Processing/Butchering Wild Boar.
- CharlesKochel Jul 31, 2014 03:04 PM
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.
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.....
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