Wild boar medallions can be grilled, roasted, butterflied and stuffed, cut up for sautes and stirfried dishes, etc. They’re adaptable to most dry-heat cooking methods.
Because wild boar is significantly leaner than pork, it is likely to cook more quickly.
The slightly sweet flavor of wild boar pairs well with rich, fruity flavors like red wine, prunes, brandy, and apples. Herbs and spices frequently used with wild boar include rosemary, thyme, and juniper berries.
How to Tell Meat Doneness by Feel
Cutlet & Medallion Recipes
Recommended Cooking Temps:
The USDA recommends that all wild-caught game be cooked to an internal temperature of 165 degrees.