29 Delicious Wild Hog Backstrap Recipe Delights

Unlock the incredible versatility of wild hog backstrap with these 29 mouthwatering recipes! Whether you’re craving quick weeknight dinners, smoky grilled delights, or comforting slow-cooked meals, this collection has something for every home cook. From simple preparations to gourmet creations, get ready to transform this lean, flavorful cut into unforgettable dishes that will have your family asking for seconds. Let’s dive into these delicious wild game inspirations!

Grilled Wild Hog Backstrap with Garlic Herb Butter

Unbelievably tender and bursting with rich, gamey flavor, this grilled wild hog backstrap has become my absolute favorite way to showcase wild game. I first discovered this preparation during a hunting trip in Texas, where our guide taught me that the secret lies in treating this lean cut with the same care you’d give prime beef. Now it’s my go-to celebration meal whenever we have successful hunters in the family.

Ingredients

– 1 wild hog backstrap (approximately 2 pounds)
– 3 tablespoons extra virgin olive oil
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 4 tablespoons unsalted European-style butter, softened
– 3 garlic cloves, microplaned
– 2 tablespoons fresh rosemary, finely minced
– 1 tablespoon fresh thyme leaves
– ½ teaspoon flaky sea salt

Instructions

1. Pat the wild hog backstrap completely dry with paper towels.
2. Rub the entire surface with extra virgin olive oil using your hands.
3. Season all sides evenly with kosher salt and freshly cracked black pepper.
4. Let the seasoned backstrap rest at room temperature for 30 minutes to ensure even cooking.
5. Combine softened European-style butter, microplaned garlic, minced rosemary, and thyme leaves in a small bowl.
6. Mix the garlic herb butter until fully incorporated using a fork.
7. Preheat your grill to 400°F, creating both direct and indirect heat zones.
8. Place the backstrap over direct heat and sear for 2 minutes per side to develop a golden-brown crust.
9. Move the backstrap to indirect heat and continue grilling for 8-10 minutes, flipping once halfway through.
10. Check the internal temperature with an instant-read thermometer, removing at 135°F for medium-rare.
11. Transfer the backstrap to a cutting board and immediately top with the garlic herb butter.
12. Let the meat rest undisturbed for 8 minutes to allow juices to redistribute.
13. Slice the backstrap against the grain into ½-inch thick medallions.
14. Arrange the slices on a platter and sprinkle with flaky sea salt.

My favorite part is how the garlic herb butter melts into every crevice, creating a luxurious sauce that complements the wild hog’s natural gaminess. The texture remains remarkably tender when sliced properly, making it perfect for serving over creamy polenta or alongside roasted root vegetables for a truly rustic feast.

Smoky Bacon-Wrapped Wild Hog Backstrap

Nothing transports me back to my grandfather’s hunting cabin quite like the rich, smoky aroma of bacon-wrapped game. I first tasted this preparation when he returned from a successful wild hog hunt, and now it’s become my go-to celebration dish for special gatherings. The combination of lean, tender backstrap wrapped in savory bacon creates a perfect harmony of flavors that never fails to impress.

Ingredients

– 1 wild hog backstrap (approximately 2 pounds), silver skin removed
– 12 slices thick-cut applewood-smoked bacon
– 2 tablespoons extra virgin olive oil
– 1 tablespoon freshly cracked black peppercorns
– 2 teaspoons kosher salt
– 1 teaspoon smoked paprika
– 3 fresh rosemary sprigs, leaves stripped and finely chopped
– 2 garlic cloves, minced

Instructions

1. Preheat your oven to 375°F and position a rack in the center of the oven.
2. Pat the wild hog backstrap completely dry with paper towels to ensure proper browning.
3. Rub the backstrap evenly with extra virgin olive oil, coating all surfaces.
4. Combine kosher salt, freshly cracked black peppercorns, smoked paprika, finely chopped rosemary, and minced garlic in a small bowl.
5. Massage the seasoning mixture thoroughly onto all sides of the backstrap, pressing gently to adhere.
6. Lay the applewood-smoked bacon slices side by side on a cutting board, slightly overlapping the edges.
7. Place the seasoned backstrap at one end of the bacon arrangement and roll tightly, ensuring the bacon completely wraps the meat.
8. Secure the bacon wrap by tying kitchen twine at 1-inch intervals along the length of the backstrap.
9. Heat a cast-iron skillet over medium-high heat until droplets of water sizzle upon contact.
10. Sear the bacon-wrapped backstrap for 2 minutes per side, rotating until all sides develop a golden-brown crust.
11. Transfer the skillet directly to the preheated oven and roast for 18-22 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
12. Remove from oven and transfer the backstrap to a cutting board, letting it rest for 8 minutes before slicing.
13. Remove the kitchen twine and slice the backstrap into 1-inch thick medallions against the grain.

