Start by cutting a couple pounds of meat into chunks about 1” square. Obviously, the better cuts of meat will turn out better and more tender, but any parts or pieces will do. Pre-heat a couple table spoons oil of your choice in a suitably sized pot (cast iron is the best) and begin browning the meat. You have to add oil for this because wild pigs are too lean without it. BTW, this recipe is usually made with country style (boneless) pork ribs which are fatty enough to be browned without added oil. When the meat is browned and the oil is almost gone, add just enough warm water to de-glazed the bottom of the pan. This will result in a light brown liquid in the pot. Continue to brown the meat in the same manner and when the pot starts to dry up, add water and repeat the process. Do this anywhere from five to eight times until the gravy is as dark as you like. The more times you do it, the richer the gravy will become. This will be a thin transparent gravy, not like the traditional thickened gravies. When you have the meat as brown as you think you want, add one medium sized onion diced up and season generously with an all purpose Cajun seasoning. (Tony Chachere, Slap Ya Mama, etc.) If these are your only choices, Slap Ya Mama has less salt and more flavor. If you can’t find any of these, salt, pepper, cayenne pepper, and garlic powder will do also. Cook like Cajuns do, season to taste and add something if it doesn’t seem right.