Williams Hunting in South Carolina

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​Williams Hunting

  • Heat oven to 195 degrees 
  • Rinse meat well before seasoning
  • Season meat with Everglades season and rub into meat (or your favorite dry seasoning)
    • Can be done early, wrap in plastic and place in frig up to 24 hours before cooking
  • Place meat in large roasting pan or dutch oven or a Reynolds Cooking bag
    • Cut peeled potatoes into quarters and place around meat 
    • Add in a 1lb to 2lb bag whole baby carrots 
    • Cut ½ onion and lay in slices over meat 
  • Sprinkle meat and vegetables with more Everglades seasoning, salt and pepper
    • I also give a sprinkling of Seasoned Meat Tenderizer over the meat as well 
  • Fill roasting pan/dutch oven with water, enough to cover your meat. 
  • Place lid to dutch oven or place heavy tinfoil covering over your roasting pan so it’s tightly sealed 
  • Place in oven and roast at 195 degrees for 3.5 to 4 hours 
  • Check the roast at 3 hours 
    • If you smell it (yum) and if you see the meat pulling away from the bone, it’s finished. I test with a fork and pull at the meat, it should fall away from the bone very easily. 
  • If you need more time after 3 hours, you can also re-seal up your pan, kick the oven up to 350 degrees for another 30 minutes if you like to finish off the roast quicker.
Boar/Hog Shoulder or Hind Quarter Roast

Boar/Hog Shoulder or Hind Quarter Roast

Wild Boar and Hog Recipes

Hunting The South Carolina Low Country