I’m not averse to boar, but it’s one of those meats that requires a lot of work – to tenderize it, you usually have to soak and/or marinate it for quite some time. Various members of my family often get stuck with extraneous amounts of boar following my uncle’s hunting exploits so we are constantly trying to figure out easy but good ways to do something about it.
If you have a big meat grinder, wild boar sausage is great – but be careful not to let it dry out by adding lots of garlic, herbs and spices.
My cousin Lucy also sent along this recipe:
- Prep a deeper baking sheet by covering it with foil.
- With a kitchen mallet, tenderize the cuts of boar and rub them with mustard, salt and pepper.
- Put the tenderized ‘steaks’ on the baking sheet and cover with juice of one or two lemons (depending on how much meat you were lucky to get).
- Apparently, boar can be cooked at a lower temperature than beef, about 160 C.
Now if they could just find me an ALIVE truffle-hunting pig to have all to myself, that would be great.
More recipe ideas here in a thread entitled ‘Help! Killed a wild boar.. now what?’.
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