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I got a 160lb Wild Florida Boar but could not figure out what to do with the head as there was not a recipe I could find that dealt with the head so I came up with a multi-stage process.

Step 1: Preparing and Cooking

The head was whole, so I had it split at the butcher. I then threw in on a grill to get some charcoal flavor and burn off any extra hair. Its best if the heat is high just to get a burnt color and not fully cook it.

In a Large pot pour in a quart of water. You can add a tablespoon of salt, 2 bay leaves, 10 pimento seeds, and bring to a boil. You will not steam the heads until you see the meat separate from the bone. Cool the head and then cut them into small pieces. I took the ears, tongue and eyes and fed my do which he enjoyed. The choice is up to you.

I added the meat,2 idaho potatoes diced, 1 small onion, 1 clove garlic pepper, 1 hot pepper(you choice, i added a ghost pepper) and 2 tablespoons Cajun or Creole seasoning.

Slow cook for about 5 hour or until tender, stirring occasionally. Enjoy.

I would warn against overcooking the meat. It comes out like gelatin. My wife grew up in Peru, her parents raised and butchered hogs. She says the eyes and tongue are the best part, although I am all about Fido having them personally.
<p>Like they say in the hog industry: &quot;we can use everything but the oink&quot;. :)</p>

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