{"id":1681,"date":"2025-10-18T10:16:30","date_gmt":"2025-10-18T10:16:30","guid":{"rendered":"https:\/\/www.savoryscroll.com\/?post_type=recipe&#038;p=1681"},"modified":"2026-01-17T13:22:35","modified_gmt":"2026-01-17T13:22:35","slug":"braised-wild-boar-and-blackberry-gastrique-baguette","status":"publish","type":"recipe","link":"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/","title":{"rendered":"Braised Wild Boar and Blackberry Gastrique Baguette"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">I gotta tell you, this sandwich is one of my fall obsessions. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The first time I made it, the tender, slightly gamey wild boar mixed with the sweet-tart blackberry gastrique and I was like wow, this is amazing. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The crusty baguette soaks up just enough of the juices and the watercress adds that peppery bite that ties everything together. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Honestly, it feels like I\u2019m eating in the countryside, cozy and indulgent all at once.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"0-why-i-love-it-\"><strong>Why I Love It<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">It\u2019s rich, bold, and full of autumn flavors that hit all the right notes. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The boar is slow braised so it\u2019s melt in your mouth tender, the gastrique is sweet, tart, and sophisticated, and the baguette gives it this satisfying crunch. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I\u2019ve served this at casual dinners and I swear it makes everyone feel fancy without trying too hard.<\/p>\n\n\n<div class=\"wp-block-ub-table-of-contents-block ub_table-of-contents\" id=\"ub_table-of-contents-6870eeba-ab34-4981-ba19-84d294d23247\" data-linktodivider=\"false\" data-showtext=\"show\" data-hidetext=\"hide\" data-scrolltype=\"auto\" data-enablesmoothscroll=\"false\" data-initiallyhideonmobile=\"false\" data-initiallyshow=\"true\"><div class=\"ub_table-of-contents-header-container\" style=\"\">\n\t\t\t<div class=\"ub_table-of-contents-header\" style=\"text-align: left; \">\n\t\t\t\t<div class=\"ub_table-of-contents-title\" style=\"\">Table of Contents<\/div>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t<\/div><div class=\"ub_table-of-contents-extra-container\" style=\"\">\n\t\t\t<div class=\"ub_table-of-contents-container ub_table-of-contents-1-column \">\n\t\t\t\t<ul style=\"\"><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#0-why-i-love-it-\" style=\"\">Why I Love It<\/a><\/li><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#1-ingredients-\" style=\"\">INGREDIENTS :<\/a><ul><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#2-ingredients-for-the-wild-boar-\" style=\"\">Ingredients for the Wild Boar<\/a><\/li><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#3-ingredients-for-the-blackberry-gastrique-\" style=\"\">Ingredients for the Blackberry Gastrique<\/a><\/li><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#4-for-assembly-\" style=\"\">For Assembly<\/a><\/li><\/ul><\/li><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#5-why-these-ingredients-rock-\" style=\"\">Why These Ingredients Rock<\/a><\/li><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#6-instructions-\" style=\"\">Instructions<\/a><\/li><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#7-serving-ideas-\" style=\"\">Serving Ideas<\/a><\/li><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#8-leftovers-\" style=\"\">Leftovers<\/a><\/li><li style=\"\"><a href=\"https:\/\/www.savoryscroll.com\/index.php\/recipe\/braised-wild-boar-and-blackberry-gastrique-baguette\/#9-tips-from-me-\" style=\"\">Tips from Me<\/a><\/li><\/ul>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"1-ingredients-\">INGREDIENTS :<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"772\" height=\"1024\" src=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/ing-16-772x1024.png\" alt=\"\" class=\"wp-image-1692\" title=\"\" srcset=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/ing-16-772x1024.png 772w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/ing-16-226x300.png 226w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/ing-16-768x1019.png 768w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/ing-16.png 880w\" sizes=\"(max-width: 772px) 100vw, 772px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"2-ingredients-for-the-wild-boar-\"><strong>Ingredients for the Wild Boar<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">2 pounds wild boar shoulder, cut into chunks<br>2 tablespoons olive oil<br>1 large onion, diced<br>2 carrots, diced<br>2 celery stalks, diced<br>3 garlic cloves, minced<br>1 cup red wine, Pinot Noir works great<br>2 cups beef or game broth<br>2 sprigs fresh rosemary<br>1 bay leaf<br>1 teaspoon salt<br>1\/2 teaspoon black pepper<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"3-ingredients-for-the-blackberry-gastrique-\"><strong>Ingredients for the Blackberry Gastrique<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">1 1\/2 cups fresh or frozen blackberries<br>1\/2 cup granulated sugar<br>1\/4 cup balsamic vinegar<br>1\/4 cup water<br>1\/4 teaspoon ground allspice<br>1\/4 teaspoon salt<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"4-for-assembly-\"><strong>For Assembly<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">1 large baguette, about 20 inches long<br>2 tablespoons unsalted butter, softened<br>2 tablespoons Dijon mustard<br>1 cup fresh watercress<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"5-why-these-ingredients-rock-\"><strong>Why These Ingredients Rock<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The boar is lean and full of flavor when slow-cooked, olive oil helps sear it and adds a smooth base. