RE: Wild pig hunting ?'s
I've hunted pigs a few times, and it's been over feeders. They're strange animals--once they make up their mind to eat someplace, they will, even if one of their group gets shot. The rest run off, but come right back.
In terms of butchering, the backstraps and tenderloins are worth salvaging separately. As you mentioned, all the meat is quite lean. My wife marinates the the backstraps and tenderloins in a fairly flavorful mix, usually involving pineapple juice. That helps remove (or at least cover) any gamey taste.
We roasted the hindquarters from one hog (a smallish one); they were very tasty and required very little seasoning. The shoulders were given to a neighbor for making tamales, and I don't know exactly how she prepared the meat. The tamales were excellent, though.
The ribs are still in the freezer.