If you get serious about shooting hogs, then you need https://thehogbook.com/ It's a long way from most game cookbooks that just accumulate shitty traditional deer-meat chili recipes from church-group members.
The guy who wrote it runs a restaurant in Austin called Dai Due (https://www.daidue.com/), which features wild boar and nilgai. They also have a deli counter where you can get sausage made from those animals. I was in Texas on family business a few weeks ago, so I stopped in for lunch. The dining room was closed but the deli counter was open. I had a loaf of good bread in the rental car, so I bought half a pound of wild boar summer sausage, half a pound of nilgai salame cotto, and a bottle of Texas olive oil. I ate in my car in the parking lot next door, and I saw the face of God with the first bite. This is NOT the typical oversmoked, overspiced product of the Texas Hill Country, but genuine gourmet fare.
A couple of nights later, I went back with Ms. Okie and had the nilgai filet and a bottle of tempranillo for dinner. Same thing.
Part of my time in Texas included shooting a smallish hog. The backstraps are braising right now for one of his recipes.
Okie John