For the Boar Leg:

Ingredients

• 1 wild boar/sow leg (about 1.8-2.3 kg / 4-5 pounds)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Foil for covering

For the Mustard Caper Sauce:

• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 60 ml (1/4 cup) capers, rinsed and chopped
• 60 ml (1/4 cup) white wine
• 60 ml (1/4 cup) chicken or beef broth
• 2 tablespoons butter

For the Roasted Root Vegetables:

• 4 carrots, peeled and chopped
• 4 potatoes, peeled and chopped
• 2 onions, quartered
• 1 head of garlic, halved
• 1-2 lemon, halved
• Fresh herbs (rosemary, thyme, oregano, sage)
• Olive oil, salt, and pepper

Method:

Prepare the Boar/Sow Leg:

1. Preheat your woodfired oven to a temperature where the coals are glowing and the heat is steady, around 175°C (350°F).
2. Season the boar/sow leg generously with salt and pepper.
3. Place the boar leg in the roasting pan, place it in the over to sear. 
4. Once the outside has browned, cover it tightly with foil, and put it back in the woodfired oven.
5. Roast for about 2.5 to 3 hours, basting occasionally, until the internal temperature reaches 70°C (160°F).
6. Uncover the boar/sow leg for the last 30 minutes to allow it to finish browning off.
7. Remove the boar leg from the oven, wrap it in foil, and let it rest for 15 minutes.

Prepare the Mustard Caper Sauce:

1. In a small saucepan, melt the butter on a low to medium heat
2. Combine Dijon mustard and/or whole grain mustard, chopped capers, white wine, and broth.
3. Bring to a simmer over medium heat, stirring occasionally.
4. Serve the sauce separately, to be drizzled over the sliced boar/sow leg.

Prepare the Roasted Root Vegetables:

1. Place the carrots, potatoes, onions, garlic, and lemon halves in a baking tray.
2. Drizzle with olive oil, and season with salt, pepper, and fresh herbs (rosemary, thyme, oregano, sage)
3. Roast in the woodfired oven for about 45 minutes, or until the vegetables are tender and golden.

Serve:

1. Slice the boar/sow leg and serve with the mustard caper sauce
2. Arrange the roasted root vegetables in a bowl with the meat.

For the smoked and Butter-Basted Goat Rack:

Ingredients

• 1 rack of goat ribs (we used a Nanny)
• Salt, pepper, and garlic powder for seasoning
• Butter for basting

Method:

Season the Goat Rack:

1. Season the goat rack generously with salt, pepper, and garlic powder.

Smoke the Goat Rack:

1. Hang the seasoned goat rack on the Parrilla and let it smoke over the woodfire while you prepare other dishes.

Finish in the Pan:

1. Heat a solidteknics pan on the Parrilla over the woodfire.
2. Add butter to the pan.
3. Place the smoked goat rack in the pan and cook, basting continuously with butter until the internal temperature reaches 63°C (145°F) for medium-rare or 70°C (160°F) for well-done.
4. Let the goat rack rest for 10 minutes before slicing.

Chargrilled Greens with White Bean Purée:

Ingredients

• 1 head of broccoli, cut into florets
• Snow Peas
• Green beans
• Olive oil
• Salt and pepper to taste
• 400 g (14 oz) can of white beans, drained and rinsed
• 2 cloves garlic, minced
• 15 ml (1 tablespoon) lemon juice
• 60 ml (1/4 cup) olive oil
• Salt and pepper to taste

Method:

Chargrill the Greens:

1. Heat the grill to high heat.
2. Toss the broccoli florets, snow peas, string beans with olive oil, salt, and pepper.
3. Grill the greens until charred and tender, about 5-7 minutes.

Prepare the White Bean Purée:

1. In a food processor, combine the white beans, garlic, lemon juice, and olive oil.
2. Blend until smooth, adding more olive oil if needed.
3. Season with salt and pepper to taste.

Serve:

1. Spread the white bean purée on a serving platter.
2. Arrange the chargrilled greens on top.
3. Drizzle with a little more olive oil and serve warm.