Wild boar tenderloin
Vildsvinsfilé
75°CRest 5 min
Cook to this all the way through
Leaner than the shoulder, so do not overshoot by much.
Safe minimum 75°CLivsmedelsverket · trichinella: cook through
On the grill
Unlike deer and moose, wild boar carries a real trichinella risk, so this must be cooked through to at least 75 °C if it has not been professionally tested, even though it is a lean, quick-cooking cut.
Sear hard, then finish indirect to temperature. It has less fat than the shoulder cut, so it dries out faster once past the target.