i have about 25 pounds of wild boar meat-including a 10 pound bone in leg- that I marinated in milk for 2 days after the kill/hunt in order to cut down on the gaminess. It is now vacuum packed and in the freezer.
the meat is quite lean and has been fully trimmed. Given it's size and lack of fat I suppose low and slow is the way to go, but it's my first time. Any tips or recipes for preparing and/or cooking the bone in leg would be much appreciated.
My only advice is that cuts that would be tender in pork are still not tender in wild boar. I tried to cook a boar shoulder the way I cook pork shoulder and it was extremely tough, even cooked low and slow. There just isn't the amount of fat/connective tissue. I'd love to hear what works well for you, though!
Gaminess shouldn't be an issue if your boar was handled (quick, clean kill; gutted, skinned, cut up and stored) properly. We hunt and consume a lot of wild boar each year. The process we use depends on the cut but, for the whole leg with bone in, the broken arrow ranch advice suits me just fine.