Wild Boar Cooking Suggestions?

[Erik Johansson]

My neighbor picked up a farm raised Russian Boar. We're left with the hind quarter. The meat appears to be a little leaner than farm raised domestic pig. I was thinking of using "The renowned Mr. Brown" method. If anyone has any suggestions for the preparation please pass it on.

 

[Matt Sanders]

I have no idea what to tell you, but I hope this thread eventually includes pictures. This sounds awesome!

 

[Wolgast]

It is leaner then the "normal" Pork. My FIL hunts alot and i have done some in the past. I dont really care for game meat. But the wild boar to me is the best of the worst.

More info!

 

[Steve Hutch]

I cooked a leg of wild boar for the first time on Super Bowl Sunday. Here was the basic advice that I followed and I was very happy with the results

<LI> Trim exterior fat from leg

<LI> Meat is lean so make sure you brine (I brined overnight in a pineapple juice mixture which removed some of the "gaminess" of the meat

<LI> I wrapped the leg in bacon because I was worried about it drying out

<LI> Smoke at 250-275 until internal temp of 160. Finish over high heat, applying sauce to make glaze

A chef told me to only cook to 160 because the wild boar isn't very forgiving. I was afraid it would dry out if I cooked until the normal pulling temp of 190. I had to slice the meat (like a ham) instead of pulling, but it was still very tender and juicy

I have pictures but I can't seem to post them from my phone

Good luck

 

[S Mitchell]

We had some last year. It was good, but as you said, much leaner than comercial pork. I brined mine (can't remember what recipe). The brine seemed to really help.