Cajun Roasted Wild Hog contributed by Kenneth Kidd



1 Wild hog, hindquarters
1 cup Onions, chopped fine
1 cup Green peppers chopped fine
1 cup Celery, chopped fine
1 tablespoon Garlic flakes
1 teaspoon Dry mustard
1 teaspoon Thyme
2 teaspoons Sweet paprika
2 teaspoons Black pepper
1 teaspoon White pepper
1 teaspoon Red pepper
2 teaspoons Salt

In a bowl combine seasonings and set aside.  Rub the hog quarters thoroughly with 1/4 seasoning mix.  Place the hog in a large roasting pan with a rack.  Braise under a very hot broiler until brown.  Remove from heat & set aside; retain drippings.  In a large saucepan add the drippings.  Combine the remaining ingredients and add to the drippings, sauté at 450 degrees for 5 minutes.  Remove from heat and set aside.  Make numerous small slits in the hindquarters and place in baking pan.  Pour sauce over the leg and bake at 350 degrees, turning twice and basting frequently, until leg reaches your desired doneness.

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