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Anybody ever shot wild boar?
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tahir



Joined: 28 Oct 2004
Posts: 44229
Location: Essex
PostPosted: Thu Dec 23, 04 2:28 pm    Post subject:  Reply with quote    

Deerstalker wrote:
I for one would be keen to see their numbers increase and range extended.


Me too

scarecrow



Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North
PostPosted: Thu Dec 23, 04 2:33 pm    Post subject: Reply with quote    

It would be nice if a pack/herd (whatever the collective noun is) could be established in an area which will cause minimum disturbance to farmers etc.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41954
Location: North Devon
PostPosted: Thu Dec 23, 04 4:03 pm    Post subject: Reply with quote    

I could tell you the collective noun, but it's a quiz answer.

tahir



Joined: 28 Oct 2004
Posts: 44229
Location: Essex
PostPosted: Thu Dec 23, 04 4:03 pm    Post subject: Reply with quote    


hardworkinghippy



Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
PostPosted: Sun Jan 02, 05 7:51 pm    Post subject: Reply with quote    

Wild boar (Sanglier) is the meat we eat most of. It's also my favourite meat.

We're having it tonight, done simply as steak on the fire.

I don't hunt, but my man does and I'd love to post more in here about all that, but I don't want to bore you or hog the forum...

HWH

deerstalker



Joined: 28 Oct 2004
Posts: 589

PostPosted: Sun Jan 02, 05 8:00 pm    Post subject: Reply with quote    

I for one, would love to here every detail. From the weapon used, the calibre, the hunting technique, shot placement, dressing the carcass, butchering and finaly the cooking and eating.Chef

hardworkinghippy



Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
PostPosted: Sun Jan 02, 05 9:35 pm    Post subject: Reply with quote    

Hi Deerstalker,

Fabrice uses his Browning Winchester, with 300 Win Mag bullets (Sauvestre) for Sanglier.

A team of around a dozen hunters in our village of 2500 acres have killed seven so far this year - ranging from 37 to 114 kilos.

There is no limit on the number of sanglier in our village this year because there are far too many. (We normally have around 16 bracelets a year.)

The team work with a dozen dogs (Griffon Vendeen, bleu de Gascoine, grande bleu Nivernais, fox terriers and of course Tekels) The dogs flush and close in, the wee dogs help to move them.

Most of the hunting team use rifles, the hunter is safer because the animal is killed outright and not injured (an injured sanglier is very dangerous) and of course as the kill is cleaner the animal suffers less. Group discipline is very strict and the people in the village are very good about accepting that the guys are doing a very difficult job and tend to keep out of the way on sanglier days.

The first 6 or so sanglier are distributed around the commune of 158 inhabitants, the next 2 are used for village feasts and one is set aside for a really good slap up meal for the old folks.

As far as killing the animal is concerned, you have to be very sure of the placement of the bullet with sanglier as the skin is thick and fatty (and the animal can fight back!) Head and heart are best.

My English isn't brilliant for things like this, I don't know a lot of the technical terms, I'm sorry.

This post is too long already.

Cutting up and cooking can come later.

HWH

deerstalker



Joined: 28 Oct 2004
Posts: 589

PostPosted: Mon Jan 03, 05 8:03 pm    Post subject: Reply with quote    

That was excellent. Thankyou for the information, it was all very interesting.

I'm looking forward to your next post on butchering and cooking.

Your English is perfect (certainly a lot better than my French!).

Oh! And Welcome again to the site.

hardworkinghippy



Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
PostPosted: Mon Jan 03, 05 9:17 pm    Post subject: Reply with quote    

Deerstalker,

I have a confession to make! I'm not French and I'm sorry if I gave you that impression.

I'm Scottish, but I've lived in England for yonks (culture shock!!) and I've lived in France for ages too. (more culture shock!)

Sometimes I don't know the English words for things and I say the French word hoping that you'll understand me.

The Sanglier (see what I mean) we had last night was delish. We've still another bit to eat and we'll do it very simply on the fire (chestnut reduced to charcoal) tomorrow night. A nice young beast of around 45 kilos is wonderful in steaks and an older animal is better stewed. (in France it's done in wine of course!)

Fabrice is the expert, not me. He won't post, he's too shy.

HWH

tahir



Joined: 28 Oct 2004
Posts: 44229
Location: Essex
PostPosted: Mon Jan 03, 05 9:49 pm    Post subject: Reply with quote    

hardworkinghippy wrote:
He won't post, he's too shy.

HWH


My missus is like that too

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Mon Jan 03, 05 10:01 pm    Post subject: Reply with quote    

I have to fight with my OH to see who goes on first.

HWH, it would be very good to hear from your OH as well. It's great to hear some more about France. I'm sure Tahir will not ask for an aticle for at least a day or so.

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Mon Jan 03, 05 10:19 pm    Post subject: Reply with quote    

tahir wrote:
hardworkinghippy wrote:
He won't post, he's too shy.

HWH


My missus is like that too


I thought you OH wouldn't be allowed, considering the things you have posted in the past

deerstalker



Joined: 28 Oct 2004
Posts: 589

PostPosted: Tue Jan 04, 05 11:06 am    Post subject: Reply with quote    

hardworkinghippy wrote:
Deerstalker,
I have a confession to make! I'm not French and I'm sorry if I gave you that impression.


Okay you had me fooled!

Not supprising though considering your post.

So where are you now?

hardworkinghippy



Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
PostPosted: Mon Jan 10, 05 10:57 am    Post subject: Reply with quote    

Hello again, We live in the Dordogne, in a small village with 158 people and 1000 hectares. 8 of our men hunt.

Fabrice is a gamekeeper, registered trapper, chef de battu (that's when they hunt in a group with lots of dogs for sanglier) and of course a hunter.

My "job" in all the hunting thing is to try to teach people how the hunt works - the rules and regulations and to represent the hunt as the most noble way of eating meat. I don't get paid - neither of us do, but it's really important to both of us because we hate cruelty to animals, factory farming and processed food. There are a lot of people like us in France.

Yesterday, three young wild boar were killed in the village, 52, 65 and 67 kilos. I'll show you the bracelet which is used to count and also control the numbers of animals killed:
The animal is tagged as soon as it is dead.

Anyone found with an untagged animal in their car loses the car, the animal (and pays for a replacement same sex, same age), their weapons, hunting licence and sometimes driving licence and also pays a fine of up to 2,000.

After bringing the animals in, weighing and registering them, they are cut up and distributed to the people in the village, until each family has had about 10 kilos of meat, then the hunters get the lion's share until the end of January when the season closes. I have a feeling the season will be extended for another month this year as it was last year.

We're lucky to have two butchers who cut the meat, I don't want to post 'photos because they are a bit "gore" but at the end of the evening we end up with about 30 parcels of meat which resemble something you'd buy and that's what we find our neighbours want.

The hunters don't hang the meat as we've no facilities and we wouldn't be adhering to the "norms". I like to keep sanglier for three days before eating it to let the muscles relax and become more tender.

All the innards are used for the fox traps, the heads a fed to the crayfish and the waste meat & feet are given to the dogs and especially the young ones to play with and chew on. Nothing is wasted.

If you want me to keep telling you more of how things work here in France, I'd love to, but I can't see our system working in the UK if and when sanglier ever become a "game" animal.

How do you see things developing?

HWH

deerstalker



Joined: 28 Oct 2004
Posts: 589

PostPosted: Thu Jan 13, 05 1:09 am    Post subject: Reply with quote    

Boar are known to have a lot of parasites (because of their diet).

How do you deal with that?

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