What cut would you suggest ? D'Artagnan free shipping is about over and need to round out an order. Lots of options from full shank, stew, tenderloin, roasts and strips. Anyone have any experience with their selections ?
We've cooked the D'Artagnan mini-roast before. Our last experience was excellent, with decently gamy flavor and the meat stayed moist. If you want to make a wild boar ragu for pasta, I'd recommend the shoulder cut.
I've ordered the wild shoulder cut too (as in, I did that just now). Haven't bought their wild boar products before, but I can't imagine any cut one likes in regular pig not being excellent in wild boar.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov