Wild Sow Backstraps

[Mr. Whiskers]

My favorite way is to lightly oil the backstrap with olive oil then salt, pepper and minced garlic. Brown all sides in a hot cast iron. Add 1/4 cup of balsamic vinegar and finish in 350 degree oven for 25-30 mins. Doesn't get any easier and the flavor is awesome. Instead of time use a meat thermometer to your preference.

This guy gets it. Awesome

[helim83]

Make some guisada

My wife made some Guisada last week out of a porker I shot a while back......it beat the he77 out of the venison guisada she makes, and it is phenomenal(sp)!

[Abcdj]

http://dhttp://discussions.texasbowh.../newreply.php?

Got loppers in mule, will do this too, Thanks

do=newreply&p=10828219iscussions.texasbowhunter.co m/forums/newreply.php?do=newreply&p=10828368

OK, I always shoot the bigger ones that's one reason i haven't taken any meat. Thought they would be rank. I dont shoot the small ones cause i am not that good of a shot!!
Thanks for the info.

[Dusty Roads]

We make a pig pot pie when we get a pig. Everyone loves it.

[DFA]

man jerp, that looks great. Gonna try that one

[mcinclair]

i need to go shoot a pig this is making me hungry!

[E.TX.BOWHUNTER]

I killed a 350lb. boar last month. When I cleaned it I removed the under-belly skin all the way to the back exit when cleaning him. Anywhere he was stained on the belly came off. No more stink on him. He is one of the best eating pigs I have had. He did have a fat layer that was over 2 inches thick. Everyone has commented how delicious the meat is. Now granted I did grind the whole thing because I had doubts too. Next time I will keep the tenders whole. I don't know what I would do with back straps from that big of a pig.