View Full Version : Yummmmmmm: Texas feral hog recipes

September 25, 2006, 07:06 PM
Woo hoo!!!!! The piggies that we shot two weeks ago are now firmly ensconced in our freezer. The first dinner out of all that was pork chops from the sow, baked with herbs from my garden (sage, rosemary, and basil) and baked in a 2003 Cabernet Sauvignon. Tonight's dinner was pork ratatouille...1 lb of sweet Italian boar sausage, an onion, two zucchini, two cans of Del Monte Italian diced tomatoes, about a third of a cup of that same type of Cabernet, and a splash of olive oil because there was NO FAT in the sausage in which to saute the veggies!

Incredibly good, incredibly low fat, and as we figured it out, about $3.50-4.00 per pound for the whole processed freezer full of pork.

And the fun of the hunt to boot. Life is good. The food is better :D

Springmom, the game chef ;)

Rich Lucibella
September 25, 2006, 07:19 PM
Keep them pork recipes comin'.
I'm taking notes!

September 25, 2006, 07:31 PM
1 lb of sweet Italian boar sausage, an onion, two zucchini, two cans of Del Monte Italian diced tomatoes, about a third of a cup of that same type of Cabernet, and a splash of olive oil because there was NO FAT in the sausage in which to saute the veggies!

Good grief almighty, that sounds wonderful; thanks! :)

Dave R
September 25, 2006, 11:29 PM
Yum! To turn your phrase, good food makes life better.

Here's an easy recipe.

Put a piece of hog in a baking bag with about 1/2cup of honey, and a 1/2 cup of your favorite mustard. Bake at low temp for a long time. Rotate every so often so the honey mustard coats the meat pretty evenly.

September 26, 2006, 03:06 PM
Dang, my dad is moving to Texas for the winters from now on and one of my life's aspirations is to kill a couple porkers. I had some wild boar ham this last winter in Denmark that was just fabulous.

September 26, 2006, 03:13 PM
Smoke some of that boar sausage for a good long time and you will have the food of the pork-feasting gods.

September 26, 2006, 07:23 PM
the sausage is bulk, not links. So I'm gonna smoke the baby-back ribs.

Marinate in a mix of Dr. Pepper and KC Masterpiece for 12 hours, then smoke slowly - like 24 hours.


Fat White Boy
September 27, 2006, 09:15 PM
The only pieces of hog that I keep whole are the loins. Mix soy sauce, chili oil, lemon juice, fresh garlic and ginger for a sauce. Marinate the loin for a couple of hours in this sauce. Roast slowly in the oven or BBQ. Baste every 10-15 minutes until done. Mmmmmmmmm- Melts in your mouth.

The rest of the meat is ground up into bulk sausage, Italian, Polish and Breakfast. I have an attachment to my mixer and stuff my own links. If the meat is very lean, I will mix some 25% fat hamburger in to juice it up...Nuthin' better on the grill....

September 27, 2006, 10:32 PM
These posts and others on hogs bring back a desire to hunt wild pigs since I was a kid.
Man oh man does that sound like good eating.

September 28, 2006, 12:33 PM
Here' my favorite: (p.s...i'm from s. TX.) 1 whole hind quarter or shoulder preferably from a small 100lb dressed hog or less. (If bigger, use more salt and sugar)

Place quarter in giant ziplocks 2.5 gal size. If they don't fit, put in small ice chest. Use enough of the following brine to completely cover quarter:

1/4 cup salt to 1 quart water
1/4 cup brown sugar to 1 quart water
4 tablespoons coarse ground black pepper.

let soak over night. Add ice to keep cold if in icechest, otherwise, leave in fridge.

Remove porky, rub all over with fresh crushed garlic, and coarse black pepper. resalt & rub brown sugar (lightly) over entire quarter.

Smoke that bad boy @250f a couple hours, than rub down as pork slowly browns w/ olive oil to keep moist.

When meat pulls from the bone remove, and let sit 30 minutes to cool.

Now it's time to cut and druel!!!:)

September 28, 2006, 12:36 PM
I'll have to try that next time! We took our hogs to the meat processor and let him do the work :-) I took some to our priest this morning when I went down to church and he's a happy camper, for sure.

That's one way to ensure that he'll be praying for Archerandshooter to be successful on opening day Saturday, LOL LOL! :D


Wild Bill Bucks
September 28, 2006, 01:25 PM
I try to shoot a 50 pounder, because they are the very best eating, and I can get the little porker in my smoker, without cutting him up. I take sweet bell peppers, onions,garlic, and cut it all into small 1/4"x 1" pieces, punch holes, down to the bone, everywhere I can, and insert the ingredients into the cuts, as deep as possible. Then I take Marichino(spelling) cherries, and I pour the juice from them all over the little fella, and be sure to poke some cherries into the cuts also. I don't put salt and pepper on it, because everyone likes theirs a little different, at the table. This is all done in a LARGE pan, and then covered and let him soak in the fridge over night.

