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