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Robert's Killer Wild Hog Chops
Slice the backstrap 1" thick and pound it to about 1/4" thick
Salt and pepper the meat - let sit overnight
Place meat in bowl of milk
Dredge wet chops through flour seasoned with Tony Chachere's seasoning
Heat peanut oil in a skillet
Fry chops about 3 minutes per side until brown
Current estimated feral hog population in Texas = 1.5 million too many.
Today = Minus 1.
It's what's for dinner here at the Star Ranch.
Are they good to eat? Yes. According to the Texas Parks and Wildlife Department the meat is leaner. Robert made some mean backstrap pork chops off of this sow that were better than cuts we've bought from the store. You're in for a treat because he's agreed for me to share his recipe and it was TASTY! Free, too, except for the ammo.
Excerpt below from link above:
"Is the meat good to eat?
Yes, meat from feral hogs is extremely tasty and much leaner than penraised
pork. The meat from older boars may be tougher and rank tasting
if not prepared adequately. As with all pork, care should be taken and the
meat well cooked. Otherwise, it should be prepared just like market hogs.
The slower the meat is cooked, the more tender and tasty it becomes."
