Steve Kroll
Wine Guy
I bought a wild boar roast at HyVee over the weekend. Being a boar virgin, I wasn't quite sure what to do with it. But it seemed to be nothing more than pig, so I treated it like any other pork loin roast and slathered it with garlic, olive oil, and rosemary before sticking it in the oven. It came out tender and juicy.
Oh, and that's fried zuke hiding behind the pig.
Oh, and that's fried zuke hiding behind the pig.