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Old 04-07-2010, 03:51 PM   #1
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ISO help/advice w/roasting wild boar joint 700 grams

How would i cook this joint , degrees , time , etc any help would be helpful


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Old 04-08-2010, 11:06 AM   #2
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I think we need more info. Where on the hog does this joint come from?

I just haven't been the same
since that house fell on my sister.
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Old 04-08-2010, 11:22 AM   #3
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As I understand it, "joint" is a British term for roast. Related to pork, a joint could come from the front, middle or back of a hog (boar).

If you could identify the cut of meat, that would be a big help.

If it's a wild boar, I'd guess it's leaner than farm raised animals.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 04-11-2010, 08:37 AM   #4
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Hi i cooked it at 170 oC but it came out a little dry

I have a venison joint to cook next sunday it is 700 grams could you advise me what to do , to prevent it from going dry .
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