Consuming wild boar

powdergun

powdergun

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With the wild boar that are running around ( in Sask.). I have a question to anyone who has taken one.

1) Did you consume any eat and if so did you take any special measures regarding the handling ?
2) How palatable was it ?
3) Any disease or parasite worries ?

Just curious as there may be a few running around near where I am at and was thinking of looking into hunting them if possible.
 
powdergun said:
With the wild boar that are running around ( in Sask.). I have a question to anyone who has taken one.

1) Did you consume any eat and if so did you take any special measures regarding the handling ?
2) How palatable was it ?
3) Any disease or parasite worries ?

Just curious as there may be a few running around near where I am at and was thinking of looking into hunting them if possible.
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Should be lots of info on line; this whole concept is kind of new to us. So, you can hunt them in Sask? For a short time they fell under "small game" in Ontario, but now hunting is prohibited for a lot of stupid reasons IMO.
 
I had some farmed ones from ont. Taste like pork but a bit more tough. Got lots of lard off of the ones i got. Madr for good frying and nice soap.
 
powdergun said:
With the wild boar that are running around ( in Sask.). I have a question to anyone who has taken one.

1) Did you consume any eat and if so did you take any special measures regarding the handling ?
2) How palatable was it ?
3) Any disease or parasite worries ?

Just curious as there may be a few running around near where I am at and was thinking of looking into hunting them if possible.
Click to expand...

ive eaten them from 40bs to 400lbs
i will not eat another one over 150lbs ish,cause they havent been around eating ####e like the older ones
someone will come here and say different,thats their opinion.
honestly dont waste your time dealing with a big fat boar

the bigger the pig the rank they get,some big boars really do stink,bad.
cook it well due to trichinosis

shot one once,riddled ticks,we left it in the field for birds and yotes,even they didnt eat it
 
They are excellent. I've been killing them for years and haven't found a sick one yet. Smaller is better but big ones make very fine ham if u know what your doing. Over cooked it's much like a dry turkey. Slow cooked is fine. I've even shot some sows that were fat enough to make bacon. Turned out great. Kill em all
 
I love bear meat. It makes great pepperoni and sausage. Ground bear is fabulous for burgers. You have to cook it to 165 due to trichinosis though.
 
I've shot a wild boar here in Sk a few years ago. It had a funky smell but tasted pretty good otherwise. Best pork chops I've ever cooked!
 
Soak roasts in a 24 hour salt brine, pat it dry then dry rub your spices into it and cook in the oven - best tasting wild boar I have had.

Or, put a hind in a 5 day brine and smoke it for 6 - 8 hours, makes very good ham.
 
trichinosis is not the problem if you cook it like any bear. the issues with bad tasting from big boars is when there is the rut which was only once in a year in the past now with food it is up to 3 times a year and harder to find when they re not in rut but other than that the boars are as tasty as any others but put aside the piglet like for the porks that are way above all ...
 
I’ve raised pigs. Not sure if the wild breeds are different, but heathy sows go into heat every 28 days. Boar taint is stored in the fat. Cut out a sample and fry it around a group of women. Don’t tell them what you’re doing for the most honest results. Women are much more sensitive to taint than men, they’ll smell it almost immediately. It’s actually a low % of boars that get taint, but it is breed specific, so more be more prevalent in the wild breeds. If a boar has taint, make sausage. If not, process as normal and enjoy.

I’ve raised Ossobaw island hogs before. Carl Blake is kind of a pig guru, according to him the Ossobaw is basically identical to Russian wild boar. The meat is tougher, I can confirm, but the hams are ranked i believe #2 or #3. The fat is also different from standard pork. Softer at room temp and makes much higher quality lard. My Ossobaw back fat was much better than my Berkshire caul fat.
 
powdergun said:
With the wild boar that are running around ( in Sask.). I have a question to anyone who has taken one.

1) Did you consume any eat and if so did you take any special measures regarding the handling ?
2) How palatable was it ?
3) Any disease or parasite worries ?

Just curious as there may be a few running around near where I am at and was thinking of looking into hunting them if possible.
Click to expand...
I’ve had smoked shoulders, hams and grilled chops off multiple wild pigs. All younger animals. All excellent table fare.
 
Jimbobob08 said:
I’ve raised pigs. Not sure if the wild breeds are different, but heathy sows go into heat every 28 days. Boar taint is stored in the fat. Cut out a sample and fry it around a group of women. Don’t tell them what you’re doing for the most honest results. Women are much more sensitive to taint than men, they’ll smell it almost immediately. It’s actually a low % of boars that get taint, but it is breed specific, so more be more prevalent in the wild breeds. If a boar has taint, make sausage. If not, process as normal and enjoy.

I’ve raised Ossobaw island hogs before. Carl Blake is kind of a pig guru, according to him the Ossobaw is basically identical to Russian wild boar. The meat is tougher, I can confirm, but the hams are ranked i believe #2 or #3. The fat is also different from standard pork. Softer at room temp and makes much higher quality lard. My Ossobaw back fat was much better than my Berkshire caul fat.
Click to expand...

it is different for wild boar: that is the leading sow that is the first in heat and the others sows in the band will follow. it was one time in a year : mostly in december/january the breeding is made mostly by the stronger boar and some fierce fightsc can happen. piglets are born after 3 months 3 weeks and 3 days.

that was true in the past as now they got food sources all year round and so they can get 2-3 litter a year.
 
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