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
An American in Antwerp 