I left
Houston around 6:30 on Saturday morning and picked Steve up around 8am. After stopping to buy some corn we went straight to Gause. We unpacked the guns and went straight into the field.
I told Steve that I had a new rifle that I needed to get acquainted with before we went hunting. It is a scoped, Remington 710 chambered for 30-06. I was having problems seeing the correct sight picture. After reposition the rifle several times I pulled the trigger and the recoil jammed the scope into my right eyebrow. Ouch.
Steve gave me some pointers and after a few adjustments, I was hitting the target right where I was aiming. Satisfied with the 30-06 we started shooting many other calibers (.22, .357, .44, .270, 7.62 x 39). Next, we checked the hog traps, scouted for hog sign, and put out fresh corn. We found several places with lots of fresh sign. Things were looking good for tonight. We went back to the house to rest and have an early dinner. Based on the intel., Steve developed a strategy for the evening hunt.
At the piggiest location we had a close encounter just before dark. A group of 6-8 pigs ran by our position but they did not take the expected path. Instead, they ran around the far side of a pond and went into the woods. The hogs did not hesitate long enough for us to try stalking them. They taunted us from the safety of the woods. Steve’s only mistake of the night might have been letting me pick the ambush point. 
We loaded up and went to another pasture where we sat in a very dark and quiet field for a while before deciding to head back to the house (we forgot the whiskey and steve was getting bored). On the drive back, Steve illuminated some hogs in a pasture we hadn’t scouted. I quickly stopped the truck which encouraged the pigs to move farther into the field. Steve held the red light on them but I couldn’t make them out through the scope. He removed the red filter and I was able to find them in the scope. After nearly jerking the trigger, I calmed down and took a shot. I felt good about the shot but Steve was awfully quiet…. Finally….he announced that it was down. At first glance I thought that I had gut shot the pig but upon further inspection it turned out that I had hit him very close to where I was aiming. When I looked back to the road I was surprised to see how far I had shot.
Steve showed me how to butcher the pig and I got to use my new hunting knife. Steve managed to slash my thumb while I was pulling the hide back. It was a shallow cut but I bled for the second time on this trip. After tending to the pig we revisited our hunting spots. Everything was quiet and a full day of drinking was starting to take its toll. We called it a night around 10pm.
In the morning we went back to the spot of our close encounter. Many pigs had moved through the area that night but we will never know when. Both traps were empty. After a big breakfast we cleaned up and took the scenic route back to aggieland.
8 Comments:
SOUNDS LIKE A GREAT TRIP BRIAN, HOW LONG WAS THAT SHOT? WHAT HE WEIGH? WAS THAT THE FIRST SCOPE RING COON EYE YOUVE GOTTEN FROM A RIFLE, I KNOW I HAVE ONLY HAD ONE. SEEMED THAT WAS ALL I NEEDED, BUT I CRIED. OF COURSE I GOT THAT LESSON OUT OF THE WAY WHEN I WAS ABOUT 10.
An excellent post reporting on what was an excellent hunt.
I still am not certain if we saw the same group twice, or if there are at least three distinct groups of pigs on the middle ranch because both times we saw pigs they were all full size pigs. The tracks that came through after we called it a night definately included piglets.
Post Mordem:
The pig was a young(very small teeth) male 110-125lbs, with ample body fat content to indicate that it would become excellent table fare.
The pig was shot from an elevated position while quartering toward the shooter. As such the 165gr soft point bullet went in the above left shoulder just below the spine passing through the top of the lung. The bullet traveled back through the body of the pig exiting in the middle of the opposite flank. There was an extensive area of damage surrounding the exit wound. 30-06 is definately enough gun for pigs.
An excellent shot, especially when the difficult conditions and long distance are considered.
I was very happy that Brian was able to get many firsts out of this trip. First shots with a new gun, first sighting in of a scoped rifle, first scope eye, first pig hunt, first shooting at night with a spotlight, first successful pig hunt, first use of his exquisite knife.
The traps are set up and ready to catch some pigs on both the middle and North Ranches.
That was probably the third time I have ever shot a rifle w/ scope and the first time I shot this gun. For some reason I was having a hard time getting the gun mounted correctly in the position I was trying to shoot from. Steve also noted that the scope could be moved forward in the rings. I expect this to be my first and last scope eye. Luckily I just have a cut and no bruising. I hate to think what would have happened had I been shooting hot loads in the BFG.
Regarding the shot distance, I think it was a good 100 yards. It was twice the distance of the targets we shot earlier in the day. At this distance the red light was too dim to pick up in my scope. I could only make out the pigs with the full spectrum.
I would say it was 125yds or so and slightly down hill.
What did the city folks think about your scar from the pig fight and the pics?
Was your wife happy that you brought home some protein?
Many of the city folks are too polite to ask but I have noticed them staring at it. Since they aren't asking I am assuming they think I was fighting. The few people who did ask are having trouble understanding why the scope moves??!!
Michelle is a little annoyed at the sheer quantity of protein in her freezer. She told me to give some of it away! I thought you were going to keep the front shoulders for sausage. Since you didn't, how do you normally cook this piece of meat.
If you own a crock pot(all day while you are at work) pressure cooker (25mins under pressure)either would be perfect, failing either piece of cookery I would put it in a big ass kettle and simmer in some wine/beef broth with onions, garlic, fennel, pepper... until you can reach in and pull the bones out.This could then be served with potatoes and gravy or shredded and mixed with barbecue sauce/diced onions to make excellent sandwich filler.
Cool. I have a pressure cooker and large crock pot. I can't wait to brine and smoke those hams. I'm going to look for a 60cc syringe and needle right now.
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