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.


8 Servings


Appetizer, Game, The National Culinary Review

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Association of Nutrition & Foodservice Professionals