*Meat from feral swineThe fine print on the wild boar package feels so medieval. A bristly, snorting, tusked beast bearing down on me while I draw back my bow and take aim. You want paleo? I’ll give you paleo…
Wild boar are, unfortunately, not a relic of our hunter-gatherer past. They’re a nuisance animal, if you consider 800 pounds of bad attitude and sharp tusks a “nuisance.” Wild boar are found in most states in the continental US, though they’re a particular problem in California, Texas, and the Southeast. Don’t believe me? Check out this map at the National Feral Swine Mapping System.
For more on Wild Boar, see my Pressure Coker Wild Boar Stew recipe. It has lots of fun feral swine facts.
Time to get medieval on my wild boar, and spit roast it on my rotisserie. I dry brined the shoulder roast with an overnight salting. Then I trussed it - which was the hard part, becuase the roast was in a couple of big floppy pieces. Once I had it shaped back into an (admittedly lumpy) cylinder, I ran it through with the spit, and cooked it medium-low and slow until it hit 195°F in the thickest part, about four hours. Then I ran the infrared rotisserie burner on high for fifteen mintues to crisp up the outside of the roast.
The result? Strong pork flavor, but not "piggy" if that makes any sense. It’s a little on the dry side - wild boar has a lot less fat than domesticated pork - but the extra porky flavor makes up for it.
Ready to make a meal fit for the lord of the manor? Try a spit-roast wild boar.