HuntingFishing4x4.com

Got an email from ya'll that you want me back, I never really left.
Hunting season is upon us in the next couple months, my husband will probably go on a couple pig hunts, we still have meat from last year, frankly I like it better than venison, with the exception of a good venison breakfast sausage .... keep meaning to get the crock pot out while at work to cook up the pork. I'd like to share a recipe if you don't mind: My husband made this up all by himself! (not the recipe, but actual prep) It was quite a mess in the kitchen, but I promised not to bother him while he cheffed it up.... I hope you try it, it is really really yummy stuff. On the game, and playing front, we haven't been fishing,or 4 wheeling....plan on renting a boat to go fishing somewhere, like Canyon Lake or Lake Conroe (any other suggestions would be obliged) plan on a trip to Table Rock lake in Branson, MO.
Ya see, the guys are all on their new Harleys these days.... and it's so hot during the day, we do alot of night riding, cooler is coming so as to withstand more in the great outdoors, so we plan alot of touring in the coming months. Can't wait, people in their cages need to be more respectful however, it's rather scary the vindictiveness we get while on the road, why do people have to be that way? we respect the road and rules, we know how to move out of the way for the cage people... Blessings and peace all... will catch you later. Enjoy the recipe!

Wild Boar Chops Diablo

Ingredient

1 Lg Onion
1/3 C (45g) Flour
3T (or more) Chili Powder
1/2 tsp Black Pepper
1 tsp Cayenne Pepper
8 Center-cut Wild Boar Chops 3/4 in thick
2 T Vegetable Oil
1 T Butter
1 can Tomato Sauce (14oz )
1/2 C (85ml) Beef Broth
4 tsp Worcestershire Sauce
taste Hot Pepper Sauce
1 tsp Dry Mustard


Cut the Onion into wedges (you can use an apple
slicer if the onion is small enough)

In a plastic bag or on a plate, combine the flour,
chili powder, black pepper and cayenne, either dredge or
shake the pork chops to coat lightly. Remove the chops and
reserve the flour mixture.

In a large skillet, warm the oil over medium-high
heat until hot but not smoking. Add the pork chops and
cook until browned all over, about 3 minutes per side.

Remove the chops to a plate and cover loosely to keep warm.

Add the butter and onion to the skillet and sauté until
the onion begins to brown, about three minutes.

Stir in about one tablespoon of the reserved flour mixture
and cook, stirring, until the flour is no longer visible,
about one minute. Add the tomato sauce, Beef Broth,
Worcestershire sauce, hot pepper sauce and mustard.

Pour any juices that have accumulated under the chops into
the skillet and bring the mixture to a boil over medium-high
heat, Stirring constantly.

Add the chops, reduce the heat to low, cover and simmer
until the chops are cooked through, about 12 minutes:
turn the chops over after 6 minutes

Serve the chops topped with sauce and onions.

Thanks for the update and recipe. Keep us posted we enjoy your post.

Great lookin recipe think I'll give it a try.