This recipe showed up in the San Francisco Chronicle. I suspect the "wild" boar they are using was raised on a farm. I doubt they think many hunters are going to use it. But at least the SF Chronicle and AR users can agree on the merits of free range, organic piggie...

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/14/FDR713DNGM.DTL

Wild Boar & Tomatillo Chili
Serves 6-8

Wild boar is a little richer and gamier than pork, but that would be a fine substitute if you can't find the wild boar at your local butcher. We ordered ours a day in advance from Golden Gate Meats in the Ferry Building Marketplace in San Francisco, and asked the staff to grind some of the meat for the chili as well.

2 tablespoons olive oil
1/2 pound ground wild boar
1 1/2 pounds wild boar shoulder, cut into 1/2-inch dice
-- Kosher salt
-- Freshly ground black pepper
1 white onion, chopped
4 cloves garlic, minced
2 large Anaheim peppers, cut into small dice
2 jalapeno peppers, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 12-ounce bottle dark beer
1 1/2 pounds tomatillos, husked and coarsely chopped
1/2 cup canned crushed tomatoes
1 cup chicken broth
2 14.5-ounce cans pinto beans, drained
-- Juice of 1/2 lime
-- Chopped red onions, for garnish
-- Sour cream, for garnish
-- Chopped cilantro, for garnish
Instructions: Heat 1 tablespoon of the olive oil in a large Dutch oven or stockpot over medium-high heat. Season the wild boar meat (shoulder and ground), with a generous amount of salt and pepper. Brown in two batches for about 3-4 minutes, remove and set aside.

Add remaining tablespoon olive oil to the pot, turn heat to medium, and add onions and garlic. Saute for about 5 minutes, until onions have softened slightly. Add Anaheim and jalapeno peppers, and continue to cook for another 3-5 minutes. Put meat back into the pot, and add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the chile powder, cumin, oregano and smoked paprika, stirring until the spices are evenly distributed. Pour in the beer to deglaze the pot, scraping up any browned bits on the bottom.

Add tomatillos, crushed tomatoes and chicken broth, and bring to a simmer. Cook for about 45 minutes, stirring occasionally. Add the pinto beans and continue to cook for another 45 minutes, stirring occasionally. Stir in the lime juice, and season to taste with salt and pepper.

Serve with chopped red onions, sour cream and chopped cilantro.

Per serving: 423 calories, 27 g protein, 27 g carbohydrate, 22 g fat (7 g saturated), 71 mg cholesterol, 705 mg sodium, 8 g fiber.

I make boar chili a bit differant...simple I call it my two,two,two chili

2 cans of chili hot beans
2 cans of red kidney beans
2 cans of hunts chili seasoned tomatoes
2 pacs of cheap chili seasoning
2 onions chopped
2 lbs. ground hog/ or whatever meat you whant

Brown meat and add all the above ingreadiants into a large crock pot and cook on low several hours.....done