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Best wild hog tenderloin recipes
Posted on 5/28/23 at 5:45 pm
Posted on 5/28/23 at 5:45 pm
Looking for some. This one is clean and female with babies. Or was . About 85 lbs.
4
Posted on 5/28/23 at 6:05 pm to Royalfisher
I’ve done literally everything to those cuts of meat and have been unsuccessful removing the odor. Good luck.
Posted on 5/28/23 at 10:27 pm to Royalfisher
I believe it's a tastebud thing. It tastes like armpits to me. (I was in the Army) To the other guys at the camp it's just pork and gravy. If is smells to you when cooking then you will know.
Posted on 5/29/23 at 8:42 am to Royalfisher
I've never had a bad one.
For tenderloins:
Sear whole until 145-150ish IT, then slice and serve
Tenderize to flatten a bit then cook it hot and fast in a pinch basket over coals/fire. This is great for slicing thin and putting on a tortilla.
You just don't want to overcook it. It's a lean meat and will dry out quickly if overcooked.
For tenderloins:
Sear whole until 145-150ish IT, then slice and serve
Tenderize to flatten a bit then cook it hot and fast in a pinch basket over coals/fire. This is great for slicing thin and putting on a tortilla.
You just don't want to overcook it. It's a lean meat and will dry out quickly if overcooked.
Posted on 5/29/23 at 10:34 am to Royalfisher
Season the crap out of the outside, salt pepper garlic dried herbs maybe some hot sauce cajun seasoning etc.
Sear all sides in a black iron pot.
Chop enough trinty and pope to cover the bottom of the pot about 1" deep.
Deglaze a the pot.
Put the tendeloin back on top of the onions and cover with broth (chicken or vegetable work best). Add one of those little dole pineapple cans (4-6oz cans).
Put into a 400° oven for around 3 hours.
Once done the roast should be falling apart. Decide if you want it like a stew or if you want to thicken the gravy. Savoies sells a powdered gravy thickener that works good in that situation. Just dust a little into the liquid and bring to a boil on the stove.
Found marinating or cooking with the dole pineapplw juices to be the way to mask/rid the flavor. Got the idea from Hawaiians
Sear all sides in a black iron pot.
Chop enough trinty and pope to cover the bottom of the pot about 1" deep.
Deglaze a the pot.
Put the tendeloin back on top of the onions and cover with broth (chicken or vegetable work best). Add one of those little dole pineapple cans (4-6oz cans).
Put into a 400° oven for around 3 hours.
Once done the roast should be falling apart. Decide if you want it like a stew or if you want to thicken the gravy. Savoies sells a powdered gravy thickener that works good in that situation. Just dust a little into the liquid and bring to a boil on the stove.
Found marinating or cooking with the dole pineapplw juices to be the way to mask/rid the flavor. Got the idea from Hawaiians
This post was edited on 5/29/23 at 10:36 am
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