a big gun? Because we can i suppose, what else are you going to do when you run out of 22 shells!
to settle a small argument about the toads, a 22 will lift a toad a couple of foot if shoot in the water but a 270 will out do a 30 30 and 308 interestingly enough.
So im told anyway
to settle a small argument about the toads, a 22 will lift a toad a couple of foot if shoot in the water but a 270 will out do a 30 30 and 308 interestingly enough.
So im told anyway
Cinghiale alla Romana
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Herewith my Dad's Cinghiale dish:
"Italian sweet-and-sour and sweet-and-pungent recipes tend to be quite old, deriving from the aristocratic Middle Eastern custom of using sugar as a sort of "sweet salt," which the Crusaders discovered and brought home with them.
They're no longer as popular as they once were, tastes have changed, and now Italians prefer more savory dishes but they still offer a delightful change of pace. The recipe will serve 4."
Prep Time: 30 mins
Cook Time: 3 hrs
Ingredients:
1 kg of wild boar
1 rib of celery, chopped
1 1/2 ounces (45 g) sultana raisins, plumped in warm water
2 cloves
4/5 cup (200 ml) red wine vinegar
4 onions, peeled, and two of which chopped
3 carrots, peeled and chopped
1/2 pound apples (sweet)
1/4 pound (100 g) dried prunes, plumped in warm water
A bay leaf
2 cloves of garlic, peeled and crushed
1 tablespoon pine nuts
1 ounce (30 g) bitter baking chocolate, shaved
2 tablespoons sugar
2 sprigs of thyme
1/4 pound (100 g) lean prosciutto, cut in a single thick slice and diced
1 pint (500 ml) dry white wine
1/2 pint (250ml) of Calvados
Salt and pepper to taste
Butcher's twine
Preparation:
Combine the two chopped onions, the chopped carrot and celery, the bay leaf, the thyme, the garlic, the cloves, half the vinegar, and the wine in a pot and bring the mixture to a boil. Let it cool, transfer it to a bowl, and marinate the meat in it for 24 hours.
Drain the meat and discard the chopped vegetables. Filter the marinade.
Tie the meat with the twine so it keeps its shape. Heat the olive oil in a pot and brown the meat in it, together with the prosciutto seasoning all with salt and pepper. Sprinkle the filtered marinade over the meat and simmer until it has evaporated; add cold water to cover and simmer, covered, for another 2 1/2 hours.
When the time is up drain the meat, untie it, slice it, and put it in a bowl. Filter the pan drippings and set them aside.
While the meat is cooking, prepare the sweet and sour, timing things so you will have the pan drippings when you need them: finely slice the remaining onion. Put the sugar, onion, and 1 tablespoon of water in a small pot and cook gently until the sugar has dissolved. Add the chocolate shavings and stir gently until they have melted. Add the vinegar and continue to cook until the liquid's volume is reduced by half.
Add the pan drippings from the boar, as well as the raisins, prunes, apples, and pine nuts. Mix well, and spoon the sauce over the boar. Serve at once.
One of the main variations my Dad introduced to this dish was the substitution of apples instead of cherries and the addition of Calvados (which he never used to measure!). I think he also added a small amount of cinnamon.
Herewith my Dad's Cinghiale dish:
"Italian sweet-and-sour and sweet-and-pungent recipes tend to be quite old, deriving from the aristocratic Middle Eastern custom of using sugar as a sort of "sweet salt," which the Crusaders discovered and brought home with them.
They're no longer as popular as they once were, tastes have changed, and now Italians prefer more savory dishes but they still offer a delightful change of pace. The recipe will serve 4."
Prep Time: 30 mins
Cook Time: 3 hrs
Ingredients:
1 kg of wild boar
1 rib of celery, chopped
1 1/2 ounces (45 g) sultana raisins, plumped in warm water
2 cloves
4/5 cup (200 ml) red wine vinegar
4 onions, peeled, and two of which chopped
3 carrots, peeled and chopped
1/2 pound apples (sweet)
1/4 pound (100 g) dried prunes, plumped in warm water
A bay leaf
2 cloves of garlic, peeled and crushed
1 tablespoon pine nuts
1 ounce (30 g) bitter baking chocolate, shaved
2 tablespoons sugar
2 sprigs of thyme
1/4 pound (100 g) lean prosciutto, cut in a single thick slice and diced
1 pint (500 ml) dry white wine
1/2 pint (250ml) of Calvados
Salt and pepper to taste
Butcher's twine
Preparation:
Combine the two chopped onions, the chopped carrot and celery, the bay leaf, the thyme, the garlic, the cloves, half the vinegar, and the wine in a pot and bring the mixture to a boil. Let it cool, transfer it to a bowl, and marinate the meat in it for 24 hours.
Drain the meat and discard the chopped vegetables. Filter the marinade.