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Onion, carrot, and celery give the braising liquid depth and a touch of sweetness. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garlic is my favorite for that punch of flavor. Red wine adds richness, broth keeps the meat moist, and rosemary and bay leaf infuse warmth. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Blackberries and balsamic give the gastrique this sweet tart contrast that makes the boar pop. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baguette holds it all together, butter gives it that toasty edge, Dijon adds a tang, and watercress keeps it fresh and peppery.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"6-instructions-\"><strong>Instructions<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I start by preheating my oven to 325\u00b0F. Low and slow is key here.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I heat the olive oil in a Dutch oven over medium-high heat and season the boar with salt and pepper. Searing each chunk for a few minutes until it\u2019s deep brown locks in all the flavor. I set the boar aside after that.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/df-1-683x1024.jpg\" alt=\"\" class=\"wp-image-1690\" title=\"\" srcset=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/df-1-683x1024.jpg 683w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/df-1-200x300.jpg 200w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/df-1-768x1152.jpg 768w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/df-1.jpg 832w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Next, I toss in the onion, carrot, and celery and cook them until soft and fragrant, about 5 to 7 minutes. Garlic goes in for the last minute because it burns easily and I want that rich flavor.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/q-3-683x1024.jpg\" alt=\"\" class=\"wp-image-1686\" title=\"\" srcset=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/q-3-683x1024.jpg 683w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/q-3-200x300.jpg 200w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/q-3-768x1152.jpg 768w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/q-3.jpg 832w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Time to braise. I pour in the red wine and scrape up all the brown bits, let it simmer for a couple minutes, then add the broth, rosemary, and bay leaf. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The boar goes back in, I cover it, and shove it in the oven for three hours. By the end, the meat is so tender it almost falls apart.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/f-6-683x1024.jpg\" alt=\"\" class=\"wp-image-1693\" title=\"\" srcset=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/f-6-683x1024.jpg 683w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/f-6-200x300.jpg 200w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/f-6-768x1152.jpg 768w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/f-6.jpg 832w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Once it\u2019s done, I shred the boar with a fork, get rid of any excess fat, and stir in a few tablespoons of the strained braising liquid for juiciness.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sv-683x1024.jpg\" alt=\"\" class=\"wp-image-1689\" title=\"\" srcset=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sv-683x1024.jpg 683w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sv-200x300.jpg 200w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sv-768x1152.jpg 768w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sv.jpg 832w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">For the blackberry gastrique, I toss all the ingredients into a small saucepan and let it simmer, stirring occasionally until it thickens into this syrupy, jammy goodness, about 10 to 15 minutes. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sq-1-683x1024.jpg\" alt=\"\" class=\"wp-image-1688\" title=\"\" srcset=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sq-1-683x1024.jpg 683w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sq-1-200x300.jpg 200w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sq-1-768x1152.jpg 768w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/sq-1.jpg 832w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I sometimes strain it to make it smooth but honestly leaving it a little chunky is kind of rustic and perfect for this sandwich.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I cut the baguette into four sections, slice them lengthwise, slather on softened butter, and toast until golden. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/fg-683x1024.jpg\" alt=\"\" class=\"wp-image-1683\" title=\"\" srcset=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/fg-683x1024.jpg 683w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/fg-200x300.jpg 200w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/fg-768x1152.jpg 768w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/fg.jpg 832w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Sometimes I do this in a skillet, sometimes in the oven, either works.