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my Wild Boar is angry, how to cook to tenderness ?

Freq Band Feb 3, 2010 08:29 AM

Every time I cook wild boar (tried twice), by the time it reaches the proper internal temp (130 to 140 after removal from oven & resting period)...it's tough like leather.

Is this a slow-cook meat, or a quick sear/broil ?
If the cut is thick, (like a rack), it needs some decent cooking time.

This stuff is expensive, and if I can't get it right....I quit.

=FB=

  1. todao Feb 3, 2010 12:34 PM

    I cook the thinner more tender pieces with a quick sear and avoid overcooking. The larger pieces, those that come from the large muscles that are constantly working to support/transport the animal, I cook a very long time at a braise.

    1. bgazindad Feb 3, 2010 12:28 PM

      http://www.pig-hunt.com/id20.html

      The site above is from a hunters site. Wild pigs in California are part European boar so the meat should be similar.

      1. mcf Feb 3, 2010 11:41 AM

        When it was offered to me in a restaurant once, the server told me in advance that it could often be very tough and they wouldn't know til it was cooked, so they made the offer of a replacement entree ahead of time. I think it's a typical characteristic/risk with wild boar meat.

        I'd quit, too. :-)

        1. Rubee Feb 3, 2010 11:30 AM

          I've only cooked with it once, but braised it in a tomato sauce until it was fall-apart tender and served it as a ragu.

          Details and pics here:
          Wild Boar Ragu
          http://chowhound.chow.com/topics/5614...

          1. BobB Feb 3, 2010 10:21 AM

            I'd go with a slow braise, and be sure to save some of it to grind up and make a ragu (which is also slow-braised, now that I think about it...)

            1. f
              foiegras Feb 3, 2010 10:09 AM

              Wouldn't you braise it? I have only had it in restaurants, never cooked it myself ...

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