Texas Hunt Co.

“Happy are those who don’t see and yet believe.” —John 20:29

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You bet I'm stirring the pot (of gold) today!

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You must be tired because you’ve been running through my mind all day! Happy Valentine's Day y'all!

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Punxsutawney Phil says six more weeks of winter… but this is Texas. 🤠

Here in Austin, Bee Cave Bob has been making his own Groundhog Day forecasts since 2010 and his handlers say the weather-predicting armadillo has a pretty solid track record, often calling for earlier springs in Central Texas.
Bob’s prediction process? He pops out of his burrow onto a highway-lookalike slab. If he sees his shadow, winter sticks around. If not, spring comes early.
So… are you trusting Phil, or rolling with Bob? 😂

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Today was the last day of dove season for Central Zone. Anyone getting one last hunt in?

South Zone hunters, you have one more week! (Jan. 22)

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Did you expect a clever caption? That’s so last year. Happy New Year!

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Dear Santa, I’ve been good all year. Most of the time. Once in a while. Nevermind, I’ll buy my own stuff. Merry Christmas Y'all!

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SMOKED WILD BOAR CHOPS With ECUADORIAN PEANUT SAUCE

Ingredients

▢ 4 bone-in hog chops (double cut is best)

Brine Ingredients

▢ 1 gallon water
▢ 1 cup kosher salt
▢ 1/4 cup maple syrup
▢ 1/4 cup light brown sugar
▢ 1 bay leaf
▢ 4 cloves of garlic, crushed

Peanut Sauce Ingredients

▢ 3/4 cup crunchy peanut butter (real natural unsweetened peanut butter)
▢ 1/2 coconut milk
▢ 1/2 cup whole milk
▢ 2 tablespoons olive oil
▢ 2 jalapenos, seeded and finely chopped
▢ 1/4 cup onion, finely chopped
▢ 1/4 red bell pepper, finely chopped
▢ 1 tsp ground cumin, toasted if possible
▢ 1 tsp smoked paprika
▢ 3 tablespoons finely chopped cilantro
▢ 1 teaspoon honey
▢ 1/4 cup chopped roasted peanuts
▢ salt to taste
▢ 1 tablespoon lime juice

Instructions

• Make the brine. In a large pot bring 1 quart of the water to a simmer. Reserve the remaining 3 quarts of water. Add the remaining brine ingredients except the reserved water and stir until the salt and sugar have dissolved. Remove from the heat and add the remaining 3 quarts of water. Refrigerate until it is thoroughly chilled. Once the brine is chilled, add the chops and brine for 4 to 6 hours.
• While the chops are brining make the peanut sauce. In a large bowl add all of the ingredients except the lime juice and salt. Stir vigorously until the sauce is combined (using a whisk helps). Stir in the lime juice and season with salt to taste.
• Heat your smoker to 200 degrees F. Remove the chops from the brine and rinse them under cold water. Discard the brine. Dry the chops off thoroughly.
• Smoke the pork chops. Here are two methods for cooking your chops. The first is to simply smoke your chops until the internal temperature reaches 150 degrees F. The second method is to smoke your chops until the internal temperature is 145 degrees F and then sear it on all sides in hot pan or grill until the internal temperature reaches 150 degrees F. The second method gives you a crust and more depth of flavor.

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Someone is having a little too much fun prepping the turkey! 🤣🦃

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Thanksgiving: A time to count blessings, not carbs. Happy Thanksgiving Y'all! 🦃

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Wednesday Humor 😂🦃

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Slow Cooker Venison Stew

Ingredients

2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – really any red meat)
¼ cup all-purpose flour
2 tsp. salt, divided
1 tsp. pepper
1-2 Tbsp. high heat tolerant oil or fat (duck/deer/beef fat, avocado oil, clarified butter)
1 lb. baby, gold potatoes, quartered
3-4 large carrots, diced
3 celery stalks, diced
1 onion, diced
4-5 garlic cloves, minced
2 tsp. Herbs de Provence
1 (15oz.) can diced tomatoes, drained
4 cups beef or venison stock
½ cup red wine (dry red like a Cabernet or Bordeaux is lovely)
5-10 dashes Worcestershire sauce
Optional: 3 Tbsp. corn starch, arrowroot powder or tapioca starch

Instructions

•Mix together the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl. Pat the venison very dry with a towel to remove any liquid. Toss the venison chunks in the flour mixture until everything is coated and the flour is absorbed.
•Heat a large skillet over medium-high heat and add the oil or fat. Once hot, sear the venison on all sides. You may need to work in batches to avoid overcrowding the meat.
•Once seared, transfer the meat to the bottom of a slow cooker with the potatoes.
•Then layer in the carrots, celery, onion, garlic, Herbs de Provence, the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, tomatoes, stock, wine, and Worcestershire sauce.
•Set your slow cooker on low for 8-9 hours.
•Optional (for thick stew) – After about 6 hours, remove a few spoonfuls of the broth and pour into a bowl or cup. Stir in the starch until the starch dissolves making a slurry. Pour the slurry into the stew, stir well and skew the lid for the remaining cook time.
•Serve with crusty bread & get cozy!

Notes

You *can* cook this for 4-5 hours on high, but 8-9 on low is much better. The flavors will meld better, and the meat will be more tender.

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