Try Boar Fat in Your Next Dessert

Amber Matheson

Some animals are easy for desserts, says Rachelle Cadwell, co-owner of Toronto’s The Beast Restaurant. Eggs from poultry, milk from a cow; these are ingredients that lend themselves to dessert. But rabbit? Venison? Boar? Those are a bit trickier for a pastry chef dedicated to snout-to-tail cooking.

Cadwell and Scott Vivian opened The Beast Restaurant five years ago, and their private whole-animal dinners started soon...