Cocoa Nib Crusted Wild Boar
Wild boar can be scary because many people have never had it. Let me tell you, it's perfect porky goodness with just a hint of red-meat awesomeness thrown in. The cocoa nibs give a slight roasty overtone to the dish, while the cranberry in the beurre rouge cuts through the richness of the fennel purée and the boar. Our guests here at The Windsor Hotel can't get enough of this dish, and we hope you enjoy cooking this for your family and friends this fall.
— Submitted by Chef Regan Whitehead
Find the recipe here.