How do y'all cook wild pig backstrap and make it tender?

[Aetheling]

Bobby if you are pulling off a hot and fast cook at 165 its probably climbing to 180 due to carry over. Id pull it at 150 and let it rest. It will climb to 165 on its own. You could do a quick brine for an hour before cooking as well.

[bklem]

Crock pot ,works on even old pigs,just cook it till it falls,apart.

This is what we do for our pulled pork. Pour a Dr Pepper over it and set it on low before you leave to go hunt in the morning. By lunch it’s ready for some bbq sauce and shedding. Dang good. Cheap and easy.

[SaltwaterSlick]

My mamma used to put it in a pressure cooker for about 20 minutes and then take it out and finish it in the oven... Did the same with old tough fox squirrels... That's a surefire way to make 'em tender... Be good too if you leave some of the fat on the meat when you bake it in the oven or even put it on the grill/smoker to get whatever flavor you want. Don't put nothin' but water and a little salt in the pressure cooker then dump the whole back strap in and cook it 20 minutes after the little wiggly thing starts to spit n wiggle... Easy-Peasy...

[kd350]

Cook it to 145 internal. Trich dies at 139

According to “the hog book”

[dirtybay]

Crock pot with gravy or make stew style. Comes out tender

[DRT]

Bacon wrapped in a covered foil pan.

[Geezy Rider]

I like to cut it into thick medallions, pound them out like a piece of round steak and then make schnitzel out of it. Covered in a mushroom gravy and served with sweet and sour red cabbage…it’s the snizzle baby. Have you goose stepping all night long.

[GA Bowhunter]

...the little wiggly thing starts to spit n wiggle...

I thought he was talking about backstraps?

[Slabby]

Ckn fried or course ground

[Ellen]

We either pound, season, dip, flour, fry and make gravy from the drippings
or
make Carne Guisada using Fiesta Carne Guisada Seasoning.

Tender either way.

[East6101]

I have grilled them 10-15 minutes each side then remove and wrap in foil. Keeps all the juices and basically boils it. Came out good and tender.

[dbaio1]

I usally cut wild hogs into chunks of stew meat and cook in a black iron pot. Low and slow and long unril tender. Back straps too for the reason of your post just never comes out tender grilled or fried. And that is regardless of size 40# and up. Always a sow, never process a boar.

[Smart]

I know this is going to sound different but I actually picked it up back in 2010 or so on here. A couple of folks recommended it. It seems like if I freeze backstrap, deer or pig, that its always more tender after the thaw. I actually split two up from the same animal and tested it, There was a noticeable difference...especially on the deer.

[Burntorange Bowhunter]

Never had a problem. Corn fed pork.

[wytex]

Butterfly it long ways and stuff with whatever, I use panko, mushrooms and what ever else sounds good, roll it up and tie it and then cook.