Grilling Chops or Tenderloins

1. Prepare your grill for indirect grilling, which will prevent the lean boar meat from drying out. If you're using a charcoal grill, arrange the coals on either side of the grill, with an aluminum drip pan placed in the center. If you're using a gas grill with two burners, light only one. Grills with 3 or 4 burners should have the front and rear burners lit.

2. Season the wild boar with salt and pepper. Alternatively, you can build additional flavor by using your favorite dry rub, seasoning or herbs to season the meat.

3. Place the boar meat over the lit portion of the grill to sear the outside. After 3 to 4 minutes, flip the meat and sear the other side.

4. Move the wild boar chops or tenderloin to the unlit portion of the grill. Grill the meat for another 20 to 30 minutes, or until it reaches your desired done-ness, which is best measured by inserting an instant-read thermometer in the meatiest part. The United Stated Department of Agriculture recommends cooking wild game to a minimum internal temperature of 160 degrees Fahrenheit.

Grilling Wild Boar Ribs

1. Cut the ribs into portions that are small enough to fit into a pot. Place them in the pot and fill it with enough water to cover the ribs.

2. Bring the water to a boil over high or medium-high heat. Once it reaches a slow boil, reduce the heat to medium-low and let the ribs simmer for roughly 25 minutes. Parboiling the ribs lessens the amount of time that they spend on the grill, which reduces the likelihood that the meat will dry out or become tough, while still giving you that delicious grilled flavor.

3. Heat the grill to medium once the ribs are almost finished simmering. After draining the pot, baste the ribs with your favorite seasonings and/or barbecue sauce.

4. Place them on the grill and grill them for about 6 minutes, or until the outside is seared. Baste them with sauce and flip them halfway through cooking. Serve with extra sauce on the side, if desired.