Roasted Hog Leg, delicious

Cooked myself a hog leg last night, and it turned out great, so I though I would share what I did.

Removed the leg from the hog, and placed it in the cooler for 4 days, flushing out the blood, running off the melted ice, and topping off with new ice every day.

I then took the leg out of the cooler, dried it off, and made a pan out of aluminum foil, placing the leg in the pan, on a tray. (next time I will just use a tray that is a couple of inches tall on the sides)

Then I covered the meat in olive oil, and seasoned it with equal parts of white pepper, sage, rosemary, garlic powder and onion powder. I then covered the meat with bacon, can’t go wrong with bacon, right? lol.

One of the other legs was cut up for sausage, so I taken the bone, and simmered it for a couple of hours, making a stock (this was done the day before). I took some of this stock, and placed about half an inch worth in the pan.

The pan was then sealed up with more aluminum foil, and I made as good a seal as I could, in an attempt to keep the moisture in.

Now it was time for the oven, 225 degs, for 4 hours got the meat to 170. I then turned the oven down, to minimum, 170, and left the meat there for another 4 hours. Would have been shorter, however the local bar was ‘callin me’

After removing the leg from the oven, I took a couple of cups of the stock that was in the bottom of the pan, there was now about 3 times more than what I had started with. I took a tablespoon of cornstarch, mixed that in with the stock, and heated it up to thicken.

Carved the meat and served…………..dang, I was impressed, very moist, and very flavorsome, with no gamey taste, doubt I will be making much sausage in the future. Roasted hog leg is the way to go.

Try a cooking bag the next time. No mess at all. I use them on turkeys, ribs and butts.

I just haven't been able to buy into eating feral pigs, your recipe sounds very good but a feral pig with all the crap they eat.

I'm probably missin out , Lord knows I love to eat

Your missing out, they can be great table fare when properly prepared.

X2. My wife much prefers wild pig over venison

Good call Bill. Funny thing is i use bags a lot as well, ribs and brisket to name a few, sometimes even put a turkey in them lol

X3. My family prefers feral pork over venison as well. I also prefer it over domestic pork.

It's all the crap they don't eat tat makes them better for you than store bought....no steroids, hormones, preservatives, etc....

Some of the best meat you can eat and lots of ways to cook it....I smoke them whole then freeze the cooked meat...thaw and eat....

Try one in a crock pot, very good as well.

got a porkloin in the crock pot right now.....but it came from Tom Thumb


post some pics of the wild pigs cooking..

i'm still not sold///

My wife just did up the hams from a 25 pounder in a crockpot, man that good. I caught about 30 that size last year and kept about half for myself and gave away the rest. It is hard to beat.
I am going to try Scottishredneck's way, sounds good.

Those small pigs quartered in a crock pot with chicken broth/onion/garlic/seasoning is VERY hard to beat! When they are done (falling apart), I remove the meat and most of the liquid (add back whatever is needed). Pull the bones, shred the meat, season with fajita seasoning and a little cumin, toast up some corn torts with all the fixings and make some of the best tacos on Earth.

We eat it quite a bit....

Damn you, now I'm hungry.

It all starts with this.


Just a few pics. I could go on.

It all starts with this.


Now that range looks familiar Skinnerback, I have sent A LOT of rounds down there

Yes sir, me too!

I believe that wild pigs are the most overlooked game animal in North America....you can hunt them year round and its one of the best, most versatile, healthy meats you can find....




And Skinnerback is clearly a much better cook than I....

What's for dinner? Great photo's.

Dang... between snake wrangler and skinner I now want to leave work and start up the pit!

Some fine looking meals gents

Oh hell yeah!

yessir, low & slow is best; I've smoked mine 2hrs, then finished (8hrs) in the oven just like yours (OP).
Wife (before) was leery of game - after tasting she said dammit- kill every one you see and get'em in the freezer!!

what a hog eat ain't any more discustin than what a free-range chickin eat- and I don't see any of you crybabies crying about giving up chickin!!
(it all get sterilized with hydro-chloric acid anyway .....)

Roger that. Even did a goggle search on what the animals eat that we buy from our local meat market, wither that be HEB, Wally World or the local place of your choice...............ye right, don't do it. Nut-in wrong with the animals we hunt and kill, compared to the feedstock trash we are sold in the stores!!!!!!