Summit Treestands
Fall Hog Hunts at Shiloh Ranch
Hogs
Contributors to this thread:
INbowdude 04-Oct-18
Skippy 04-Oct-18
BowhuntKS 05-Oct-18
Buffalo1 05-Oct-18
writer 13-Oct-18
foxwillkill 14-Oct-18
writer 14-Oct-18
03-Oct-18

Tradman and Huntress's embedded Photo
Tradman and Huntress's embedded Photo
The past week has been a lot of work for us here, cleaning up after the flood. The good news though is that all this flooding has pushed the hogs up out of the bottoms and they're really on the move now! Here are four of the five taken the past two days by the guys here from Missouri. Congratulations Lafe, Tom, Brent, Dan and Darrell. "Show Me" the pork!

03-Oct-18

04-Oct-18

Tradman and Huntress's embedded Photo
Tradman and Huntress's embedded Photo

04-Oct-18

Tradman and Huntress's embedded Photo
Tradman and Huntress's embedded Photo

From: INbowdude
04-Oct-18
Congrats!

From: Skippy
04-Oct-18
Good time right there for sure. Congrats!

04-Oct-18

Tradman and Huntress's embedded Photo
Baked wild pork chops with gravy. Mmmmm mmmm good!
Tradman and Huntress's embedded Photo
Baked wild pork chops with gravy. Mmmmm mmmm good!
The best part of hunting wild hogs is that they're made of wild pork! Here's a recipe for baked wild pork chops or roasted pork back strap: Either slice a section of backstrap into chops or leave it whole and then season well with garlic salt and white pepper. Mix a couple of eggs in a bowl with about an ounce of water. Dredge the meat in the egg mixture and then in a pan of bread crumbs (I prefer panko crumbs). Sear the meat on all sides in a pan of hot oil. Place browned meat in a small glass dish then add enough water to fill the dish about 1 inch deep. Add two chicken bouillon cubes then cover and seal well with foil. Place in a 350 degree oven and bake 1 1/2 to 2 hours, depending on thickness of meat. Make sure the liquid doesn't evaporate, add more if needed. After meat is cooked remove the pan drippings and place in a small saucepan to make gravy. If the drippings are too strong you can thin it out with enough water to get a good flavor, then bring to a boil. Mix cornstarch and water in a small cup and add enough to thicken the gravy. Stir constantly while boiling for one minute. Pour gravy over meat and serve.

From: BowhuntKS
05-Oct-18
Dang it Cheryl, sitting here at my desk, now I'm hungry. And all I have is peanut butter crackers.

From: Buffalo1
05-Oct-18
Cheryl,

Thanks for sharing the recipe. Going to give it a try.

13-Oct-18

Tradman and Huntress's embedded Photo
Tradman and Huntress's embedded Photo
We have another group here from Kansas putting a bunch of pork in the freezer. Here's Madison with the hog she shot at stand #3.

13-Oct-18

Tradman and Huntress's embedded Photo
Tradman and Huntress's embedded Photo
Frank shot this nice one at stand 5a.

From: writer
13-Oct-18
Wow, it’d be neat to hunt there when the weather is cool or cold. Someday. Nice pigs. Neat recipe.

13-Oct-18

Tradman and Huntress's embedded Photo
Tradman and Huntress's embedded Photo
Jeff shot this good boar from stand 3.

13-Oct-18

Tradman and Huntress's embedded Photo
Tradman and Huntress's embedded Photo
This is Garrett with the hog he shot from the ground blind at stand 2.

13-Oct-18
Michael, all it takes is a phone call to make that happen! :)

14-Oct-18

Tradman and Huntress's embedded Photo
Tradman and Huntress's embedded Photo
Ashlen made a good shot on this hog at stand 1.

From: foxwillkill
14-Oct-18
Congrats to the hunters. We are looking forward to Feb. That sure seems along ways off. I guess will have to due with deer and turkeys right now.

From: writer
14-Oct-18
Call is coming, soon.

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