Back in the day, wild boar was always fit for a king, and no medieval feast was complete without it. If you are lucky enough to have some of this meat in the freezer, then you may want to consider using it for Easter dinner or other family feast.

The art of cooking wild boar is hard to find in the average cookbook. The secret is to cook the meat as you would its domestic cousin with only a few deviations.

The meat from wild boar is darker and the grain tighter than domestic pork. This does not necessarily mean that the meat is tough and chewy; it does mean you will have firmer, leaner meat to work with. Loin from wild boar does very well on the barbecue, and chops stay nice and juicy when seared on both sides in a frying pan and then finished in the oven.

For roasts think "low and slow," low heat (325 degrees) and longer cooking times. Keep roasts moist by cooking in a pan that has a tight fitting cover or completely wrap the meat in a cooking bag or in tin foil.

Fruit compotes, sweet chutneys or fruit preserves go well with wild boar. For wine, a pinot noir or a light riesling are good choices. Next time you're fortunate enough to bag a boar, take a few roasts and chops instead of turning it all into sausage, and try the recipe below.