Wild boar is very lean and must be handled differently than other game or meat in general. Wild boar can be range-fed and therefore is safe to serve rare, but how well-done the meat is cooked is largely a matter of personal preference. For an extreme dinner makeover, prepare wild boar to tempt even the most persnickety palette. Read on to learn more.
Instructions
1. Thaw frozen boar meat slowly for a day or two. Never defrost wild boar in the microwave; the result is tough, stringy meat.
2. Marinate the meat overnight. Pineapple juice or wine are both excellent choices because each contains an enzyme that tenderizes meat.
3. Trim the fat if you like. A wild boar has a very light fat layer. Some cooks like to leave it intact to retain the succulence of the meat by allowing it to "self-baste."
4. Gather spices, seasonings, lemons, onions, potatoes, carrots, pepper and garlic. Wrap the meat, vegetables and seasonings tightly to lock in all the steam and flavors.
5. Smoke or bake the meat at 275-300 degrees F. Turn or rotate to cook evenly. Cook whole hogs overnight or all day. A quarter hog cooks in about five or six hours.
Tags: wild boar, boar very, Wild boar
