50+ Friends Club Cookbook
Meat and Wild Game

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Wild Roast Pig with Hunter Sauce

From the Kitchen of: Bob Breault

1		hind leg of wild pig, (ham) about 5-8 lbs. from a 70-100 lb. wild pig
5	lge	Garlic Cloves
1	med	Noonday or Vidailia Onion, peeled
1	lge.	Sweet White Onion peeled and cut in half and into slices thinly
1 1/4	c.	Water
1	Tbsp.	Liquid Smoke
1	Tbsp.	Worcestershire Sauce
2	heaping	Tablespoons Fajita seasoning (add no other salt or pepper)
1	level	Tbsp. ground Cumin

• Trim all visible fat and membranes from surface of meat. Wash thoroughly with cold water and pat dry. Set aside on cutting board.
• Peel and slice garlic into thin, 1/8" slicesor wedges. Do the same with the onions.
• Mix together the Fajita seasoning and ground cumin to make a rub.
• Take a meat fork and stab the meat about 100 times all over. After you take out your frustrations on it, sprinkle with the rub and rub well into the stab holes. Then take a small sharp knife and make slits in the meat and insert a garlic or onion sliver into each hole you make with the knife until all used up.
• Heat a large heavy skillet or roasting pan to very hot, (black iron or heavy cast aluminum is best).
• Add 2 or 3 tbsp. of Canola oil and sear the meat until browned on all of the outsides and the juices sealed in. Then cover the roast with the sliced onions and add the water/Worcestershire sauce/liquid smoke to the pan. Cover and place in a 200 degree oven for 6-8 hours, basting well with the liquid smoke every hour. When done, remove from oven and let it rest for about 15 minutes before carving. While resting meat make the Hunter Sauce.
• Hunter Sauce:
• Mix together 2 tablespoons cornstarch and 1/2 cup cold water to make slurry to thicken about 2 1/2 cups liquid.
• Add aobut 1/4 cup Ketchup.
• Place skillet with drippings on med/high heat and bring to a boil. Add the ketchup and slurry to thicken. Leave onion slices in the sauce.
• Great sides with this wild pig roast are Garlic mashed potatoes,corn on the cob and small salad.