[Sca-cooks] Bourbelier of Wild Pig

[Elaine Koogler]

Terry Decker wrote:
> 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 
>   
But then, to some, mutton has a somewhat gamey taste...so that might 
explain that.

Kiri

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