Wild pig ham

[Eutycus]

The word sauerkraut got my attention.

 

[Einsiedler]

Me too, Eutycus!!!

Thanks Bill!!!!

 

[BillinOregon]

You will really love this if you make a batch. I am going to do one today.

 

[hanshi]

That goulash sounds and looks tasty; that's for sure.

 

[Sicilian Hunter]

Einseidler, thanks for an inspiring thread. I have made a traditional Transylvanian Goulash -- Székely Gulyás -- using this recipe, taken from the Hungarian chapter of "Cooking of Vienna's Empire," Time-Life Foods of the World series. It is a real crowd pleaser -- I mean be prepared for food rioting, seriously. Serve it over fresh-made spätzle if you really want to wow the crowd. I'll bet it would be enhanced by using fresh feral pork.

To serve 4 to 6:

1 pound sauerkraut, fresh, canned or packaged
2 tablespoons lard
1 cup finely-chopped onions
1/4 teaspoon finely chopped garlic
2 tablespoons sweet Hungarian paprika
3 cups chicken stock or water
2 pounds boneless shoulder of pork, cut into 1-inch cubes
1.5 teaspoons caraway seeds
1/4 cup tomato puree
Salt
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness. Melt the lard in a 5-quart casserole and add the onions. Cook them over moderate heat, stirring occasionally, for 6 to 8 minutes, or until they are lightly colored, then add the garlic and cook a minute or 2 longer. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Pour in ½ cup of the stock or water and bring it to a boil, then add the pork cubes.

Now spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato puree and the rest of the stock or water, and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to its lowest point, cover the casserole tightly and simmer for 1 hour. Check every now and then to make sure the liquid has not cooked away. Add a little stock or water if it has; the sauerkraut should be moist.

When the pork is tender, combine the sour cream and heavy cream in a mixing bowl. Beat the flour into the cream with a wire whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Taste for seasoning. Serve "Transylvanian goulash" in deep individual plates, accompanied by a bowl of sour cream.

Bill,
I printed that recipe out right away and will give a go for sure!!
Thanks!!

 

[BillinOregon]

Sam, you will love it. Scout's honor!

 

[Einsiedler]

I think I’m going to try that recipe with some venison!!!

And use just a smidgen more lard! LOL!

Thanks again!

 

[shane a gress]

@Einsiedler That sure sounds yummy. Does this mean lunch is at your place? Did you make some corn bread or such to go with it? And I've never heard of putting that touch of vinegar in it. But I like vinegar.

I have used cider vinegar in baked beans and chili recipes. Gives it a little twang.

 

[Eutycus]

Sorry I was away from the forum for a while. I'm retired but still stay busy now and then. Today was one of those busy days. That vinegar in the beans sounds good. My mother was a vinegar user, my wife won't touch the stuff. Mom even used a little beer now + then, my wife thinks its a sin. Love those "twangy" beans, just not hot.

 

[Meriwether]

I love vinegar and a touch of ginger in most cooking. Bean, meat, etc.

 

[Eutycus]

I just mentioned on another post that I'm headed to the Drs. Office for some lab/blood work. Got to miss my morning fix in the coffee department.How does one make it on just water? Keep your fingers crossed that everything turns out okay.

 

[Stony Broke]

Feral hog meat can be used for lots of stuff....basically anything you would use a domestic hog for. I love to make chili out of it, as well as grilled backstrap, pulled pork, etc.... I just keep a thermometer handy and make sure everything is cooked to an internal temp of at least 160 degrees.

 

[Stony Broke]

Went to the piggy supermarket yesterday morning...well sort of...
I trap and hunt hogs on a fairly regular basis, just as a means of getting my old bones up and active. This bunch will be some good eaters. I gave them all away as I just end up with a lot more than I can use for the wife and I.

 

[Einsiedler]

I concur Stoney! Delicious. I used to trap em on my place. But they haven’t been back thru since 2014. Lots of pressure and bounty. But like all things porcine, They will eventually be back. No hurry. Trap is always ready.

 

[BillinOregon]

Nice mess o' ham on the hoof in that trap Stony! Are you in Tejas?

 

[Einsiedler]

Some of the last ones I trapped.

(I traded an old piano for that trap).

 

[Meriwether]

That's great that you share the bounty. Those look like some good eating.

 

[Kansas Jake]

Those look like it would be time to fire up the BBQ.

 

[Stony Broke]

Nice mess o' ham on the hoof in that trap Stony! Are you in Tejas?

Yup....between Dallas and Shreveport. I have given away more hogs that most people will ever see in their lifetimes. The property where I caught the ones in the photo, I've been hunting and trapping for almost 10 yrs. now and my current count is 629 hogs taken. I cook up a backstrap or leg now and then, but most of them I just give away. I take the rear legs off of lots of them, freeze them up and haul them to a muzzleloading shoot once a month for the guys to take home.
I had 4 more this morning. A friend went out with me and hauled them home to dress out.

 

[Ames]

Well, if you ever drive up to Maine for a shoot and want to unload some of them critters...