This book would make a great Father's Day present for any outdoorsman.

Thank you! I'm still in shock and surprised that a book about hunting and cooking feral hogs was nominated, let alone win. Chicago was a lot of fun, too! Took the girlfriend and daughter to the awards, which was pretty cool (we had never been). Thanks to everyone on the THF for all of the support. It means a lot because we are all neighbors and hunters, and the word of mouth and interactions on here have been a big part in making this self-published and self-distributed book such a success.

Congratulations Sir!
Well done,you deserve it!
I have the book and have enjoyed it very much.

Way to go Jesse! The Hog book is awesome!

My spousal unit asked me to cook, so I went to the freezer and grabbed a backstrap that came from a 190 Lb sow. Checked out a few recipes and decided to make Paprikash. I have a recipe for something similar titled Paprika Pork, but Jesse's recipe had a few extra touches. I admit I cheated a little. Instead of baking it in the oven for a few hours I just put the backstrap into a pressure cooker for a half hour and proceeded from there. I though it was pretty good. We've been intending to invite one of our neighbors over for supper some time (he picks up our mail when we're traveling and does a few other favors for us) and wife suggested this was perhaps what we (meaning I) might fix for that meal.

Looks amazing.

I broke down and bought the book. I picked up in it that my best chance at decent back strap is finding a pregnant sow.

I hope it serves you well! I got a perfect 70 pound pregnant sow in South Texas on Monday and she looks gooood.

Jesse did you ever put out that pozole verde recipe anywhere?

Here you go:
Posole Verde

2 lbs bone in shank, rib, ham or shoulder from a hog or javelina
2 bay leaves
1 onion, halved
Salt
4 corn tortillas
3 cups canned hominy, drained, or 3 cups cooked dried hominy
2 medium poblano peppers, roasted, peeled and deseeded
1 bunch cilantro, roughly chopped
1-3 jalapeno or serrano peppers, roughly chopped
1 tsp Mexican oregano, or Greek oregano
3 cloves garlic, peeled

To serve:
2 cups shredded cabbage
2 limes, quartered
4 radishes, thinly sliced

In a medium pot, cover the meat, bay leaves and onion with water and bring to a simmer. Season lightly with salt and gently cook until the meat is tender, about 4-6 hours, adding water if needed to keep the meat submerged.

Once tender, remove the meat from the pot and shred it from the bone, reserving 3 quarts of the broth. Combine the shredded meat, broth, tortillas and hominy and bring to a simmer, seasoning to taste with salt. Simmer for 20 minutes or until the tortillas have dissolved.

Combine the poblano, cilantro, jalapeno, oregano, garlic and a cup of broth in a blender and puree until smooth. Add this to the soup and adjust seasoning. Serve with cabbage, lime and radishes on the side.

Holy crap, that's a lotta work. But, I did email it to myself. I cooked in a country club (under a Chef) in college. On the third date with my now wife, I cooked Chicken Cacciatore in my crappy apartment for her. She thought she was getting the whole package. 'Haven't cooked much since. She's been quite miffed for the last 30 years. This would impress her.

I was checking out a few recipes in The Hog Book a couple of days ago, and one thing I have noticed is the quality of the index. That might not seem like much, but I worked as a technical writer for a few years, writing and editing technical manuals. It is a LOT of work to produce a good index. I was never allowed to do it, because with only 20 years of using and writing manuals I didn't have as much experience as the IndExperts. The Hog Book really impresses me in several areas, including the narrative descriptions, the photography, and particularly the index. IMHO it's just a quality book all around, which obviously required a lot of effort to write and produce.

So I have a small problem. I made my girlfriend the Vindaloo a few weeks ago at my place. I’m at her house this week and she has requested I make it again but my copy of the hog book is at home. Any chance someone can send me the recipe?

Here you go:

Wild Boar Vindaloo

serves 4

2 lbs sinewy wild boar stew meat, cut into 2” pieces
salt to taste
1⁄2 cup apple cider vinegar
1 3” piece of ginger, peeled and thinly sliced
1 tsp cumin seeds
2 tsp ground black pepper
10 chile de árbol peppers, stemmed (or another hot, dried chile)
¼ tsp ground clove
¼ tsp ground cinnamon
1⁄2 tsp. ground turmeric
8 cloves garlic, peeled
½ Cup lard, ghee, butter or neutral oil
2 tsp black mustard seeds
1 large yellow onion, sliced
2 tbsp brown sugar
cilantro to garnish

Season the boar well with salt. Combine the vinegar, ginger, cumin, black pepper, chilies, clove, cinnamon, turmeric and garlic in a blender and puree until smooth. Coat the boar in this marinade and refrigerate overnight or up to 2 days.

Heat a medium pot over high heat and add the lard, butter or ghee. Add the mustard seeds, stir quickly and then add the marinated meat and the onion. Cook, stirring often until the marinade begins to brown, about 10 minutes. Add the sugar, stir well and then pour in three cups of water and turn down to a bare simmer (or transfer to a slow cooker). Cook, stirring occasionally, until the meat is tender, about 2-6 hours, depending on the animal, adding more water if needed. The stew should be tender, with a slightly thickened sauce cloaking the meat. Check for seasoning.

Serve over steamed basmati rice with fresh cilantro leaves.

Way to go, Idaho!!

You are a lifesaver! Thanks!

Got a copy for Christmas, looks like a great read and reference.
Surprised to see a signed edition under the tree, thanks for making a good deal on it for the holidays!!

Hope you enjoy it! I love cold weather when the pigs put on some fat. Go get some!

I got a copy of a book yesterday, pretty excited to try out some recipes.

I hope you love it. We will be making an announcement in about 3 weeks for a new book release this Spring!

As we turn into a new year, my wife gets real busy. She's a retired accountant which makes her the bookkeeper and tax reporter for us and our small extended family. She does our taxes, her sister's, her nephew's, and also figures up what's going on with the family farm she and her sister inherited from her folks. Basically, she'll be busier than a one-armed paper hanger. So, I become the chief cook and bottle washer for the next few weeks or months. That's not really a bad thing in my opinion, and I think I'll pull out my copy of The Hog Book and see what new recipes look interesting. Believe me, I'll be having more fun than her…