Boar

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 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 sautéed.