The week before Christmas, my son my brother-in-law and I went on a hog hunt in Okeechobee, Fl. It was the first for all of us. I booked it through Brian Smith at Losthunter.com. Our guide was Jason, who was terrific. We had a great time and weeach got a hog by 7:30 am. My son got the biggest one, a tusker at about 225 lbs. Mine was not too shabby at about 185 lbs. I will post pictures as soon asI figure out how to (ie. don't hold your breath).

Anyway, the meat (which we have a lot of, needless to say) tastes more like beef than like pork. It is very good and only very slightly gamey, which I kind of like anyway. Only the tenderloins are tender enough to fry and eat. The rest of it I was planning to put into the grinder. That is until my wife suggested trying some in the pressure cooker. I don't know why I didn't think of it before for deer, and I haven't seen a lot of talk about this method of cooking game, but it is a treasure.

Last night I cooked a 3 lb. shoulder in it for 45 minutes.Normally this would be about the toughest meat on the bugger, but it came out as tender as anything I have eaten. Easy too since you don't have to worry so much about getting every bit of fat and silver skin off like you do with deer (you would have to do this with deer anyway no matter how you cook it). I highly recommend that you learn how to use one. You will be eating a lot less sausage and chilli and enjoying it more.

we use ours a lot. on both deer and hog meat.we do squirrels and turtle also. anything that is tough will go in the pressurecooker for a while.make all things better.

You can pressure cook it or use a crock pot, get the meat tender then make stew or chili out it, works great.

Have made venison stew in the crock pot many times!
Pork we roast!