yeah- I figured it was a dumb question, but hey! that’s what freepers are for!
thanks for all the replies
I thought wild board sounded quite tasty, but in Tucson Arizona they have a wild-pig-looking critter called a “havolina” (cant remember the correct spelling) and it looks like a tasty little oinker, but the locals say they don’t eat them because they are like rodents or something
A javelina is not a roddent, it is much like a peccary or pig but they do have a smelly gland on their back near the rump IIRC.
Wild boar are often caught here in FL and castrated then released to hunt later. This makes the meat much better, though I’ve cooked ‘intact’ boar of mid size that were excellent, having fed on pecans and acorns all year.
I usually take a roast and season it up with garlic and thyme and wrap it in regular hickory bacon before cooking it slowly in the oven in an old cast iron skillet with a self-basting lid— surrounding the roast with hard apple cider and onions. Comes out tender, looks like beef, does not really taste like domestic pork or beef but like something in between. I have yet to get any “gamey” wild boar, the hunter evidently knows his stuff.
If you’re worried about gameyness, marinate the meat in buttermilk overnight or squirt lemon juice over it before or after cooking. Or marinate in Italian dressing.