Boar or the European Wild Boar is rarely eaten presently, although very popular in medieval times. Only the meat of the young boar is really tender; older, tougher boars are hung for 2 - 3 days and the flesh marinaded before cooking. Boar is usually roasted and is popular in Germany and Russian cooking.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.