hardworkinghippy : La Ferme de Sourrou: Use a really sharp knife to cut the skin off
hardworkinghippy : La Ferme de Sourrou: Separate the meat from the bone
hardworkinghippy : La Ferme de Sourrou: Add the meat to the casserole
hardworkinghippy : La Ferme de Sourrou: There's a lot of meat on a sanglier head
hardworkinghippy : La Ferme de Sourrou: handle the head carefully, the teeth are sharp!
hardworkinghippy : La Ferme de Sourrou: Add some good wine and herbs