TUSKED WILD BOAR STEW ON A PAN-FRIED POTATO CAKE...........





ready for the Wok......wild boar marinated in chicken bouillon, wild mushrooms, scallions, peri-peri, green dragon sauce, hoisin sauce, worcester sauce, cajun herbs and A-1 sauce for an hour or two.......final destination, still up for grabs........but, likely, to be served over either basmanti rice, cooked with cumin, smoked paprika and tiny sliced wild yard onions, chopped dates and tumeric powder.......or made into a hearty stew, with leftover wines and cognac, perhaps......



finished concoction.......if a bit less colorful than the uncooked ingredients......with cognac, corn starch and a little panko crumbs for thickening......



THE EVENTUAL DESTINATION.....SERVED WITH COOKED 'GREENS' ON A SCALLION/POTATO PANCAKE......




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