Cooking Wild Boar – Tips
A lesson in meat
DID YOU KNOW?
The inherent tenderness of individual cuts depends upon two factors
- The location of the muscle (active muscles have more connective tissue)
- Maturity of the carcass (older animals have more connective tissue)
Match the correct method of cooking to inherent tenderness, and you will have a tender wild boar every time.
For most tender cuts use dry heat
For medium tender cuts use a combination of dry and moist heat
For less tender cuts use moist heat
Wild boar meat is lower in hat and higher in moisture than its cousin pork. This means wild boar will cook more quickly than pork. Since wild boar muscle has more marbling, do not cook steaks and roasts past medium done stage.
- Use low cooking temperatures
- Cook slowly
- Do not cook past medium done stage
- Cook less tender cuts until fork goes in easily