@shyabetes - Yes, you are under the right impression. I mention in the article that regulations vary state-by-state by by and large, restaurants most often aren't able to access "hunted" wild game. That's why I felt it was so important to let people know that individually, we can take advantage of the opportunity that most restaurants cannot.
@Katiepotato: here's where I initially sourced some wild hog, over at D'artagnan's site: http://www.dartagnan.com/Free-Range-Wild-Boar-Foreshanks/ZBOSK002-1,default,pd.html. I had their link in my initial article but it may have gotten cut to save room :)
@meatguy, @boomer56, @AnAngryDog - most definitely agree that with ANY meat, but most especially unregulated (no USDA involvement) you should follow set culinary rules for cooking. As to taste, I've enjoyed wild hog twice now, once from my boss's private ranch in Texas where the pigs roam free, and once from my friend's hog hunt. Both times I've enjoyed fantastic-tasting meat, so I'll always be a proponent of it.
Damaenon, "steak frites" is the French term for "steak and fries" - good ol' meat n' taters basically but oh so very French!