| Banner advertisements by bbqads.com |
| Banner advertisements by bbqads.com |
In Reply to: Re: Help !! Wild Pig Recipes posted by mack on February 01, 2008 at 19:58:28:
I'm not trying to be mean, but if you don't like "gamey" tastes, don't eat wild animals.
The taste is dependant on many things: age, what it ate, how it was killed and prepeared. You can try a brine before cooking. It can't hurt anything and may help. I wouldn't, but that is my preference. The same would be true of a marinade. I would just season and cook. When seasoning, go a little heavier than you would with "store bought" pork.
If it is truly "wild", it will be very lean and needs to be cooked slower and lower than normal. It should have a stronger meat flavor than domestic pork for the very reason it has used its muscle groups more than farm raised. This flavor can be good or bad, depending upon your tastes. This can also cause the meat to be tough if it is overcooked. You are not going to have the fat to render vs domestic, so be careful to watch the temps.
If you want to increase your chances of a good finished product, might give one of the foiling methods a try. I don't foil, but it could save you on a first time cook. Some do the misting thing of liquids during the cook also.
Best wishes
Glenn