WILD HOG ROAST
Serving per recipe: 15 - 20
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Ingredients
¾ Two whole toes of garlic (peeled and leave whole)
½ 1/2 cup of Tony Chachere's Seasoning
½ 1/2 tsp. cayenne pepper
¾ 1 tbs. garlic powder
¾ 1/3 cup of Italian Seasoning
¼ 1 cup of cooking white wine (your choice)
¼ 10 lbs. leg quarter hog roast
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Directions
1. Soak wild hog roast in ice cold water for about 1 hour to remove the wild game taste.
2. Remove from ice water and place in roasting pan.
3. Insert knife in roast to make pockets to stuff whole garlic and seasoning (keep pockets 2 inches apart).
4. Mix all dry seasonings together to insert in pockets. Insert garlic first, then seasoning. Complete until you have stuffed the whole roast . Any remaining dry seasoning will be use as a rub on roast.
5. Pour cooking wine around roast. Let sat aside for about half an hour.
6. Preheat oven 375 degrees.
7. Bake roast approx. 3 hours or until tender. Baste roast as needed. Remove cover the last 15 minutes of baking to seal the juices.
8. Remove from oven. Let cool. Carve to serve.
.....................ROLAND ELLIS-NEW ORLEANS STYLE COOKING