For my birthday BBQ this year we once again bought a box of stuff from the Wild Meat Company. In the event, a lot of it went unused, and so we're now gradually working through the leftovers. This time out was the wild boar loin steaks.
There isn't really anything to say about the preparation or the meal here - it was a very quick marinade followed by a quick cook on the griddle (would have been the BBQ, but too much hassle just for this). Really, the experimental cookery is about the meat.
And it was fine. Both LC and I kind of liked it, but neither of us was utterly blown away. Given the cost of wild boar relative to other meats, this is therefore not something we'll have again except as an incidental (if we make another combined order and end up with these left). Which is fine.
One thing that I did find interesting was that the boar was left very slightly rare (which is apparently fine with boar, unlike pork). This wasn't something that I would normally have done, and indeed even with duck is something I have studiously avoided. But it was fairly apparent, at least in this case, that it was the way to go - the meat was left softer as a result, which made for better eating. Maybe one day we'll try duck again and apply the same lesson.
Oh, and also a disaster: we should have used our steak knives! They so rarely get called upon, and this would have been a good chance. Oh well.
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