Tie the meat with the twine so it keeps its shape. Heat the olive oil in a pot and brown the meat in it, together with the prosciutto seasoning all with salt and pepper. Sprinkle the filtered marinade over the meat and simmer until it has evaporated; add cold water to cover and simmer, covered, for another 2 1/2 hours.
When the time is up drain the meat, untie it, slice it, and put it in a bowl. Filter the pan drippings and set them aside.
While the meat is cooking, prepare the sweet and sour, timing things so you will have the pan drippings when you need them: finely slice the remaining onion. Put the sugar, onion, and 1 tablespoon of water in a small pot and cook gently until the sugar has dissolved. Add the chocolate shavings and stir gently until they have melted. Add the vinegar and continue to cook until the liquid's volume is reduced by half.
Add the pan drippings from the boar, as well as the raisins, prunes, apples, and pine nuts. Mix well, and spoon the sauce over the boar. Serve at once.
One of the main variations my Dad introduced to this dish was the substitution of apples instead of cherries and the addition of Calvados (which he never used to measure!). I think he also added a small amount of cinnamon.
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Rotorgoat, good news. There may be no videos yet but you can now rent a ringside seat!
Helicopter hunting seats for sale!
Helicopter hog hunt measure goes to Perry | Texas Legislature News - News for Dallas, Texas - The Dallas Morning News
Rotorgoat, good news. There may be no videos yet but you can now rent a ringside seat!
Helicopter hunting seats for sale!
The House gave final approval Tuesday to a measure that would allow ranchers to rent out seats on helicopters used to hunt feral hogs and coyotes on their property.
The House accepted Senate changes to the bill on a 141-1 vote. The measure now heads to Gov. Rick Perry for his signature.
The Senate added an amendment that gave more authority to Texas Parks and Wildlife to prevent those deemed unsuitable as gunners to shoot the animals, said the bill’s author, Rep. Sid Miller, R-Stephenville.
Miller has said the feral hog and coyote populations in Texas are large and destructive. An estimated 1.5 million feral hogs have caused about $400 million in damage to crops, property and fences per year.
The House accepted Senate changes to the bill on a 141-1 vote. The measure now heads to Gov. Rick Perry for his signature.
The Senate added an amendment that gave more authority to Texas Parks and Wildlife to prevent those deemed unsuitable as gunners to shoot the animals, said the bill’s author, Rep. Sid Miller, R-Stephenville.
Miller has said the feral hog and coyote populations in Texas are large and destructive. An estimated 1.5 million feral hogs have caused about $400 million in damage to crops, property and fences per year.
Thursday, September 1, 2011
New Texas state law House Bill 716 or the "Pork Chopper" bill, takes effect today
by Pat Gray
As one person referred to shooting a feral hog from a helicopter: “This is a hunters' trifecta!” Hunting, hogs and a helicopter—all at one time. Texas is the only state in the U.S. that will allow any wild animal to be killed from a helicopter. That animal is the feral hog, sometimes referred to by Texas land owners as the “400-lb rat.”
Texas House Bill 716, Section 43-102 takes effect on Sept. 1, 2011. It is the authorizing document for a Texas Parks and Wildlife Department (TPWD)-administered program. The actual name of the bill is the Texas Hog Depredation Act, but is fondly referred to by Texans as the “Pork Chopper” bill. TPWD has had an aerial shooting authorization in effect prior to HB 716, but it was somewhat convoluted and placed the cost of depredation directly on the land owner. Many could not afford the price. This new bill relieves the private owner of the cost, which basically will transfer to the shooters or hunters, who will be paying for the privilege of shooting from a helicopter.
"Heli Hog" hunting on the rise in the US
Why such drastic action by state lawmakers? There’s a simple answer. These wild porkers are taking over the state’s agricultural land and are even moving into the outskirts of some urban areas. We’re talking millions of hogs here, not just a few thousand. Less than 10 years ago the estimate of the Texas feral hog population was 2.2 million and today it is over 4 million and climbing rapidly. Texans can brag that they have over half the feral hog population of the U.S. within state borders.
In Texas, feral hogs cause more than $400 million in damages to crops, fences, irrigation ditches, livestock, wildlife, golf courses and even yards each year. They carry a number of diseases, some of which are transferable to humans and livestock. Hog brucellosis, pseudo-rabies, tuberculosis, trichinosis, hog cholera, anthrax, tularemia, six varieties of stomach worms, Lyme disease—and of course fleas, ticks and lice—are all part of the package. And they almost breed exponentially.
Enter the helicopter. Of all the methods tried for control such as no season, no limit hunting, trapping and snaring, the helicopter and aerial shooting have proven to deliver the best results. As an example, ground hunting usually produces a kill of six to eight per hour or, at best, 60 hogs a day. Helicopter shooting, on a good day, could produce 30 per hour. Even with those statistics, aerial shooting for the past 12 months has resulted in an estimated kill of only 70,000 hogs, a drop in the bucket, so far. The new regulations should elevate that number.
