Wild Boar Striploin, Boneless
When it comes to game, many of us assume that it must be braised. But the striploin is different. Think steak … pork steak. Or more accurately, wild boar steak.
Leave the fat cap on – this boar meat is so lean that you want that fat for cooking.
Season and pan sear until you get a good crust on the striploin, and then put it in the oven to finish. Take care not to overcook it –meat this lean gets tough. Slice it into individual portions to serve.
The wild conditions imbue this meat with a sweet, slightly nutty taste. Boar is like a wild cousin to pork--richer, darker and more intense--but equally adaptable to varied spices and recipes.
Of course, you can slice and sauté the striploin. A hot pan, a little duck fat and a wine sauce are enough to satisfy the most demanding of game meat fans.
D'Artagnan partners with experienced trappers in Texas to provide the best wild boar on the hoof. Our wild boar is actually wild, and is humanely cage trapped in Texas, and then brought to USDA-inspected plants where it is processed in the same way as farm-raised hogs.
The omnivorous wild boar has a voracious appetite and will eat everything from greens, native roots and acorns to agricultural crops. As you might imagine, they are considered a nuisance by farmers and ranchers.
Because of the growing numbers of wild boar, the law permits year-round hunting of these feral hogs. By using large cages that do not harm the boar, our trapping process allows this game meat to be marketed under the USDA law, which forbids hunted game to be sold.
This means that we can enjoy the primal taste of wild boar without having to do any of the hard work. It just doesn't get any wilder than this.
For basic cooking instructions, Download our Wild Boar Cooking Guide.
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.
Always be aware that with meat so lean, overcooking it is not a good idea. Leave the fat cap on while cooking to protect the meat, and imbue it with flavor. If you don't want to eat the fat, you can remove it after cooking, or simply cut around it on the plate.