A “Boar”ing Weekend

A few weekends ago, Koen and I happily accepted a large amount of wild boar from a friend of Koen’s father. I had only had boar once before in a kroket form, so I was excited to try it in other ways.

First night:


Slowly roasted wild boar marinated in Norton Privada wrapped in prosciutto, served with green cabbage/potato mash and roasted chestnuts

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