The word is getting out to the hunting community nationwide and there appears to be no limit to the number of hunters just waiting to get their first “Pork Chopper.” Helicopter operators are reporting inquiries from every state including Alaska and Hawaii. One such operator, Vertex Heliservices of Houston—already an experienced aerial hunting company—has established a social media marketing program along with a traditional program aimed specifically at safety and training for the average hog hunter who is stepping into a new and unfamiliar world of shooting from a moving aerial vehicle at a moving target.
Rotor & Wing Magazine :: Hog Hunting Means Money to Texas Operators
New Texas state law House Bill 716 or the "Pork Chopper" bill, takes effect today
by Pat Gray
As one person referred to shooting a feral hog from a helicopter: “This is a hunters' trifecta!” Hunting, hogs and a helicopter—all at one time. Texas is the only state in the U.S. that will allow any wild animal to be killed from a helicopter. That animal is the feral hog, sometimes referred to by Texas land owners as the “400-lb rat.”
Texas House Bill 716, Section 43-102 takes effect on Sept. 1, 2011. It is the authorizing document for a Texas Parks and Wildlife Department (TPWD)-administered program. The actual name of the bill is the Texas Hog Depredation Act, but is fondly referred to by Texans as the “Pork Chopper” bill. TPWD has had an aerial shooting authorization in effect prior to HB 716, but it was somewhat convoluted and placed the cost of depredation directly on the land owner. Many could not afford the price. This new bill relieves the private owner of the cost, which basically will transfer to the shooters or hunters, who will be paying for the privilege of shooting from a helicopter.
"Heli Hog" hunting on the rise in the US
Why such drastic action by state lawmakers? There’s a simple answer. These wild porkers are taking over the state’s agricultural land and are even moving into the outskirts of some urban areas. We’re talking millions of hogs here, not just a few thousand. Less than 10 years ago the estimate of the Texas feral hog population was 2.2 million and today it is over 4 million and climbing rapidly. Texans can brag that they have over half the feral hog population of the U.S. within state borders.
In Texas, feral hogs cause more than $400 million in damages to crops, fences, irrigation ditches, livestock, wildlife, golf courses and even yards each year. They carry a number of diseases, some of which are transferable to humans and livestock. Hog brucellosis, pseudo-rabies, tuberculosis, trichinosis, hog cholera, anthrax, tularemia, six varieties of stomach worms, Lyme disease—and of course fleas, ticks and lice—are all part of the package. And they almost breed exponentially.
Enter the helicopter. Of all the methods tried for control such as no season, no limit hunting, trapping and snaring, the helicopter and aerial shooting have proven to deliver the best results. As an example, ground hunting usually produces a kill of six to eight per hour or, at best, 60 hogs a day. Helicopter shooting, on a good day, could produce 30 per hour. Even with those statistics, aerial shooting for the past 12 months has resulted in an estimated kill of only 70,000 hogs, a drop in the bucket, so far. The new regulations should elevate that number.
The word is getting out to the hunting community nationwide and there appears to be no limit to the number of hunters just waiting to get their first “Pork Chopper.” Helicopter operators are reporting inquiries from every state including Alaska and Hawaii. One such operator, Vertex Heliservices of Houston—already an experienced aerial hunting company—has established a social media marketing program along with a traditional program aimed specifically at safety and training for the average hog hunter who is stepping into a new and unfamiliar world of shooting from a moving aerial vehicle at a moving target.
Rotor & Wing Magazine :: Hog Hunting Means Money to Texas Operators
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Death from Above: Helicopter Hog Hunting
Death from Above: Helicopter Hog Hunting on SOTG Radio
SOTG | Death from Above; Helicopter Hog Hunting in Texas - Student Of The Gun Blog
Biloxi, Mississippi – (AmmoLand.com) - The SOTG boys are back from another adventure and ready to report in on the trip. Paul and Jarrad spent a few days with Captain Mike Morgan and his crew at Vertex Aviation Group, the leading aerial hog depredation service it the Republic of Texas.
"If a hundred rats came into your house would you kill them one at a time in a humane fashion, or would you kill every last one as quickly as you could?" a Texas farmer asked a person who was critical of the most effective varmint elimination technique. "These feral hogs are like 200 pound rats and they've invaded my farm, my home."
Estimates by the Texas Department of Parks and Wildlife had the number of feral hogs at 1.5 million in 1990. The most recent estimates show an increase to nearly 3.2 million.
"If a hundred rats came into your house would you kill them one at a time in a humane fashion, or would you kill every last one as quickly as you could?" a Texas farmer asked a person who was critical of the most effective varmint elimination technique. "These feral hogs are like 200 pound rats and they've invaded my farm, my home."
Estimates by the Texas Department of Parks and Wildlife had the number of feral hogs at 1.5 million in 1990. The most recent estimates show an increase to nearly 3.2 million.
SOTG | Death from Above; Helicopter Hog Hunting in Texas - Student Of The Gun Blog
