Grilled Wild Boar Backstrap
Simple, quick and downright delicious. Marinade it, then barbeque it and you are done. This works of course with everyday pork loin also.
- 1 Bowl Non reactive
- 1 BBQ or grill
- 1 Meat thermometer optional
- 1 whole Wild boar backstrap also known as striploin
- 1 cup Sticky rib marinade Beerenberg
- Place the backstrap in a bowl1 whole Wild boar backstrap
- Place enough marinade to fully cover the backstrap1 cup Sticky rib marinade
- Cover and refrigerate until ready to cook
- Place the barbeque or grill on high heat
- Cook the backstrap turning regularly and baste with the remaining marinade
- Cook until the internal meat temperature is 71 degrees C or 160 degrees F then remove from heat
- Rest, covered in a warm place for half the cook time
It is unwise to serve wild boar meat with any pink showing at all. Our advice is to cook it until at least 71 degrees C or 160 degrees F Wild boar meat is lower in fat and higher in moisture than domestic pork. Therefore wild boar will cook faster than pork.