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Thread: Appreciation of the boar/wild hog for the table...?

  1. #1

    Appreciation of the boar/wild hog for the table...?

    How do you folks value these animals as table fare? Reason I ask is that many here in the states view them as vermin, unfit to eat. I went on several bow deer hunts in Texas where you hunt in tree stands or ground blinds overlooking a corn feeder and you would have a chance at some wild hogs. Killed one and the guides didn't even want to gut it as they viewed it as trash. They told me they had an annual gun hog hunt, 34 were killed and they were all taken to the dump. I ended up taking 2 home with me and I thought the meat was superior to commercial pork, redder and richer but with less fat overall. I'm interested in discovering some new recipes for them, I have an electric smoker and smoke quite a bit of what we call boston butts (shoulder) and ribs but would like to expand the cookbook.

  2. #2
    This is insane. I mean I'm sure their texture and flavour is affected by local diet and so on, but at the end of the day they're pigs, or wild boar, or a hybrid, and that meat is pork. So dumping it is a tremendous waste, not to mention the fact that as a general rule, if you're not going to eat them, don't kill them. OK, admittedly they're an invasive species in your neck of the woods, but it still doesn't feel comfortable...

    Anyway, eat them! Bon appétit!
    "Wishy washy hand-wringing diversified all encompassing liberal"

  3. #3
    I had wild boar for dinner last night and very good it was too. If i have a reasonable size joint i stuff with Paxo, sage and onion stuffing.
    Whilst its allways a shame to throw, dump good meat they are feral pigs and are considered vermin in the US. I've seen shot rabbits dumped when there was no market for them in the UK.
    Perhaps they should encourage more hunters to come and cull them at a reasonable price?

  4. #4
    How about Summer Sausage? I have an electric smoker too, and make a fair bit using pork & venison. Low & slow cooking up to an internal of 150F, then a cold water bath will give you a great result
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  5. #5
    IMHO wild boar is somewhere between beef and pork. Don't use the meat blindly, compare the texture and fat content and adjust which cuts you're using for certain recipes. E.g. cooking the whole wild boar ham in the oven is difficult, not so with domestic pork.

    I don't buy meat from store, I eat approx. 50% wild boar and 50% deer/moose.

    I've heard some hunters give the excess feral hog meat for local charity kitchens in the US. I don't know how complicated the process is.

  6. #6

  7. #7
    [QUOTE=jthyttin;990743]IMHO wild boar is somewhere between beef and pork. Don't use the meat blindly, compare the texture and fat content and adjust which cuts you're using for certain recipes. E.g. cooking the whole wild boar ham in the oven is difficult, not so with domestic pork..[/QUOTE.

    Your right. Very little fat on boar and the grain of the meat is tighter i think . A leg of pork with crackling on is self basteing and its a job to over cook. I use a meat thermometer and as soon as the meat has reached the right temp its out of the oven.
    Like you i buy very little meat from the store. Not started last years moose meat yet but running low on roe meat. Plenty of boar meat in the freezer though.

  8. #8

    Appreciation of the boar/wild hog for the table...?

    Only tried it couple times via sausage n burgers ....
    And let's face it ..... There are so many variations / permutations for burgers n sausages .
    Due to lack of rabbits last few years I haven't done much but when was lamping a lot , I kept 20-30 did a batch of burgers .... Rest to game dealer, it doesn't cover costs but I don't do it to cover costs .... It helps , but main reason I don't like waste .

    Slow cooker another best invention for game

    Between burger / sausage , slow cooker, steaks
    Surely could put a boar to good use !
    Problem is for some folk all they interested in is pulling the trigger , others realize the work starts after triggers pulled .. But that work takes time & effort


    Ps.... Any body wanting to donate some wild boar for experimentation purposes & we can sample results along with a cold beer ..., donations welcomed !!!

    Paul

  9. #9
    I'm with Jthyttin it's between pork and beef and hasnt the "usual" venicon taste. For me and my girlfriend it's the best meat, far superrior to normal pork and we use it in all normal dishes- nothing fancy. They are the best when 0 - 2 years old. But be aware about the trichinae- we have to test every boar by law.

  10. #10
    Quote Originally Posted by sauer View Post
    Only tried it couple times via sausage n burgers ....
    And let's face it ..... There are so many variations / permutations for burgers n sausages .
    Due to lack of rabbits last few years I haven't done much but when was lamping a lot , I kept 20-30 did a batch of burgers .... Rest to game dealer, it doesn't cover costs but I don't do it to cover costs .... It helps , but main reason I don't like waste .

    Slow cooker another best invention for game



    Between burger / sausage , slow cooker, steaks
    Surely could put a boar to good use !
    Problem is for some folk all they interested in is pulling the trigger , others realize the work starts after triggers pulled .. But that work takes time & effort


    Ps.... Any body wanting to donate some wild boar for experimentation purposes & we can sample results along with a cold beer ..., donations welcomed !!!

    Paul
    A slow cooker is top of the list to buy before winter starts. Would be good for some of the moose joints as well.

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