In France the young boar of up to the age of 6 months is referred to as a Marcassin and its flesh is highly esteemed, whereas the term Sanglier is reserved in general for the wild boar when it has become fully mature. In this case its flesh is little used in the kitchen except perhaps for the legs, which in any case should be subjected to the action of a very strong marinade before cooking.
Noisettes, cutlets, loins and quarters of young wild boar may be prepared in any of the ways applicable to roebuck; the best-end and saddle may be roasted whole.
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