my Wild Boar is angry, how to cook to tenderness ?
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.
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...)
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. :-)