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Grilled Wild Boar Backstrap

Grilled Wild Boar Backstrap
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Grilled Wild Boar Backstrap

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.
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine Australian
Servings 2 people

Equipment

  • 1 Bowl Non reactive
  • 1 BBQ or grill
  • 1 Meat thermometer optional

Ingredients
  

Marinade

  • 1 whole Wild boar backstrap also known as striploin
  • 1 cup Sticky rib marinade Beerenberg

Instructions
 

Marinade

  • Place the backstrap in a bowl
    1 whole Wild boar backstrap
  • Place enough marinade to fully cover the backstrap
    1 cup Sticky rib marinade
  • Cover and refrigerate until ready to cook

Grill

  • 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

Notes

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.
Keyword Wild Boar, Wild Boar Backstrap, Wild Pig
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