The tender, medium-rare wild hog backstrap practically melts in your mouth, while the crisp bacon adds a wonderful smoky saltiness that complements the game’s natural richness. Try serving these beautiful medallions over creamy stone-ground grits or alongside roasted root vegetables for a truly memorable autumn meal that honors both tradition and flavor.

Wild Hog Backstrap with Bourbon Mushroom Sauce

Ooh, I still remember the first time my hunting buddy brought over wild hog backstrap—I was intimidated at first, but after developing this bourbon mushroom sauce, it became our family’s special occasion centerpiece. There’s something magical about that rich, lean meat paired with the deep, caramel notes of good Kentucky bourbon that makes even a Tuesday feel celebratory.

Ingredients

– 1.5 lbs wild hog backstrap, silver skin removed
– 2 tbsp clarified butter
– 1 tbsp extra virgin olive oil
– 8 oz cremini mushrooms, thinly sliced
– 2 large shallots, finely minced
– 3 garlic cloves, microplaned
– 1/2 cup high-quality bourbon
– 1 cup heavy cream
– 1/2 cup beef demi-glace
– 1 tbsp fresh thyme leaves
– Kosher salt and freshly cracked black pepper

Instructions

1. Pat the wild hog backstrap completely dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper.
2. Heat 1 tablespoon of clarified butter and 1 tablespoon of extra virgin olive oil in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking.
3. Sear the backstrap for 3-4 minutes per side until a deep golden-brown crust forms, using tongs to rotate for even coloring on all surfaces.
4. Transfer the seared backstrap to a wire rack set over a baking sheet and place in a 375°F oven for 12-15 minutes until the internal temperature reaches 135°F for medium-rare.
5. Tip: Always rest game meat for at least 10 minutes before slicing to allow juices to redistribute.
6. While the meat rests, add the remaining tablespoon of clarified butter to the same skillet over medium heat.
7. Sauté the thinly sliced cremini mushrooms for 5-7 minutes until they release their moisture and develop a deep brown color.
8. Add the finely minced shallots and cook for 2-3 minutes until translucent and fragrant.
9. Stir in the microplaned garlic and cook for 30 seconds until aromatic but not browned.
10. Carefully pour in the bourbon, standing back as it may flame up, and simmer for 2 minutes to cook off the alcohol.
11. Tip: Use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan.
12. Whisk in the beef demi-glace and heavy cream, then bring to a gentle simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
13. Stir in the fresh thyme leaves and season the sauce with additional kosher salt and freshly cracked black pepper.
14. Tip: For an extra silky texture, finish the sauce with a final tablespoon of cold butter off the heat.
15. Slice the rested backstrap against the grain into 1/2-inch thick medallions.
16. Arrange the sliced backstrap on warmed plates and spoon the bourbon mushroom sauce generously over the top.

Perfectly cooked wild hog backstrap should be tender with just enough chew to remind you it’s game, while that bourbon mushroom sauce creates this incredible velvety blanket that balances the meat’s natural richness. I love serving this over creamy stone-ground grits to catch every last drop of sauce, or alongside roasted root vegetables when I want something heartier.

Herb-Crusted Wild Hog Backstrap Roast

Cooking wild game always brings me back to my uncle’s hunting cabin in Montana, where I first learned that proper preparation transforms even the most robust meats into something truly spectacular. This herb-crusted wild hog backstrap roast has become my go-to celebration dish for autumn gatherings, balancing rustic flavors with elegant presentation that never fails to impress my foodie friends.

