i have about 25 pounds of wild boar meat-including a 10 pound bone in leg- that I marinated in milk for 2 days after the kill/hunt in order to cut down on the gaminess. It is now vacuum packed and in the freezer.
the meat is quite lean and has been fully trimmed. Given it's size and lack of fat I suppose low and slow is the way to go, but it's my first time. Any tips or recipes for preparing and/or cooking the bone in leg would be much appreciated.