Wild Boar Striploin, Boneless
Two pieces of boneless wild boar striploin. Truly wild game, humanely trapped and USDA inspected. As wild as it gets.
Just the facts
- Truly wild boar
- Natural diet of grass, roots, nuts, fruits, acorns and grains
- No hormones, no antibiotics
- USDA inspected
- Sold in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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.
Cooking & Serving
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.