Western Roast Wild Pig En Croute

Recipe Ingredients

1		Ribs and tenderloin of wild pig
		Dark-bread crumbs - as needed
		Red wine - as needed
		Ground cinnamon - as needed
		Beaten egg yolks - as needed
		Cumberland Sauce - see * Note

Recipe Instructions

* Note: See the "Cumberland Sauce" recipe which is included in this collection.

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.

This recipe yields ?? servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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