I then hang him in my smoker for about 1 hour, and let him get a good covering of hickory smoke.(250 degrees) I then take him out and put him in a large pan with some onion soup, and mushroom gravy. Cover the pan with aluminum foil, and replace him back in the smoker, for about another 4 to 5 hours, taking him out about 1/2 way through, and turning him over.

This keeps from getting an overly smoked flavor to him, and will keep the meat very moist and tender.

Man I can't talk about this any longer, I'm making my mouth water down on my key board.:D

September 29, 2006, 03:15 PM
OK...I'M DRUELING NOW...I'm going tonight, season starts tomorrow, but I'll be sitting in my stand to see what comes up...If porky pig comes along, hes getting shot at...and I hope an arrow stuck in 'em.:D

October 1, 2006, 08:22 PM
Here's another I made up yesterday...

Mix 1 cup of apple butter and one cup of chardonnay or similar white wine (not too sweet) and 1/4 teaspoon of ground cloves. Set aside until it reaches room temperature.

Place a shallow baking dish in a 350-degree oven with 2 tablespoons of butter, until the pan warms and the butter melts.

Place chops in a single layer in the pan, then pour the sauce mix over the chops and cover tightly with foil. Bake for 90 minutes at 350. Remove the foil, reduce oven to 250 degrees, continue baking another 15 or 20 minutes until sauce thickens.

Serve chops with rice and a vegetable, with the sauce for spooning over the meat.

Easy and verrrry good.

October 1, 2006, 09:19 PM
One of my favorite things in the world is to kill a small hog, under 100lbs and I cut the spine down the middle leaving the loins on the ribs and backbone. I smoke the ribs/loins at about 250 for about 4 hours. The ribs are tender and the loin is super moist. I just cook till the thickest part of the loin hits 160 degrees. Dry rubs are the secret.

I usually start here and add a pinch of this or that for different taste:

1/2 cup of coarse salt (kosher)
1/2 cup of sweet paprika
1/2 cup of sugar
2 table spoons of Black pepper
2 table spoons of White pepper
2 tablespoons of cumin
1 tablespoon of dry mustard
1 tablespoon of garlic powder
1 tablespoon of celery salt
1 tablespoon of Chili powder
1 TEASPOON of red pepper

Use this on ribs or quarters of hogs or deer.. You don't have to "coat" the meat, just enough to give a nice even color from the paprika.

If you are lazy, like I often am, try this easy rub. It is still really good and season the meat great.

Coarse salt
Sweet paprika
Black pepper

Try these rub ingredients in lesser portions:

Celery Salt
Dry Mustard
Chili Powder
Red Pepper
Ground coriander

Be careful using sugar in rubs. Sugar tends to burn easily if cooked too hot or over direct flames. I can get away using sugar because I wrap my meat in foil after the outside is cooked to a nice deep brown. If you like to cook ribs directly over flames, then just leave the sugar out. The rub will still be good.

Rich Lucibella
October 7, 2006, 02:56 PM
How 'bout a Venison And Andouille Sausage Gumbo courtesy of my favorite TV Chef, Emeril Lagasse (http://www.emerils.com/recipes/by_name/venison_and_andouille_sausage_gumbo.html).
Will report back. :D

October 7, 2006, 03:48 PM

October 7, 2006, 03:57 PM
Venison Roti!


Rich Lucibella
October 7, 2006, 05:14 PM
Well, I burned the roux on Pass I.

Redid that and started from scratch. We're almost there. One helluva a venison gumbo, if I do say so myself.

Of course, the final test is on reheat tomorrow. I've been sippin' and tastin' and tastin' and seasoning and seasoning and fortifying (Emeril had no wine in his recipe? Sissy!)

It's Gumbo; but I'm full!

Part Deux on the empty belly taste test.

October 7, 2006, 06:22 PM
I'm pretty backwards.What is Essense?

Rich Lucibella
October 8, 2006, 09:42 AM
"Essence" is a combination of spices used by Lagasse in Creole cooking.

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

The gumbo came out great; tastier than a venison stew.

October 8, 2006, 10:03 AM
Man, I put up better than 600 lbs of ferrel hogs this last year. I shoot for a rancher and usually do not keep any under about 150 lbs for the freezer for myself. Better than HEB!!. Am overseas right now and don't have access to methods of cooking, but will respond.Great stuff.

October 8, 2006, 10:07 AM
Also run traps for them on the ranch. Man the piglets approx 40 pounds each dressed cut down the middle best on the pit. Have huge texas pit on wheels....Man commence drooling now....

October 8, 2006, 10:25 AM
Well, I burned the roux on Pass I.

I used to make a lot of my own roux....but as I get older I find myself looking for cooking shortcuts... I usually go heavier than the reccomended amount.



October 20, 2006, 10:56 AM
If he won't post it, I will.

Four pork chops (wild hog, this would be wasted on grocery store stuff)
unfiltered apple cider

Season chops with fennel and tarragon, add chopped onion, and apple cider. Bake until tender. This is absolutely dynamite. Don't use the filtered apple cider though, use the real deal.