Slice ribs and tenderloin of wild pig, and slowly panfry. Reassemble the slices.
Prepare croute: Prepare enough dark-bread crumbs to make a 1/2-inch-thick layer all around the roast. Toast crumbs on a cookie sheet in a medium oven. Soak the toasted crumbs in enough red wine barely to cover for 2 minutes, then drain. Mix crumbs with 1 teaspoon ground cinnamon and 1 egg yolk, beaten, to each pound of bread crumbs. Form shell all around the reassembled meat slices with crumb mix. Bake at 350 degrees until all is thoroughly heated, about 40 minutes. Serve with Cumberland Sauce.
Comments: Scoring the crumb crust in line with the slice cuts before baking makes serving easier.
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