Wild hog loin

[hunter24605]

Today’s dinner is slow roasted loin from the wild sow Nathan shot with a mushroom Au Jus. Southern green beans simmered with a smoked ham hock in broth, new red potatoes tossed in olive oil, garlic, dried onion, fennel, rosemary, thyme, and a hint of cayenne and air fried. And a wedge of buttered cornbread and sweet tea.

 

[JD338]

Oh man, that looks amazing

JD338

 

[DrMike]

I dunno, that looks like it could get in your mouth! And once there, it might spoil you for any other loin.

 

[cloverleaf]

Wow! That sounds delicious! Do you find your "wild pork" is typically more lean than the store bought variety? CL

 

[KinleyWater]

Annnd, now I'm hungry again.

 

[hunter24605]

Wow! That sounds delicious! Do you find your "wild pork" is typically more lean than the store bought variety? CL

Yes. Not a lot of fat. And a different flavor altogether. It’s hit or miss. Usually sows are decent table fare, but a boar tends to taste on the inside how they smell on the outside.

 

[DrMike]

Yes. Not a lot of fat. And a different flavor altogether. It’s hit or miss. Usually sows are decent table fare, but a boar tends to taste on the inside how they smell on the outside.

This is my observation as well.

 

[Guy Miner]

Today’s dinner is slow roasted loin from the wild sow Nathan shot with a mushroom Au Jus. Southern green beans simmered with a smoked ham hock in broth, new red potatoes tossed in olive oil, garlic, dried onion, fennel, rosemary, thyme, and a hint of cayenne and air fried. And a wedge of buttered cornbread and sweet tea.

That must be great!

Guy

 

[Bruce Mc]

Man! That looks larapin.

The first "large" crutter my son shot with a rifle was a wild boar that weighed 125lbs. There was much skepticism in the family about eating a boar. I took the back strap and coated them liberally with Tony's and then wrapped them in bacon and smoked 'em. They were amazed.

 

[hunter24605]

Man! That looks larapin.

The first "large" crutter my son shot with a rifle was a wild boar that weighed 125lbs. There was much skepticism in the family about eating a boar. I took the back strap and coated them liberally with Tony's and then wrapped them in bacon and smoked 'em. They were amazed.

Usually the straps are all we take from them. Sometimes I'll use the hams for breakfast sausage if there's enough meat on them.

 

[wvbuckbuster]

My brother-in-law and nephew each got a young one few years ago and made sausage out of them and it was good. Dan.

 

[gerry]

Looks awesome. Great to know if wanting to eat them a young one is best.

 

[Hunter26]

That looks amazing! How exactly did you cook the loin?

A place I used to hunt had quite the hogs population. We ate them all, ranging in size from 40 lbs to 225 lbs, including big boars and quite frankly they all tasted the same. Absolutely delicious.

 

[noslerpartition]

Yes. Not a lot of fat. And a different flavor altogether. It’s hit or miss. Usually sows are decent table fare, but a boar tends to taste on the inside how they smell on the outside.

I don't know about your hogs - but our European boars are usually bad only during breeding season. The hormones seem to do weird things.
Sows are good.

We usually test just a small peace of boar and fry it.

If you have to evacuate the house, it was bad...

Actually you can make Salami out of them. The foul smell only appears when heating the meat.

But if you don't test for Trichnella (that's mandatory here), I won't eat pigs raw.