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Grilled Wild Hog Backstrap
From Wild Hog Hunters.
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~ 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
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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.
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