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Bruce Aidell in his 'Meat' cookbook recommended cooking wild boar to 160 degrees.

Another thing to consider if you are going to cook it med. rare - will people eat it not well done, knowing that it's a pork product? Most people I know are still in the 'I'm afraid to eat pork that hasn't been cooked to well done' category. Will it turn them off even tho you want to prepare it med. rare?
 

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kuan, The point I was trying to make was regardless of if and what chance there is of contamination, what do you think your customer's reaction is going to be to rare boar? I just think most folks would get a little hinky, and unless you're willing to go in there with some educational materials, all your work may be left on the plate.

Check out these folks- they have a recipe for med.rare boar chops:

http://www.hogwild.ab.ca/recipes.htm
 
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