1/4 cup of paparika
1 tablespoon fresh ground pepper
1 tablespoon garlic powder
1/2 tablespoon ground red pepper
1/8 cup kosher salt
1/4 cup brown sugar
Mix all ingretients well before used
1. heat grill or smoker to 200 degrees.
2. Use either front shoulder or hind quarter and cover generously with rub.
3. Make sure grill or smoker is closed so the meat does not dry and let cook slowly for at least 6 hours or untill meat separate easily with a fork.
I use an electric liquid smoker with apple wood to add good smokey flavor and I always make sure wild hog meat is cooked well done.
One 6-pound leg of wild boar*
1/4 cup coarse sea salt
1/4 cup coarsely ground black pepper
For the marinade:
4 cups hearty red wine
2 dried imported bay leaves
40 sprigs fresh thyme, rinsed
20 black peppercorns
1 carrot, trimmed, peeled, and cut in 1/4-inch chunks
1 medium onion, cut in eighths
1/4 cup best-quality red wine vinegar
To roast the wild boar:
20 whole cloves
2 to 3 tablespoons olive oil
For the sauce:
2 cups chicken or veal stock
3 tablespoons red current jelly
1. Rub the leg of wild boar all over with the salt and the pepper. Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.
2. Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.
Whisk in the vinegar.
3. Quickly rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish. Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 36 hours, turning it at least four times.
4. Preheat the oven to 450°F.
5. Remove the leg of wild boar from the marinade and pat it dry. Make 20 tiny slits in it all over, and insert a clove into each slit. Transfer the boar to a baking dish, and pour one-fourth of the marinade over it. Roast in the center of the oven until the boar is golden on the outside, and when you cut into it it is a very faint pink (but not in the least red) which will take about 2 hours. Check it occasionally to be sure the marinade hasn’t evaporated. Pour the additional marinade over the roast, one-fourth at a time.
6. When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat. To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the chicken or veal stock and bring to a boil over medium-high heat. Reduce by about one-fourth, and then stir in the red currant jelly. Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.
7. Before slicing the boar remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter. Garnish with flat-leaf parsley leaves. Either pour the sauce over the meat, or serve it on the side.
2 cups Orange Juice
2 tsp. salt
1 tsp. Black pepper
2 tsp Everglades or Cajun seasoning
1/2 tsp. Garlic powder
4 Tbls of Worcestershire Sauce
Use a 100 pound or smaller wild hog’s shoulder or ham only.
Mix all the ingredients and marinate the hog meat in it for 2 hours for or more.
Remove the meat from the marinade and place it on a sheet of heavy duty aluminum foil and splash it all over with Worcestershire sauce.
Slow cook it over a wood fire or gas grill until meat pulls away with a fork.
Cook a wild hog well done only.
4 cups olive oil
1-1/2 cups soy sauce
2 tbsp. garlic puree
1 tbsp black pepper
1/4 cup honey
2 cups field mushrooms
1 cup sliced leeks
1 cup brown sauce “demi glaze”
salt to taste
pepper to taste
1 tbsp garlic puree
Mix marinade thoroughly. Place chops in marinade for at least 5 minutes. Char-broil until medium rare. Meanwhile pan-fry leeks and mushrooms with garlic. Add brown sauce. Reduce and correct seasoning. Pour sauce over chops and serve.
1 Wild Boar Butt Roast or Back Strap (about 10 pounds) Cubed in 2-4″ pieces (important on the size of cubes)
2 cups of water
3 table spoons of brown sugar
6 pack of your favorite beer
1 cup of fresh squeezed orange juice with pulp. (I use Naked Juice)
3 shakes of all spice
2 shakes of garlic powder
4 globs of bullseye bbq sauce
4 cap fulls of soy sauce(soy sauce lid)
4 pinches of salt
8 oz can of diced green chiles
Step 1 – Prepare your boar meat the way you want, but I suggest keeping your meat in a cooler, keeping it iced, and drain water every day until water is clear (3 days usually). This takes any funky taste out of the meat and makes it palatable (in my opinion). Four hours before I cook the meat, I cut into 2-4″ cubes, and soak in 2 bottles of beer for about 2-3 hours. By the way, I start this after breakfast. (Be sure to take the first sips out of the beer, as they are the best!)
Step 2 – 4 hours before your ready to eat, place the cubes of boar meat into a big deep iron skillet. Add all spice, BBQ sauce, soy sauce, sugar, salt, garlic powder, chilies, and water into the skillet till near the top.
Step 3 – Set on a low heat, and take a wooden spoon, and stir from the bottom up gently all around skillet, so as not to spill liquid. Do not boil; keep on low heat until half of liquid is boiled down in skillet.
Step 4 – Open up a bottle of beer, take a sip, and add the rest to the top again. The liquid will evaporate quicker this time, but boil this down until you get brown gravy on the bottom.
Step 5 – Add 1 cup of orange juice, stir into meat, and boil down until meat is a rich golden brown color. The liquid will start bubbling nicely at this point. Turn off heat, and let meat set. At this point, you probably want to start some Mexican rice, beans, and any other sides you want.
Step 6 – Grab some friends and family, and enjoy! Crack a cold beer for yourself, (you deserve it!) and tell the story of how you took that wild boar!
We always had this spicy sausage on a VERY heavily buttered biscuit.
5 # Pork Shoulder
1/4 c. Salt
1 Tbsp. Sugar, white
1 Tbsp. Sage, chopped
1/2 tsp. Ginger powder
1 1/2 tsp. Nutmeg
1 1/2 tsp. Thyme, dry
1 1/2 tsp. Cayenne or a bit less
2 tsp. Black Pepper, ground
1 c. Ice Water
1. Finely grind pork shoulder and combine all ingredients together with ground meat.
2. For easy assembly, spread out saran wrap over the length of your kitchen counter.
3. Mound sausage in a roll length wise about 2 inches high.
4. Roll plastic wrap over length of sausage and bind tightly. (Meat should look like a large sausage roll.
5. Refrigerate rolls, or freeze and then thaw for slicing sausage into patties.