Sorry, dude, you’re fierce, but also delicious . . .
Today we have local boar served two ways. A Boar Sausage Slider with fresh mozzarella and caramelized onions and a full-size Pan-Fried Boar Chop Sandwich. For the sandwich, the chop is spiced in a way not unfamiliar to New Orleans . . . cayenne, white pepper, garlic. It is coated with flour and pan-fried golden brown, schmeared with a bit of local strawberry-rhubarb preserve, topped with organic greens and placed between two slices of slightly toasted white bread.