Favorite way to prepare wild game to

For y'all who like to give wild game to folks in need what your favorite was of preparing the meat before giving it away ? I'm talking about people who probably would be lost if I just told them to come pick up a half dozen 50lbs wild hogs for free lol.

Generally what I do is 1st, cut them up into rectangular sections. About 1/2 lbs per cut is good. Don't care where it's from just anywhere from the hog is good.
Then I take the cuts and pour some gasket maker on them, I let it cure for a couple days in room temp. What this does it marinates the meat with it's blood.
Next get yourself a HUGE salad bowl. The biggest one your Mom has. Then pour a 50/50 mix on molasses and break parts cleaner. Your looking to get a good brown colour to the meat.
Then I let it sit in the sun for a few hours and then bag in freezer bags. But your not done yet. Then add about about a couple sprays of WD-40 to each bag. This gives them some fat to soak up.
Then I freeze em and hand em out! Thank me later.

I only very occasionally get wild hog when I have it is boned out and froze in chunks in bags

I do get the very cheap shoulders from the store

can treat them nearly the same wild having less fat so you might need to add a bit of fat or water

big cast iron dutch oven , cut rings of onion a few good size onions lay those in to make a bed at the bottom then lay pork in on top forming a layer then a can or two tomatoes , carrots what ever else I feel like maybe peppers season with as much or as little chili powder and paprika as you like put the lid on an bake about 300 for hours , this is best done in cooler weather and it keeps the house warm how long depends on the amount of meat but then you can take the lid off and the meat fall apart with a fork then leave the lid off for a while then give it a good stir.

the onions caramelize on the bottom of the pan and make great flavor

if you prefer bbq do the same big dutch oven and onions layer the meat add a little water and you may need to add a little more as it cooks but you want to bake it till the meat falls apart and the onions are caramelized then pull the meat out and get off bones and shred add some water to the onions on the bottom and deglaze them from the pan this should make a gravy then add a jar of your favorite bbq and add the shredded meat back in a handful at a time and stir it in , it takes on so much of the sauce it sops it all up

you could do the same with a nesco roaster outside during warmer months put the onions around the outside where the heating coils are

With a little Golden dip not much you cannot turn onto chislic is my approach they sell it in #4 bags it’s so popular here for fish and game preparation.

When my grandpa was living he processed deer after he retired from the state. If you didn't pick your order up in 5 days it was given away. Easiest thing to give away was deer burger. Everyone knows how to cook with hamburger meat.

Just grind it up

Sure

All of the pigs I get are out on ice 3 days, draining water every day. Everything gets grounded into sausage, add pork fat with your choice of seasoning. Mix it and grind again, bag it 2lbs each bag. Give to family.

very true , I save tenderloins , back straps and grind the rest of my deer. it is also the least time to get the most usable meat.

Any body to lazy to watch a you tube video can go hungry. Old people I givethem cut wrapped and frozenmeat.

I give quite a few beaver to the elders.
I clean it same as I clean them for my own use then freeze.
When moosemeat is shared it is in chunks in large ziplock bags and frozen.
If keeping meat in a freezer it is much better to freeze in large solid chunks,(say 20 lb or so) and process as you use it.It keeps much longer in the freezer that way,and any spots of freezerburn can be trimmed off the outside when processing.

For good wild game, it starts as soon as you kill it.

Getting it field dressed as soon as possible and the carcass cooled down fast is the most important procedure. After this, for Deer you can allow them to hang if the temp is below 40 and above freezing for best results. Another option is to put into salt water of similar temp.


For hogs, I wouldn't hang to age, but I'd think a day or two is salty ice water would be ok. But like I first said, from time of kill to cool down is most important to me for all meat.

I got 5 kids, and three of them are teenagers, there’s no such thing as extra wild game at my house lol plus, we only drew one deer tag this year for the whole house. My 13 year old son got it

Thanks for all the advice y'all

I kill fifty to 100 hogs a year. The buzzards and the coyotes like them left whole. I cant hardly give a hog away - one this year so far. But, I do shoot most at night and I am not dressing them for someone else