Wild-Caught Wild Boar
Wild Boar Boneless Leg
Wild boar leg muscles are used a lot during the animal’s life time, particularly on wild-caught boar. This makes their meat too tough for fast cooking methods like grilling, but it also gives it incredibly rich flavor. The solution is to use the meat in slower cooking methods such as stewing, slow roasting, or braising which will tenderize it.
These legs have had their bones removed for your convenience, making them much easier to cut into stew meat cubes or carve after roasting.
Food & Wine Magazine has called our wild boar “the ultimate sustainable meat” – read the full article. Unlike much of the wild boar on the market, ours isn’t farm-raised—it’s truly wild, trapped in the Texas Hill Country.
The wildness of true wild boar gives it a distinct game flavor that farm-raised wild boar simply cannot match. Although similar to domestic pork and farm-raised wild boar, wild wild boar has a deeper color, leaner texture, tighter grain, and bolder taste.
Store fresh wild boar leg meat in your refrigerator or frozen for long term storage. Frozen leg meat should be kept frozen until you’re ready to use it.
RECIPES & TIPS
Wild boar legs can be slow roasted whole in a 250 degree oven (if desired you can sear or briefly roast the leg at a higher temperature first in order to achieve a brown crust). They can also be braised or cut into cubes of stew meat. For additional flavor and moisture, leg meat can be marinated or brined prior to cooking. Roasted wild boar can also be “barded” (wrapped in bacon) to help keep it moist while cooking.
If roasting wild boar leg muscles whole, they should be rested for at least 20 minutes (covered) once cooked, so that the juices have time to redistribute and don’t run out of the meat as soon as it is cut. Because the meat will continue to cook while it is resting, take roasts out of the oven a few degrees short of your target internal temperature.
Finally, wild boar legs can be smoked low and slow, then pulled by hand or with a pair of forks to create “pulled wild boar.”
The nuanced taste of wild boar meat pairs well with rich, fruity flavors like red wine, prunes, brandy, and apples. Herbs and spices frequently used with wild boar include rosemary, cloves, thyme, and juniper berries.
Recommended Cooking Temps:
The USDA recommends that all wild-caught game meat be cooked to an internal temperature of 165 degrees.