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01-24-2016, 07:41 PM #1Senior Member
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Roasted Feral Piglet with Fresh Venison Liver & Heart
Roasted Feral Piglet
1 skinned feral piglet that'll fit your grill
Assorted spices for rub and/or a marinade
I did a simple rub of sea salt, Cajun spice and Mesquite Habenero spice mix.
Lots of olive oil.
I start on high and get a good sear on both sides.
Then switch to low heat and close the lid, one hour on each side and check temp in hams.
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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The Following User Says Thank You to ChileRelleno For This Useful Post:
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01-24-2016, 07:41 PM #2Senior Member
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I also pan fried some fresh Venison Liver & Heart
Ready for the Chow Crowd
Roasted Piglet
Venison Liver & Heart
Mac & Cheese
Seafood Pasta Salad
Choice of Green Salads
Money Shot
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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01-25-2016, 11:59 AM #3Senior Member
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What size piglet did you cook looks mighty tender.
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01-25-2016, 02:16 PM #4Senior Member
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They were about 25# whole, maybe 10#s dressed for the grill.
It was very tender, juicy and delicious, probably the best roast pork I've ever eaten.
The deer heart was mighty fine too.chillinfish likes this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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I’ll be sliding into town March 10-14. Can you have it warm and sunny for me then? And also, how about having the fish biting??? :D
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