Message #517920

[djhogdogger]

We eat both boar and sow. What I do is buy fat timmings from our local grocery store and add it to the wild pork before making pan sausage. It also makes great hamburger meat. The main thing to remember when eating wild game is once its taken off of ice to make sausage or whatever, let it freeze solid for a few weeks and then when you cook it be sure its done. No pink in the middle. This is important to kill any parasites that may be in the muscle tissue.