Written By Chris Najmola, Executive Chef of The Green Boundary Club Winter Issue 2025 Aiken Hound & Home Magazine Venison Ossobuco Here’s a fun one. You’ll need a bone saw or for your processor to be fluent with the finer cuts, but it will be more than worth the trouble. Alternatively, braising the whole shank is an option, though you’ll miss out on that beautiful bone marrow. In any case, the aroma of a traditional burgundy will fill your home, and hopefully it will become a

Written By Chef Chris Najmola  Executive Chef of The Green Boundary Club Aiken Hound & Home Magazine Winter 2025 Issue The Backstrap  All right, this is an easy one, and hopefully doesn’t fall too far in the category of common sense for you. I have tried too hard and messed up too much not to preach about the beauty of simplicity. I write this one because it is simple, and though I love every part of the deer, the backstrap is the star of the show for me. If I offer you a cou

Jamie with her brother 1995. On a crisp fall night driving down an old game management road in Edgefield County, we ease off to the side near a creek and shut off the truck. It’s quiet and so dark there’s not a star in the sky. Silence breaks when the coon dogs rustle around inside their dog box, excited about going to work. We climb out the truck and walk to the tailgate to a pair of anxious hounds, a Treeing Walker (Molly) and a Black and Tan (Ellie). They leap from the tai

My name is Joey Lucero and I hunt wild hogs with dogs and a knife. Feral hogs wreak havoc on the topography of South Carolina. From damaging crops and native plants, to injuring or killing livestock, hogs wreak havoc, and their rapid reproduction rate make them difficult to control.  Joey Lucero SCDNR does a great job protecting species, but due to the large population of wild hogs, there is no limit or season on private land. Hog hunters and their dogs are the primary regula