Quote:
Originally Posted by mark46th
Last night made Roast Loin of Wild Boar stuffed with Chorizo, sauteed zuchinni, summer squash, baby carrots and mushrooms and Red Beans and Rice. I sliced open the loin, cut a V shape out of the bottom piece where I placed the Chorizo. I laid the V shaped piece along the edge then replaced the top piece of the loin. I used a dry rub on the meat then roasted it for 1 hour at 375. I pulled it from the oven to rest and drizzled a Carolina vinegar/mustard sauce. Wine was a Paso Robles, California Cabernet. I was not at home so no pictures but it was very good...
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If you need a sous chef let me know, I can be in Kalif in a few hours.......
