Spiced Loin of Wild Boar in the Old English Way

Grate the nutmeg, break up the cinnamon sticks and then grind all spices (including cinnmon) fairly coarsley. This can be used several times. There is too much for this quantity of boar but it is easier to grind a reasonable amount at one go than a small amount. It keeps in the refrigerator in a screw top jar. Use the mix to coat the boar before and after marinating for an authentic result. This recipe will work just as well with loin of pork, fillet of beef or saddle of fallow deer. Trim the boar of all sinew and fat. Rub with a little of the oil. Press spices into the long surface of the meat. Sear on a pre?heated griddle or cast pan to seal. Sit the boar in a small deep container into which it fits comfortably. Crush the garlic with the blade of a knife and add to the boar. Pour over the oils and put the boar in the frig. to marinate for a day, turning it from time to time. Preheat the oven to 240?C/475F/gas mark 8. When ready to cook remove meat from marinade and press extra spices along the top edge to make a nice crust.Roast for 12 to 15 minutes, dependant on the thickness of the fillet, and then rest in a warm place for a further 12 to 15 minutes. This gives medium rare boar. Leave longer if you prefer it more well cooked. To the juices in the roasting tin, add 1/2 the marinade and a dash of soy sauce. Season and strain. Roast the peeled and cut vegetables in the butter and oil with the honey and seasoning until cooked and golden. Stir fry the spinach. Serve the boar sliced on the spinach with a drizzle of sauce and the roasted vegetables accompanying it. Per serving: 2884 Calories (kcal); 229g Total Fat; (66% calories from fat); 22g Protein; 234g Carbohydrate; 66mg Cholesterol; 475mg Sodium Food Exchanges: 11 Grain(Starch); 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 45 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.