With the recipes that are floating around lately how about a sticky for members recipes.

I think that is a great idea. We need to pool them in one place. I try to print them when they are posted, but this isn't always possible. Who moderates here anyhow??

I do not know if it will get made into a sticky or not, but here is the recipe for the Chicken Fried Piglet.

First get hold of a small piglet, dressed carcass weight around 3 to 5 pounds.

Gut and skin carcass as normal, then wash carcass clean.

At this point begin cutting carcass up as follows:

At the point where the pelvis/hind legs join the body, saw or cut with a clever, seperating the hind legs and the pelvis from the carcass.

Cut hind legs loose from the pelvis by splitting pelvis down the center, between the hind legs.

Cut hind legs into two pieces each, the shank and the ham.

This will result in 4 pieces.

Next, do the same thing to the front legs/shoulders.

Again you will have 4 pieces, you will now have a total of 8 pieces.

Take a pair of meat scissors/shears or completely cleaned metal shears and cut the rib cage into, down the sternum/breastbone.

Then cut the ribs loose from the carcass at the point where the ribs meet the neck and back muscles along the back bone.

Now you have 10 pieces.

Next take the remaining section of back, the saddle, area above ribs and neck and cut into two, three or four pieces, depending on the size of the pig.

You should or will end up with 12 or 14 pieces of piglet.

Next season to personal taste, coat with flour, I do not use a coating mix with egg or milk, I just roll the pieces in regular flour.

Do whatever you like best.

Fry all the meatier pieces together and all the smaller pieces together.

That way you won't end up with some stuff being too done and other stuff under cooked.

To me and my family it is excellent as it is all white meat and really juicy and tender.

Serve with your favorite combination of vegetables and drinks.

If I can get her to do it, my wife will post her recipe for slightly larger pigs that we enjoy and have had good responses from the folks we have served it to.

Hello, everyone, I am Lora, Crazyhorse's wife. (I am the redhead, not the hothead... )(Some folks know me as Campcook)

Over the years I have developed several recipes. Here are 3:

1. BURIED SUCKLING PIG

This works best for pigs with a live wt of 20 to 60 lbs (carcass wt of 10 to 30 lbs). Skin, behead, and eviscerate the pig, saving whatever entrails you like for later use. Cut off and discard the feet at the 1st joint above the foot.Remove the flank (flaps of skin holding in the guts). The flanks can be ground or used in sausage or soup. Cut off and reserve the shanks. Cut the pig in half crosswise behind the last rib. Season the pig and all 4 shanks well, inside and out. Cover in fat bacon and wrap in several layers of foil. Cook in oven at 350 degrees or in coals until it smells so good that you just HAVE to eat it...

2. BEER-BRAISED MEAT

I think this recipe can be used for just about any kind of meat. The tougher the meat, the better, so it works best with older animals.

I have used: domestic hog, feral hog, beef, whitetail, axis, moose, javalina, pronghorn, caribou, bobcat, jackrabbit. I have never tried this with poultry but it is worth a try, especially if you butcher some older roosters or hens.

Cut the meat into about 1 1/2 to 2 inch chunks. In a bit of olive oil or lard, brown meat on all sides. Do this in several batches - you want to caramelize the meat, not boil it yet, so do NOT crowd the skillet. After all meat is browned, return it to the skillet and season with salt, pepper, garlic, italian seasoning, and/or your favorite spices. Pour in a bottle of GOOD beer. Lighter beer works different than dark beer, so use what you like. Or use REAL apple cider - the alcoholic kind, or wine. Be carefull when you pour, as the beer will foam up. If the beer does not cover the meat, add just enough water or broth or stock to cover.

Turn the heat down to simmer, cover, and cook till tender, about an hour to hour and a half. Turn meat every 15 minutes.

Meanwhile, heat your grill to very hot.

When the meat is tender, remove the meat from the liquid, and heat till liquid has been reduced to 1 cup or so. If there isnt a cup of juice, add water. Mix 2 tablespoon of flour with 1/4 cup water till smooth, and pour into juice. Cook on low heat, stirring constantly, till of desired thickness for a gravy. Strain and set aside.

Take the cooked meat out to the grill. Lay the meat cubes on the grill for 5 to 10 seconds per side, and remove. Thats right, you put it on the grill, flip it over, over, over, over. (assuming it is a 6 sided cube).
THAT QUICK

Bring the meat inside, serve with the gravy, hot bread, red potatoes and green beans...

3. NECK

Many hunters don't use the neck.They either grind the meat, or discard the neck altogether. If you think about it, though, the neck is an extension of the loin/backstrap. However, it has much more connective tissue. This means a lot of flavor, but you have to cook it SLOWlY. I prefer cooking in coals...

Clean the neck. There is a very tough, thick ligament that runs down the back of the neck. Cut it out if you can. You don't have to, it just will make it easier to eat later.

Season, and wrap with pork or beef fat, or bacon.

Wrap in foil and bake in 250 degree oven till it smells done. Or bury in coals. It will cook more quickly in the coals.

Enjoy!...

Lora

All of those sound great!! I'll ask the question again:

Who moderates here?????

I think it is supposed to be Walter, but he may be too busy with the Political Crater to mess with this one.

Maybe some one needs to PM Saeed and see if he can help out with this.

BTT