This delicious cut of venison is slowly and slowly smoked over hickory for several hours to create juicy slices of grilled venison.
While some people assume it’s similar to pork, the two are very different. Wild boar has more flavor and aroma and is much leaner than its farm-reared cousin.
For our smoked wild boar we use a mini roast that comes from the leg of the animal. It’s boned, rolled and tangled for easy handling, making it a great starting point for those new to this delicious game meat.
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Wild boar is often recorded with a mix of deer and free-range pigs. It’s definitely on the more appealing side of the two, with rich flavor thanks to the boar’s leaner, stronger muscles. Its color is much darker than pork and bears a closer resemblance to steak. The meat is also more nutritious than pork and contains fewer calories, fat, fatty acids and cholesterol.
Time and temperature
Cheaper with low and slow cooking between 93 and 107°C (200 and 225°F) and about 90 minutes per pound of meat. For our three-pound boar, that means a target cook time of 4 1/2 hours.
Aim for an internal temperature of 71°C. When smoking a boar shoulder cut, follow the same principle but aim for 82°C (180°F). The higher temperature helps break down the muscle fibers and collagen in the meat, allowing you to pull the meat efficiently.
Quick tips
Unlike roast beef, wild boar is low in fat. This means the roast needs to be seared to keep it from drying out. Don’t fry longer than necessary and don’t omit dry brine or foil in this recipe.
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