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While some chefs say that all wild boar should be cooked slowly, this cut demands a quick sauté or a high heat grill.
It doesn't get more free range than this. Our wild boars are actually wild, and are humanely cage trapped in Texas then brought to USDA-inspected processing plants. The wild boars eat greens, native roots, acorns, and pretty much any agricultural crop they can access. As a result, farmers and ranchers in Texas are fully supportive of the law that encourages hunters and trappers to cut down on the population of these nuisance hogs. This works to your advantage, because even in a state as large as Texas, they can’t eat all the wild boar!
All the wild conditions result in a meat with a mild, sweet, slightly nutty taste that works well with ales or full bodied red wines. Boar meat is like a wild cousin to pork--richer, darker, and more intense--but equally adaptable to varied spices and recipes. Whether you sauté this striploin, stuff it and slow roast it, or cook it over charcoal on the grill, you'll find it intensely complex in flavor.
