As I say, Dr Bill, the "Wild Boar" of which I speak is rather tamer than myself, and sits around in a field all day, waiting for the farmer to bring the pail down. Hence it is just about as tender as any other pork - although it does have a strnger flavour.

As to wild meat, well, it does depend what sort of "work" it has to do, I guess. Personally, I am a great admirer of the flesh of rabbits (again, apols to veggie ayleurs) which I used to catch in large numbers at one time. That is very rarely tough and makes a very nourishing meal. Hare is even better, when you can get it.

Now, there is a set of strange names for you - to do with rabbits and hares. Baby hares are "leverets", and they don't burrow, but live in "forms." Baby rabbits are "kits" (or "kittens" in some parts of UK)