Wild Boar Tenderloin
With lean game meats, you sometimes need to use tenderizing methods. But not with the hunter’s cut of choice: the tenderloin. Though lean, the tenderloin is aptly named.
You can simply pan sear at high heat for a few minutes on each side, allow it to rest, and then slice into succulent portions. Easy. Or cut the tenderloin open and stuff with figs, chestnuts, prunes, apples, or your choice of herbs and bread crumbs. Tie it up and roast it. Magic.
Wild boar has a distinctive and intense taste that pairs well with many flavors. Improvise wildly.
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.
The tenderloin is, as its name implies, a tender cut of meat which makes it easy to cook—marinate it or rub with your favorite spices and then grill or roast it.
Because it is so lean, be careful not to dry it out when cooking. You can always put it back on the heat if it needs it, but there is no way to un-cook it.