Black Truffle Fondue

Fondue is a luxurious and surprisingly simple cold weather treat. Buttery Wild Boar melted into white wine and garlic makes an aromatic appetizer you won’t wait to indulge in.

makes 4-6 servings

What You’ll Need
For the fondue:

• 2 cups, or approx. 8 oz, The Wild Boar, shredded

• 1 & 1/2 tablespoon flour

• 1 teaspoon olive oil

• 1 clove garlic, minced

• 1 cup dry white wine

• 1 tablespoon vodka

Suggested pairings:

• Cubed baguette

• Lightly sautéed baby portobello mushroom halves

• Sliced apple

• Boiled yellow creamer potatoes

Directions:

1. Dredge the shredded Wild Boar in the flour until evenly coated.

2. Heat the olive oil in a sauce pan over medium-low heat, add the garlic and sauté until tender and fragrant, stirring often.

3. Add white wine to the garlic mixture. Heat slowly just until bubbles begin to form, but not to the point of boiling.

4. Add the cheese and flour mixture to the wine, one handful at a time. Gently whisk constantly until cheese has melted and the mixture is smooth.

5. Remove from heat and stir in vodka. Pour into a chafing dish or warm bowl and get ready to dip!