JakeinTX

I have a backstrap from a wild boar I want to cook today. What is a good way to do this, I want to cook on the grill.

Thanks
Jayson

HNI_Christine

I almost always use an indoor rotisserie for my wild boar roasts. (it's awesome!) I don't cook roasts on the grill very often. On those rare times, I will wrap the roast in aluminum and cook it until done, then take it out of the foil, throw some woodchips on the fireand sear the roast in the flames.

I also marinateroasts a bit and then rub in spices right before cooking.
If you're hog doesn't have any fat, be sure to rub some oil on the roast before cooking it.

Like anything else don't cook it until it's dried up and hard.

Big Guy01

I would make sure all the fat, silver skin is removed from the back strap. Cut it into steaks as thick as a piece of bacon is wide. wrap the Boar medallions with a piece of bacon and secure with butcher cord, dust with onion powder and garlic powder . Grill until just cooked (meat juices run clear)

Big Guy01

These are venison medallions but It gives you the Idea.

JakeinTX

Thanks for the replies,

I ended up cutting them like above and wraping in bacon. I soaked them for about 30 minutes in a three pepper marinade. They went on the grill and I gave them a light coating of Emerils Essence. They came out fantastic, for coming off a large hog they tasted great!

Thanks
Jake

VT Outdoorsman

Big guy- that looks liek some pretty good stuff you got there.