[Sca-cooks] Bourbelier of Wild Pig

[Terry Decker]

> -----Original Message-----
> Yummmm....
> I wonder about the initial plunge into boiling water, though.  What would 
> be
> the possible reasons for that? A brief sort of par-boiling for a chunk o'
> pig with a fatty coating? Some other reason, more specific to it being 
> from
> wild boar?
> --Maire, curious....< < < < <
>
> SPECULATION:  sanitizes the outside of the flesh after butchering . . .
> removes the bits and parts left on it.  Plus, it tightens the skin and 
> flesh
> to hold onto the cloves when they are stuck in.
>
> niccolo difrancesco

Possibly, but there is a recipe in Markham that calls calls for mutton to be 
parboiled before being turned to mince meat.  The same recipe says that beef 
doesn't need to be parboiled.

Bear