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wild boars  

post #1 of 3
2/12/09 at 7:21am
Thread Starter 
ferral pigs are a huge problem in MO....they are prolific and the conservation department and various other entities just want them culled. A couple of farmers have invited us to hunt boars on their places.

Have you worked with fresh killed wild boar? If so, what do you do to get it to cooking stage? I'm guessing age of animal may be a factor.
cooking with all your senses.....

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post #2 of 3
2/13/09 at 9:27am
I've hunted wild boar and feral hogs all over the country---Ohio, Florida, North Carolina, Tennessee, Texas. I just treat it like domestic pork in most respects.

While I've often heard that the boars can be gamier than the sows I've never found that to be particularly true. The flavor of the meat is primarily affected by the original stock, and what they've been eating.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #3 of 3
2/13/09 at 9:58am
We have the same problem where I live in wine country. I don't recommend males because the meat can be very musky.

After letting it rest in the frig a couple of days I use the meat in salumi and usually marinate the cuts such as loins that I may be roasting. Because it may carry tricinae it is best to freeze the meat for salami and other raw cured products.
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