Wild Boar Fritter
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Credit: Dean Thomas, CEC, CCE
The National Culinary Review, December 2008
8 (2 oz. portions) boar tenderloin, sliced thin, pounded
Salt and pepper, to taste
1 cup all-purpose flour
1 whole egg
1 cup breadcrumbs
Season and lightly bread boar tenderloin, standard method. Deep-fry until golden-brown.
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