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In recognition of #Aporkalypse2014 week on Sportsman Channel, Scott Leysath, The Sporting Chef, provides his top five wild pig recipes. Learn more about #Aporkalypse2014 show times and schedules at http://thesportsmanchannel.com

Simple Smoked Shoulder

2014-08-06 08:43:50

My favorite way to cook wild pig or boar is by slow roasting or slow smoking the shoulders, allowing the heat do all the work. It beats the tedious task of boning, trimming and chopping into usable chunks of meat. If you don’t have access to a smoker, use any grill with meat as far away from the heat source as possible. Drop a few wood chunks onto the coals or in a pan above the heat source before adding the pig. Larger bone-in cuts will require more time to reach the tender stage...

We love this photo from Hannah in Montana.

Remember our photo contest?  We are nearing our deadline of August 1st!  Enter now before you lose your chance to win!! We’ll announce the winner next Wednesday, August 6th.

To enter, email your photos to info@camoisthenewblack.com with a brief description and we’ll post them to our Facebook page and/or Instagram page. You can also use the #camoisthenewblack hashtag to get us your pics! 

Prizes Include a Choice of:
1) An original Red Head duck decoy from Bryan Bodt.
2) Patagonia logo hat.

Rules: 
1) Maximum of 2 entries per person
2) Original photos only 
3) Must be relevant to sportswomen
4) Images with the most Facebook or Instagram likes will receive special consideration. 
5) Images must be received by August 1st

May the odds forever be in...

Hunting is a way of life in much of rural Georgia – something that is passed down from generation to generation.  Some of my earliest memories are being in the woods deer hunting with my daddy, and whether we were hunting deer or dove, he always taught my brother and me to appreciate the animals that we harvested, and to eat what you kill.  While I don’t hunt as often as I did when I was a child, my fiancé is quite the avid sportsman, and loves to bring home things for me to cook. 

Rachel’s fiance Trevor with two beautiful Wood Ducks

After a wood duck hunt last October, my fiancé brought home his birds for me – wood ducks are much smaller than most ducks, but are full of amazing flavor due to their unique diet of acorns and nuts...

Summertime for me means tacos and, in particular, fish tacos.  In the past, we have only grilled the fish but now I’ve discovered how to beer-batter and I’m not sure we’ll ever go back to grilling.  After testing with a few added taco components, we’ve settled on serving the battered-fish with a Cajun Slaw. Follow these easy directions for delicious…  And don’t forget to get fishing on the Bay.

For the beer-battered fish…

In medium size bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter. 

Pour Canola oil into a 5-qt. Dutch oven to a depth of 2′; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. 

Working in batches, dip fish in batter a...

This is one of my go-to recipes for salmon. It’s super easy and always gets great reviews. Try it out and let us know what you think! – Heather

Finished product – yum!

Mix all ingredients except the salmon in a Tupperware or Ziploc bag.

Stir then add salmon. Refrigerate to marinate the fillets for at least 12 hours, 24 hours is preferrable.

After marinating, broil fillets in the oven skin side down. Salmon should broil 7-10 minutes per inch of thickness. Serve with cold amber ale and enjoy!

Amber Ale Salmon

2014-04-22 14:40:00

Serves 5

An easy salmon marinade that turns salmon skeptics into lovers.

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Prep Time

24 hr

Cook Time

10 min

Prep Time

24 hr

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