It turned out that the saddle of wild boar ordered for Christmas dinner was somewhat larger than expected. It wasn’t quite an Obelix sized portion but there were certainly no room for potatoes in that roasting tray! There was more than an ample sufficiency for dinner yesterday, cold meat today and portions to keep us going for a good number of meals to come.
Just as well it was (and is) delicious!
Cooking notes: marinated with red wine, lemon juice and myrtle berries. Top surfaces protected with parma ham and cooked at 130°C until over 60°C inside and then turned to a high temperature to give a good finish before resting for a few minutes and carving.