Roast Baby Wild Boar Recipe:

  1. Peel 1 pound fresh mushrooms.
  2. Put them through the food chopper.
  3. Add 1 truffle, minced and stewed in 3 tablespoons Madeira for 5 minutes.
  4. Add 1/4 cup chopped, blanched almonds, 1/4 cup chopped parsley and 1/4 cup minced chives.
  5. Add 1 cup ground cooked ham, 1/2 cup each ground lean veal and pork and 2 cups fine dry bread crumbs, soaked in 1 cup cream, squeezed dry and shaken lightly to loosen.
  6. Season the dressing with 1/4 teaspoon each of sage, thyme and marjoram, 1/8 teaspoon each of Mace and allspice, and salt and coarsely ground black pepper to taste.
  7. Mix thoroughly and stir in 2 egg yolks, beaten until thick and pale in color, and 1 egg white, stiffly beaten.
  8. Clean and wash a fat, little wild boar shoat or suckling.
  9. Rub it well inside with salt, pepper, and lemon juice.
  10. Stuff the cavity with the dressing.
  11. Sew up the opening and truss.
  12. Prop the mouth open with a 2-inch block of wood.
  13. Rub the outside well with 1/4 cup olive oil and on each side of the backbone.
  14. Place the baby boar on a rack in a large roasting pan, cavity side down.
  15. Pour 2 cups stock into the pan.
  16. Cover the shoat with a large piece of buttered paper.
  17. Roast the boar in a hot oven (450°F) for 20 minutes.
  18. Reduce the temperature to very moderate (325°F) and continue to roast, allowing 30 minutes for each pound of meat, basting every 10 minutes with the liquid in the pan.
  19. Half an hour before the boar is ready to be served, discard the paper.
  20. Brush the roast with heavy sour cream.
  21. Return it to the oven to brown well.
  22. To serve, place the little boar on a platter with a cranberry in each eye cavity, a shiny red apple in the mount and garland of water cress around its neck.
  23. Garnish the platter with baked apples stuffed with stewed cranberries and large cooked prunes.
  24. Serve with sauce chasseur.

 List of ingredients required:

  • 1 Pound fresh mushrooms.
  • 1 Truffle, minced.
  • 1 truffle.
  • 3 tablespoons Madeira.
  • 1/4 cup chopped, blanched almonds.
  • 1/4 cup chopped parsley.
  • 1/4 cup minced chives.
  • 1 cup ground cooked ham.
  • 1/2 cup  lean veal.
  • 1/2 Cup lean pork and
  • 2 Cups fine dry bread crumbs.
  • 1 Cup cream.
  • 1/4 teaspoon sage.
  • 1/4 Teaspoon thyme.
  • 1/4 Teaspoon marjoram.
  • 1/8 teaspoon Mace.
  • 1/8 Teaspoon allspice.
  • Salt.
  • Coarsely ground black peppe.
  • 2 Egg yolks.
  • 1 Egg white.
  • 1 Fat, little wild boar shoat or suckling
  • Pepper, and.
  • Lemon juice.
  • 1/4 Cup olive oil.
  • 2 Cups stock.
  • 2 Cranberries.
  • 1 Shiny red apple.
  • Water cress.
  • 1 Baked apple.
  • Stewed cranberries.
  • Large cooked prunes.
  • Sauce chasseur.