For the meat:
One loin of wild boar (loin of pork may be substituted)
Make incisions in meat and lard with slivers of fresh garlic; you can add springs of rosemary as well.
For the brine:
Two quarts water
1/3 cup kosher salt
1/4 cup cane sugar
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 bay leaf
1 sprig of fresh rosemary (or 1/2 teaspoon dried)
Whole clove garlic, roughly chopped
Combine dry ingredients in a large bowl. Add a few ounces of boiling water to dissolve salt and sugar. Stir and wait ten minutes. Then add cold water; stir again.
Preparation:
Add meat to brine and let soak in the refrigerator for at least six hours.
Prepare fire, build coals to one side of grill. When ready, briefly sear meat directly over coals, then move to side for indirect cooking. Cover grill to roast, turning once or twice, for approximately 30-45 minutes, depending of size of cut and heat of your fire. Check internal temperature with an instant read thermometer. Remove from grill when temperature at center reaches 130 degrees. Let sit for 20 minutes; internal temperature should reach 140. The meat will still be faintly pink. Wild boar is a very lean meat, so be sure not to overcook.
Slice. Can be served with grilled new potatoes (parboil first) or polenta. Very good with sauteed bitter greens, such as broccoli raab.
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