Wild hog tenderloins

[HorseDoctor]

Boy Howdy! Looks awesome! Hope that tasted as good as it looks!

[HorseDoctor]

You should be in great shape with that size porkers. Even the bacon from old boars smells like boar pizz! Older sows are OK and as long as they are young (prepuberal), boars make just fine table fare. Enjoy!

[W.A.]

Second try

[Troutman]

Yea no pix bud, but if your having problems figuring out what to do with that pork, I can come relieve you of some

[FireMan]

That’s the spirit!

[W.A.]

One was a little boar and the other a sow. Both around 100lbs each. I passed on the big one I saw.

[W.A.]

Sounds like a great idea Jerod. Thanks!

[W.A.]

Thanks! I hacked off the ribs though. Definitely going to try injecting and making a bunch of sausage.

[W.A.]

I see all the pictures I wanted and then saw those clear boxes. No clue what happened, but I dont give a rip

[HorseDoctor]

All above info is solid! That is unless what you shot was a big old "trophy boar hog". If so, that is why someone invented pepperoni.

[FireMan]

I assume those little clear boxes are pics.

[Jerod Broussard]

I love to cube mine up, marinate it and cook it on skewers.

[texastweeter]

also, most lamb recipes work well for feral hog, kinda like sheep dip.

[Huskee]

Jerod Broussard hunts wild hogs, maybe he can help too.

[texastweeter]

Grind some for sausage and Italian sauces. I cook the rest of it just like store bought pork many times. The butts and hams need to be injected with oil though, and always crutch. A lot of the time I leave the ribs on the loins to make tomahawk pork chops that I have a recipe for and serve it over wild rice with a spicy mushroom tomato sauce spooned on top.