Roast Wild Boar (Kopt chonnoye Kabannoe Myasso)

Ingredients

• the saddle or haunch of a young wild boar
• cooked pickle consisting of oil, red wine, vinegar, chopped onions, bay leaves, pepper and salt
• two tablespoonfuls of powdered sugar
• a handful of pistachios
• a handful of currants
• same of sultana raisins

Method

1. 1

   Choose the saddle or haunch of a young wild boar, remove the swarth, and moisten with cooked pickle for two days.

2. 2

   Drain, sponge well, fry in hog's lard until nicely coloured, sprinkle with powdered sugar, moisten with the pickle, and cook until three parts done.

3. 3

   Strain the stock, mix with crumbled spice cakes, and bring to a boil.

4. 4

   Pour over the wild boar, add pistachios, and finish cooking while basting with sauce.

5. 5

   Mix in currants and sultana raisins before serving.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 207. The excerpt below is the record exactly as published.

the saddle or haunch of a young wild boar, remove the swarth, put the meat in a kitchen basin, moisten nearly to height with cooked pickle consisting of oil, red wine, vinegar, chopped onions, bay leaves, pepper and salt, and steep for two days. Drain the meat, sponge well, place it in a stewpan with hog's lard, fry on a moderate fire to a nice colour, then sprinkle over two tablespoonfuls of powdered sugar ; two minutes after, moisten with the pickle passed through a sieve ; let the liquid boil on a moderate fire till the meat is three parts cooked ; drain, and place it in another stewpan and keep it warm. Remove the fat from the stock and strain it through a sieve. Crumble two spice cakes, moisten them with a little tepid water, crush them with a spoon, dilute this paste with a part of the stock, pour all to- gether into a stewpan, and bring to the boil, stirring 522 RUSSIA all the time ; it should then be as thick as a medium cream. Boil this on side of fire for ten minutes, pour it through a strainer into a stewpan containing the wild boar, add to it a handful of pistachios ; finish cooking the meat in this sauce on a very moderate fire, repeatedly basting with sauce. Ten minutes before serving, mix in the sauce a handful of currants, same of sultana raisins

Cook this with the app: pantry check, scaling, and the assistant.