‘Boargers’
Grind up the red chilli in a pestle and mortar.
Mix it in a bowl with the onion, tarragon, egg, breadcrumbs, mustard, Parmesan, nutmeg and
wild boar coarse mince.
Shape into manly boarger shapes and refrigerate for half an hour or so to give them a
chance to firm up slightly.
When you're ready to cook the boargers, get a frying or griddle pan nice and hot.
Brush the pan with a little oil, season the boargers generously with
sea salt and freshly ground black pepper.
Cook them until they're well done (Wild Boar can carry Trichine).
Make sure they don't break up as you turn them.
Merry Christmas to one and all, we killed and plucked this years Christmas dinner on Friday, I can tell you, it tastes delish !! You will just have to take our word for it but you can take a peek. This morning, the view across the valley was magnificent, the first hard frost of the Winter with a deep blue sky and full sun, have a lovely day, wish you were here !!