Beast Feast

There is a passion for hunting, something deep implanted in the human breast.
Charles Dickens, 1812-1870

It's dusk. The air is crackling with excitement. Your senses are tuned a notch higher. There's a hint, a taste of fear. The dogs anxiously sniff the air, strain against their leash and whine. They're ready. Everyone's ready for the supreme chase -- hunting wild boar.

There's nothing quite like it. It is the epitome of the chase. Running through river bottoms and underbrush behind a pack of dogs in their quest to ferret out an elusive prey. Fast, with a keen sense of smell, and an innate ability to elude danger, wild boar are worthy of respect.

Coming up on a bayed, fighting hog is both exhilarating and dangerous. Experience is the key. And while some use pistols, bows and arrows and even knives are considered the ultimate. It's the way Papa Hemingway would have done it. Belt back a slug of bourbon and forge ahead blade in hand.

But for me, the excitement doesn't stop with kill. There is exhilaration in a gathering of friends around a table laden with good food and good conversation. Replacing the taste of fear with that of a good wine, while the aroma of roasted pork wafts through the room.

Bring all ingredients to a boil. Pour over the tenderloin. Cover and refrigerate for four to six hours or overnight. Before grilling, soak Mesquite wood chips in water. (If Mesquite can't be found, any flavorful wood chips should do the trick.) Before placing the tenderloin on an outdoor grill, sprinkle the ashen hot coals with the wood chips. Placed the tenderloin on the rack and cover the grill. Grill about 15 minutes on both sides or until meat thermometer reads 160º F.

NOTE: Like bear and domestic pork, boar is a carrier of trichinosis. Meat should be thoroughly heated and cooked until well done.

Make well in flour. Add eggs, pinch of salt (jalapeno pepper if desired) and a little milk. Mix with fingers until a stiff dough is formed. Drop teaspoons of dough into boiling water. Dumplings should float to the top. Remove from water and drain on a paper towel or cloth. Melt butter in saucepan. Pan fry dumplings in butter until golden brown.

Butterfly tenderloin. Rub pepper into meat. Saute green onions and mushrooms in butter. Cool. Mix onions and mushrooms with mustard. Mixture should be somewhat thick. Sprinkle meat with salt and fill with mixture. Wrap with bacon strips. Secure with toothpicks. Broil uncovered in a 325º F oven until meat thermometer reads 160º F.

In a small bowl combine all dry ingredients and oil. Rub mixture on boar roast. Cover and refrigerate overnight. Bake the boar roast uncovered in a 350º F oven for about 50 minutes to an hour. Until the meat thermometer reads 155º F.

Remove the roast from oven and move to a cutting board. Let stand for 10 minutes covered loosely. Add bourbon, broth and water to pan juices. Boil for one minute scrapping up brown bits. Strain into a bowl. In a saucepan, combine butter and flour. Cook roux over medium to low heat, whisking for three minutes. Add broth mixture while whisking. Bring to a boil and add whiskey and green scallions. Simmer for one minute. Cut roast into 1/2 inch thick slices and serve with gravy.