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  #1  
Old 05-17-2018, 4:26 PM
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Default BFG's experiments in Game Cooking (Was: boar heart: rare or well done?)

(edited to add: rather than start a new thread, I'm going to start putting other game-cooking experiments here. I like to talk about food. :-) )

We will be in the field tomorrow night. I plan to cook our kills' hearts in celebration.

Pork "always" gets cooked well done.

Heart "always" should be left a little rare.

So, what does one do with pig heart? I assume wild boar are a serious trich risk, being predators... So maybe a stew or wet method, and save the grill for our first deer?

Last edited by BigFatGuy; 06-11-2018 at 8:37 AM..
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Old 05-17-2018, 4:30 PM
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Mine go into the ponds for fish food. Same with deer internals.
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Old 05-17-2018, 4:32 PM
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The dogs we hunted with ate them.
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Old 05-17-2018, 4:41 PM
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137F is apparently the magic temperature. I'll pack a meat thermometer...
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Old 05-17-2018, 5:54 PM
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Eat the tender loins. Pan fry them fresh in butter with a little garlic salt and pepper.
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Old 05-17-2018, 6:12 PM
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+1 for the loins. I feed the dog the heart and liver. Keep it on ice till I get home. Give the bladder to a friend.
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Old 05-17-2018, 7:45 PM
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Bring a dutch oven and slow cook it and make tacos. That's favorite way to cook heart.
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Old 05-17-2018, 10:16 PM
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Usually toss the hearts myself. But, Iíll bet they eat well...
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Old 05-17-2018, 10:35 PM
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I was a Biology major, I like everything well done. Even my water. But I have to admit, I have never tried boar heart much less prepared it.
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Old 05-18-2018, 4:23 AM
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You gain nothing by eating pig heart except being able to say you did it.
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Old 05-18-2018, 6:46 AM
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^ Same with eating meat. Be real here, game meat is more expensive than a steak at Flemmings, lbs for lbs.

The heart has a good texture and taste. For deer, I do rare. For anything bear, I do well done.
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Old 05-18-2018, 8:08 AM
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GOOD LUCK!
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Old 05-18-2018, 10:18 PM
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My favorite is a vietnamese recipe. Slice as thin as possible, soak in straight fish sauce. Meanwhile, heat oil in a wok and toss in green and yellow onion chopped and saute. Then drain the heart meat and stir fry. Eat on or with rice. That was the basics of it, anyways.
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Old 05-19-2018, 9:24 AM
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Pics when you get get back, BFG!
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Old 05-19-2018, 11:32 AM
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Well done kills the heartworms and parasites. (LOL)
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Old 05-20-2018, 9:43 PM
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Quote:
Originally Posted by Jimmy's View Post
You gain nothing by eating pig heart except being able to say you did it.
AND the benefit of eating something that tastes good. I've never understood being afraid of food... The best food on the planet is made from parts of the animals that rich Americans usually don't eat.

Pig heart tacos are pretty good.



The taste isn't as strong as cow heart... but it's not quite "pork" tasting either... but this is the first truly wild pork I've eaten, so this might be the way of things.

rough dice, cooked in a crapload of smoking-hot-butter and garlic, served on "mini" size naan bread from the market, warmed on the stove's open gas flame (tastes better than a toaster).

The pepper/carrot thing is from the market, but the black beans are home-made.

Good meal, all in all.
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Old 05-20-2018, 10:18 PM
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Quote:
Originally Posted by BigFatGuy View Post
AND the benefit of eating something that tastes good. I've never understood being afraid of food... The best food on the planet is made from parts of the animals that rich Americans usually don't eat.

Pig heart tacos are pretty good.

Good meal, all in all.
Good food is good food, Heart has got to be my favorite part of any animal.
Even duck heart goes in the pan
Great job on the wild pig and thanks for sharing
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Old 05-21-2018, 7:43 AM
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You cook all carnivores and omnivores to safe levels for trichinosis. Pork, bear, bobcat, mountain lion, raccoon, etc. No exceptions.
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Old 05-21-2018, 1:35 PM
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I cook em and eat em every time. Usually diced up small and cooked in cast iron with olive oil and onions and peppers for heart tacos.
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Old 05-21-2018, 1:52 PM
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Tonight I'm going to prepare the caul fat (3 periods of soaking), tomorrow we're having heart wrapped in caul fat, grilled over chunk charcoal.

Tonight i might try some liver/bacon/onions... But I'll have hot dogs ready as a backup.
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Old 05-21-2018, 2:16 PM
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Anyone eat other pig organs? I’ve heard of people eating the skin but I’m not interested in that.
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Old 05-21-2018, 2:21 PM
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Quote:
Originally Posted by NaClAddict View Post
Anyone eat other pig organs? Iíve heard of people eating the skin but Iím not interested in that.


