Friday, April 04, 2014

Hogs without a cause

A state under siege. A lawmaker responds.
Desoto Parish State Rep. Richard "Richie" Burford, R-Stonewall (motto: "A great place to live"), introduced House Bill 353, which declares open season on wild hogs — the pigs, not the Tim Allen dad-buddy masterpiece. Under the bill, hunters can go after wild hogs, day or night, on private property. Under present law, hunting wild hogs is restricted to daylight hours from February through August. The bill passed the House 85-10 on Wednesday and was introduced in the Senate Thursday.
Go see that Gambit post for recent video of rampaging hogs out on Almonaster Boulevard. (They are very difficult to count!)

Also, if any of your newly empowered local militia happen to provide you with feral hog meat in the near future, know that it is pretty good eatin'.  We got a hold of two wild roasts a few years ago.

It's a little gamey and a bit more lean than farm raised pork but there are some things you can do to mitigate that. It helps to brine the meat for a few hours ahead of time.  Another thing we did was layer on some bacon in order to add in some fat as it roasted.

Here is the first preparation where we braised it in red wine with some potatoes and vegetables while we watched a Saints game in 2009. It was good. It didn't photograph so well but, trust me, it was good.

Pig roast

In any case,  I prefer this version we did later on during Mardi Gras 2010.

Wild Hog Roast

It's dressed with cumin, paprika, oregano, thyme, onions, garlic, potatoes, some lemons, yucca root, and obviously, the bacon again.  Added some lime juice, orange juice, and beer then roasted it for about 8 hours.  Very pretty results.

Wild Hog Roast

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