Sous & Geraltine
Geraltine
So, you've got a fresh boar and you want to make it taste like a masterpiece—how do you keep it from smelling like a warzone, Sous?
Sous
First, trim all the excess fat and cut the meat into even pieces so the heat reaches every spot. Then brine it in a salt‑water solution with a splash of red wine and a few bay leaves for 24 hours—this pulls out the gamey odor and adds depth. Rinse, pat dry, and rub a mixture of smoked paprika, cracked black pepper, and a touch of brown sugar; the sugar helps a caramel crust form quickly. During roasting, keep the lid down for the first 45 minutes so the steam locks in moisture, then lift it to allow the surface to brown and seal in the aroma. Finish with a quick sear in a hot cast‑iron pan after roasting to lock in the juices and give that glossy finish—no shortcuts, just precision.
Geraltine
Sounds like a plan, but remember—if the meat still smells like a swamp, you’ll need a stronger brine or a better knife. Don't forget to keep the fire low; I’ve seen a boar burn before it even got to the table. Keep it simple, focus on the meat, and don’t let the sauce steal the show.
Sous
Got it—cut the knife so it’s razor sharp, slice the brine into the right ratio, and set the grill to a steady 180°C. Keep the meat moving, rotate it every 10 minutes, and watch the surface. No sauce will outshine a well‑seasoned roast, so let the meat speak and let me finish the garnish. If it still smells like a swamp, I’ll bring out the old silver spoon and double‑check the seasoning. This is a battle, not a buffet.
Geraltine
You’re a damn good chef, but remember even the best knife won’t fix a bad cut of meat. Keep an eye on the temp, keep that grill steady, and if the beast still smells like mud, it’s not the silver spoon you need, it’s the knife and the patience. Don't let the garnish become the star—let the meat do the talking.