I’m thinking doing it Tuscan. Searing it on the grill then cooking it in the oven with a battuto, served with a good risotto and some grilled veggies. Maybe a salad too.
But I am open to suggestions!
I suggest you invite me to dinner.
Me, too. What time?
I had wild boar Thai red curry that just rocked. The curry and herbs stood up to the boar very well.
I’m in, where are we cooking up this beastie?
How about going medieval on its ass?
Bourbelier of Wild Pig
[and from the same site Lenten foyles, Gourd in juice[I used hubbard squash and liked it] and Tostee for dessert
Bourbelier of Wild Pig
Menagier p. M-23
First you must put it in boiling water, and take it out quickly and stick it with cloves; put it on to roast, and baste with a sauce made of spices, that is ginger, cinnamon, clove, grain, long pepper and nutmegs, mixed with verjuice, wine, and vinegar, and without boiling use it to baste; and when it is roasted, it should be boiled up together. And this sauce is called boar’s tail, and you will find it later (and there it is thickened with bread: and here, not).
3 lb pork roast
about 60 whole cloves
1/4 t ginger
1/8 t cinnamon
1/8 t cloves
1/4 t grains of paradise
1/2 t pepper (rounded)
1/8 t nutmeg
(verjuice)
1 c wine
1/2 c vinegar
Preheat oven to 450deg. . Stud roast with whole cloves, baste with a mixture of the remaining ingredients, then put into oven. Immediately after putting it in, turn oven down to 350deg. . Roast meat 1 hour 45 minutes (for this size roast), basting every 15 minutes.
Lenten foyles
Ordinance of Potage p. 38 (no. 9)
Take the same maner of herbes as thu dost to jowtys, and onyons clene paryd. Perboyle hem; presse out the watyr. Do hem yn a potte. Frye reysons in clere oyle that have be fryed yn before, and do therto with a perty of the oyle, and boyle hit up with the mylke of almondys; and put therto sugure & salte.
Note: “jowtys” is another recipe for cooked greens; the one in this cookbook calls for “kawlys [cabbage-type vegetables] & percellye and othir good herbes.”
1/4 head cabbage = 3/8 lb
1 large bunch parsley = 1 1/2 oz
1/4 lb spinach
2 oz turnip greens
1 oz collard greens
2 onions = 6 oz
1/3 c raisins
1 T oil
2 c almond milk
1/2 t salt
1 t sugar
Wash greens, remove stems, cut up cabbage and onion. Make almond milk. Parboil vegetables 2-3 minutes, drain. Fry raisons in oil until they puff up and turn light brown (a few minutes). Put greens back in pot with raisins, add almond milk. Simmer 10-15 minutes, adding sugar and salt near the end.
Gourd in Juice
Platina book 7
Cook a gourd in juice or in water with a few little onions and after it is cut up, pass it through a perforated spoon into a kettle in which there is rich juice, a little verjuice and saffron. Take it from the hearth when it has boiled a little. After it has been set aside and cooled a little, put in a little aged cheese ground up and softened with two egg yolks; or keep stirring it with a spoon so that lumps do not spoil it. After you have put it into saucers, sprinkle with spices.
2 3/4 lb squash
1/2-3/4 lb onions
1/2 c rich juice: canned beef or chicken broth
verjuice: 4 T verjuice or 2 T wine vinegar
7 threads saffron
5 oz cheddar cheese
2 egg yolks
spices (cinnamon, ginger or nutmeg)
Peel squash, remove seeds, slice; coarsely chop onions. Cook 10 minutes in water to cover. Drain and mash. Mix broth, vinegar, and saffron and add mashed squash. Heat, then add egg yolks and cheese. Sprinkle with one of the spices: cinnamon was considered best.
We have also made this using gourds from a chinese grocery store, which we believe were bottle gourds (Lagenaria siceraria),our best guess at the gourd used in period (squash is new world). The recipe we worked out is: Double the quantity of onions and beef broth, keeping the other proportions as in version with squash. Peel the gourd, boil it with whole small onions for an hour, then discard the onions (which seems to be what the original recipe implies). Slice gourd, mash through strainer (or use a potato ricer). Add beef broth and verjuice, heat 15 minutes on low, let cool 10 minutes, add grated cheese and egg yolks. Sprinkle with cinnamon and serve.
Tostee
Curye on Inglysch p. 119 (Form of Cury no. 96)
Take wyne and hony and found it togyder and skym it clene, and see+ it long. Do + erto powdour of gynger, peper and salt. Tost brede and lay the sewe + erto; kerue pecys of gynger and flour it + erwith, and messe it forth.
1/2 c wine
1/2 c honey
1/4 t ground ginger
1/8 t pepper
1/8 t salt
8 slices toast
10 small pieces candied ginger = 1/3 oz
Mix wine and honey, simmer over moderate heat 20-25 minutes; remove from heat and mix in powdered ginger, pepper, and salt. Make toast and slice candied ginger very thin. Spread honey mixture on bread and put slivers of ginger on top.
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