Pig hunting Busse style * graphic *

Just finished cooking, it turned out great. Tastes fantastic, thanks again for the suggestions.

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Found this big guy walking in a London market, he tasted good!

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Currawong said:
Just finished cooking, it turned out great. Tastes fantastic, thanks again for the suggestions.

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That looks amazing! C'mon, you cannot post that without providing the recipe details. Your fellow Busse cooks need to know!
 
resinguy said:
That looks amazing! C'mon, you cannot post that without providing the recipe details. Your fellow Busse cooks need to know!
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The secret is the apricot jam, it draws out the gamey taste (so I'm told by my mate and his wife who have caught and cooked probably a hundred wild pigs or more).

I cut holes in it (using a SCABS) and put about eight garlic cloves in the meat. Made up a marinade of 2 tablespoons apricot jam, 2 tablespoons brown sugar, one tablespoon whole seeded mustard, and a bunch of thyme, salt, pepper and olive oil. Basted it all over (really rubbed it in) and let sit in the fridge for six hours. Pre-heated the oven to 200C. Put the pork on a rack, sitting over a baking dish, and put water in the dish (to stop the drippings burning). Cooked at 200 for 15 mins then turned down to 165C for 1.5 hours. Six onion halves covered in salt, pepper and oil went in, along with a bunch of carrots; cooked for another 3/4 of an hour. Used the juices from the baking tray as a sauce (that stuff was really rich, so a little bit went a long way).

It was good stuff!
 
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