|Each Auction has two (2) pounds of meat
If you think the taste of wild boar is similar to pork, guess again. Although the wild boar is related to the domestic pig, they do not taste the same. Wild boar tastes like a cross between pork and beef, with a unique juicy succulence. The meat is a bit darker, perhaps due to the healthy iron content.
Now produced in North America, it is increasingly sought after by chefs and consumers looking for a unique flavour. Although you may expect it to resemble pork, wild boar is a dark red meat. Unlike its domestic cousin, wild boar is also very lean and low in cholesterol.
Cook wild boar at lower temperatures than other meats. Keep it low and cook it slow. Do avoid overcooking, as the lean meat will dry out quickly. If your wild boar meat is frozen, do not defrost in a microwave, since this tends to dry and toughen meat. Marinating wild boar meat overnight can do wonders, as the marinade will tenderize as it imparts flavor. But cuts such as the do not need marinating or slow cooking. You can simply pan sear wild boar tenderloin at high heat until it reaches an internal temperature of 140-145 degrees Fahrenheit, as this demonstrates. Use lean wild boar in stews and ragouts to change up your game. Go hog wild with boar meat at your next cook out, or roast a wild boar for a family feast.