Ingredients

– 1 (2.5 lb) wild hog backstrap roast
– 3 tbsp extra virgin olive oil
– 2 tbsp Dijon mustard
– 1/4 cup panko breadcrumbs
– 2 tbsp fresh rosemary, finely minced
– 1 tbsp fresh thyme leaves
– 2 tsp coarse sea salt
– 1 tsp freshly cracked black pepper
– 3 garlic cloves, microplaned
– 1 tsp lemon zest

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the wild hog backstrap roast completely dry with paper towels.
3. Brush the entire surface of the roast with extra virgin olive oil using a pastry brush.
4. Spread Dijon mustard evenly over all sides of the oiled roast.
5. Combine panko breadcrumbs, minced rosemary, thyme leaves, coarse sea salt, black pepper, microplaned garlic, and lemon zest in a small bowl.
6. Press the herb mixture firmly onto the mustard-coated surface of the roast, creating an even crust.
7. Place the crusted roast on a wire rack set inside a rimmed baking sheet.
8. Insert a digital meat thermometer into the thickest part of the roast, avoiding contact with the rack.
9. Roast at 375°F for 25-30 minutes until the internal temperature reaches 145°F for medium-rare.
10. Transfer the roast to a cutting board and tent loosely with aluminum foil.
11. Rest the roast for exactly 10 minutes to allow juices to redistribute.
12. Slice the roast against the grain into 1/2-inch thick medallions using a sharp carving knife.

You’ll notice the herb crust creates a satisfying crackle when sliced, while the interior remains remarkably tender and juicy. The combination of rosemary and lemon zest cuts through the rich gaminess beautifully, making this roast spectacular when served over creamy polenta or alongside roasted root vegetables for a complete autumn feast.

Wild Hog Backstrap Stir-Fry with Vegetables

Unbelievably tender and bursting with flavor, this wild hog backstrap stir-fry has become my go-to weeknight dinner after discovering how perfectly game meat pairs with crisp vegetables. I first tried this combination after a successful hunting trip left me with more backstrap than I knew what to do with—now it’s a family favorite that comes together in minutes.

Ingredients

– 1 pound wild hog backstrap, sliced against the grain into ¼-inch thick strips
– 2 tablespoons avocado oil, divided
– 1 tablespoon tamari
– 1 teaspoon freshly grated ginger root
– 2 garlic cloves, minced
– 1 red bell pepper, julienned
– 1 cup broccolini florets
– ½ cup shiitake mushrooms, thinly sliced
– 2 scallions, bias-cut into 1-inch pieces
– 1 teaspoon toasted sesame oil

Instructions

1. Pat the wild hog backstrap strips completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon of avocado oil in a large cast-iron skillet over medium-high heat until it shimmers, approximately 375°F.
3. Arrange the backstrap strips in a single layer without crowding and sear for 90 seconds per side until a golden-brown crust forms.
4. Transfer the seared meat to a clean plate, allowing it to rest undisturbed while you prepare the vegetables.
5. Add the remaining tablespoon of avocado oil to the same skillet, maintaining the medium-high heat.
6. Sauté the julienned red bell pepper and broccolini florets for 3 minutes until they develop slight char marks but remain crisp-tender.
7. Incorporate the thinly sliced shiitake mushrooms and cook for an additional 2 minutes until they release their moisture and begin to brown.
8. Add the minced garlic and freshly grated ginger root, stirring constantly for 45 seconds until fragrant but not burned.
9. Return the rested backstrap strips to the skillet along with any accumulated juices.
10. Drizzle the tamari evenly over the mixture and toss continuously for 1 minute to coat everything thoroughly.
11. Remove the skillet from heat and fold in the bias-cut scallions and toasted sesame oil.
12. Let the stir-fry stand for 2 minutes off heat to allow the flavors to meld before serving. Velvety tender backstrap contrasts beautifully with the crisp vegetables, creating a textural symphony that’s elevated by the umami-rich tamari and aromatic sesame oil. For an impressive presentation, serve this stir-fry over jasmine rice with extra scallions scattered across the top, letting the vibrant colors shine through.

Pan-Seared Wild Hog Backstrap with Red Wine Reduction

Sometimes the best meals come from unexpected sources, like when my hunter friend gifted me this beautiful wild hog backstrap. I knew immediately it deserved a preparation worthy of its quality—something that would highlight its unique flavor while adding sophisticated notes. This pan-seared version with a rich red wine reduction has become my go-to method for showcasing game meat at its finest.

