Feeding a Templar Knight

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Boar Tenderloin
Equal parts wine and water for boiling
1 thick slice of bread without crust
1 ¼ cups white wine
¼ cup red wine
1 teaspoon ginger
2 teaspoon cinnamon
½ teaspoon nutmeg
Pinch of saffron threads
2 tablespoons brown sugar
Pinch of salt
1 tablespoon red wine vinegar (optional)

1. Heat olive oil in a pot then sear the boar on all sides. Remove it from the pot and boil equal parts wine and water, then add the boar back in and boil, covered, for 10-15 minutes or until fully cooked. Then let it rest.
2. To make the sauce, mix the spices and white wine. Separately, soak the bread in water for a few hours, then pour in the red wine. Strain the bread/wine into a saucepan, then press the bread through the strainer. Add the spiced wine mixture and bring to a simmer. Let simmer for 15 minutes, or until half reduced, then add the sugar and salt, and if you with, a tablespoon of red wine vinegar. Simmer until thickened.
3. Slice the boar and pour the sauce over it. Serve with roasted chestnuts.

Le Viandier de Taillevent:
Le Ménagier de Paris:
The Primitive Rule of the Templars by Bernard de Clairvaux:
The Templars by Dan Jones:

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Subtitles: Jose Mendoza | IG @worldagainstjose

Music: Crusade – Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.

#tastinghistory #knightstemplar

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