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  • Colin Gallagher April 18, 2023, 9:06 pm

    I feel like we are brethren somehow! I also do this. You can look up pictures of my “Boar Tacos Extraordinaire” if you go on Quora and look up my answer to the question, “What are your favorite places you’ve experienced during a California wild pig hunt?”

    • Levi Sim May 1, 2023, 5:43 pm

      Awesome! I’ll check it out. Thanks — I love tacos, too.

  • Danbee April 18, 2023, 10:13 am

    Many years ago I played with cooking jackrabbit. In my opinion, you need to cook with something fatty like pork. I cooked mine with pork, and served jackrabbit burritos. Even in a pressure cooker, (didn’t have crock pots then) the meat reminded me of sawdust. With fat from pork, it was pretty good.

    • Levi Sim May 1, 2023, 5:44 pm

      That’s a great idea! I’ll cut some jacks into my hog sausage.

  • TUSK April 18, 2023, 9:09 am

    LOL, for some of us, the avocado is the inedible thing.

  • Terry Gawryk April 14, 2023, 4:32 pm

    Hey Levi, In Italy and other countries with a wild boar population the hind quarters are routinely dry cured like Italian proscuitto hams and then sliced tissue thin, and served the same way.
    I’ve been in Florence and in Tuscan towns with butcher shops that hang their boar hams with the outer skin and fur (cleaned and combed) to prove that they’re wild, and not domestic pig masquerading as the real deal. Had a butcher in Orvieto make me a wild-boar ham sub on real bread: Sublime.

    • Levi Sim May 1, 2023, 5:48 pm

      That sounds like a blast. I’ve been planning to do some cured meats this next year. I did bison pastrami one year for a ranch I worked with and it sold out immediately.

  • Alexander Pape April 4, 2023, 12:48 pm

    One more roll on the hot grill to get the outside of the tortilla crispy, then you’re perfect!!

    • Levi Sim May 1, 2023, 5:48 pm

      You’re right! That crispiness really tops it off.

  • patrick diamond April 4, 2023, 8:22 am

    I don’t know if you like liver and onions. But when we were in Canada bear hunting and I killed my first bear, that next night we had fresh liver and onions, ( and heart) in the cast iron skillet. To say it was beyond delicious is an understatement. There were people in camp, who said yuck we don’t like liver. There was nothing for leftovers. It was totally gone. These guys devoured every last piece. They went back to the pan pick tiny scraps. If memory serves me correctly we had another meal of liver and onions later in the week.

    • Levi Sim May 1, 2023, 5:49 pm

      Yes! I’m doing this if I can get a bear killed next month.

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