Roasted Boar, Brussels Sprouts, Qunice, Gratin and Noodles

For the boar: Preheat an oven to 140°C (approximately 275°F). Rinse and pat dry boar and season with salt and pepper. Heat oil in a pan and sear boar on all sides. Place in the oven on a roasting rack, allowing the drippings to collect, for about 45 minutes.

For the noodles: Rinse potatoes and boil, covered, in salted water until tender, about 30 minutes. Peel while still hot and press through a ricer. Put back in the pot over low heat to evaporate excess liquid. Pulse in a food processer to form a smooth dough. Season with nutmeg, salt and pepper. Add eggs and flour. Rub hands in flour and form finger thick and thumb-long rolls with pointed ends.

Boil noodles in salted water for two minutes. Shock in cold water and drain well in a colander.

For the gratin: Rinse and peel salsify. Immediately place in lemon water. Slice diagonally and boil in salted water until al dente, about 10 minutes. Drain and place in a buttered gratin dish. Sprinkle with nutmeg and drizzle with cream. Sprinkle with cheese and bake until golden, about 20 minutes.

For the quince: Rinse fruit, cut into quarters, remove core and slice flesh. Heat butter in a pan and briefly sauté fruit. Add honey and a little water. Cover and simmer until soft, about 15 minutes.

For the Brussels sprouts: Rinse vegetables. Heat butter in a pan and sauté vegetables with bacon for 1-2 minutes. Deglaze with a little water, cover and simmer about 10 minutes until done. Season with salt and nutmeg.

For the crumbs: Mix bread herbs, egg yolk and butter. Season with salt and pepper. Rub this mixture onto boar when there are 10 minutes left of cooking time.

For the sauce: Add stock to pan drippings and reduce. Season with salt and pepper and stir in the cold butter just before serving.

Heat clarified butter in a pan and brown the noodles in batches.