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Joined: 12/15/2012
Posts: 10
How to cook Wild Pig (rough cooking times, etc)

So, over the weekend of the 8th. I went with some fellow vets to hunt some wild hogs on a private ranch on a deprivation permit. Not mentioning ranch name or owner of ranch, since he doesn't want a huge amount of people to come on his land and hunt. Anyways, I bagged a 280lb Boar, which after skinning and gutting was about a 100lbs of meat. My second one was a smaller boar which was about 80lbs. Anyways, I am new to hunting and was glad to be able to make Boar my first game animal. 

   My pigs are at the butcher right now and the head is at the Taxidermist. I am wondering how long should I cook wild hog compared to farm raised store bought pork and if anyone has any recipes they would like to share with this new hunter who has found a love for this past time of wildlife conservation and using the meat for sustenance. 

  

Joined: 12/15/2012
Posts: 10
Also...

Also want to know what temperature to cook and how cooked it should be such as medium well to well done. Like I mentioned new into hunting and want to be able to cook it to enjoy it and not be turned off to it minus the hunting part which I will continue. Don't want to waste the meat. Want to enjoy it to the fullest. So please if you have cooking experience, I would love to know what average times and how well cooked it should be and how long I should cook it for and other cooking tips.

Ca_Vermonster's picture
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Congrats on the pigs!  I got

Congrats on the pigs!  I got my first pig ever that weekend also.  I just did a quick thing that I found online, and it turned out awesome.

Take the pork loin (Tenderloin) if they give it back to you whole.  I heated some olive oil in a pan, and rubbed some S&P into the loin.  I then browned each side for about 2 minutes.  Then, place it in the oven at 400 degrees, until the internal temp of the loin is 150 degrees.  It took about 12 minutes, but I used a small piece of loin.

It turned out so good.  Couldn't have asked for a tastier piece of pork. Other than that, I am going to try it as I go.  I pick all mine up this week at the butcher. Sausage, ham, ribs, chops, got it all.......

Joined: 12/15/2012
Posts: 10
Cool

Thanks. And congrats on your pigs. I pick up my meat as well from the butcher as a matter of fact in two days. I will try the way your way of cooking. I have had venison at restaraunts before, and with the hog, it will be my first time cooking and eating my self. I don't want to over cook and end up not enjoying it...

Ca_Vermonster's picture
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Cool.  Keep us updated on how

Cool.  Keep us updated on how it tastes, cause I am interested.  Most people out here say that the big boars are always rank, and should only be made entirely into sausage.  I found exactly the opposite with my boar, and am glad I didn't "waste" all the good cuts by grinding them up.

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Congrats!

Congratulations! Cook wild pork just like domestic pork - thoroughly!

HOGGETTER's picture
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Joined: 11/05/2009
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A big boar is anything over

A big boar is anything over 300lbs fare chase hunting. Even at that they all taste pretty darn good!
Open mouth hog mounts look killer!!!

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Joined: 04/11/2012
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I did a chili verde in a

I did a chili verde in a crock pot this last weekend with a hind quarter from a 225lbs boar I got last week and it was awesome. I cut the hind quarter up into cubes about 3/4 to an 1 inch in size and cut off all fat and silverskin. I bought a jar of La Victoria chili verde sauce which I poured in along with a half a jar of water. Next time I will try less water though. I also seasoned my meat with garlic salt and pepper. I then put it all together in the crock pot and let it cook on low for about 8 hours. My wife who can picky even loved and wanted to make sure we had left overs. Enjoy guys

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