Recipe /
Florida Wild Backstrap with Sage Butter and Crispy Potatoes
This recipe keeps the best cut simple on purpose. wild hog only needs good heat, a spoonful of butter, and the kind of potatoes that soak up every bit of the pan.
This recipe keeps the best cut simple on purpose. wild hog only needs good heat, a spoonful of butter, and the kind of potatoes that soak up every bit of the pan.
Recipe Details
- Prep time: 15 minutes
- Cook time: 30 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
- 1 1/2 pounds wild hog backstrap or loin
Instructions
- Salt the wild hog at least 30 minutes ahead of time. Roast or air-roast the potatoes at 425 degrees F with olive oil until crisp and browned.
Why It Works Here
This recipe uses the pantry logic of Florida: smoke, heat, and long-simmered aromatics. That keeps the meal rooted in place instead of treating wild food like a generic protein.