Like anything depends on the size/age and how it is handled. If you want one to eat don't shoot a boar and the younger the better all the way down to shoat size which are delicious. Get the musk gland off immediately and either wash that knife or don't use it for the rest of the skinning work to keep that musk off the meat. Chill it as fast as you can which usually means icing it down for us. I haven't tried aging them so not sure if that would be a good idea or not.

BBQ, Chili, Tamales, Chorizo or any spicy method of cooking. Usually low and slow cooking works best but the tenderloins with lemon and Italian seasoning quickly sauteed make great scallopini. An older one you can marinate in Italian dressing before cooking it.

"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli