kilted hunt

**TheSp8** · 14th January 08, 08:16 PM

A few weeks back I went on a hog hunt, and of course I was kilted. I wore the weathered Lamont, black t-shirt, German hunter's hat, jungle boots, and a German hunting knife stuck down in the boots. Didn't see but 3 and only had a shot at 1. It was a 90 lb boar. We've eaten a couple of meals off him already and he is quite tasty. I did all the processing wearing that kilt. Even in South Texas the kilt is excellent hunting atire. I'm ready to go again.

YMOS,
Tony

**Bugbear** · 14th January 08, 08:20 PM

mmm, good eaten then. I know several people who hunt wild boar over in Texas, like the Mule Shoe area I think, but not in kilts. Or wait, one guy in a BK kakhi, but that's it.

**beloitpiper** · 14th January 08, 09:11 PM

I bet that's delicious. You look the part!

**GMan** · 14th January 08, 09:30 PM

Hunting for Kilts and you end up with a hog, that's great!

**James MacMillan** · 15th January 08, 02:39 AM

Now that brings back some memories. Javelina (havelina to some) make great sport and wonderful eats. Looks like you came out on the proper end of the spike.

Do you do anything with the tusks?

**TheSp8** · 15th January 08, 11:24 AM

Originally Posted by James MacMillan

Do you do anything with the tusks?

His were just too small, I do plan to keep a skull if I get one with nice big tusks. I have made key rings in the past though.

Originally Posted by McClef

The processing bit sounds rather messy so I hope you had some kind of apron over your kilt!

I did while cutting up for packaging because I was up against a counter. The rest is such that a little care keeps things from getting messy.

YMOS,
Tony

**muirkirkca** · 15th January 08, 03:21 PM

Is their any difference in the taste of the meat between the boar and the sow. For the domesticated variety, the boar meat can be quite strong.

**Panache** · 15th January 08, 03:24 PM

Am I the only one here thinking about spare ribs?

:food-smiley-002:

Cheers

Jamie

**James MacMillan** · 19th January 08, 11:08 PM

Originally Posted by Panache

Am I the only one here thinking about spare ribs?

:food-smiley-002:

Cheers

Jamie

You know - I never have figured out why they call them spare ribs?

Every time I make ribs, we never have any to spare!

**Bugbear** · 15th January 08, 03:31 PM

Originally Posted by muirkirkca

Is their any difference in the taste of the meat between the boar and the sow. For the domesticated variety, the boar meat can be quite strong.

I seem to remember a strong aftertaste that lingered with some boars. That being said, I really don't know for sure. I hope someone can better answer your question. At least your post got a bump up in line, te he.