Ingredients

– 1 wild hog backstrap (approximately 1.5 pounds)
– 2 tablespoons clarified butter
– 1 tablespoon extra virgin olive oil
– 1 cup dry red wine (preferably Cabernet Sauvignon)
– 1/2 cup rich beef stock
– 1 small shallot, finely minced
– 2 sprigs fresh thyme
– 1 tablespoon unsalted butter, chilled
– Kosher salt and freshly cracked black pepper

Instructions

1. Pat the wild hog backstrap completely dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper.
2. Heat a heavy-bottomed skillet over medium-high heat until droplets of water sizzle and evaporate immediately upon contact.
3. Add clarified butter and extra virgin olive oil to the hot skillet, swirling to coat the surface evenly.
4. Carefully place the backstrap in the skillet and sear undisturbed for 4 minutes to develop a deep golden-brown crust.
5. Flip the backstrap using tongs and sear the opposite side for another 4 minutes until evenly browned.
6. Reduce heat to medium and continue cooking, turning every 2 minutes, until the internal temperature reaches 135°F for medium-rare, about 8-10 minutes total.
7. Transfer the backstrap to a cutting board and tent loosely with foil, allowing it to rest for exactly 10 minutes to redistribute juices.
8. While the backstrap rests, add minced shallot to the same skillet and sauté over medium heat for 2 minutes until translucent and fragrant.
9. Pour in dry red wine, using a wooden spoon to scrape up all the browned bits from the skillet bottom.
10. Add fresh thyme sprigs and simmer the wine until reduced by half, about 5-7 minutes.
11. Stir in rich beef stock and continue simmering until the sauce coats the back of a spoon, approximately 4-5 minutes.
12. Remove the skillet from heat and whisk in chilled unsalted butter until the sauce becomes glossy and emulsified.
13. Discard thyme sprigs and season the reduction with a pinch of kosher salt if needed.
14. Slice the rested backstrap against the grain into 1/2-inch thick medallions.
15. Arrange the sliced backstrap on warmed plates and drizzle generously with the red wine reduction. Velvety and rich, the reduction beautifully complements the backstrap’s firm yet tender texture and distinctive gamey flavor. I love serving this over creamy polenta to soak up every drop of sauce, or alongside roasted root vegetables that echo the earthy notes in the meat.

Wild Hog Backstrap Tacos with Citrus Slaw

Every time I bring home wild hog backstrap from my hunting trips, I can’t wait to transform this lean, flavorful cut into something extraordinary. Just last weekend, after a successful morning in the woods, I knew exactly what I wanted to create—tacos that would highlight the meat’s natural sweetness while cutting through its richness with bright, zesty flavors.

Ingredients

• 1 lb wild hog backstrap, trimmed of silver skin
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 2 cups finely shredded red cabbage
• 1/4 cup freshly squeezed lime juice
• 1 tbsp freshly squeezed orange juice
• 1 tsp raw honey
• 1/4 cup chopped fresh cilantro
• 8 small corn tortillas
• 1/4 cup crumbled cotija cheese
• 1 sliced avocado

Instructions

1. Pat the wild hog backstrap completely dry with paper towels.
2. Rub the backstrap evenly with avocado oil on all surfaces.
3. Combine smoked paprika, ground cumin, chipotle powder, kosher salt, and freshly cracked black pepper in a small bowl.
4. Coat the oiled backstrap thoroughly with the spice mixture, pressing gently to adhere.
5. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
6. Sear the backstrap for 3 minutes on the first side until a deep brown crust forms.
7. Flip the backstrap and cook for another 3 minutes on the second side.
8. Reduce heat to medium and continue cooking, turning every minute, until the internal temperature reaches 145°F on an instant-read thermometer.
9. Transfer the backstrap to a cutting board and let rest for exactly 5 minutes—this allows the juices to redistribute evenly.
10. While the meat rests, combine finely shredded red cabbage, freshly squeezed lime juice, freshly squeezed orange juice, raw honey, and chopped fresh cilantro in a medium bowl.
11. Toss the slaw mixture vigorously until all cabbage is evenly coated.
12. Let the slaw sit for 3 minutes to slightly wilt and develop flavors.
13. Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
14. Slice the rested backstrap against the grain into 1/4-inch thick pieces.
15. Divide the sliced backstrap evenly among the warmed tortillas.
16. Top each taco with the citrus slaw mixture.
17. Garnish with crumbled cotija cheese and sliced avocado.

