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    Oriental Pork Stir-Fry
    This dish is a melt-in-your mouth favorite!  We've used both meat hogs and boar for this
    dish.  Serve with plenty of hot steamed white rice and a side dish of egg rolls or pot
    stickers!  Don’t forget the chopsticks!

         1-2 lbs. Cubed Pork
         3 Large Carrots
         1 Medium Onion
         1 Medium Broccoli Head
         1 Medium Cauliflower Head
         2 Cloves Fresh Garlic
         1 Package Dry Stir-Fry Mix
         Soy Sauce
         Frying Oil

    Cube and trim 1-2 lbs of fresh pork.  Season with your favorite spice and if
    possible let dry rub marinate on cubes for 1-2 hours covered in the frig.

    Wash and clean 3 Large Carrots then slice into angled slices. Set aside.
    Clean and rough chop the Medium Onion. Set aside.
    Clean and break up Broccoli Head and cut florets into bite sized pieces. Set
    aside. Repeat process with Cauliflower Head.
    Peel and slice thinly 2 Garlic Cloves. Set aside.

    Take Packed Stir Fry Mix and following directions, add liquids to mix, stir
    and set aside.

    Heat large non-stick skillet or Wok over Med Heat
    and add 2 -3 Tablespoons Frying Oil.  Let oil in pan
    heat up then add cubed seasoned Pork….Stir while
    frying.  This is high heat fast cooking……

    When Pork is cooked through, quickly add sliced Carrots, Onions, Garlic,
    Broccoli and Cauliflower florets.  Continue to stir-fry over med high heat
    until vegetables get heated through, but not too cooked so that they
    become soggy.  You want them semi crisp.

    Add packaged Stir Fry liquid mixture and heat to boiling then quickly turn
    to simmer until packed liquid sauce mixture thickens.

    Serve over hot steamed white rice.  ENJOY!
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Hog Hunting Strategies  P.O. Box 2852 Land O Lakes  FL  34639  USA
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    This recipe calls for a full cavity rack of tender meat hog ribs!  Ideally, a 50-80 pound
    meat hog is the best.  These ribs are SO tender, you won't believe it!

       2-4 lb. Full Cavity Rack of Meat Hog Ribs
               Your Favorite Dry Rub Seasoning:
    We use and recommend Emeril Lagasse's "BAM"
    "Essence of Emeril" Dry Rub
    Your Favorite BBQ Sauce:  
    We use and recommend Budweiser BBQ Sauce
          
    Trim 2-4 lb full rack of fresh pork ribs.  Season with your favorite dry rub
    spice and if possible let dry rub marinate on ribs for 1-2 hours covered in
    the frig.

    We load our outdoor grill with smoked apple wood chips.  Then, slow roast
    rack of ribs....30-45 minutes per side on LOW fire.  
         
    Meanwhile, pre-heat oven to 250 degrees.  After ribs have smoked for an
    hour or more, bring in to 250 degree oven for additional hour.  Then,
    generously brush with Budweiser BBQ Sauce.  Heat an additional 10-15
    minutes, but be careful not to burn BBQ sauce coating.

         We serve ribs with home pan fried diced
         potatoes and baked beans with
         home-made drop biscuits!

    ENJOY!
    We guarantee you'll be lickin' your fingers!
                          Fixin' up a kettle of delicious Pork Stew after a
                             long day in the field at Hunting Camp or back home at
                             the Ranch is easy for any hunter or huntress to do!



    INGREDIENTS:
    1 lb. of Boar Meat/Pork trimmed and cubed into bite size pieces
    2- Large cans of STEW VEGETABLES (Potatoes, Carrots, Onion, Celery
    mixture)
    1- Package Dry Seasoning STEW MIX
    2- Tablespoons Flour
    2- 3 Tablespoons Oil
    Salt/Pepper/Seasonings to Taste

    In Large Dutch Oven or Large Kettle on
    Stove Top, measure 2-3 Tablespoons Oil.  
    Heat over Medium heat....

    Place 2 Tablespoons Flour in a bowl and place Boar/Pork cubes in Flour to
    coat evenly...season with Salt and Pepper and any other General Seasoning
    you prefer.

    Place Flour coated meat cubes in hot oil in kettle and brown Boar/Pork
    cubes until all red meat coloration is gone and cubes are nicely browned.

    Check Stew Dry Mix for amount, but most call for 3 cups of water, add to
    Boar/Pork cubes in kettle and add Dry Stew Mix and Mix well.  

    Heat meat/stew mix to boiling, then reduce heat to low, and simmer for 1
    hour.

    Drain 2-Large Cans of Vegetables and add both to kettle...mix well.....heat
    over a simmer for about another 15 minutes....

    Serve with biscuits or cornbread and ENJOY!