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Boar-Dom (Graphic images)

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Post by Wilhelm Von Rhomboid on 30th November 2009, 9:55 am

[img][/img]

Hmmm says Leo, that's a bit of a boar.

[img][/img]

Boars Galore.

The space is for the one that got away - we were unable to locate the carcass despite searching the woods until it got too dark to be safe.

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Post by Wren on 30th November 2009, 11:43 am

AWWW Leo is growing up isn't he? Lovely Boars there Wilhelm, am dead jealous. I bet they were turned into loads of yummy grub! chef2
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Post by Wilhelm Von Rhomboid on 30th November 2009, 12:41 pm

Alas they have to wait for two weeks in cold storage whilst the lab tests their blood samples and stuff for signs of disease before they can be eaten - which means I am not going to get to taste any. But better that than eat infected meat. Poor old Obelix would have a tough time of it nowadays.

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Post by Wilhelm Von Rhomboid on 30th November 2009, 3:22 pm

Actually scratch that last bit. Apparently I either misunderstood that part or we are just ignoring it.
[img][/img]

hog #1 is now being reduced to constituent parts

[img][/img]

Mmmmm, guess what we're having for supper.

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Post by AngelinaJellyBeana on 30th November 2009, 3:53 pm

eeeek
hope they were healthy ickle piggywigs

don't want anyone being

🐷 🤢
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Post by Wren on 30th November 2009, 3:58 pm

OOOH Wilhelm! You are SOOOO lucky! I also hope there are no Porcine diseases lurking.
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Post by Wilhelm Von Rhomboid on 30th November 2009, 4:46 pm

Well, I suspect they died of lead poisoning.

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Post by Wren on 30th November 2009, 5:26 pm

Laughing
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Post by chickenofthewoods on 30th November 2009, 8:07 pm

Nice job Billy. Of course I have to ask what happens to the skins/skulls?

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Post by Wilhelm Von Rhomboid on 30th November 2009, 8:20 pm

The skins get binned unfortunately, because nobody wants them, unless it is a really magnificent specimen. I was trying to work out a way of bringing them home with me to cure but couldn't think of anything practical.

The skulls again are only kept if they are really special - in which case they are stripped and mounted on plaques on the wall of the hunting cottage. I'll take some pics tomorrow.

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Post by chickenofthewoods on 1st December 2009, 11:00 am

That's a pity I bet it would make good thick leather once prepped. Ah well, never mind! I can imagine that trying to slip a bag of bloodstained skins through customs would be a fairly interesting prospect anyway. Do these sized boars have decent sized gnashers?

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Post by Wilhelm Von Rhomboid on 2nd December 2009, 1:52 pm

The biggest of the boar (the one pictured with Leo) was about 13 years old (which is a decent age for a boar in a hunting territory) and had tusks of maybe 2 inches visible - like icebergs however the main bulk is hidden below the surface. The ones in the pic below were from an earlier, slightly younger, maybe 10 yr old beat, albeit a bit bigger,a nd probably about the same amount would be exposed. The cartridge gives some sense of scale.

[img][/img]

and here is Bea modelling this season's popular skull style:


[img][/img]

and apropos of nothing in particular, Leo driving a tractor:

[img][/img]

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Post by chickenofthewoods on 2nd December 2009, 7:53 pm

Hmmm. Nice Boars, nice pelts and nice tusks. Now I'm seriously envious!

So. What's on the menu after a beano such as this?

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Post by Wilhelm Von Rhomboid on 2nd December 2009, 9:21 pm

Hmm, well to be honest the menu here is, to my palate a bit unimaginative - small pieces roasted with garlic or goulash. Same as venison, pork or anything else.
I would love to slow-roast a whole shoulder over 24 hours but they are quite conservative here and if it isn't one of the five recipes your grandmother passed down to your mother-in-law etc then you don't trust it.
If I were to be smuggling a chunk home along with a huge duck and 6 fattened duck livers, then I might consider making some wild boar salami, which is particularly tasty if you get it right, and this is the perfect time of year to be making such delights.
If, when I get back to blighty, I happen to acquire a chunk of boar similar in size to that which one might consider smuggling, I may do a photo-tutorial on said salami.

Meanwhile, another crappy quality photo I know, but check out in order of ascending size, the horns on some of these babies:

[img][/img]


[img][/img]

[img][img][/img][img][url=http://www.servimg.com/image_preview.php?i=14&u=14536080][/img]

The biggest of those racks are wider than my forearm ... Shocked Those must have been some beasts.

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Post by chickenofthewoods on 2nd December 2009, 10:37 pm

B***dy hell! No wonder everyone needs a good tot of rocket fuel before they set out. Shocked

I would love to slow-roast a whole shoulder over 24 hours but they are quite conservative here and if it isn't one of the five recipes your grandmother passed down to your mother-in-law etc then you don't trust it.
Could you not fabricate some old 'secret' recipes from the Rhomboid family archive, passed only from mother to son?

Definitely would love to see a tutorial on boar salami if you get the chance (or assuming you get through customs...).

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Post by GB on 31st December 2009, 12:31 am

LOVED the pickies, esp. of the little Rhomboids loveflag

Why are the boors so small though? Esp. at over 10 years plus old? Is it the cold? Ferals over here go 200 plus pounds in 2 or 3 years! Or is it blood lines? Ferals being escaped (or released) domestic stock with a dash of boar mixed in here and there.

Great day out shooting those though and can I just say...........................

MEMEMEMEMEMEMEMEEEEEE TOOOOOOO for a salami tutorial 🐷

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