Just imagine the contrast between the smoky, perfectly seared backstrap and that bright, crunchy slaw—each bite delivers layers of texture and flavor that will make this your new go-to taco recipe. The citrus cuts through the richness beautifully, while the creamy avocado and salty cotija create a perfect balance that keeps you reaching for just one more.

Honey-Glazed Wild Hog Backstrap Skewers

Cooking wild game always brings me back to my uncle’s hunting camp in Montana, where I first learned that the secret to tender wild hog lies in both the marinade and the cooking method. These skewers combine that rustic tradition with a sophisticated sweet-savory glaze that caramelizes beautifully over high heat.

Ingredients

– 1.5 lbs wild hog backstrap, cut into 1-inch cubes
– 1/3 cup raw wildflower honey
– 2 tbsp aged balsamic vinegar
– 3 cloves garlic, finely minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp extra virgin olive oil
– 1 tbsp clarified butter
– Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Combine the wildflower honey, aged balsamic vinegar, minced garlic, and chopped rosemary in a small saucepan.
2. Heat the glaze mixture over medium heat for 3-4 minutes until it slightly thickens, then remove from heat.
3. Pat the wild hog backstrap cubes completely dry with paper towels to ensure proper searing.
4. Thread the meat cubes onto soaked bamboo skewers, leaving small spaces between pieces for even cooking.
5. Season both sides of the skewers with coarse sea salt and freshly cracked black pepper.
6. Heat a cast-iron skillet over high heat until smoking hot, about 4-5 minutes.
7. Add extra virgin olive oil and clarified butter to the hot skillet, swirling to coat the surface.
8. Place skewers in the skillet and sear for 2 minutes without moving to develop a golden-brown crust.
9. Flip skewers and cook for another 2 minutes on the second side.
10. Reduce heat to medium and brush the honey glaze generously over the meat.
11. Continue cooking for 3-4 minutes, turning and glazing every minute until the internal temperature reaches 145°F.
12. Remove skewers from heat and let rest for 5 minutes before serving.

My favorite thing about these skewers is how the honey glaze creates a sticky, caramelized exterior that contrasts with the perfectly medium-rare, juicy interior of the wild hog. Serve them over creamy polenta or alongside roasted root vegetables to balance the sweet-savory flavors, and watch them disappear faster than you can say “seconds, please!”

Wild Hog Backstrap with Cranberry-Peppercorn Glaze

Zesty autumn flavors always get me excited to fire up the cast iron, and this wild hog backstrap recipe captures everything I love about fall hunting season—that perfect balance of rich game meat with bright, tangy notes that cut through the richness. I actually developed this cranberry-peppercorn glaze last year when my neighbor surprised me with a haul of fresh cranberries from her garden, and it’s become my go-to for any robust cut of meat.

Ingredients

• 1 wild hog backstrap (approximately 1.5 pounds), silver skin removed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup fresh cranberries
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon whole pink peppercorns, lightly crushed
• 1/2 cup rich game stock
• 1 tablespoon unsalted butter

Instructions

1. Pat the wild hog backstrap completely dry with paper towels.
2. Rub the entire surface of the backstrap with extra-virgin olive oil.
3. Season all sides evenly with kosher salt and freshly cracked black pepper.
4. Preheat a heavy cast-iron skillet over medium-high heat until wisps of smoke appear.
5. Sear the backstrap for 3 minutes on the first side until a deep golden-brown crust forms.
6. Flip the backstrap and sear for another 3 minutes on the second side.
7. Transfer the backstrap to a wire rack set over a baking sheet.
8. Insert a digital meat thermometer into the thickest part of the meat.
9. Roast in a 400°F oven until the internal temperature reaches 135°F for medium-rare, approximately 8-10 minutes.
10. While the backstrap roasts, combine fresh cranberries, pure maple syrup, and apple cider vinegar in a small saucepan.
11. Simmer the cranberry mixture over medium heat until the berries burst and release their juices, about 5 minutes.
12. Stir in lightly crushed pink peppercorns and rich game stock.
13. Continue simmering until the glaze reduces by half and coats the back of a spoon, approximately 4-5 minutes.
14. Remove the glaze from heat and whisk in unsalted butter until fully emulsified.
15. Rest the roasted backstrap for 8 minutes before slicing against the grain into 1/2-inch medallions.
16. Arrange the sliced backstrap on a serving platter and spoon the warm cranberry-peppercorn glaze over the top.

