4 - 6 Wild Hog Pork Chops 
1 Tbs. oil 
Salt and pepper to taste 
1 can cream of mushroom soup 
1 can of diced chilies and tomatoes 
1 chopped onion 
1 Cup long grain white rice and 1/4 Cup wild rice 
3 Cups water

1. After pork chops have soaked in salt water solution 20-30 minutes and have been rinsed
2. Turn skillet on high and add the oil
3. Place the chopped onion in the bottom of the skillet; stir constantly until opaque.
4. Place the pork chops on top of the onions and brown on both sides
5. Add the can of cream of mushroom soup
6. Add the can of diced chilies and tomatoes with the liquid
7. Add salt and pepper to taste
8. Add any optional spices your family may prefer
9. Stir this mixture
10. Turn skillet down to medium (mixture should cook but not boil over)
11. Cook 30 - 45 minutes (chops should be fork tender)
12. In a separate add the water
13. Bring water to full boil
14. Add the rice
15. Cover and reduce to simmer
16. Cook rice for 20-30 minutes (until wild rice is done)
17. Serve pork chops over rice with green salad, rolls and iced tea

Heat oven to 350 F. In 6 quart oven proof Dutch oven or stock pot, heat oil over medium - high heat. 
Add boar chops. Cook for 5 to 7 minutes, or until meat is browned on both sides. Remove from heat. 
Remove chops from pan. Set aside. 
Into same Dutch oven, spoon half of sauerkraut.
Top with chops and sausages. 
In medium mixing bowl, combine remaining sauerkraut, the garlic, berries, pepper, salt and bay leaf. 
Spoon mixture over chops and sausage. Pour beer over mixture. Cover and bake for 1 hour. Stir in potatoes and apples. 
Cover and bake for 30 to 45 minutes longer, or until apples are tender. 
Remove and discard bay leaf. 
Serve with thick slices of crusty bread, if desired.

Cut long into medallions, cross-grain, and shape with meat hammer.  Sprinkle with white pepper. 
Brown both sides of meat in skillet with canal oil over medium heat and remove. 
Add garlic cloves to pan and stir. 
Return meat to pan and heat for 2 minutes, turning several times.  Lower heat and cook for 2 more minutes. 
Add teriyaki marinade and let cook into meat. 
Remove meat and place in serving dish. 
Add teriyaki glaze, margin, and wine to pan, stirring constantly.  When heated through, pour over meat.
Serve as main course with a green vegetable and boiled potatoes.

Sweet-and-Sour Wild Boar Stir-Fry
1 ½ lb boned wild boar, sliced thin             1 tbsp. catsup
2 tbsp. cornstarch                                      1 egg, beaten
1 tbsp. cold water                                      Canola oil
¼ cup white vinegar                                   2 cloves garlic, chopped
5 tbsp. sugar                                             4 green peppers, chopped
2 tbsp. soy sauce                                       1 red pepper, chopped
1 tbsp. teriyaki marinade                             1 small can diced pineapple, drained
4 drops sesame oil                                     1/8 cup white wine
2 tbsp. Worcestershire sauce

Shape meat with meat hammer to uniform thickness and cut into bite-sized pieces.  In small bowl, mix cornstarch with water.  In another bowl, mix vinegar, sugar, soy sauce, teriyaki marinade, sesame oil, Worcestershire sauce and catsup.  Dip meat into beaten egg and then cornstarch mixture.  Heat wok with oil and fry meat; set aside Stir-fry garlic 15 seconds; add green peppers.  Cook until tender.  Add red pepper and pineapple; cook 1 minute.  Add meat; stir-fry to blend.  Add wine and cook down.  Stir in sauce mixture and remaining cornstarch mixture.
A perfect Chinese dish to serve over rice.

Almond Javelina Sauce
2 tbsp. soy sauce
2 tbsp. sherry
1 tbsp. teriyaki glaze
1/8 tsp. white pepper
Mix all ingredients in small bowl.

Garlic Javelina
Garlic Javelina
2-3 lb. javelina, boned
4 tbsp. olive oil
6-8 cloves garlic, chopped
Thyme, pinch
2 cans chicken broth
Cut javelina meat into strips.  Cross-cut those strips into small pieces and chop them fine.  Heat Dutch over or heavy cooking pot with olive oil.  Add chopped meat and garlic stirring rapidly with wooden spoon.  Keep meat and garlic moving.  Do not allow garlic to burn because it will change the flavor dramatically.  Stir in thyme and tarragon.  Add chicken broth and stir to mix.  Heat through.

Cooking Tips: To liven up this dish, add 1 lb. Chorizo, a Mexican sausage.  Buy prepared chorizo and cook well.  Microwave on paper towel for 1-2 minutes on high before adding to pot.  In addition, 1 lb. of cooked macaroni can be added with the chicken broth.  Garlic is currently seen as a healthy food.  The garlic used here cooks into the meat fairly well and is not as overwhelming as it may seem.
This spicy dish needs rice and a salad to complete.

This recipe from Chef Jorge Bruce
Trophy Boar
 After removing as much fat as possible, marinate meat in oil, vinegar, garlic, salt and pepper. 
Cut meat into stew chunks and slow cook in a Better Than Bouillon stock (pre-packaged), THREE TO ONE using Beef & Ham. i.e.. three cups of beef base to 1 cup of ham base stock,
add ground pepper. 
Slow cook on stove about 1.5+ hrs. covered, (Until Tender). Meanwhile make this home made condiment as follows,
sauté ( do not burn) in lite olive oil :minced onions, minced bell peppers, minced tomato, minced 1/2 small hot pepper, 15 sprigs of minced cilantro, 2 minced garlic cloves and 1/2 tsp. dry oregano, (1 cup total for every 5 to 8 cups of stock).

 After meat is tender, add the above condiment to the meat, continue to slow cook and start adding vegetables in stages: chopped onions, celery, carrots, leeks, let cook for 10 to 15 minuets. Now your ready to add different hard roots, i.e.: (soup spoon sized) yucca, turnips, rutabagas, green bananas, etc. Then add soft roots, i.e.: potatoes, white sweet potatoes, yatias, butter squash etc. Serve when tender with a fork. (salt and pepper to taste).
*This is going to be a real hands on type of recipe, you will have to gamble with your own judgment using this recipe. If you believe in your cooking abilities than this recipe should tern out just fine.