Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall wrote: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
Deb Hall wrote: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
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Adriel Gray wrote:Deb Hall wrote: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.
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