#4-QUEST FOR WILD BACON: SCOUTING AND SETTING UP AN AMBUSH (UNEDITED)

Dawn out near Honey Pens

Dawn out near Honey Pens

By Krissie Mason

Up at 5:00am. Feeling excited and eager as I make my way through the dark cabin pulling on the Prois camo clothing I laid out the night before. My excitement has been building very slowly, but now there’s a crescendoing. Mari, Randy and I head over to the mess hall for a cup of coffee before heading out. Breakfast comes later. I discover I’ll be hunting for boar in much the same way that I hunted for whitetails so many years ago; at daybreak and dusk. Mari is not hunting, but with me to shoot a few photos. We climb up in Anthony’s dualie because getting around on such a huge property in an expeditious manner requires more than foot, horses, or ATVs. Read more

#3-QUEST FOR WILD BACON: WELCOME TO TEXAS (UNEDITED)

By Krissie Mason

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Near Republican Road outside of Holliday, TX

 

Slept a little later, hopped in the shower, breakfast downstairs with a pancake machine. Sun shining bright hinting at a warm day. We notice lots of Halliburton oilfield service guys in red jumpsuits at breakfast. This is oil well country. That is evident.

The Pancake Machine at the Holiday Inn Express

The Pancake Machine at the Holiday Inn Express

Once Mari has eaten her short-stack, and I am done with hard-boiled eggs, yogurt, and coffee, we are off to Walmart to get a belt for Randy’s pants. He forgot his. I remembered my belt, but I am certain I’ve probably forgotten something else…I just don’t know what yet. Read more

#2-QUEST FOR WILD BACON: HOG HIGHWAY TO TEXAS (UNEDITED)

Ready To Hit The Road

Ready To Hit The Road

by Krissie Mason

It’ 3:58 am. The chirping cricket alarm will go off in two minutes. I can hear my brother, Randy, lightly snoring on the couch. The thermostat just kicked in to take the chill off the Minnesota morning. I’ll microwave yesterday’s coffee, roll out of bed in sweats from my college alma mater, Concordia, and throw on my favorite hat. Read more

PURPLE HOLLYWOOD SCHWINN LEADS TO WILD BOAR HUNT

by Krissie Mason

Purple-Hollywood- Schwinn-Wild-Boar-Krissie-Mason

I wanted to be a Townie like my friend, Carol.

Carol could cruise the city pavement on a skinny-wheeled ten speed, or her gas powered moped bought with the money earned delivering papers on her paper route. She could bike up to the Ben Franklin Store and ponder the glorious candy aisle on a sunny Saturday morning, or motor to the Dairy Queen for a cool cone.

“But I grew up on a farm off gravel roads, relegated to a 1972 one-speed purple Hollywood Schwinn bike with fat tires, acres of grass to cut, and row upon row of garden to hoe.”

It wasn’t until later in life that I realized the farm, the bike, and the chores would be key in my development, and in fostering a love and appreciation for the outdoors. Nor did I have an inkling I was learning impulse control, delayed gratification, and a dogged work ethic that would carry me to a wild boar hunt in Texas 39 years later. 

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VENISON HEART BRUSCHETTA

by Krissie Mason

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Venison Heart Bruschetta Ingredients

 

The thing about hunter harvested venison backstrap is that it tastes amazing when it’s fresh, and when it’s cooked right. Right? Organ meats, on the other hand, have gotten a bad wrap in the past, and are the most often discarded parts of the animal. I got to admit, I’m not a big fan of organ meats. I wasn’t raised eating them, and I don’t have an unabashedly courageous palate, but with combo Master Chefs and Outdoorsmen like Andrew Zimmern, Ben Ford, Hank Shaw, and Toufik Halimi, all promoting the filet mignon like succulence of charred rare venison heart, I hiked up my britches and decided I had to give it go.

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WILD BOAR PROJECT

IT’S OFFICIAL!

Image courtesy of James Beard Foundation

Image courtesy of James Beard Foundation

 

I am creating a series of articles and photo galleries for Outdoor Life on Wild Boar beginning in February of 2015. It starts with a wild boar hunt in Texas on a legacy Ranch. It will recount a field to table experience, and a tail to snout use of a wild pig. French Master Chef, Toufik, and I will explore sausage making, smoking bacon, roasting racks. Be sure to watch for great recipes and images. with great recipes that he will create.

Toufik shared that he used to have wild boar all the time as a petite beau in France, and that the bacon and sausage were magnifique!

He can’t wait to get his hands on this boar! Wild Pork at my house in February! You bring the wine!

k-

 

 

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