A perfectly cooked backstrap should yield to gentle pressure yet maintain a rosy pink center that pairs beautifully with the glaze’s sweet-tart complexity. I love serving these medallions over creamy polenta or alongside roasted root vegetables to soak up every bit of that vibrant sauce. The pink peppercorns add floral notes that elevate the wild hog’s natural gaminess without overpowering it.

Stuffed Wild Hog Backstrap with Spinach and Cheese

My hunting buddy brought over the most beautiful wild hog backstrap last weekend, and I knew immediately it deserved something special. Memories of my grandmother’s stuffed pork recipes came flooding back, though I wanted to give this wild game a more sophisticated twist. After some experimentation, I landed on this spinach and cheese version that perfectly balances the rich, gamey flavor with creamy, earthy notes.

Ingredients

• 1 wild hog backstrap (approximately 2 pounds), silver skin removed
• 2 tablespoons clarified butter
• 4 cups fresh spinach leaves, stems removed
• 1 cup whole milk ricotta cheese
• ½ cup aged Parmesan cheese, finely grated
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon fine sea salt
• Kitchen twine for trussing

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Butterfly the backstrap by making a lengthwise cut three-quarters of the way through, then open it like a book.
3. Place plastic wrap over the meat and gently pound to an even ½-inch thickness using a meat mallet.
4. Heat 1 tablespoon clarified butter in a large skillet over medium-high heat until shimmering.
5. Sauté spinach for exactly 90 seconds until just wilted, then transfer to a colander to drain excess moisture.
6. Combine wilted spinach, ricotta, Parmesan, minced garlic, thyme, pepper, and salt in a medium bowl.
7. Spread the filling evenly over the pounded backstrap, leaving a 1-inch border on all sides.
8. Carefully roll the backstrap lengthwise into a tight cylinder, ensuring the filling remains contained.
9. Secure the roll at 2-inch intervals with kitchen twine, tying firm but not overly tight knots.
10. Pat the exterior dry with paper towels to ensure proper browning.
11. Heat remaining clarified butter in an oven-safe skillet over medium-high heat until lightly smoking.
12. Sear the stuffed backstrap for 3 minutes per side until a deep golden-brown crust forms.
13. Transfer the skillet to the preheated oven and roast for 22-25 minutes until the internal temperature reaches 145°F.
14. Remove from oven and rest on a cutting board for exactly 8 minutes before slicing.
15. Remove twine and slice into 1-inch thick medallions using a sharp carving knife.

You’ll notice the beautiful spiral pattern when sliced, with the creamy filling complementing the lean, gamey backstrap perfectly. Yesterday I served these medallions over creamy polenta with a red wine reduction, and the combination was absolutely sublime.

Cajun-Spiced Wild Hog Backstrap with Rice

Backstrap season always brings back memories of my first hunting trip in Louisiana, where I learned that wild hog backstrap deserves the same reverence as prime beef tenderloin. This Cajun-spiced version has become my go-to celebration dish, perfect for those evenings when you want something special without spending hours in the kitchen.

Ingredients

– 1.5 pounds wild hog backstrap, silver skin removed
– 2 tablespoons clarified butter
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1.5 teaspoons dried thyme
– 1 teaspoon cayenne pepper
– 1 teaspoon freshly cracked black pepper
– 1.5 teaspoons kosher salt
– 1 cup long-grain white rice
– 2 cups chicken stock
– 2 tablespoons unsalted butter
– 1/4 cup finely chopped fresh parsley
– 1 tablespoon fresh lemon juice

