This should get you started.

Online recipe book

http://www.paleofood.com/

Welcome.

The key to safely cooking meat is to remember the following:

Pork and chicken - should be cooked through, so it's no longer even pink in the middle, to protect against parasites.

For many people, this usually means "don't eat pork" as domestic (and even grassfed domestics) are too lean to taste good for most palates. I've been eating medium-rare pork for at least 10 years now, grocery, grassfed, and those I've killed myself. Wild pig (feral hog, not boar) have a much darker, richer meat than grass/pastured pork, and pastured pork is darker/richer than domestic "grocery store" pork. For me, domestic Grocery pork "steak" cuts are unpalatable unless cooked to medium rare, or brined (not particularly paleo). I don't think there has been a case of trichinosis in the us/uk for decades.

I hear you on the chicken though. 

What is the culinary difference between feral hog and wild boar (and hybrids of the two).

How safe are each to eat? All the sources I've found don't seem to speak highly of them as a meat, in fact, they were portrayed as being riddled with nasty, communicable diseases.

Culinarily, I'm not sure. I've never eaten boar but I've had plenty of Florida feral hog (thanks to Spain planting them here in the 1500's as a future food source).

Boars were brought over much more recently (approximately 100 years or so ago and more so in New England) later to hunt for sport.

Boar (notice the thin head and flat nasal cavity as well as tusks on the side of the snout:



Feral Hog (pretty much a lean dark-fur piggie): 



The two can interbreed, making this distinction more difficult. You also get occasional farm strays that introduce bigger, more disease-resistant animals to the gene pool. This is where the Georgia "Hogzilla" rumors originate from.

Miles away from technology, I have a hard time thinking the meat is diseased... here in florida wilds they eat snakes, bugs, eggs, grass, roots, and acorns.  They are also listed as a nuisance animal because they breed and eat like, well, pigs... destroying the environment for other animals such as deer and otters. The only predators they deal with (besides me) are coyote and alligators. Wild pig in the fall is much more gamey due to the acorn feeding... and that meat usually ends up in the smoker.

I will say this. Most of the anti-pork/unclean crusades come from a cultural/religious standpoint. Pork, traditionally, was fed garbage... i.e. "slop", even in early agricultural times. The animal was declared "unclean" because (I'm guessing) pigs do not discriminate in their food sources, and are perfectly at home living in muddy bogs.

The sad thing is pigs are actually quite fastidious about their environment when given the chance. They like clean and tidy.

Lol no worries I'm usually the one who does the hijacking! 
Yes my pork bubble was sadly burst by my mum today who informed me that even here in Ireland pigs are raised in doors! I was under the naive impression they wandered the fields like our sheep and cattle because the only time I ever set foot on a pig farm it happened to be free range  I know it's not really paleo but I'm finding it hard to get used to the whole eating meat thing but I always enjoyed sausages and rashers for their flavour!
Thanks for the cooking tips, they're great! I've always been an avid veggie cook, I'm amazed by how much I don't know when it comes to using animals, I'm looking forward to learning. I'm planning my first ever trip to a butchers on thursday too to try find local meat.
Ireland is lovely, I'm getting a new camera soon so I'll put more pictures up soon. Yes in County Cork my university teaches a four year nutritional science degree and then if you want to you can do any extra year and a half to become a registered dietician.

For many people, this usually means "don't eat pork" as domestic (and even grassfed domestics) are too lean to taste good for most palates. I've been eating medium-rare pork for at least 10 years now, grocery, grassfed, and those I've killed myself. Wild pig (feral hog, not boar) have a much darker, richer meat than grass/pastured pork, and pastured pork is darker/richer than domestic "grocery store" pork. For me, domestic Grocery pork "steak" cuts are unpalatable unless cooked to medium rare, or brined (not particularly paleo). I don't think there has been a case of trichinosis in the us/uk for decades.

I'll be the first to admit that less well done pork tastes better.  I've eaten some that was about medium because I undercooked it, and yes, it's way juicier - better than medium beef.

That said, I've found that a pork loin with enough fat, roasted until the meat thermometer reads 170F and not a degree more, is still pretty juicy and flavorful.  It dries out pretty fast after that, though.

And that's another cooking tip, I guess.  If you cook roasts, get a meat thermometer.  Don't just guess from the timings, as each roast is different.

Yes it was only towards the very end that I realised that's what they were trying to do, rather than teaching us principles of what they thought was good nutrition they gave us the tools to form our own conclusions using the research available. I'm glad to have such a strong background in the fundamentals like toxicology and biochemistry because it makes my teaching myself so much easier and rather than just taking other peoples opinions on nutrition on board I can now formulate my own. It bugged me initially that I wasn't learning about things like wheatgrass and bee pollen but I know better now