5 Best Ways to Cook Your Hog After a Hunt
From Field to Feast – Wild Hog Recipes That Hit the Spot
There’s nothing like the thrill of the hunt, especially when you bring home a wild hog. But once the hard work of tracking, harvesting, and field dressing is done, it’s time for the best part — cooking that hog up right. Wild hog meat is rich, flavorful, and leaner than domestic pork, which makes it perfect for a variety of rustic, mouthwatering dishes. Here are five of the best ways to cook your wild hog and do your harvest justice.
1. Slow-Smoked Pulled Hog
Best For: Shoulders, hams, larger cuts
Why: Smoking transforms tougher wild hog meat into fall-apart, juicy goodness.
How-To:
- Rub the meat with your favorite dry spice mix — brown sugar, paprika, cayenne, garlic, and black pepper work great.
- Let it sit overnight in the fridge.
- Smoke low and slow (225°F) for 8–12 hours depending on size, using hickory, oak, or applewood.
- When internal temp hits 195–205°F, wrap in foil, let it rest, and then shred with forks.
Pro Tip: Add a vinegar-based sauce to cut through the richness — Carolina-style BBQ is a wild hog’s best friend.
2. Hog Ribs on the Grill
Best For: Rib racks
Why: Wild hog ribs are thinner than store-bought pork, but they pack intense flavor.
How-To:
- Marinate in olive oil, citrus juice, garlic, and herbs for a few hours.
- Parboil the ribs for 30 minutes to tenderize.
- Grill over medium heat, flipping and basting with sauce every few minutes.
- Cook until nicely charred and slightly crispy — around 20–30 minutes.
Pro Tip: Serve with grilled corn and cold beer for the ultimate backyard bounty.
3. Wild Hog Sausage
Best For: Trimmings, belly meat, or lean cuts
Why: Turning wild pork into sausage lets you preserve the meat and get creative with flavors.
How-To:
- Combine ground hog meat with about 20% pork fat (you’ll need it for moisture).
- Season with salt, fennel, garlic, crushed red pepper, or go Cajun with paprika and thyme.
- Mix well, stuff into casings, or form into patties.
- Cook over medium heat until browned and cooked through.
Pro Tip: Make a big batch and freeze — wild hog sausage is perfect for breakfasts, stews, or gumbo.
4. Dutch Oven Hog Stew
Best For: Shoulder, neck, and other tougher cuts
Why: Stewing tenderizes and brings out deep, gamey flavors.
How-To:
- Cube the meat and brown it in a Dutch oven with oil.
- Add onions, garlic, celery, carrots, potatoes, tomatoes, and broth or beer.
- Season with bay leaf, thyme, and a touch of cayenne.
- Simmer low and slow for 2–3 hours until fork-tender.
Pro Tip: This is a perfect one-pot campfire meal after a cold day in the woods.
5. Hog Backstrap (Tenderloin) Seared and Simple
Best For: Backstrap or tenderloin
Why: These prime cuts are too good to overcomplicate.
How-To:
- Slice into medallions and season with salt, pepper, and herbs.
- Sear in a hot cast iron skillet with butter and garlic until medium (135–140°F inside).
- Rest a few minutes and serve with pan juices or a red wine reduction.
Pro Tip: Pair with mashed sweet potatoes or roasted root veggies for a gourmet wild game dinner.
Final Thoughts
Cooking wild hog isn’t just about eating — it’s about honoring the animal and the hunt. Whether you’re smoking a whole shoulder or searing a perfectly trimmed tenderloin, wild hog rewards patience and respect in the kitchen. Just remember: cook it thoroughly (wild hogs can carry trichinosis), season boldly, and always invite your buddies to share the feast.