For the hash:
Season the boar leg with the chili powder, onion powder, brown sugar and a tablespoon each of the salt and pepper, and place in a roasting pan with the onion, carrots, garlic and stock. Cover and roast the leg for 6 to 8 hours at 300°, or until the meat is falling apart. Allow the meat to cool, then shred it with two forks. Set aside.
Heat a sauté pan over medium heat. Add the butter, 1 cup of the prepared boar meat and the sweet potatoes, and season with salt and pepper. Press the mixture flat into the pan and allow it to brown on the bottom. Flip with a spatula, and brown the other side.
For the venison:
Season the steaks with salt and pepper, and grill over pecan wood until cooked to your desired doneness. Allow the meat to rest on a cutting board for 5 minutes. Slice the venison against the grain, to ensure tender meat.
For the sauce:
In a four-quart saucepan over medium-high heat, simmer the beer until it’s reduced to ¼ cup. Add the shallot, garlic, chipotles and cream and simmer until the mixture reduces by half. Add the lime juice, and return the liquid to a simmer. Carefully pour the mixture into a blender and puree while adding the butter cubes, one at a time. Season with salt and pepper.
To serve, place the sweet potato hash on a serving plate. Arrange the sliced meat on top, and drizzle with the sauce.