Eating a wild, or feral, pig may be one of the most ethical choices you make this Thanksgiving. “For every feral pig you get, you’re helping the wildlife that’s having a tough time surviving because of it,” says invasive species hunter and Eating Aliens author Jackson Landers. With feral pigs multiplying throughout the southern United States—over three million are in Texas alone—these bristly, tusked habitat-destroyers have created a real need for hunters. While federal regulations prohibit the sale of wild game, if you can bag a porker yourself or beg some of the lean meat off of a friend with a well-stocked freezer, you can cook it like venison.
ROASTED WILD PORK LOIN WITH PEACHES
1. While preheating the oven to 400 degrees, trim off any unwanted fat or connective tissue from a wild pork loin.
2. Slather one side of the loin with butter and 1 can of peaches, then sprinkle on chopped fresh thyme and salt and pepper to taste.
3. Roll the loin into a coil, pinning it together with toothpicks or skewers.
4. Pan-sear each side of the roll in butter and transfer to a covered dish.
5. Deglaze the pan with 1 cup of wheat beer and pour the rest over the pork. Cook at 400 degrees until the meat reaches an internal temperature of 145 degrees F.