Saturday, November 20, 2010

Wild Boar Hind Leg Quarter

For the best results when cooking a hind leg quarter, you need to cook it slowly. 

Rub the meat with whatever rub you have decided to use, or with just salt, pepper and maybe some garlic powder.  I then wrap slices of bacon around it - this helps to add the fat to your meat to keep it moist and not let it dry out. 

Using an oven set at 200 -250 degrees fahrenheit, cook until your meat thermometer reads 160 - 170 degrees Fahrenheit.  When you pull it out of the oven, remember to let it rest for about 20 - 30 minutes before cutting it so that you will not lose your juices from the meat and it will stay moist and tender instead of dry and tough.

There are many different rubs, sauces, marinades etc which you can use with Wild Boar meat.  One thing to keep in mind when deciding which you want to use, is that wild boar is the same as a wild pig - that is pork!
Most any recipe for pork can be transferred and used for wild boar - as long as you remember that wild boar is not fatty like store bought pig is.

Good luck and enjoy!

Just Me - Granny D

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