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Article: A Taste of Tuskany.(cooking wild boar)(Brief Article)(Recipe)
- Article from:
- Sports Afield
- Article date:
- September 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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IT IS DIFFICULT for someone who has not faced a charging wild boar to imagine what it's like. And since I haven't, I can't. I can tell you that the end result of a successful facing-down is a hell of a fine meal, for wild boar has a distinctive but remarkably mild flavor that makes for very good eating. The wild boar eats acorns, and that nutty taste is delectably detectable in the meat, which is richer than pork but not as gamy as venison.
Not that a wild boar would eat you, although a character in the horrific new Hannibal, Thomas Harris' sequel to The Silence of the Lambs, raises a breed of boar intended to devour Dr. Hannibal "the Cannibal" Lecter alive. But ...