As mentioned, keep your temps low as there isn't as much fattty content as reared swine. I wouldn't go higher than 190f IT. I did once, & it would have been easier eating my boot.
I also find wild boar not very gamey at all. But then I usually try to buy Iberico, which they make jamon iberico de bellota. The finest cured ham you will ever taste. I could live off the stuff.
Wild Boar makes great jerky too.
Good luck at the fang-fettler on Friday.
since this tread was posted i have a buddy out this weekend trying to bring me back a wild hog butt. If he is going to shoot them anyway, maybe we can make something good out of it. IF it happens and comes out good, I may try to get out there with him and get a little stock of wild hog in the freezer.