Instructions

1. Pat the wild hog backstrap completely dry with paper towels and set aside at room temperature for 30 minutes.
2. Combine smoked paprika, garlic powder, dried thyme, cayenne pepper, black pepper, and kosher salt in a small bowl to create the Cajun spice rub.
3. Rub the spice mixture evenly over all surfaces of the backstrap, pressing gently to adhere.
4. Heat clarified butter in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the backstrap for 3 minutes per side until a deep brown crust forms, using tongs to rotate for even coloring on all surfaces.
6. Transfer the skillet to a preheated 400°F oven and roast for 8-10 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
7. Remove the backstrap from the skillet and let it rest on a cutting board for exactly 8 minutes to allow juices to redistribute.
8. While the meat rests, rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
9. Bring chicken stock to a boil in a medium saucepan, then stir in the rinsed rice.
10. Reduce heat to low, cover, and simmer for 18 minutes until the liquid is fully absorbed and rice grains are separate.
11. Fluff the cooked rice with a fork and stir in unsalted butter, fresh parsley, and lemon juice until evenly incorporated.
12. Slice the rested backstrap against the grain into 1/2-inch thick medallions using a sharp carving knife. Really, that first bite reveals why this cut is so prized – the spicy crust gives way to incredibly tender, juicy meat that practically melts. Serve these beautiful medallions fanned over the bright, herbaceous rice, and watch how the simple presentation transforms your dinner table into something truly special.

Wild Hog Backstrap Stew with Root Vegetables

Tender wild hog backstrap transforms into the most comforting stew you’ll make this season. I first discovered this recipe after my husband’s successful hunting trip last fall, and now it’s become our family’s favorite way to celebrate autumn’s bounty. There’s something magical about how the lean game meat becomes fork-tender when simmered slowly with earthy root vegetables.

Ingredients

– 1.5 lbs wild hog backstrap, cut into 1-inch cubes
– 3 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups rich beef stock
– 1 cup dry red wine
– 2 large carrots, cut into ½-inch rounds
– 2 parsnips, cut into ½-inch pieces
– 1 lb Yukon Gold potatoes, cut into 1-inch chunks
– 2 tsp fresh thyme leaves
– 1 bay leaf
– 1 tsp smoked paprika
– Sea salt and freshly cracked black pepper

Instructions

1. Pat the wild hog backstrap cubes completely dry with paper towels and season generously with sea salt and black pepper.
2. Heat 2 tablespoons of clarified butter in a heavy Dutch oven over medium-high heat until shimmering but not smoking.
3. Working in batches to avoid crowding, sear the meat cubes for 2-3 minutes per side until deeply browned, transferring to a plate as completed.
4. Reduce heat to medium and add the remaining tablespoon of clarified butter to the same pot.
5. Sauté the diced onion for 4-5 minutes until translucent and just beginning to caramelize at the edges.
6. Add the minced garlic and cook for 45 seconds until fragrant but not browned.
7. Deglaze the pot with the red wine, scraping up all the browned bits from the bottom with a wooden spoon.
8. Simmer the wine for 2 minutes to reduce slightly and cook off the alcohol.
9. Return the seared meat and any accumulated juices to the pot.
10. Pour in the beef stock until the meat is just covered by liquid.
11. Stir in the smoked paprika, fresh thyme leaves, and bay leaf.
12. Bring the stew to a gentle simmer, then reduce heat to low and cover partially with the lid askew.
13. Cook for 1 hour and 15 minutes, maintaining a bare simmer with occasional bubbles breaking the surface.
14. Add the carrot rounds, parsnip pieces, and potato chunks to the pot.
15. Continue simmering partially covered for another 45 minutes until the vegetables are tender but not mushy and the meat shreds easily with a fork.
16. Remove and discard the bay leaf before serving.
Enjoy this stew’s incredible depth of flavor, where the lean wild hog becomes meltingly tender against the sweet earthiness of the root vegetables. The rich broth carries subtle smokiness from the paprika and herbal notes from the thyme, creating layers of complexity that deepen overnight. Serve it in shallow bowls with crusty artisan bread for dipping, or for a heartier meal, spoon it over creamy polenta to soak up every last drop of the magnificent sauce.

Conclusion

Perfectly showcasing the versatility of wild hog backstrap, this collection offers something for every home cook. From simple grilling to gourmet preparations, these recipes will transform your game meat into memorable meals. We’d love to hear which dishes become your favorites—drop a comment below and share your cooking adventures by pinning this article on Pinterest!