Warthog is yummy, but I've only every done leg or shoulder roasts. Was in the butcher yesterday and they had some loin, on the bone, so now I've got a three-pound cut I'm wondering what to do with. Cooking-wise, probably not that different from wild boar (flavour-wise is a different story). I'm wondering what I should do with it. Contemplating cutting it into chops and brining and braising them, perhaps with some calvados in the brine. Also saw this http://www2.food52.com... and was contemplating trying, but think the game probably needs more than just a saute. Thoughts?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)