Quote:
Originally Posted by Kenswing
I don’t care for the taste or smell of wild boar. But a fattened up bar hog is good eating.
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I've had it both ways. The meat can be tainted by improper field dressing and skinning. But a properly-prepared meal of wild boar can be absolutely delicious.
Much of the "wild" taste can be eliminated by soaking the meat overnight in milk. Mom preferred buttermilk. I remember as a young man growing up in Northern MN. Deer hunting was big up there but we stayed away from the old mossy-horned bucks, much preferring yearling bucks or (when legal) does. But even with the older bucks (so tough that you had to "grind the gravy" according to dad) the wild taste could be completely eliminated with the milk treatment.