Tonights entree was wild boar chops marinated wioth EVOO, Lea and Perrins Worchestire, rosemary, fresh sage, garlic, ground black and green pepper and ground savory. Grilled on the Weber with hardwood lump charcaol and cooked to medium.

This boar had a sweet pork flavor and was very lean. A nice match with a mature Bordeaux. Next weekend's game feature will be grilled squab.

Sound good, Claret. The only wild boar I have had was tenderloin at a Corkage dinner last year.

I think boar is a pig cousin - so why is it okay to cook boar like beef (e.g. medium rare) when pork is usually fully cooked? Anyone know?

This meat was frozen and inspected, so I figured any possible nasties would be killed by freezing.

I think the whole pork Trichnosis (sp?) thing is almost history in non 3rd world , regulated boar & pig consumption. When we are traveling I want it cooked to death but here in the States , pink & moist is a beautiful thing

Inn at Tres Pinos, for those of you Bay Area people, makes a PHENOMENAL wild boar dish. Call in advance and they'll order for you.