Another boar roast, this time brined in red wine, maple syrup, salt, pepper, rice vinegar and water for most of the day. It went on the grill while the marinade reduced on the stove. I recooked some brown rice in some of the lamb broth, which made it all creamy and risotto-like, and folded in some scallions and chives with truffle oil at the end. Sautéed watercress in garlic went alongside and we drank a 1998 Guado al Tasso which tasted more like a wild boar than the meat did. A great wine, and a great pairing.
