Boar Backstrap Suggestions

cmac610

At last night's BBQ at a buddy's house, he gave me some Wild Boar Backstrap from his last hunting trip. Gonna cook it up today to have for tonight's NBA game 7 (Go Warriors!). No time to either soak or do a long marinade. Seems like low and slow is going to be the best for a lean cut like this. Was thinking a little olive oil, some rub and maybe even bacon wrapped to keep from drying out. Pull around 135-140. 

First time cooking wild boar. Any other suggestions?

BikerBob

Wild boar is low fat and backstrap is the lowest low fat in the beast. If it is small as in maybe 70-80 pounds, I would try a higher temp cook to 135-140. It will not make pulled pork.
If it is big-good luck. Really big ones get left in the woods. They stink too bad to dress out, The alligators love me.

Bob

Spring Chicken

Here's the link to my post back in January when I cooked some Wild Hog Backstrap. It might give you an idea or two. 

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1376605&catid=1 

I grew up in Louisiana where wild hogs are eaten pretty regularly but in all my years I never knowingly ate wild hog. All people told me was that it was 'gamey' and 'tough.' Apparently, that's not always the case. Mine was a little tough but definitely not gamey tasting. 

There's always room to learn something new. 

Spring "Smelling A Little Gamey Myself" Chicken 
Spring Texas USA

cmac610

Thanks @BikerBob and @Spring Chicken ...ended up doing a quick Asian style marinade, hit 'em with some Dizzy Pig and then did cook fairly low...225'ish until they were Med Rare. Then cut them fajita style as they looked just like a couple of skirt steaks. They were tasty. Got enough flavor on them so they weren't gamey, but they were a tiny bit tough. Still, pretty good little snacks. Appreciate the suggestions!

cmac610

Here's a pic...