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Crockpot Pork
3-4 lb. wild-pig loin roast
2 large onions, sliced
1 clove garlic, minced
salt and pepper to taste
1 tbsp. caraway seeds
1 can beef broth
Place pork in 6-quart crockpot with all ingredients except caraway seeds. Cook
on low for 6 hours. Add caraway seeds and cook for 1 to 2 more hours or until done. Serve over mashed potatoes.
Wild Pork Ranchero
4 lb. pork, cubed
1/2 lb. lean bacon
4 medium onions, chopped
4 medium tomatoes, chopped
2 Anahiem chilies, chopped
2 jalapeno chilies, chopped
2 cloves of garlic, chopped
salt and pepper to taste
1/4 cup vegetable oil
1/2 cup red wine
1 oz. of brandy
Layer bacon slices and meat in large flat frying pan or small roaster.
Heat and cook, uncovered, until moisture is all gone (about 1/2 hour). Do not stir until end of the browning process. Add
all other ingredients and stir. Cover and simmer for 1 1/2 to 2 hours. There should be some liquid in bottom. If liquid runs
short, add a couple of tablespoons of water or wine after 1 hour. Serve with Spanish rice or noodles.
Smothered Hog Chops
8 chops, 3/4 to 1 in. thick
5 bacon slices, cut into 1/2 in. pieces
1/2 cup chopped onions
1 clove garlic, minced
2 12 oz. jars mushroom gravy
1/2 tsp. salt
1/2 tsp. pepper
1 cup cooked white rice
8 green pepper slices
Fry bacon in a large skillet over medium heat until brown. Remove bacon from skillet and
drain on paper towels. Set aside. To the same pan, add chops, onions, and garlic. Brown meat on both sides for 5 to 7 minutes
over medium heat. Add mushroom gravy, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat ot low, cover and
simmer for 30 minutes. Add cooked rice. Simmer for 35 to 45 minutes or until meat is tender, stirring occasionally. Garnish
with bacon and green pepper slices.
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Wild Hog Loin with Mushroom Sauce
2 lb. loin cut into 4 serving-size pieces
1 bottle (12 oz.) Lawry's Red Wine with Cabernet Sauvingnon Marinade
1 cup butter or margarine
1 lb. fresh mushrooms, sliced
1 clove garlic, minced
Lawry's Seasoned salt
Lawry's Garlic Pepper
1/4 cup Burgundy Wine
In a resealable plastic bag, combine loin and 1 1/4 cups marinade and refrigerate
at least 2 hours or over night. In large skillet, melt 1/2 cup butter. Saute garlic and mushrooms, and set aside. Drain
loin and cook in the same skillet until done, adding seasoned salt and garlic peper to taste. Add Burgundy wine and 1/4 cup
marinade during the last minute of cooking time. Return mushrooms to the pan to reheat. Remove meat and mushrooms to preheated
plates; drizzle with pan juices and roasted pine nuts. Serve with wild rice and your favorite vegetables.
Mesquite Pepper Steak
1 lb. pork round steak 1/2 in. thick, sliced into 3-inch strips
1 1/2 cups Lawry's Mesquite Marinade with Lime Juice
1/2 cup flour
1/2 tsp. Lawry's Seasoned Salt
1/2 tsp. Lawry's Seasoned Pepper
3 tblsp. vegetable oil
1 large onion, sliced
1 medium green pepper, cut into thin strips
1 medium red pepper, cut into thin strips
1 tblsp. Worcestershire sauce
1 1/2 cups water
In large resealable plastic bag, combine 3/4 cup mesquite marinade and steak; seal bag.
Marinate in refrigerator for 2 hours or overnight. Remove steak from bag, discarding used marinade. In another large resealable
bag, mix together flour, seasoned salt, and seasoned pepper. Add steak to bag and shake to thouroughly coat with seasoned
flour. In a large skillet, heat oil over medium heat. Add steak to hot oil and cook until lightly brown. Stir in onion, mushrooms,
peppers, Worcestershire sauce, remaining marinade, and water; mix thoroughly. Reduce heat to low, cover and cook for 30 to
45 minutes. Stir occasionally. If sauce seems too thick, add a little more water.
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Wild-Hog Stew
2 lb. wild pork, cubed
1/4 cup flour
4 tbsp. oil
1 meduim onion, sliced thin
1/2 lb. fresh mushrooms
1/2 cup beef broth
1/2 cup dry wine
1/2 tsp. salt
1/4 tsp. pepper
1 tblsp. ketchup
1tsp. Worcestershire sauce
2 tbsp. butter or margarine
3 carrots, cut in 1-in. pieces
6 small red potatoes
1 can stewed tomatoes
Toss meat with flour to coat. Heat oil in large saucepan; brown meat and remove it. Add onion and
saute' in butter, then add mushrooms. Add stewed tomatoes, broth, wine, salt, pepper, ketchp, and Worcestershire sauce. Return
meat to pan, cover, and simmer 1 hour. Add carrots and small red potatoes, and simmer another hour.
Wild Hog Stroganoff
1 lb. hog meat, cubed
1/4 cup butter or margarine
1 clove garlic, minced
1/2 cup onion, chopped
1/2 tbsp. salt
1 1/4 cups water
1 cup fresh mushrooms, sliced
1 cup sour cream
flour
pepper
Roll pork cubes in flour and brown in butter with garlic. Add chopped onion, salt, and
pepper. Cook 3 to 4 minutes. Stir in water and simmer 30 minutes until tender. Add mushrooms and sour cream and heat but do
not boil. Can be served over rice or noodles.
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