Cook Wild Boar
Edited by Robbi, Eng, Lynn, Rebecca M.
Hunting wild boar is very popular in many areas. Not only can the meat be prepared in a variety of ways, much like domesticated hogs, but it helps to keep the population of the wild pigs under control.
There are several ways of preparing and cooking wild boar. The main thing to remember is not to overcook the meat because it is leaner than meat from domestic hogs. Here is a favorite and it is excellent with the accompanying sauce.
Recipe for Wild Boar Boneless Loin
- Trim the fat from the boar loin, although typically there will be much less than domesticated pork.
- You can use a favorite seasoning on the pork or salt and pepper is just fine. There are a lot of rubs that many people like and they may be used if this is desired. The less spices that are used, the better the actual flavor of the meat.
You Will Need
- 13-5 pounds of boneless loin meat
- 2Your favorite seasonings or rub
- 3Salt and pepper to taste
- 4Vegetable oil
- 1Red wine
- 2Dijon mustard1 tsp.
- 31 cup of chicken broth
- 4butter1 tbsp.
- 1Using a skillet, heat oil on medium-high heat.
- 2Place the pork in the pan and brown it for a couple of minutes on each side.
- 3Remove from the skillet and place meat in a baking dish.
- 4Place in a preheated 400 degree oven and bake for about 10 minutes or until the internal temperature is 150 degrees.
- 5While the pork is baking, prepare the sauce.
- 6Combine ¼ cup of red wine, ¼ cup of chicken broth, 1 teaspoon of Dijon mustard and 1 tablespoon of butter in a bowl and mix well.
- 7Place this mixture in the skillet that was used to brown the pork and boil until it is reduced to about half the original mixture.
- 8After the pork is removed from the oven, the sauce can be poured over each piece and served immediately.
Tips for Cooking Wild Boar
- Many people think that wild boar is tougher than domesticated pork. It can be just as tender, but it depends on how it is cooked. This is one of the reasons for browning the meat before baking. The browning helps to seal in the juices and keeps the pork from becoming too dry.
- Wild pork also has a different type of fat than domestic pork. It is more of a soft fat than what is found on domestic pork. Trimming this fat from the meat that is being prepared is desirable because it is not a healthy fat.
Categories : Meats & Main Dishes
Recent edits by: Lynn, Eng, Robbi