I need a recipe for hog backstrap

[Unicorn]

Am I crazy or is wild hog pretty excellent most of the time? Guess it depends on the hog...or the cook...

Best tip I can give is to avoid the fat; in my experience that's where most of the gaminess comes from. Trim the fat and membrane as best you can. Much easier with backstrap than quarters. I usually don't take the rib meat unless I'm turning it into the processor.

Backstrap carnitas: trim, rub w seasoning, low heat in a crock pot for 9 hours. Bueno.