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.

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I also pan fried some fresh Venison Liver & Heart

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Ready for the Chow Crowd

Roasted Piglet
Venison Liver & Heart
Mac & Cheese
Seafood Pasta Salad
Choice of Green Salads

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Money Shot

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What size piglet did you cook looks mighty tender.

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.