Sorry no recipe's as I am not much of a cook. But having seen the domestic pork and wild pork become much closer to the same thing. Back in the late 1960's family butchering's of hogs was still done by my family. Wild hogs were getting to be real pests around here. Domestic hogs were still the genetics to produce lard as much as the pork.
Today after the pork industry wanted to be the other "white meat", and lard is considered a bad thing today. Domestic hogs are not any fatter than most wild hogs if they have farm fields to raid.
A pork chop today can be shoe leather very easily if your not on top of things. In the last 20 years I have eaten wild hog chops that are better than store bought ones. They have ever bit as much fat if not more. So other than making sure wild pork is fully cooked , it cooks very much like store bought.
My son makes a very good pork stew. Pork chunks, potatoes, and carrots in a white gravy. Generally using wild pork, but store bought pork loin when it gets cheap at the store.
Edited by Ray54 - 10 hours 53 minutes ago at 11:09am
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