Wild Boar Fresh Saddle, Truffled

The meat is densely larded with truffles cut into sticks, a day later season with hot butter and roast on the grill at a high temperature for about 1 hour with frequent basting, bring the drippings to a boil with flour and tap water and, if desired, with a quarter cup of sour whipped cream to make a sauce.

* from Lechner’s cookbook

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