Soak the breasts in water with a dash of salt in it for a couple of hours, to pull out the blood. Its the strong taste of blood that we are no longer used to eating because we buy our meat in a package most of the time. And its the bloody taste that reminds you of liver.
I also pull off any sinew or other white tissue from around the breasts, before cooking. The white tissue lakes the meat tough, and also contains enzymes that makes the meat bitter.
You can soak the breasts in milk over night- sour, or butter, milk if that is your cup of tea- and that will also draw out the blood and sweeten the flavor of the meat.
Never hesitate to pour a bit of wine in the pan when its cooking, to add to the flavors. The alcohol burns off, but the sweet taste of the wine will remain.
I find the biggest mistake people make in cooking wild game is how its treated by them from the kill to the kitchen, and then not removing the blood and white tissues from the meat before cooking. Even deer that feed on corn and soybeans so much they actually taste like good beef cannot be cooked the same as beef from cattle fed in a feedlot for several weeks before slaughter. Cattle don't have those enzymes in their fatty tissue, where as wild game does. The same with domestic pigs, vs. Wild boar, or domestic chickens vs. pheasants or other birds., domestic turkeys vs wild turkeys. Once I learned these secrets, My ability to "wow" folks with wild game I prepared went way up!
Oh, I was forced to learn what to do, first by a very opinionated Mother-in-law, and then after I shot a wild boar, and the owner of the preserve drove around in his truck with the hogs in the back of the bed for about 4 hours in the middle day heat over a Labor Day hunt. He was suppose to take them into town for us, to a butcher shop that would skin and process the meat for us, but instead he drove around visiting friends and having a couple of drinks before coming back to see if we needed anything.
Trust me, you could smell that truck coming! The packing plant used saws to cut up the pigs, wrapped and quick froze the stuff, and had it ready when we left town the next morning.
When I unwrapped the first couple of " chops" they were covered in dried blood, and bones chips( bringing bacteria to the meat), from the saw, and all the bones, and fat, and gristle, and sinew was still on. The chops were inedible, as well as tough as boot leather!
I had 80 more pounds of pig in my freezer, so I decided to see what I could do to salvage the rest of it. Whenever I thawed out some of the meat, I warmed it in the sink in water, washing off the chips of bone, sawdust, and lord knows what. I used salt to draw out the blood. I change the water several times. I also cut away the meat from the bones, and removed all the fat and gristle and sinew from the edges of the meat. After a couple of hours soaking in salt water, I would soak the meat in fresh water to remove the salt, taking with it much of the smell, I am happy to report.
Then flour, season, and sear the meat in hot oil, and bake the meat at a low temperature until medium rare. I bake in a roasting pan, with water under the meat, and foil on top to make a moist chamber to keep the meat moist and tender. Or, I have simply put the meat in foil, added butter, onions, bell pepper, apple slices, and/or wine, to cook the package in that fashion. Works great at a campfire.
I hope this gives you ideas you never tried, and will help you enjoy your hunt many times over as you enjoy eating the wild game you harvested.
