recipie for wild hog

[Soundguy]

Anyone got any favorites to post. Buddy and me got a freezer full of it and are looking for ideas. so far I'm figuring on some roasting, some pork and noodles, pork and rice.. etc.

soundguy

 

[rgood]

Tell us how you got the hogs - Hunt ? Trap ?????????

 

[CurlyDave]

I don't know if you would call this a "recipe" but we used to cook a roast in the oven and then add an orange sauce made by thawing a can of frozen orange juice for the last 30-40 minutes of cooking. Usually one of the big cans.

Now I am certain you can get a much more elaborate recipe for pork a la orange, but this did the trick for us.

 

[EddieWalker]

The best thing about wild hogs is that they do not have that gamey taste like so many other wild animals. The most important thing is to only shoot them in the 50 to 100 pound range for the best flavor, but just about any hog is tastey compared to a whitetail buck.

I do them two ways. I like to marinade my meat in Italian salad dressing. The zesty flavors are better, but everyone has a favorite. The other way is to use the pre mixed seasonings from the store. My current favorite is called Montreal Steak by McCormick. I'm not postivie that I got the names right, but it's close. I rub it into the meat with my fingers so it packs in real good.

Then I grill the meat. I've tried other ways to cook it, but my favorite is on the grill.

Eddie

 

[JB4310]

Yeah, Me over to help eat it

JB.

 

[Soundguy]

I'll try to answer in order here:

rgood: hunting, a-la .30-06

Curlydave: Thanks, I'll throw that on the list.. I was also thinking about pineaple for roasting.. the citrus flavors sound tasty.


Eddie: Thanks for the seasoning ideas. I've heard others that use ital salid dressing for a marinade.. must be something to it. My hog was 100-110#.. my buddies was 130-150#. Strangely enough.. I've never had wild hog before ( we raise our own domestic pigs of course.. but these taste just like store bought pork.. I thought the wild ones would be gamey.. like mule deer.. etc.. if they aren't.. that will be a nice surprise, as my fallback for gamey meat is lotsa onions and garlic! )


JB, yeah.. if all yall lived closer, we could have a bbq!

thanks guys.

soundguy

 

[MossRoad]

For regular pork we toss a roast into a crock pot with some BBQ sauce on low all day. Then we take it out and shred it on a cutting board with two forks. Drain the crock pot, put the meat back in with some fresh sauce, heat it up and have really good shredded pork BBQ sandwiches.

For pork loins, I cut them into 1" thick boneless chops and rub them with Hidden Valley Ranch Dressing mix (the dry mix), then grill them.

Or, put two cans of cream of mushroom soup in a large frying pan and simmer the chops in that for an hour or so until tender.

We also have a George Foreman Baby George Rotisserie. We put pork roasts in that with a dry rub (many to choose from) and set it to about 90 minutes. MMmmm.

George Foreman Baby George Rotisserie 60762

 

[RobertN]

I like all the pork recipes here

Byron's Dutch Oven Recipes

Anyone got any favorites to post. Buddy and me got a freezer full of it and are looking for ideas. so far I'm figuring on some roasting, some pork and noodles, pork and rice.. etc.

soundguy

 

[Soundguy]

mmm.. all looks good.

I like the cream of mushroom idea.. I love shrooms and onions..

thanks

soudnguy

 

[/pine]

...but just about any hog is tastey compared to a whitetail buck...

if killed and cared for properly in the field and allowed to age in a cooler for 10-12 days before processing...it is very hard to tell Whitetail venison from very lean beef or veal...

Whitetail as table fare is some of the finest native game meat in the US...if killed cleanly (heart or lung shots, not gut shot) and the entrails removed imediately to allow the "cooling process" to start...the meat should have no "gamey" taste what so ever...

There is only one reason that Whitetail venison would taste gamey and that would be because the meat was either not cleanly killed or the meat was not properly cared for...

Most of the hunters I know that take wild pigs in warmer climates (where the ground does not hard freeze) would rather capture the animals alive and pen them up for a couple of months to "clean" them up... before they become palatable...

As for a pork recipe...take a fresh ham or whole boston butt and slow cook over a hickory fire for ten to twelve hours...keep it basted and let plenty of smoke reach the meat but control the heat to keep it from drying out...strip off the "outside" meat (for those that prefer it) and pull, chop or shred the rest... serve with Brunswick stew...