This is a hugely popular, high cholesterol, make-ahead-and-freeze hunt breakfast dish. Pulled from the freezer, baked and served with a green salad, it is perfect to feed lots of people.
Just returned from a very frigid hunt in Ontario and received tons of compliments on my “summer camp food” Chili so I thought I would enter it although it is FAR from Gourmet!!
We hunt wild boar at Santa Ynez Valley Hounds. Any one that we take is butchered and eaten, of course. In France it is very common. We cook game with sweet spices. Here's the dish I made and served for the hunt breakfast last week-end. You can make it when ever you have time, warm it up in a slow cooker while you're away hunting, and it will be ready when you're back.