Wild Boar Meat
Wild boar is similar to domestic pork but with far less fat, lower cholesterol and a sweet, nutty flavor. Oh so tender, this is a 5 ounce chop and, because it has virtually no fat, it will maintain its generous portion. Best served on the medium to medium-well side; cook to internal temperature of 140� to 145� Fahrenheit. The carry-over cooking will finish it to the appropriate temperature of 150� Fahrenheit for serving.
The internal temperature of meat continues to rise even after it has been removed from the heat source. This is because the outside of the meat is hotter than the inside. This heat continues to be conducted into the meat until the temperature is equalized throughout. This process is known as carry-over cooking.
Remove the meat from the heat source (grill, broiler, oven) when the internal temperature is still 5 to 10 degrees Fahrenheit lower than the appropriate doneness to prevent overcooking. Place the meat on a warm plate or platter, cover with foil to keep warm and let it rest for five minutes. The carry-over cooking will finish it to the appropriate temperature for serving.
The internal temperature of meat continues to rise even after it has been removed from the heat source. This is because the outside of the meat is hotter than the inside. This heat continues to be conducted into the meat until the temperature is equalized throughout. This process is known as carry-over cooking.
Remove the meat from the heat source (grill, broiler, oven) when the internal temperature is still 5 to 10 degrees Fahrenheit lower than the appropriate doneness to prevent overcooking. Place the meat on a warm plate or platter, cover with foil to keep warm and let it rest for five minutes. The carry-over cooking will finish it to the appropriate temperature for serving.
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