Did you eat it?I shot one last week running through the saplings along the hedgerow beside my barn. Dang thing looked like a souped up squirrel running along the saplings about 6’ high.. I’d never seen one go through bushes/saplings like that. He couldn’t tote the 28 gauge 1oz copper plated 4’s “varmint loads” I’d hand loaded.
Just ribbing. Going by what I have on hand I believe the .22 Mag is like a penny or two difference from a reload shot shell.I can reload a box of 3/4 oz copper plated 4’s for less than a box of 12 gauge birdshot at Wally world. Plus. You can’t let one gun have all the fun.
Man I had some pigs earlier this year and no smokes they really do eat everything. They were so happy with rabbit, squirrel, and fish remans. The pigs would just chew the heads up like hard candy.Nah, but those 4’s sure ate him up.............
Did the same thing with my bow and lost a good broadhead as well. I watched him running across the pasture with the arrow sticking out both sides. Those things are tougher than they lookJust ribbing. Going by what I have on hand I believe the .22 Mag is like a penny or two difference from a reload shot shell.
You have me thinking about all the methods I've shot a whistle pig. I got one with a crossbow bolt once, bugger took it down the burrow with him, that was an expensive lesson.
Awesome you should add this to the wild game recipe sectionFor those of you who are wondering about eating them (or wasting them) do yourself a favor and clean one and be sure to take the glands out of the rear legs and under front shoulders. Same as deer the sonner you get him cleaned and cooled down the better the meat will be.That is the key to good stuff. Cut them Up like a rabbit and Let them age a few days in the fridge and cook them like momma cooks pot roast on Sunday.
In a heavy Dutch oven or big cast iron skillet Salt and pepper the pieces then Sear And brown in some hot oil add in some onion and and cut the heat down to low add crushed garlic (careful to not let garlic burn) then beef stock /or some red wine to cover the pig, a teaspoon of molasses or sorghum and what ever Spices/ herbs u like ( I use bay leaves, couple tablespoons of Worcestershire, and thyme). Cover it up and simmer on low for about 2 hours making sure to keep enough liquid in there Then throw in carrot chunks and sweet potatoes and simmer for another hour or so til carrots are soft.At this point it should be fall off the bone tender and you can mix up a flour water slurry to thicken into gravy To spoonover your mashed tater side or eggs noodles. You will thank me later and If you dont like groundhog after this then I’ll trade you pound for pound for venison
Had this exact thought before and the wife helped me out by accident. She’s usually pretty good about knowing my different guns before I lost them in the terrible the boating accident, I was outside working earlier this week and had chicken crap on my boots and I saw this guy grazing in my clover about 150 yards away. I told my wife to go grab the .17 HMR out of the safe and in a rush she runs out with my .3006 700 bdl. Both guns look almost identical black synthetic and both have 4-16 Leopold 50mm scopes. Hell I have to double check the barrel when I get them out. So the dude is standing up looking a bit nervous with the action up at the house so i figure now or never and I chamber the 150 grain hornady btsp. Gun is an inch high at 100 and dead nuts at 200 so I propped on a cherry tree in the yard hold just under his ear and let fly. Earholed him so I even saved a neck roast but His eye blew out so no eye ball soup lol. He’s in the freezer for dinner in the fall and I’ll try to remember some Picts when I cook him.Just ribbing. Going by what I have on hand I believe the .22 Mag is like a penny or two difference from a reload shot shell.
You have me thinking about all the methods I've shot a whistle pig. I got one with a crossbow bolt once, bugger took it down the burrow with him, that was an expensive lesson. With a 1911 and shotguns too. Even the truck tires. Then I had a thought, I've never done it with a .30 cal rifle. So that's my life's mission.... nah too expensive right now