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.To read more, a subscription is required. Log in or click here to subscribe.
- Main Dishes
- By Claire Buchy Anderson, Santa Ynez Valley Hounds (CA)