Le sanglier part iii
For those of you who missed the beginning, check out the previous posts: https://cookinginsens.wordpress.com/2011/11/14/le-sanglier-part-i/ and https://cookinginsens.wordpress.com/2011/11/16/le-sanglier-part-ii/ After 5 weeks of soaking in a spiced salt brine, it was time to get down to business. I removed the sanglier shoulder, rinsed and soaked it in 4 changes of clean water for about 24 hours. The night before I…
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