Medieval Roast Beast Fit For Any Feast Recipes

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MEDIEVAL ROAST BEAST FIT FOR ANY FEAST



Medieval Roast Beast Fit for Any Feast image

Before I met Curt I had never cooked a pork loin. That soon changed and now I think I have it down solid. So much so that Curt made my sister had to follow my recipe or not be allowed to roast the loins for our wedding celebration. She did a great job :o) ! This is so easy, you just can't mess it up!

Provided by CookBookCollector

Categories     Pork

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (8 lb) boneless pork loin
4 tablespoons jarred minced garlic
seasoning salt
pepper
water

Steps:

  • Wash and trim loin of excess fat, leaving just a thin layer on the one side.
  • Make 1/2 inch long and deep slits all over loin.
  • Rub loin down with garlic, salt and pepper.
  • Arrange loin in roasting pan, can cut in two pieces in needed, fat side down.
  • Put about a half of an inch to three quarters of an inch of water in bottom of pan.
  • Cover pan with foil.
  • Slide into a 350 degree oven for APPROX FOUR hours.
  • Keep an eye on water level and don't let it run dry.
  • Loin should be done between Three and Four Hours depending on size of Loin.
  • Juices running clear and a spot check for pinkness should let you know if its ready or not.
  • During the last twenty mins you should uncover loin, flip fat side up and let loin cook rest of the way uncovered.
  • For Crisper Fat Trimmings slide under broiler for a minute or two.
  • You can really let this loin cook by its self for at least the first two hours then checking every so often for water level.
  • Serve with your favorite side dishes or as we did at our"feast" along side hunks of bread, hard cheese, and fresh apples and pears.
  • Wash it down with Mulled Wine or Cider and you've got yourself a Medieval Feast!

MEDIEVAL GAME BIRD



Medieval Game Bird image

Make and share this Medieval Game Bird recipe from Food.com.

Provided by The Giggle Box

Categories     Stew

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 10

6 pieces bacon, chopped in large pieces
3 cloves garlic, chopped
4 small pheasants or 4 small Cornish hens
1 cup coarsely chopped mushroom
1/2 teaspoon roasted hazelnuts, chopped
2 cups ale (about 1 bottle)
3/4 cup water
2 -3 bay leaves, crumbled
salt and pepper
6 slices thick whole wheat bread

Steps:

  • In the bottom of a heavy pot, fry the bacon and garlic.
  • Add the birds and brown on all sides.
  • Add the nuts and mushrooms.
  • Cook for several minutes.
  • Add ale, water and bay leaves.
  • Bring to a boil, cover and simmer gently for 2- 2.
  • 5 hours, until the meat is falling off the bone.
  • Remove the birds.
  • Cool the juices completely and remove the excess fat.
  • Once the birds are cool, remove the meat from the bones.
  • Return the meat to the juices, reheating slowly.
  • Serve on the slices of bread, dribbling on plenty of juice.

Nutrition Facts : Calories 528.9, Fat 30.5, SaturatedFat 9.2, Cholesterol 106, Sodium 569.2, Carbohydrate 25.2, Fiber 3.2, Sugar 2.7, Protein 30.7

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