[Sca-cooks] unusual game meat

[Philippa Alderton]

--- A F Murphy <afmmurphy at earthlink.net> wrote:
> See, now that we have pictures of Bear... *G*
>
> A friend of mine just got, at his local butcher's,
> both bear meat and
> boar meat. Now he'd like to know what to do with
> them! He doesn't know
> what cuts - supposed to be checking that.
>
> I pointed him to the florifiles so he's looking at
> our discussion last
> winter on bear. Any new comments? Any suggestions
> what he might want to
> do with it?

Just a reminder to cook it well done, as you would
pork. While modern pork isn't subject to trichinosis,
being carefully farm raised, bear meat most definitely
is.

> There wasn't very much on boar, per se, found some
> under pork. How would
> this be different from regular pork? Different
> handling, different
> recipes, what? Or, is it?

Boar meat should be more strongly flavored than modern
pork, being game meat from an uncastrated male. I
would expect tougher connective tissue as well. In
both cases, I would tend to go with a strong flavored
tenderizing marinade, and/or slow, wet cooking, rather
than grilling or dry roasting.

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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