Pork rinds or chicharon are great snacks!
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Old 05-21-2018, 2:39 PM
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Quote:
Originally Posted by NaClAddict View Post
Anyone eat other pig organs? Iíve heard of people eating the skin but Iím not interested in that.
I've had pig skin from domestic pigs, but they are bred to limit hair growth. Gordon Ramsey has an excellent pork-belly-with-skin recipe.

I wanted to try that with boar skin, but then he told me how much time it would take me (because he wasn't going to do it) to de-hair a wild boar.

Ditto for pigs feet. Italian Americans have a dish called "sunday gravy" which is basically meat sauce made with every kind of meat you can imagine... lots of chicken wings, chicken feet, ribs, hocks, etc... all set to simmer for a long time while the family is at church. Old school italian-americans will use pigs feet.

The pigs feet are then served before the pasta course.

Mexican places will boil the snot out of an entire pigs head, and use the meat for tacos. It's delicious! In European culture we tend to turn this into "head cheese" which is a kind of terrine type dish.
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Old 05-22-2018, 10:31 PM
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Heart Crepine (heart slices wrapped in caul fat). It's my first time making this, so I suspect I haven't quite got it figured out yet, but the caul fat did cook to a crispy surface. The secret seems to be wrapping the caul fat on thickly... I only went one layer.



The crepine sliced with vegies. I went stingy with the meat to try and stretch the two hearts out to one more meal.
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Old 05-22-2018, 11:04 PM
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I would grind with some fat and spices for sausage patties.
Serve well done with crispy edges.
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Old 05-23-2018, 8:15 AM
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Quote:
Originally Posted by Full Clip View Post
I would grind with some fat and spices for sausage patties.
Serve well done with crispy edges.
If you want to go full peasant-food, use the heart to make sausages, then wrap the sausages in caul fat, THEN serve crispy.

Damn... now I need to kill another pig to get some more heart. :-)
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Old 05-23-2018, 3:37 PM
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Interesting article on Trich in wild pigs:

https://honest-food.net/on-trichinosis-in-wild-game/
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Old 05-23-2018, 3:48 PM
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Heart

Cut the heart into 1/4" x 2" strips, lightly flour and salt and pepper.
Cut 1/2 onion into the same size

Get a skillet very hot, toss in a 1/4 cup of oil, brown heart meat and onion.

When meat is browned, add 1/2 cup of white wine, 2 cloves of garlic(sliced), 1 2" sprig of Rosemary, 1/2 cup of water or stock

Simmer until tender
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Old 05-23-2018, 4:11 PM
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That's funny... my next (and last) dish from these pigs' hearts was going to be a slow-cooker version of basically that (but with beer instead of water, and no rosemary).

Except, I was going to use red wine... because the heart is so red I was thinking of it as red meat...

Which then made me realize, the pig meat itself (when last I saw it at the butcher) is REALLY RED... makes you wonder what they did to domestic pigs to make their flesh so pale...
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Old 05-23-2018, 4:58 PM
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For some reason all it popped in my mind was this scene from "Apocalypto

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Old 05-24-2018, 9:37 AM
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Looks good I just slice and dice with onion ,bell peppers in pan fry oil with some green salsa, mmmm i do the same with tunge
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Old 05-24-2018, 10:42 AM
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Quote:
Originally Posted by BigFatGuy View Post
Interesting article on Trich in wild pigs:

https://honest-food.net/on-trichinosis-in-wild-game/
Thank you for posting this. It helped educate me.
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Old 05-24-2018, 10:54 AM
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Originally Posted by lewdogg21 View Post
Thank you for posting this. It helped educate me.
That's going into my signature. :-)
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Old 05-24-2018, 11:07 AM
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That's going into my signature. :-)
lol. I dunno why people think I know a lot. I just get to hunt with people who do. "A blind squirrel finds a nut/hog/goose/duck every once in a while".
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Old 06-11-2018, 8:53 AM
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So, I've been experimenting a bit with the pig meat. I've updated this thread so I can just continue along the "how do I cook this thing" idea. Hopefully someone in the future will find this helpful.


