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Processing/Butchering Wild Boar.

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I harvested a medium sized wild boar yesterday evening, cut the loins, kidney, liver, heart, testicles, some fat and quartered it. I soaked it in a giant cooler of ice, salt and water. May let it sit another day on ice and brine.

It's a pretty young hog, so it should eat well, but it's so lean - sometimes a bit dry and tough. I have a good meat processor for grinding and making sausages. I'm asking you, my trusted hounders, for a bit of direction and some thoughts and recipes. Share with me what you'd do with 2 giant tenderloins of pork and 4 front and rear quarters. Thanks in advance.

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  1. Wow, what a trophy, CK, nice job!

    I would treat them as I would pork, and definitely wet brine them, especially the tenderloins..... I just don't have enough experience eating wild boar to give you some direction with recipes. How does it taste in comparison with domestic hog?

    3 Replies
    1. re: Dirtywextraolives

      Today, I butterflied tenderloin after brining for 24 hours, tenderized with mallet and battered and fried like chicken fried steak. It was fabulous. It is leaner than store bought pork. So, the loin is easy it's the quarters I'm worried about.

      1. re: CharlesKochel

        Ah, yea I bet. Are they as marbled as the shoulders of pigs normally are? I'm sure they are very muscular animals, and obviously grass fed, so perhaps a low and slow method may not be the best. But I'm also assuming they have all the same type of connective tissue and muscular structure of farm raised pigs.

        I think what I would do is slice off a steak from one of the shoulders and dry rub and then grill it or roast it, and see what the tenderness/toughness factor is then go from there.....

        1. re: Dirtywextraolives

          I have had wild pig sausage and it was dry even with added pork fat. Maybe double grind so it's a little finer?
          Were the ribs meaty enough to keep?

    2. The original comment has been removed
      1. Pinto beans. Add bacon if you need fat.