As I contemplate my Russian Boar Hunt, my mind wanders to the “Table Fare” Issue. I love to cook my wild game, and many pounds of great wild pork in your freezer is heaven but equally pounds of tough overly gamey meat is not.
I went on the web in-search-of opinions and such among hunters. This bow hunt website seems to hold great promise for the meat as table fare. http://forums.bowsite.com/TF/bgforums/thread.cfm?threadid=399947&forum=17
Basically, they say that the flavor can vary as to what the animal was eating and how the game was handled after the kill…this is true for all game. Giant size over 300 pounds may play a role perhaps in meat toughness if very old, I think but hunters say still very flavorful so if want a bruiser, then go for it.
Make more burger. I’d like both a respectable Boar and Very good eating so we shall see. Culinary masters are cooking up a storm on these boar like Emeril Lagasse see on Martha Stewart.com. Emeril video works up twin boar chops with his “Essence” on the grill and a blueberry balsamic sauce with onion and shallots. Wow! My mouth is watering.
http://www.marthastewart.com/937106/wild-boar-chops-part-1
Most say that well cared for, Boar meat is just delicious no matter the size. One wife says it is better than domestic pork. Lots of folks all like ground wild boar in chili or sausage but add pork fat. All agree meat is very lean.
You can go on YouTube and see lots of Russian Boar Hunts around the world. I am not one to sit and wait for dangerous game. I like the spot and stalk method best, because I can select the animal I am after. Many hunts here in the north in “high fence” for Russian Boar are in the deep snows of winter. Tracking and cutting a fresh snow trail of several boar is a likely a great way to begin a spot and stalk like I did with my 1000 pound Bison some winters back in 2 foot deep powder snow. Fact is even the women are getting into the hunt for Russian Boar. See Below YouTube.
Below a young hunter gets adventure and a charging boar and comes home to tell about it. See this YouTube below. Shot placement is key, with sufficient energy to exit.
Below is a youtube of boar head mounts.
I am not hunting with these outfits, I will share my hunt and Outfitter if it all works out as planned.
Thanks to YouTube for the footage.
© 2016
Although I have not hunted Russian wild boar, I have shot a lot of wild pigs in Florida where 150-300 pounds are quite common. In most cases the meat has been excellent. Like the Spanish goats in Texas, younger pigs are said to be better eating which is true in most cases especially when no aging of the meat takes place. My butcher says good field care and dry aging the meat is key with older animals. He needs 2-3 weeks to age and process a big, old hog which is inconvenient if you’re on a week long vacation. Most hunters don’t have the facilities to properly age their game and instead rely on marinades and soaking solutions to treat the meat. I would bet the European butchers have a lot of knowledge in this area, but I have not found any documentation on the subject. Good Luck and enjoy your hunt !
Hi Tim,
Thanks for your terrific comments. Very much appreciated. I saw an Italian chef on the web discuss overnight marinades with red wine and a mirepoix on wild boar. I will stick to marinades, brines and smoking. I have found some great marinade recipes and will share.
Best Regards,
Ed Hale