Pasta with meatballs
  • ground boar
  • domestic pig fat, chopped fine by hand (50% of the ground boar weight)
  • stale/toasted/dried out bread, crushed fine (I got my oven up to 250, put the bread in, then turned the oven off and left the bread in there overnight), about equal volume to the ground boar, eyeballed
  • Milk. keep adding slowly and stirring until you JUST BARELY see a bit of milk not get absorbed in the bottom of the bowl. The bread crumbs will soak up more than you think.
  • parmigiano reggiano (the real stuff), grated, a big fat handful
  • garlic, oregano, salt, pepper, etc
mix well, make 1.5oz balls, bake at 400F for 20-25 minutes, then stew in tomato sauce for... an hour? For extra bonus Italian points, slightly under-cook your pasta, then finish it in the sauce til tender

This was delicious.
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Old 06-11-2018, 9:03 AM
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Char Siu (Chinese red-bbq-pork)
The color didn't come out anywhere near what I'm used to, but the taste was excellent.
I adapted from the "filling" recipe here: http://tasteasianfood.com/char-siu-bao-recipe/. I had originally intended to make Bao, but ran out of time.
Basically, I took Backstrap ("Ny Strip"), sliced it fairly thin (1/4"?), marinated it in light soy, dark soy, oyster sauce, garlic, ginger, xaio xing wine, a bit of vinegar, and a bunch of honey. I also added red-fermented-tofu, which many other places suggest as part of the recipe. Skewered onto water-soaked bamboo skewers.Cooked it over medium coals. While cooking, added more honey to the marinade, and went through a few char/dip cycles.

It was REALLY good. There were a few gristly bits in teh NY strip taht I'll have to look out for in the future, but the taste was superb.
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Old 06-11-2018, 9:09 AM
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(Please note, the food had been sitting out at an outdoor BBQ for a few hours when I took this photo, so everything may look a bit more wilted than a typical cookbook photo)


Stir Fried Tenderloin

sliced tenderloin thinly. marinated it in roughly equal parts of soy and oyster sauce, with a touch of vinegar, ginger, garlic. Also marinated a thinly sliced onion along with it.

I got myself a real honest-to-goodness wok, with a burner intended for turkey-frying. It worked REALLY well, the burner is hot enough that the wok glows at night, and the oil I seasoned the wok with will occasionally burst into flames



The process couldn't be simpler. Brocolli takes a while, so i cooked it first. Oil in wok, garlic, brocolli, toss and stir over high heat til done. Finish with a bit of the marinade from the meat. Dump it into a bowl.

Drain the marinade off the meat, reheat the wok, oil, garlic, meat and onions. cook til just barely done through. Dump in bowl with brocolli.

Serve over rice.

This was REALLY good... and surprised me, considering I've never used a wok, or cooked on a jet engine before.
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Old 06-11-2018, 9:16 AM
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Default Tacos Al Pastor

I'm not 100% thrilled with the recipe I used, so you may want to google around a bit.

Tacos Al Pastor

cut backstrap into 1" thick slices. leave large for easy handling and cooking, we'll dice it up later.

marinate for a day in a mixture of chile powder, oregano, cumin, onions, OJ, and pineapple slices. I ended up using 2 cans of pineapple slices "in natural juice" for about 4 lbs of Al Pastor.

Grill over high heat to char the outside of the pineapple slices and the meat, dice it all together. boil the marinade, then add a bit to moisten the meat (wild boar gets dry really easily...). If I had to do this again, I think I've leave the meat just a shade less well done...

Also, this is pretty spicy. adding more OJ helps a bit, but some of my guests found this beyond their abilities.

Serve with tortillas, lime slices, onions, jalepenos, and cilantro.
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Old 06-11-2018, 9:20 AM
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Pulled Pork


I took a shoulder and two "leg roasts", about 5-6 lbs in total
Smoked them heavily for about 2 hours. (I should have gone longer, but I was exhausted and didn't trust myself to monitor the coals overnight)
wrapped in foil with a stick of butter and put in my oven at 220F for about 9 hours. (I've read this is commonly how pulled pork is made from boar due to the lack of fat in the meat)

The meat wasn't exactly "smoked shoulder" like I'm used to making with domestic pig. It was a bit dry, and the wrapped baking gave it kind of a "stewed" texture... but once some good bbq sauce was added to it (Lucille's) you'd never know the difference.

Next time I'll do the smoking earlier so I can be awake while it's over the coals.

This was a big hit. I served it with King's Hawaiian rolls for sliders.
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Old 06-11-2018, 10:51 AM
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Pork-patty, Low-carb "Faux Loco Moco"



Loco moco is a hawaiian dish, burger patty, eggs, gravy, rice, sometimes spam, etc. It's basically late night drunk food.

This version leaves out the rice for caloric purposes, but it could easily be added back.

Pork, ground, seasoned with salt and pepper, cooked til just past medium (check with a thermometer!). 2 eggs, over-easy, on top. Moistened with a few tablespoons of canned gravy (beef, I think).

It's good!
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