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To assemble, I spread a thin layer of Dijon on the bottom, pile on shredded boar, drizzle blackberry gastrique, and top with watercress. Press gently with the other half of the baguette.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/op-5-683x1024.jpg\" alt=\"\" class=\"wp-image-1685\" title=\"\" srcset=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/op-5-683x1024.jpg 683w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/op-5-200x300.jpg 200w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/op-5-768x1152.jpg 768w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/op-5.jpg 832w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"7-serving-ideas-\"><strong>Serving Ideas<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I serve these warm with extra gastrique on the side for dipping. It\u2019s killer with roasted potatoes or a fall salad with apples and pecans. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/lm-683x1024.jpg\" alt=\"\" class=\"wp-image-1684\" title=\"\" srcset=\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/lm-683x1024.jpg 683w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/lm-200x300.jpg 200w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/lm-768x1152.jpg 768w, https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/lm.jpg 832w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I\u2019ve paired it with a bold red wine or a tart cranberry spritzer, and it really just brings all the flavors together. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I like to wrap them in parchment and put them on a wooden board for that rustic vibe.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"8-leftovers-\"><strong>Leftovers<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I keep leftover boar and gastrique in separate airtight containers in the fridge for up to four days. Gastrique lasts up to a week. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baguette is best fresh but can be frozen. I reheat the boar in a 350\u00b0F oven for 10 minutes and toast fresh baguette. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I add fresh watercress when reassembling to keep that crisp bite.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"9-tips-from-me-\"><strong>Tips from Me<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If wild boar is hard to find, pork shoulder or venison works, just adjust the braising time a bit. I like to make the gastrique a day ahead, it deepens the flavor. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh, crusty baguette is a must. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I sometimes strain the gastrique for smoothness, but chunky is totally fine. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can also braise the boar and make the gastrique in advance and just assemble right before serving, saves so much stress.<\/p>\n\n\n\n<div class=\"review-box\" role=\"note\" aria-label=\"Leave a review\">\n  <span class=\"star\">\u2605<\/span>\n  <strong>Before You Begin!<\/strong>\n  If you make this, please\n  <a href=\"#respond\" class=\"review-link\">leave a review and rating<\/a>\n  letting us know how you liked this recipe! This helps our business thrive &#038; continue providing free recipes.\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>I gotta tell you, this sandwich is one of my fall obsessions. The first time I made it, the tender, slightly gamey wild boar mixed with the sweet-tart blackberry gastrique and I was like wow, &hellip; <\/p>\n","protected":false},"author":1,"featured_media":1691,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[107],"recipe-cuisine":[557],"recipe-cooking-method":[1317,147,532],"recipe-tag":[1436,1435,1437,1434],"recipe-key":[984,1438,1440,1439],"recipe-badge":[988,1035],"recipe-dietary":[412,127],"class_list":["post-1681","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-course-sandwiches","recipe-cuisine-french","recipe-cooking-method-braised","recipe-cooking-method-stovetop","recipe-cooking-method-toasted","recipe-tag-blackberry-sauce","recipe-tag-fall-sandwiches","recipe-tag-gourmet-baguette","recipe-tag-wild-game-recipes","recipe-key-autumn-sandwich","recipe-key-blackberry-gastrique","recipe-key-rustic-recipe","recipe-key-wild-boar","recipe-badge-hearty","recipe-badge-make-ahead-friendly","recipe-dietary-dairy-optional","recipe-dietary-high-protein"],"_links":{"self":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe\/1681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/comments?post=1681"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/media\/1691"}],"wp:attachment":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/media?parent=1681"}],"wp:term":[{"taxonomy":"recipe-course","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-course?post=1681"},{"taxonomy":"recipe-cuisine","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-cuisine?post=1681"},{"taxonomy":"recipe-cooking-method","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-cooking-method?post=1681"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-tag?post=1681"},{"taxonomy":"recipe-key","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-key?post=1681"},{"taxonomy":"recipe-badge","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-badge?post=1681"},{"taxonomy":"recipe-dietary","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-dietary?post=1681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}