Finally tried wild boar in the form of tenderloins purchased from D'artagnan. All I can say is that the boar was "spectacular" (think of Seinfeld). The order came with two tenderloins that were very small, maybe an inch in diameter, and I was worried that it'd be hard to not overcook them. I did them in a rotisserie basket at around 350°F on my Weber gasser. I managed to pull them around 140°F and they were superb. I wish "the other white meat" was this good. I can't recommend wild boar enough! Alas, the price will keep me from enjoying them very often.
Jerod Broussard : I envy you being able to hunt--and EAT--these beasts!
Not sure what type of wild boar species they sell but what Jerod probably hunts is the Texas feral hog. There may be different flavor profiles to the two depending on how they were raised and their diet. Regardless it’s some good pig !!!
A lot of people around the Victoria (TX) area, probably up in your neck of the woods, as well, trap them and feed them like domestic hogs for a while to improve the flavor.
Comment