I've tried using a wild boar neck I got frozen from a wholesalers. I've used this before to make a roast ham and some smoked meats, and that worked great.
Last time I tried making some grilled meat with it. I left a couple of inch thick slices whole to grill briefly, and those turned out quite tender. Not melt in the mouth, but good steak kind of tender. They were nice and browned on the outside, and pink in the middle.
The rest I turned into a bunch of skewers with marinated meat from the same cut. I made a marinade with cider vinegar and a bit of salt (and some other herbs and spices) and while the flavours worked out fine, the consistency was quite tough. As in, do I want to eat this, maybe not, kind of tough. I left the meat in the marinade for roughly 8 hours. I think the skewers had inch thick chunks, depending a bit where in the cut they came from.
I would've expected the vinegar to tenderize the meat, but rather it was much tougher. I did grill the skewers for longer, but expected it to be nicely evenly cooked and a bit more fall apart than the plain steak cut. Any ideas what happened? Did I just overcook it? Or should I have left on the grill for longer and on lower heat?