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My favorite trick is to simmer meat (most often venison) in a pan or crock pot with canned diced tomatoes with chiles or chipotles (Rotel is a common brand). The longer you cook it like that, the more tender the meat will be and better tasting. Marinating the meat is another great method. You can seal it in a large plastic bag in the fridge with a heavily-herbed vinaigrette (or commercially prepared Italian dressing). A mixture of soy sauce and ginger is particularly good with venison, but I've never tried it with boar, so I'm not sure whether it would really match flavors. Variations are endless, really.

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13y ago

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