Thread: Cooking wild Pork

Pork (feral pork) even though the animal might carry a LOT of fat is a very 'lean, fit' meat and not similar to the domestic pork animals which aren't running all day every day. Another possible issue is the retention of lactic acid and adrenaline in the meat from a stressed death - this results in cuts of meat that pull up tight if you try to fry them over high heat. As noted up further, low and slow. Steaming/slow cooking is also a very acceptable means of cooking (think hangi style).

roast pork...... really good done in crockpot/slow cooker but make sure to have apple sauce as a condiment...lots of it.a tin of pureed aplle baby food will do in a pinch.
it can be dry if cooked too long..it can be dry fullstop,thus the apple sauce. the juiciest bits are directly under the skin..thats why us hori fellas singe pigs instead of skinning them!!! that and it gets rid of the pig lice before you carry them homewards....

back steaks work but are never tender like good venison.... season with your steak seasoning and dont cook too long,as soon as the juices run clear instead of bloody its done...just like chicken.

older pigs..mince the buggers...pork mince is primo tucker


and if after all that your family still says "nope dont want to eat it" shut the biscuit cupboard and remove all the chippies etc from house till they are hungry. a fattish boar under 80lb or a sow under 100lb rate as some of the very best tucker

yes if there were two targets together a fat 80lb sow and a fat fallow doe the pig would be first with me very day of the week