Grilled Wild Hog Backstrap

Ingredients

• 2 - 3lb backstrap from wild hog, trimmed of silver skin
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 3 sprigs of rosemary, stripped from stem and chopped
• 2 tbsp coarse ground black pepper
• 2 tbsp kosher salt

Instructions

Combine the oil, garlic, rosemary, pepper and salt together in a bowl.

Rub evenly onto meat.

Let set in refrigerator for at least 4 hours.

Grill over medium high heat until internal temperature reaches 160 degrees.

Remove from heat and let set for a couple of minutes before slicing.

Serve with your favorite sides and enjoy.