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re: Educate me about wild pig please...
Posted on 5/22/16 at 2:49 pm to Canard Noir
Posted on 5/22/16 at 2:49 pm to Canard Noir
Backstrap and tenderloin (if decent size/worth the effort), trash the rest.
Eta: don't try to skin the whole back, make several 3-4" cuts down the back and skin them individually, their skin is tough as hell and thick, really tough to get off. Wear gloves as well like others have said.
Eta: don't try to skin the whole back, make several 3-4" cuts down the back and skin them individually, their skin is tough as hell and thick, really tough to get off. Wear gloves as well like others have said.
This post was edited on 5/22/16 at 2:55 pm
1
Posted on 5/22/16 at 3:11 pm to halleburton
I've roasted a couple of hind quarters and they've come out pretty tasty. Popped them in the over for a few hours in a cast iron pot with a couple of chopped up onions and a little water.
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