What do I do with this cut?
The single biggest mistake with wild game is cooking every cut the same way. The prize cuts want hot and fast; the working muscles want low and slow. Tell us the meat and the cut you've got, and we'll point you at the right approach, a technique to nail it, and the temperature to hit.
Get a pan or grill screaming hot, sear hard on all sides for a deep crust, and pull it early - carry-over heat finishes it while it rests.
Very lean and clean - it dries out fast, so pull it early and don't skip the rest.
⚠️ Cooking suggestions, not food-safety rules. Safe internal temperatures are what keep game safe to eat - always cook to a verified temperature with a thermometer, cook wild boar and all ground meat fully through, and follow current official guidance (in the US, the USDA). When in doubt, cook it more.