Monday, May 18, 2015

Letting the Pig Out of the Bag...

Those of you who are friends with me over on the book of Face have seen the news about my whereabouts this week. Suffice to say, I've managed to snag a most excellent hunting excursion whereupon I will be helping to rid the state of Mississippi of a few (hopefully) feral hogs. The good folks at Crimson Trace and Mossberg will be providing hardware, and we'll be hunting at night with infrared scopes courtesy of FLIR.

Night hog hunting. This is so cool I can barely sit still.

Anyways, stay tuned over on FB for pictures - hopefully of soon-to-be-bacon - and other events. Posting will be rather light, as I'm not certain what the connectivity is going to be like. Also, I think I mentioned night hunting, so things will be up in the air as far as when I'll be conscious, etc.

I'm both really excited and really nervous about this trip. While I've done some varminting in my time, this is the first night hunt I've been on. I've used night vision gear previously, so it's not my first rodeo there, but putting everything together is going to be challenging.

Fortunately, I like a good challenge. I figure I have a decent chance with a rifle or shotgun (they're not having us hunt with handguns. Yet.) and there may just be some ham coming home with me. Wish me luck, and hopefully there will be some fresh pulled-pork in my future.

Anyone got a good recipe for wild pig?

That is all.


abnormalist said...

barbecue pulled pork.

Best way to go.

Thing is skin and quarter as quickly as possible after the kill. try to get all the blood out. you will be surprised how lean it is compared to commercial pork, and as such there is really no bacon to speak of.

Otherwise like all pork cook all the way through

Dave H said...

That's Jay, bringin' home the bacon. And grinning from ear to ear while he's doing it!

Stretch said...


First: kill a pig.

George P. Burdell said...

Just stop off in eastern North Carolina on your way back to NoVa. Wilson, Goldsboro, even Raleigh...

Fresh feral hog barbecue, Eastern NC style! With Eastern sauce, barbecue slaw, and sweet tea.

Old NFO said...

BACON... :-)

D. Hall said...

Boar loin with Lemon Potatoes (this is a take on the classic Greek leg of lamb dish - you could also use the boar's ham for this, but I save that for smoked pulled boar carnitas)

Boar loin (cut off fat but keep handy)
1/4 cup Rosemary
2 tbsp Sugar
4 lb Yukon Gold Potatoes
1 split head Garlic
1 tbsp Red Pepper Flakes
4 cloves minced Garlic
1/4 cup Oregano
2 tbsp toasted Coriander Seeds
1 sliced Lemon (sliced very thin)
4 sprigs Rosemary
Olive Oil
Salt & Pepper

Combine garlic with oregano, rosemary, coriander, sugar, and red pepper flakes; salt and pepper.
Crush this in a mortar and pestle.
Use the resulting spice blend to season the boar loin.
Wrap and refrigerate this overnight.
Preheat the oven on 375 F.
Let boar come to room temperature for about one hour.
Arrange potatoes in a large cast iron pan (I use a 12")
Layer lemon slices with garlic and rosemary over the potatoes.
Heavily season with salt, pepper, and olive oil.
Put this in the oven on the bottom rack.
Salt and pepper the lamb.
Place it on a roasting rack or wire rack, on the rack above your potatoes ( I put the lamb on a cake cooling rack and put it right on top of the cast iron skillet)

Roast for 90 to 120 minutes, letting meat juices drip down onto the potatoes.
I Cooke the boar to about 160 deg.
Remove boar and tent with foil while it rests.
Check potatoes for doneness before removing.
Serve boar sliced with potatoes and lemon. Yes, eat the lemon!!!

D. Hall said...

Forgot to add: you keep the fat handy to lay over the top of the meat when you put it in the oven. The fat will 'melt' and drip into the potatoes and Carmelite them, the lemon, and the garlic.....

Glenn B said...

Should be fun, stay safe.

The only thing I have ever hunted with Night vision goggle and scopes has been men. I can attest to the thrill of that type of hunt and also to the damage that I believe the Korean Conflict & Vietnam War era night vision optics did to my eyes while I was in the Border patrol. They are much better today so not to worry about that for your hunt.

All the best,

Bad Dancer said...

Oi that sounds like crazy good fun!

Feral hogs are delicious if you put a tenderloin cut rubbed down with black pepper in the crockpot with a bit of liquid smoke, some soy sauce, then toss in enough chopped onions, garlic, and diced potatos to choke a horse. Finish up by tossing a shot of whiskey overtop and turning on high heat or good strong coffee if you do not partake in booze.

Sadly all my cooking measurements are to feel so some experimenting is required.

Ed said...

This article pretty much covers the two best options for wild pig - sausage or a slow cooker: