Mathews Inc.
recipe for Wild boar
Contributors to this thread:
Bearhunt1 17-Feb-21
4nolz@work 17-Feb-21
milnrick 17-Feb-21
orionsbrother 17-Feb-21
elkmtngear 17-Feb-21
Drahthaar 18-Feb-21
Tracker 18-Feb-21
Skippy 18-Feb-21
Phil/VA 19-Feb-21
Skippy 21-Feb-21
RW 21-Feb-21
Jasper 21-Feb-21
wytex 21-Feb-21
From: Bearhunt1
Hey all, goin to Texas to hunt boar. Looking for some methods of preparing the meat. I do have a traeger and a smoker. Thanks ahead of time for any input.

From: 4nolz@work
You can't hidenthe flavor if its "tainted" in a mature boar-some are,some aren't.Slice off a thin piece of ham and throw it in a frying pan if its tainted you'll smell it-if so make sausage,if not cook it low and slow to the safe temperature like domestic pork

From: milnrick
We hunted hogs in S Central TX for 20+ years. Probably killed and butchered 200 or so hogs ranging from 25 to North of 300 # and never really had a "bad" one.

The key to cooking hogs is to dress them cool the carcus quickly. When cooking remember they'll typically have very little fat, so don't over cook.

If you want to BBQ, remember LOW and SLOW; wrap in foil when they're about 20 degrees below the desired temp to prevent drying out.

Also, if you're going to make sausage you'll want to add fat....about 15% will keep it nice; or add domestic pork at a 60/40 hog to domestic pork ratio.

Hope this helps.

Sauté some mushrooms and onions. Deglaze the pan with some Sherry. Then cook in the Sherry in the pan.

From: elkmtngear
My favorites:

Loin- Marinate in Stubbs Pork Marinade, grill to about 145 internal temp.

Ribs- Low and slow, with your favorite rub, followed by a mustard coating, foil wrapped with a little apple cider vinegar, until they just about fall off the bone. Sauce and finish on a hot grill.

Remaining meat: I just cut the hams and shoulder meat into chunks, and make carne asade with my Sous Vide (I'd have to look up the recipe). Shred it, and put it on a tortilla with fresh made pico de gallo.

From: Drahthaar
Shoulders or hams, 1 cup of apple cider vinegar, 1 cup of water, season to your taste, cover meat with 1 pound of beacon , put in roasting pan with lid on @ 275 DEG. cook until it falls of the bone. I do deer shoulders the same way . Forrest

From: Tracker
I go to Georgia a couple times a year ad shoot a few hogs. I cook them like I would cook domestic pork. Recently I have been using my Instant Pot which is no more than a pressure cooker. It is amazing how tender it comes out in 45 minutes.

From: Skippy

Skippy's embedded Photo
Skippy's embedded Photo
Can’t go wrong on the smoker low & slow.

From: Phil/VA
Carne Adovada

1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces 1 tablespoon Kosher salt 4 ounces dried New Mexican Chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces

4 cups boiling water 2 chicken bouillon cubes

2 tablespoons honey

2 tablespoons distilled white vinegar

5 garlic cloves, peeled

2 teaspoons dried Mexican oregano

2 teaspoon ground cumin

½ teaspoon cayenne pepper

1/2 teaspoon ground clove

Toss pork and 1 tablespoon salt together in bowl; refrigerate for 1 hour.

Place chiles in medium bowl. Pour boiling water over chiles, making sure they are completely submerged, and let stand until softened, 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Drain chiles and reserve 2 cups soaking liquid, add 2 chicken bouillon cubes. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes, adding up to ¼ cup additional reserved liquid to maintain vortex. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer.

Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2 to 2½ hours.

Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth and homogeneous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges. (Leftover pork can be refrigerated for up to 3 days.)

From: Skippy
Can’t go wrong on the smoker low & slow.

From: RW
I shot a small boat this year,150 # made chicken fried steak out of the back straps, was awesome. Will slice some up and make stir fry tonight

From: Jasper
Nothing beats wild hog breakfast sausage

From: wytex
Butterfly the straps long ways and stuff them with mushrooms, breadcrumbs and parmesan cheese they roll up and tie. Cook however you would like, bake or grill.

  • Sitka Gear