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We had feral hog parmesan tonight for dinner. 3/4" thick fillets out of the backstrap, pounded, sauted in olive oil and baked smothered in tomato sauce with mozzerala. Yumm. Serioiusly the one shot with the 270 we got a lot of meat from. The one I shot at 8 feet with the 500 Jeffery, not so much ... I'd volunteer to help clean those little piggies out.
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