Wild Boar

Posted on October 14, 2011 in Autumn
wild boar

Wild boar is lean meat that should, as a rule, be cooked at lower temperatures than other meats. Avoid overcooking. Wild boar, raised like beef, is range fed and therefore can be served on the rare side. A rule of thumb for cooking wild boar is “low and slow”. The temperature for cooking roasts for example, is 250-275 degrees Fahrenheit. The amount of time depends on your personal preference as to how well done you would like to cook your meat. For chops, bake with a sauce for best results or if you prefer, pan-fry at a medium heat. Always check frequently so as not to overcook.

Wild boar is excellent barbecued. When prepared properly it is flavorful and very tender. Wild boar also makes tasty sausage, jerky and ground meat products.

Tips – When preparing wild boar for cooking remember, never thaw or cook this meat in a microwave, as it will become very tough and dry. Slowly thaw meat the day before and marinate overnight for best results. Pineapple juice or wine is a particularly good choice for marinade because it contains an enzyme that actively breaks down muscle fibre. Therefore it is highly effective as a meat tenderiser.

The wild boar’s light fat layer can be easily trimmed. But many cooks believe the fat layer provides a “self-basting” element and helps retain succulence.

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