Every time I cook wild boar (tried twice), by the time it reaches the proper internal temp (130 to 140 after removal from oven & resting period)...it's tough like leather.
Is this a slow-cook meat, or a quick sear/broil ?
If the cut is thick, (like a rack), it needs some decent cooking time.
This stuff is expensive, and if I can't get it right....I quit.
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