Up in Smoke

Up in Smoke

David Sparks Ph.D.
David Sparks Ph.D.
A wild boar isn't difficult to kill with a well-placed arrow, but having to recover one after a marginal hit is no fun—and all too common. That's because most bowhunters are trained on deer, and a hog's anatomy differs significantly. Aiming just behind a broadside boar's shoulder, as you would to double-lung a whitetail, typically results in a paunch hit. While a small portion of a pig's lungs extend slightly behind the shoulder crease, most of the vital area rests between the shoulders. To make a good hit on a hog, you need to keep your shots close and follow these steps: Get an Angle, Target the Far Side, Hold Low. I'm saying this hoping you can get your hog to the barbecue pit. Here's Field & Stream's Colin Kearns:

"Up in Smoke Some of the most fun you can have outside takes place around the grill and smoker. While there's nothing wrong with burgers and dogs, this summer you're going to take your barbecue to the next level with the wild game in your freezer. Chef Jean-Paul Bourgeois is not only an expert on the subject, but a lifelong hunter. The menu he's created will have the neighbors lining up around your block."

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