Wild Boar

Until last night I had never had boar. One of my favorite white tablecloth restaurants has it on their menu this winter (which, by the way, can go away any time now). While the flavor was good, and not gamey at all, it was really tough. Is that the norm? Anybody else tried it recently?

It's been a while now, but I remember it as being nowhere near as tender as today's pork, but I wouldn't have called it "tough." There were only a few cuts which could be grilled/baked/broiled, and most had to be stewed to be sure it was tender, but those few cuts did provide great tasting meat.

I would have thought a great restaurant would know how to cook each cut? Which white tablecloth???

TP,
We had excellent Wild Boar in Tuscany- particularly the ragu which is a local specialty. Typically it is braised- I 've never had it be tough but these were very long- cooked preparations.
Deb

Hey, Deb,

These were chops, apparently seared then finished in the oven. Not sure what happened. Tuscany? I'm guessing that's where I should go to get my next boar!

Todd

what I had were chops also, but they were sliced almost paper thin and then very quickly seared . . . I'd compare the consistency to country ham (the way it's usually served, in shavings)

Yep, I had some chops last week and they were a considerably tougher or maybe it was a more dense texture than I expected. Probably not something I'd get again given the expense.

Interesting on the chops. I'm a little surprised they would prepare them like that - wild boar is inherently leaner than pork as they have to work for their food. Ironically I'm planning to make some wild boar ragu next week for a dinner party, so I'd been doing a good bit of reading about preparing it. The things I've read about it talked about cooking it low and slow due to the toughness issue.
Deb

Interesting on the chops. I'm a little surprised they would prepare them like that - wild boar is inherently leaner than pork as they have to work for their food. Ironically I'm planning to make some wild boar ragu next week for a dinner party, so I'd been doing a good bit of reading about preparing it. The things I've read about it talked about cooking it low and slow due to the toughness issue.
Deb

Like many beef steaks: either cook them rare, quick, and slice very thin across the grain (like flat iron or flank steaks) or cook them low, slow, in a braise/stew/similar. Sometimes cooking low/slow in a braise causes them to lose some of their identity (eg: take on flavors of the seasonings and liquor), many do it the fast/thin way so they still retain that wild gamy flavor.

Interesting on the chops. I'm a little surprised they would prepare them like that - wild boar is inherently leaner than pork as they have to work for their food. Ironically I'm planning to make some wild boar ragu next week for a dinner party, so I'd been doing a good bit of reading about preparing it. The things I've read about it talked about cooking it low and slow due to the toughness issue.
Deb

I too am surprised that someone would do an entire chop. Although the domesticated animal's genetics have been refined to eliminate the toughness inherent in their wild cousins, I think the big difference is lifestyle between the two animals. So I would agree with your assessment Deb that foraging and exposure to the elements makes for a much leaner and far more muscled wild animal. Not to mention the glandular situation that arises from a non castrated animal. I've only ever had ground wild boar.

Interesting on the chops. I'm a little surprised they would prepare them like that - wild boar is inherently leaner than pork as they have to work for their food. Ironically I'm planning to make some wild boar ragu next week for a dinner party, so I'd been doing a good bit of reading about preparing it. The things I've read about it talked about cooking it low and slow due to the toughness issue.
Deb

I too am surprised that someone would do an entire chop. Although the domesticated animal's genetics have been refined to eliminate the toughness inherent in their wild cousins, I think the big difference is lifestyle between the two animals. So I would agree with your assessment Deb that foraging and exposure to the elements makes for a much leaner and far more muscled wild animal. Not to mention the glandular situation that arises from a non castrated animal. I've only ever had ground wild boar.

Wow- and now things get racy on Hotbytes...
Great insights, Adriel!