Boar is a type of wild pig. Its meat is somewhat similar to pork, except that it is leaner and its flavor fuller and richer. Boar is now raised commercially on a few farms and is available in limited quantities.
Boar is somewhat more difficult to cook than venison and other game because,like pork, it must be cooked until well done. At the same time, it is leaner and less tender than domestic pork, so it often tends to be somewhat dry and chewy. Special care must be taken to cook it adequately without overcooking. Because boar is usually tougher than farm-raised venison, its legs or hams are better suited for braising or slow roasting, while the loins can be used for roasts or cut into medallions and sauteed.
Traditionally, boar is handled much like venison, and typical recipes call for red wine marinades. Although marinating a white meat in red wine may seem strange at first, this treatment actually works very well with boar.The red wine accentuates the more pronounced flavor of boar (as compared to pork) and makes it taste more like game.
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