If you're looking to expand your horizons and try something different - let us know, we're more than happy to make recommendations.
New in the freezer are things like: Uncured Applewood Smoked Bacon, Demi Glace, Wild Boar Roasts, Duck & Armanac Sausage, Buffalo Steaks & Venison Medallions. Coming next week should be Duck Legs and Boar sausages - amongst a few other surprises.
Speaking of the Valentine's holiday - keep checking for tasting information! I've got three tastings lined up and some include bubbles...!
Here's a tried and true recipe for the wild boar; I made it myself last week and it was fantastic. If you've never had boar before (I certainly hadn't!), it's not as gamey as you might think. There was a little something that was reminiscent of duck - but it was like the most delicious, darkest piece of pork you'll ever see. Try it for yourself and see!
Take the roast and coat it with kosher/sea salt, black pepper, red pepper and then drizzle with honey. (You can drizzle a tiny bit of olive oil on top prior to seasoning; it's a lean meat - so it won't be greasy.)
Place a few cloves of garlic in the roasting pan as well.
Preheat oven to 425; cook the roast for 15 minutes at 425, then reduce to 345 for the next 30 minutes.
Remove from oven, slice it - then add additional salt/pepper & honey. Add a little garlic salt if you like at this point; then finish under the broiler for 5-7 minutes to get a completely finished roast and a little crisp from the honey.
Serve with a delicious Cote du Rhone -- or try Chasse Garde Fitou!