I’m putting these here so I don’t lose them (again. EYEROLL). They come out of a collection of nearly a hundred thousand Meal-Master format recipes that I accumulated/accreted over a couple of decades, from multilingual sources. Most of them I’m sure have been ported over into Paprika, which I’m using now for mass recipe storage. But every now and then something turns up that I’ve forgotten about… like these, which were squirreled away in a file simply named “BOARS.TXT.” (Remember when a file name before-the-period couldn’t be more than eight characters long? Remember? …Ah me.)
…The first one is interesting, if of no use to me at the Middle Kingdoms-recipes end of things due to the presence of chocolate. (The Kingdoms’ continent doesn’t have the bean growing anywhere, though it does exist elsewhere on their alternate Earth — thus making them of some interest to other non-Solar species, [as it has on other alternate Earths, such as ours…] once the word gets out. So it’s probably a good thing that the Kingdoms have a nascent space program*). One of Peter’s signature recipes, additionally, has an interesting take on pork and chocolate, so there’s a resonance to that. …But the second one is more to the point (in both that universe and this one), and has serious potential.
Anyway. The recipes: (which I’m not reformatting in any way: if by some wild chance you’re one of those stubborn people still using Meal-Master, you should be able to import these straight in.)
Wild Boar in Sweet and Sour Chocolate Sauce
MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Wild Boar in Sweet & Sour Chocolate Sauce Categories: Meats Yield: 1 Servings 5 lb Wild boar or 5 lb. beef pot Roast 2 Carrots 2 Stalks celery 2 Onions 1 Bottle (25.4 oz.) aged Chianti Classico 1/4 c Extra-virgin olive oil 1 tb Juniper berries 2 Bay leaves 1 ts Black pepper Salt 1 c Raisins 1/2 c Sugar 4 Cloves garlic, coarsely Chopped 1/2 c Red wine vinegar 1/2 c Grated bitter chocolate 1 c Dried prunes 1 c Pine nuts 1 c Cream Sherry Place meat in large baking dish. Coarsely chop 1 carrot, 1 stalk celery, & 1 onion, & add to meat. Pour wine over meat & vegetables, cover, & marinate 24 hours, turning occasionally. Drain meat, reserving marinade. Pat meat dry with paper towels. Brown in olive oil over high heat. Strain marinade, reserving wine & discarding vegetables. Pour wine over meat. Chop remaining carrot, celery, & onion & add to meat with juniper berries, 1 bay leaf, pepper, & salt to taste. Cook over low heat 3 hours or until tender (1 1/2 to 2 hours for beef). Allow meat to cool in cooking liquid, skimming off fat that forms on surface. Cut cooled meat into pieces, discarding bone. Strain marinade & place liquid & meat back in pan. Soak raisins in warm water until plumped. Drain. Caramelize sugar in pan with garlic, remaining bay leaf, & 1 Tbls. water. Warm vinegar, then add with chocolate to sauce & bring to boil. Boil 2 minutes. Add sauce to mat with raisins, prunes, pine nuts, & cream Sherry. Cook 10 minutes. Remove meat & keep warm. Continue cooking sauce until reduced to desired thickness. Remove bay leaves. Slice meat & pour sauce over. Note: Recipe may also be used for venison, rabbit, & aged beef. MMMMM
Roast Wild Boar with Fig, Date and Walnut Stuffing
MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Roast Wild Boar with Fig Date & Walnut Stuffing Categories: Game, Meats Yield: 10 Servings Stephen Ceideburg MMMMM--------------------------STUFFING------------------------------- 2 c Fresh black figs 1 c Fresh date 1 c Coarsely chopped, lightly -roasted walnuts MMMMM----------------------------MEAT--------------------------------- 10 lb Boar hind** 1 tb Olive oil Crushed thyme to taste Salt to taste MMMMM---------------------------SAUCE-------------------------------- 2 c Port wine 1 c Zinfandel 1/2 c Sugar 1 c Chopped fresh or dried figs 1 tb Chopped shallots 2 c Demi-glace (reduced stock) 1 tb Unsalted butter Salt to taste Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx- imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy-bottomed saucepan and cook until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg MMMMM
** That’s probably “hindquarter”, if we’re talking about ten pounds of meat.
***
…There’s also a recipe here that starts out as a marinade and winds up with cooking instructions as well. I include it here so I don’t have to worry about anything useful having been left in the legacy .txt file…
MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Wild Boar Categories: Meats Yield: 6 Servings 1 cn Condensed consomme' 2 c Cider vinegar 8 c Red wine 1 1/2 ts Ground black pepper 2 tb Salt 2 Bay leaves 1 ts Crumbled thyme 2 Garlic cloves; chopped 8 Juniper berries 1 Piece wild boar meat (about 5 pounds) 6 Carrots Scraped and quartered 2 lg Onions; quartered 4 Celery stalks Cut into 2-inch lengths 1 cn Condensed beef broth 1/3 c Currant jelly 1/2 c Flour; mixed with 3/4 c Water Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. MMMMM
…So, en guete, y’all.
*…What do you mean, “what space program”? They have Dragons, don’t they?
