If you drank too much champagne on NYE, you’ll need a serious remedy, preferably something deep-fried. Take some inspiration from this meaty morsel spotted at Frank restaurant in Austin.
This isn’t just any chicken-fried steak. Oh no, this is the Pig and Eggs: Chicken-fried wild boar with jackalope cream gravy. Served with two runny-yolk eggs and perhaps best of all, not just potatoes, but a creamy-crispy hashbrown casserole. And yes, of course it tastes as awesome as it looks.