Top

Wild Boar Meat Cuts

by

Wild Boar Meat cuts, Cooking Temperatures and Cooking Directions

For most tender cuts:

Low temperature roasting

Rub desired seasoning onto wild boar surface

Place roast fat side up on rack so roast doesn’t sit in juice while cooking

Use open roasting pan, no lid. Brown roast at high oven temperature for a short period

Do not add liquid. Roast at 120°C (250°F) – 135°C (275°F)

Use a meat thermometer to assess degree of doneness. Do not cook beyond medium 70°C (160°F)

Remove from oven when thermometer reads 3-10 degrees below desired doneness.

Let stand for 20 – 30 minutes before carving

Broiling, Pan broil, grill, griddle frying, pan frying, char broil, barbecue, stir fry for most tender cuts

Season as desire but do not salt

Preheat heat source

Cook to desired doneness, very rare 55°C (130°F) to medium 70°C (160°F)

Salt steak after cooking

Thinner steaks can be pan-broiled 2-3 minutes per side

Cook ground wild boar to medium well 73°C (165°F) or until brown in center and juices run clear

Low temperature roasting for medium tender cuts

  • Knuckle
  • Back rib
  • Inside round (top) outside round (bottom)
  • Leg

Brown roast at 260°C (500°F) for 30 minutes to sear for colour and flavour

Reduce heat to 140°C (275°F) add 250-500ml (1-2 cups liquid to pan)

Cover pan or cover roast with foil

Cook to medium rare 63°C (145°F) or no more than medium 70°C (160°F)

Slice roast at right angles to grain, or with thin roasts, cut diagonally across the grain

Broiling, barbecue, pan-frying, stir frying for medium tender cuts

For cooking steaks marinate for 6-8 hours or needle to tenderize. Alternative : thinly slice partially frozen steaks across the grain and marinate 6-8 hours for use in stir fry / Satay.

Preheat heat source.

Cook to doneness of rare 60C (140°F) to medium 70°C (160°F)

Braising, stewing, pot roasting for less tender cuts

Season cubes / roasts as desired and brown / sear for colour and flavour

Add liquid to cover and cook at 120°C (250°F) to 160°C (325°F) until fork goes into meat easily.

Add more liquid if necessary during the cooking period