Breaded and Fried Wild Hog Tenderloin Recipe

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Midwesterners do two things really well: grow big bucks and cook wild hog.

I discovered both of these on a deer hunt in Pike County, Illinois, when the outfitter took me across the state border for an all-you-can-eat pork tenderloin feast.

I didn't kill a deer on that trip, but I did manage to discover one of the best ways to enjoy a wild pig's tenderloin – pounded into thin cutlets and fried to a golden perfection.

A lot of folks put these platter-sized pieces of wild hog on a bun, but I prefer them as is, served with some sweet potato fries and sliced green apples.

You will need:

• 1 wild hog tenderloin
• Canola oil for frying

Seasoned Flour:

• 2 cups all-purpose flour
• 2 tablespoons kosher salt
• 1 tablespoon celery salt
• 1 tablespoon pepper
• 1 tablespoon dry mustard
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder

Egg Wash:

• 1 cup milk
• 1 large egg

Dredge:

• 1 sleeve saltine crackers

Directions:

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