Wild Boar Meat cuts, Cooking Temperatures and Cooking Directions
For most tender cuts:
Low temperature roasting
- Tenderloin
- Rib back
- Loin
- Strip loin
Rub desired seasoning onto wild boar surface
Place roast fat side up on rack so roast doesn’t sit in juice while cooking
Use open roasting pan, no lid. Brown roast at high oven temperature for a short period
Do not add liquid. Roast at 120°C (250°F) – 135°C (275°F)
Use a meat thermometer to assess degree of doneness. Do not cook beyond medium 70°C (160°F)
Remove from oven when thermometer reads 3-10 degrees below desired doneness.
Let stand for 20 – 30 minutes before carving
Broiling, Pan broil, grill, griddle frying, pan frying, char broil, barbecue, stir fry for most tender cuts
- Tenderloin steak
- Loin chops
- Rib chops
- Top Sirloin Steak
- Ground Meat
- Brochette
- Medallions
- Ground Patties
Season as desire but do not salt
Preheat heat source
Cook to desired doneness, very rare 55°C (130°F) to medium 70°C (160°F)
Salt steak after cooking
Thinner steaks can be pan-broiled 2-3 minutes per side
Cook ground wild boar to medium well 73°C (165°F) or until brown in center and juices run clear
Low temperature roasting for medium tender cuts
- Knuckle
- Back rib
- Inside round (top) outside round (bottom)
- Leg
Brown roast at 260°C (500°F) for 30 minutes to sear for colour and flavour
Reduce heat to 140°C (275°F) add 250-500ml (1-2 cups liquid to pan)
Cover pan or cover roast with foil
Cook to medium rare 63°C (145°F) or no more than medium 70°C (160°F)
Slice roast at right angles to grain, or with thin roasts, cut diagonally across the grain
Broiling, barbecue, pan-frying, stir frying for medium tender cuts
- Shoulder roast
- Osso buco
- Spare rib
- Belly
For cooking steaks marinate for 6-8 hours or needle to tenderize. Alternative : thinly slice partially frozen steaks across the grain and marinate 6-8 hours for use in stir fry / Satay.
Preheat heat source.
Cook to doneness of rare 60C (140°F) to medium 70°C (160°F)
Braising, stewing, pot roasting for less tender cuts
- Shank
- Stew cubes
- Short ribs
Season cubes / roasts as desired and brown / sear for colour and flavour
Add liquid to cover and cook at 120°C (250°F) to 160°C (325°F) until fork goes into meat easily.
Add more liquid if necessary during the cooking period
