High Plains Outdoors: Hunting Wild Hogs With Night Vision

Luke spend a couple days last week helping to host some outdoors writer friends on a big bore airgun hunt sponsored by Pyramyd Air www.pyramydair.com.

Joe Arterburn, who freelances a column for Outdoor Life, Doug Howlett, editor of Fur and Fangs, and Larry Chesey, senior editor at Sporting Classics, joined Luke in east Texas at B & C Outfitters, owned by Mark Balette.

The 50-caliber Dragon Claw was put to work and did a great job putting wild porkers on the ground. 

Luke considers part of his job as an outdoors journalist for almost three decades is to introduce his readers/listeners to awesome outdoor opportunities.

Last week, Luke visited a brand new hunting, fishing and weekend getaway located only a bit over two hours from Dallas, the Broken Stone Ranch www.brokenstoneranch.com, which offers reasonably priced hog hunting year 'round but there is no better time to go than during the winter and spring months.

In this week's High Plains Outdoors, Luke recaps a yellow bass fishing trip he went on last week.

Yellow bass, sometimes called 'barfish' are excellent eating and provide great sport when using light spinning tackle.

"Yellows' can be caught on a wide variety of downsized baits or one-third sections of minnow.

In Texas, there is no limit on yellow bass and these little fish are excellent eating.

Tune in and hear all about this past week’s outing that Luke enjoyed with Stubby Stubbfield, Jeff Rice and Shannon Wheeler on Lake Fork in East Texas. 

This week, Luke talks about the trusty old lever action 30-30 and how he has recently replaced a scope on his rifle with a quality Williams peep sight.

Thanks to eye surgery a little over a year ago, Luke can again see well enough to shoot iron sights, possibly as well as when he was a teenager.

Wild pork is plentiful during the winter months at Luke Clayton’s house and he puts it to use in various ways, but any lean meat - domestic or wild - will work with this recipe. 

Luke first learned how to prepare this tasty dish from a Mexican cook at a hunting camp down on the Texas/Mexico border back in the late 70s.

Rather than measure the cumin, salt, garlic, etc., Luke much prefers to taste test the stew as it cooks. Cumin is the predominate seasoning and it's important to use enough of it to give the dish it's "Mexican" taste.