Boar Mortadella; Boar Terrine with Noccina, Pine Nuts, and Currants; Pickled Chanterelle Mushrooms, Noccino Reduction, and Whole Grain Mustard
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Boar Mortadella; Boar Terrine with Noccina, Pine Nuts, and Currants; Pickled Chanterelle Mushrooms, Noccino Reduction, and Whole Grain Mustard
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Boar Mortadella; Boar Terrine with Noccina, Pine Nuts, and Currants; Pickled Chanterelle Mushrooms, Noccino Reduction, and Whole Grain Mustard
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Boar Mortadella; Boar Terrine with Noccina, Pine Nuts, and Currants; Pickled Chanterelle Mushrooms, Noccino Reduction, and Whole Grain Mustard
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Boar Mortadella; Boar Terrine with Noccina, Pine Nuts, and Currants; Pickled Chanterelle Mushrooms, Noccino Reduction, and Whole Grain Mustard
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Ravioli Doppio Stuffed with Wild Boar Ragu and Pumpkin Puree with Fried Sage and Roasted Chestnuts
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Ravioli Doppio Stuffed with Wild Boar Ragu and Pumpkin Puree with Fried Sage and Roasted Chestnuts
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Bollito Misto: Braised Wild Boar Shoulder with Warm Potato Salad, Poached Egg, and Salsa Verde
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Mixed Roast of Wild Boar with Sunchoke Puree, Apple Currant Mustard Compote, and Tardivo
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Mixed Roast of Wild Boar with Sunchoke Puree, Apple Currant Mustard Compote, and Tardivo
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Chef Thomas McNaughton
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Chef Thomas McNaughton of Flour + Water - San Francisco, CA
Photo: Antoinette Bruno, Katherine Martinelli | January 2010
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