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Honey-mustard warthog #8250583 04/28/21 10:07 AM
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Dimitri Offline OP
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Last Sunday I shot a youngish warthog sow. The pig was unaware of me and the shot was a brain shot. It hung in the coldroom until Friday when I processed my meat. I saved one of the loins and both fillets and used it to make a starter for our meal on Friday evening. It was super simple and very delicious.

I cut the meat into thin strips, sort of strir-fry style. Put some sunflower oil in a flat-bottomed cast-iron pot and placed that on a bed of sekelbos coals. Hearing the impala rams in rut roaring in the distance does not add flavour to the meal but adds lightness to your heart and just makes you all-round more positive and appreciative. Perhaps that added to the enjoyment of the meal. When the oil was nice and hot I added the meat, seasoned with barbecue spice, and stir fried it for about 10 minutes or so until golden brown. I added two heaped tablespoons of German mustard and about a third of a cup of honey. Stirred through and let it simmer for a further 5-10 minutes for the moisture to reduce. When it was nice and thick and sticky I added salt to taste and VOILA .... delicious campfire honey-mustard warthog.

Re: Honey-mustard warthog [Re: Dimitri] #8250591 04/28/21 10:40 AM
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Sounds good ! up

Re: Honey-mustard warthog [Re: Dimitri] #8250594 04/28/21 11:10 AM
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Dimitri be the man. food


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Honey-mustard warthog [Re: Dimitri] #8250711 04/28/21 01:30 PM
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That does sound good!

Re: Honey-mustard warthog [Re: Dimitri] #8250736 04/28/21 01:54 PM
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Just ate and now I am hungry again food


lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
Re: Honey-mustard warthog [Re: Dimitri] #8250742 04/28/21 01:58 PM
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food


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Re: Honey-mustard warthog [Re: Dimitri] #8250856 04/28/21 03:35 PM
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I would love to try some of that!

Re: Honey-mustard warthog [Re: Dimitri] #8250878 04/28/21 03:52 PM
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sounds great

Re: Honey-mustard warthog [Re: Biscuit] #8254979 05/02/21 10:00 PM
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Originally Posted by Biscuit
sounds great


(R-TX) .-- " TCNN CURL CRLB VFF OGI SNDL CGC TLRY "

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Re: Honey-mustard warthog [Re: Dimitri] #8255199 05/03/21 02:28 AM
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up

Re: Honey-mustard warthog [Re: Dimitri] #8255282 05/03/21 04:39 AM
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Does it taste like chicken?


some people like silver and gold
I like brass and lead with a little powder in between
Re: Honey-mustard warthog [Re: machinist] #8255301 05/03/21 08:12 AM
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Originally Posted by machinist
Does it taste like chicken?


Nope. It has a flavour of it's own. My personal opinion is that it is not too dissimilar to domestic pig in taste, only stronger/more flavorful, tougher and drier. Old boars, have a strong "warthog smell" which most people, including me, do not appreciate. But an old male wildebeest/impala/bushpig/domestic sheep/etc will also have a strong, often unappetizing, smell.

Some people describe warthog meat as "somewhere between pork and venison". The uncooked meat is a similar light colour to domestic pig which is similar to the colour of chicken, so there is an association with chicken, if you like smile Interestingly, our other wild pig species - the bushpig - has more of a red meat than a white meat when compared to warthog.

Most people seem to prefer turning their warthog/bushpig into salamis, russians or other sausage. However, I love the meat in curry, stew, honey-mustard stir-fry and sticky barbecue ribs in addition to the processed products. My late dad even turned a few warthogs into biltong when I was young and although the biltong was lighter in colour to the kudu/impala/blesbok/etc is was delicious and, for those who may be concerned, nobody ever got sick or picked up tapeworm or any other parasites. I don't think the bugs and parasites could withstand the salt and vinegar used in the curing process.

Last year during our lunch break on a wingshooting excursion a friend brought along some European wild boar chops, marinated in herbs, salt, pepper and lemon juice and we grilled those on a hot plate. They were really outstanding. However those were farmed animals and very fat. I'm not sure what a European wild boar living off the veld would taste like.

I imagine your feral pigs over there must taste good too?

As always, diet, gender, shot placement, stress or lack of stress and handling of carcass play a big role in the quality, taste and texture of the meat.

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